lobster newberg

Ingredients

• Servings: 4
• 4 (4 ounce) lobster tails, split in half
• salt to taste
• 2 tablespoons clarified butter
• 2 tablespoons wine
• 1/2 cup heavy whipping cream
• 2 large egg yolks
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon chopped fresh flat-leaf parsley, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• season lobster tails with salt.
• heat clarified butter in a large skillet over medium-high heat. place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. transfer to a plate to cool.
• pour into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. cook until is reduced by half, about 1 minute. remove skillet from heat.
• pull meat from shells; discard shells and roughly chop lobster meat. pour any accumulated juices from the plate into mixture in the skillet.
• whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
• whisk cream mixture into mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. stir lobster into sauce and cook until heated through. season with parsley and salt.