Real Recipes From Real Home Cooks ®
Lobster Newberg
""This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells."..."
INGREDIENTS
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4 (4 ounce) lobster tails, split in half
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salt to taste
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2 tablespoons clarified butter
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2 tablespoons sherry wine
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1/2 cup heavy whipping cream
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2 large egg yolks
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1 pinch freshly grated nutmeg
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1 pinch cayenne pepper, or to taste
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1 tablespoon chopped fresh flat-leaf parsley, or to taste
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