Lobster Newburg

Lobster Newburg is a rich and creamy lobster dish that is traditionally served over buttered toast triangles.

You can also use it to fill crepes or tossed with pasta.

This is a basic recipe that may be dressed up with fresh herbs or tomatoes.

Preparation Time: 45 minsServings: 2 main or four starters.

2 live lobsters (1 1/2 to 2 pounds each)

3 tablespoons olive oil

1 cup white wine

1/2 cup sherry or Madeira

2 cups heavy cream

salt

cracked pepper

pinch of cayenne

pinch of nutmeg

Beurre manie (uncooked roux madw with flour and butter kneaded together)

Heat the olive oil in at least a 4 quart saucepan.

Sear all the lobster pieces until bright red. Remove lobster from pan.

Deglaze the pan with white wine. Reduce by half.

Add cream, Madeira/Sherry and seasonings, return the lobster to the pot and cook until the meat is cooked through, about 8 minutes.

Remove lobster from the pot and remove the meat from the shell.

Whisk in beurre manie a little at a time until sauce begins to thicken.

Simmer over medium heat for 15 minutes.

Adjust seasonings and serve over cooked lobster.

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