Lobster Newburg Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   Boil the lobster in salted water for 8-10 minutes until cooked. Remove from water, cool, and extract the meat, cutting it into bite-sized pieces.

2. 2

   Make the Sauce

   In a saucepan, melt the butter over medium heat. Add the minced shallots and sauté until translucent. Pour in the sherry and let it simmer until reduced by half.

3. 3

   Add Cream and Season

   Stir in the heavy cream, salt, and pepper. Cook for another 5 minutes, stirring occasionally.

4. 4

   Combine Lobster and Egg Yolks

   In a bowl, whisk together the egg yolks. Slowly add a bit of the hot cream mixture to temper the yolks. Then, stir the egg mixture back into the saucepan with the remaining cream sauce. Cook until thickened, about 3-4 minutes.

5. 5

   Prepare Puff Pastry

   Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into squares. Bake on a lined baking sheet for 15-20 minutes or until golden brown.

6. 6

   Sauté Haricot Vert

   In a separate pan, blanch the haricot vert in boiling water for 2 minutes, then transfer to ice water. Sauté in a little butter until heated through.

7. 7

   Assemble the Dish

   Place the baked puff pastry on a plate, spoon the lobster mixture over the top, add the sautéed haricot vert, and sprinkle with crushed pecans.