Classic Lobster Newburg Dish (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 ½ pounds cooked lobster meat, fresh or frozen
02 - 4 tablespoons unsalted butter
03 - ½ cup finely chopped onion
04 - 1 cup sliced mushrooms
05 - ¼ cup all-purpose flour
06 - 2 cups lobster stock or chicken stock
07 - 1 cup heavy cream
08 - 2 egg yolks
09 - 2 tablespoons brandy (optional)
10 - 1 teaspoon Worcestershire sauce
11 - ½ teaspoon paprika
12 - Salt and pepper to taste
13 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Boil whole lobsters in salted water for 8-10 minutes. Remove meat from the shells and chop into bite-sized pieces.
02 - In a large skillet, melt butter over medium heat. Add onions and mushrooms, sauté until onions are translucent.
03 - Sprinkle flour over the onion and mushroom mixture. Stir continuously for 2-3 minutes to create a roux.
04 - Gradually whisk in lobster stock until the mixture is smooth and starts to thicken.
05 - Reduce heat to low and stir in the heavy cream until fully combined.
06 - Whisk egg yolks with a few tablespoons of the hot sauce in a separate bowl. Slowly mix into the skillet, stirring constantly.
07 - Stir in brandy (if using), Worcestershire sauce, paprika, salt, and pepper. Simmer gently for 5 minutes.
08 - Fold in the cooked lobster and let it warm through for a few minutes.
09 - Taste and adjust seasoning as needed. Remove from heat once the lobster is warm and the sauce is creamy.
10 - Garnish with freshly chopped parsley and serve immediately.

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