Recipes Seafood Shellfish Lobster Lobster Newberg 4.7 (35) 28 Reviews 11 Photos This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells for lobster puffs. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 15, 2023 Save Rate Print Share 11 11 11 11 11 Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 (4 ounce) lobster tails, split in half salt to taste 2 tablespoons clarified butter 2 tablespoons sherry wine ½ cup heavy whipping cream 2 large egg yolks 1 pinch freshly grated nutmeg 1 pinch cayenne pepper, or to taste 1 tablespoon chopped fresh flat-leaf parsley, or to taste Directions Season lobster tails with salt. Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool. Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat. Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet. Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl. Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt. Chef John Cook's Notes: You can substitute brandy for sherry, if desired. Get the recipe for Puff Pastry Shells. I Made It Print Nutrition Facts (per serving) 297 Calories 22g Fat 4g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 297 % Daily Value * Total Fat 22g 29% Saturated Fat 13g 66% Cholesterol 227mg 76% Sodium 448mg 19% Total Carbohydrate 4g 1% Dietary Fiber 0g 0% Total Sugars 0g Protein 20g 39% Vitamin C 2mg 2% Calcium 86mg 7% Iron 1mg 4% Potassium 346mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved