Lobster Newburg Recipe

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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