LOBSTER NEWBURG
Shopping list
Cornish Lobster - 1 per person (we can provide both cooked and live)Salt and freshly milled pepper
Butter
Dry sherry
75 ml of double cream
egg yolks
150g boiled rice
Paprika
Method
Drain the Lobster and rinse with cold water to clean the shell and allow to cool. Place the Lobster on a chopping board with the head facing you. With a sharp robust knife cut down into the shell in the middle of the head (there is a recess half way down). Cut down towards the head of the lobster separating the two sides.
Repeat the process this time cutting towards the tail of the lobster, ending up with two halves.
Remove the pouch which is located close to the head; this is the only inedible part of a lobster.
Break the claws from the body and remove the meat using a rolling pin or other object to crack the shell.
Remove the lobster meat and cut into cubes and season with salt and pepper, then fry gently in butter for 4-5 minutes.
Pour in the Sherry and simmer slowly until it has reduced by almost half.
Add in the cream, egg yolks into double saucepan; cook until it is thick enough to coat a spoon (Don't Let it Boil or the sauce will curdle).
Arrange the cooked rice on to hot serving plates and place the lobster meat and sauce from the pan into the middle of each plate.
Pour the cream and sauce over each portion; to finish, sprinkle with paprika.
Serving suggestion
A little boiled rice is always well received with this rich dish or serve in a bread bowl and just dig in!
