Lobster newburg
45 minutes
1-2
A classic lobster dish with double cream and sherry - seriously indulgent!
- Start by boiling a large pan of salted water. Place the live lobster into the boiling water; leave to simmer for 15 to 20 minutes, depending on the size of the lobster. If you are in doubt as to whether or not it is cooked push a carving fork or skewer in to the middle of the lobster; if the skewer or fork is hot to your lips the lobster is cooked.
- Drain the Lobster rinse with cold water to clean the shell. 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). Next, 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 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, cut into cubes and season with salt and pepper. Fry gently in butter for 4-5 minutes.
- Add the Sherry and simmer slowly until it has reduced by almost half.
- Add the cream and egg yolks into a double saucepan; cook until the mixture is thick enough to coat a spoon (Avoid boiling as the sauce will curdle).
- Arrange the cooked rice on hot serving plates and place the lobster meat and sauce from the pan in the middle of each plate.
- Pour the creamy sauce over each portion and to finish with a sprinkling of paprika and serve with fresh bread.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 1-2
Ingredients:
- 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
- 1 slice of fresh bread
