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Lobster Newberg



  • Prepared Toast Points, see recipe here
  • 2 live lobsters, 1 ¼ to 1 ½ pounds each or about ¾ to 1 pound of cooked lobster meat
  • 1 stick butter or 6 tablespoons clarified butter
  • 3 tablespoons cognac or sherry*
  • 1 cup heavy cream, plus more as needed *See Notes below
  • 3 egg yolks, beaten
  • ¼ teaspoon kosher salt
  • Pinch of freshly ground nutmeg **See Notes below
  • Pinch of cayenne pepper **See Notes below


  • Prepare Toast Points (see recipe here) and set aside.
  • Fill large pot with water and bring to a boil. Add two live lobsters, head first into the boiling water.

  • Once it comes to a boil, time exactly eight minutes. Normally cooking time would be longer but the cooked lobster meat will be cooked further in this dish.
  • Discard water and plunge the cooked lobsters into an ice bath to cool them down quickly.
  • Let them sit in the ice bath for ten minutes then remove claw meat, tail meat and knuckle meat. Save shells in the freezer for future lobster stock but discard inner body.
  • Cut meat into bite sized pieces, leaving claws whole for appearance.
  • In a medium saute pan, melt the stick of butter over medium heat and leave on heat until the butter fat separates. Skim off and discard the butter fat and pour the now clarified butter into a cup stopping just before you get to the residue on the bottom. Discard that and return the now clarified butter to the pan. Or use 6 tablespoons of clarified butter if you normally keep it in your refrigerator.
  • Heat the clarified butter over medium heat and add the cooked lobster meat (if the lobster meat is wet it WILL splatter so make sure you pat the meat dry with a paper towel.)
  • Saute the meat for about two minutes until a little golden and tender. Do not cook any longer or it will get tough.

  • With a slotted spoon, remove the lobster meat to a bowl.
  • Off heat, add the cognac and return the pan to heat and cook for another minute.
  • Add the heavy cream and reduce the heat to a medium low simmer. (Heavy cream is one of the few dairy products that will not break under heat.) Simmer slowly until the mixture has reduced to about a cup.
  • Place the beaten egg yolks in a medium bowl and slowly drizzle in the hot cream mixture while you whisk. This tempers the eggs so they thicken the mixture without scrambling.
  • After the entire pan is drizzled into the bowl of egg yolks, scrape back into the pan with a rubber spatula and add the salt, nutmeg and cayenne.  Stir and taste and ONLY add more nutmeg and cayenne if it needs more.
  • Add lobster meat back in along with any liquid in the bowl and stir over low heat just to heat the lobster through. Do not let it bubble after the egg yolks are in.
  • If the mixture is too intense in flavor, add a little more heavy cream to smooth it out.
  • Serve with Toast Points.


  • **Start with just a pinch of nutmeg and cayenne pepper. You can always add more, but you can’t take it back.
  • *Buy enough heavy cream to smooth out the mixture if the flavor is too intense or if you added too much nutmeg or cayenne. I bought a pint instead of a cup and ended up using a little more at the end.
  • The original recipe used sherry and some other recipes use cognac. I like cognac in this dish vs. sherry but if you want to stay true, use sherry.
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