Thanks to Lowell T. for turning us on to this delightful lobster dish flavored with sherry! This recipe will serve 4-6 people (or sometimes just 2, depending on how much you like lobster!).
Ingredients:
- 1 lb. cooked lobster meat, cut into bite-sized chunks
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 tsp tomato paste
- ¼ cup dry sherry (cream sherry works well too)
- 3 Tbsp brandy
- 2 cups lobster stock (or other shellfish/seafood stock)
- 1 small shallot, finely chopped
- ½ cup heavy cream
- pinch of nutmeg
- 1 tsp fresh chopped tarragon (optional)
- 1 large egg yolk
Directions:
- Preheat oven to 350 degrees. Lightly butter 4-6 six-ounce ramekins.
- Melt the butter in a medium saucepan or skillet over medium-low heat. Sprinkle in the flour and cook, stirring constantly, until mixture forms a paste, but does not turn brown (about 2 minutes).
- Add in tomato paste and stir well. Pour in sherry and brandy, whisking constantly to ensure no lumps while loosening any flour that cooked to the bottom of the pan.
- Add the stock and shallot, cooking until the shallot is softened (about 3-5 minutes), then pour in the cream.
- Increase heat to bring mixture just to a boil, then reduce the heat and simmer until the sauce just starts to thicken (about 5-8 minutes). Season to taste with salt, pepper, and stir in nutmeg and tarragon.
- In a small bowl, whisk the egg yolk and add a couple of large spoonfuls of the hot sauce to temper (prevent it from curdling) the egg yolk, whisking to combine. Pour yolk mixture into the pan and remove from heat. Stir in the lobster meat.
- Divide the mixture evenly into the ramekins. Place the ramekins in a roasting pan with 1 inch of boiling water in the bottom and place it in the oven. Cook until the Newburg bubbles, 20-25 minutes, and serve with toast points.
Alternatives:
- If you don’t have ramekins, just pour into a pie pan or 9×9 baking dish and serve family style.
- For a fancier presentation, spoon finished mixture into baked puff pastry shells.
