Lobster Newburg Recipe

event catering and personal chef miami beach

2 cups/1lb/450g lobster meat
4 tablespoons/57g butter
¼ cup/60ml brandy
1 cup/250ml heavy cream
3 egg yolks
salt/pepper to taste
toast points or crostini

Cut lobster meat into large pieces and sauté in butter for 5 minutes.  Add brandy, pull off burner and blaze it.  In a separate pan, blend the cream and egg yolks.  Place the pan in the top part of a double boiler stir constantly until the mixture thickens and coats the back of a spoon.  Combine with the lobster and season with salt and pepper.  Serve with toast points or Crostini.

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