Ingredients:

  • 1.5 lbs cooked lobster meat, cut into bite-sized chunks
  • 2 tbsp unsalted butter
  • 0.5g sea salt
  • 1g white pepper
  • 50g shallot, finely minced
  • 3 tbsp dry sherry
  • 1 cup heavy cream
  • 3 large egg yolks, room temperature
  • 1g cayenne pepper
  • 1 tbsp fresh chives, finely chopped
  • 4 slices thick-cut brioche bread
  • 2 tbsp melted butter

Instructions:

  1. Pat the cooked lobster meat completely dry with paper towels. Season lightly with sea salt and white pepper. Note: Dry meat sears better and doesn't water down the sauce.
  2. Melt 2 tbsp butter in a heavy bottomed skillet over medium low heat. Add minced shallots and sauté until translucent and fragrant.
  3. Pour in the dry sherry. Stir constantly for 2 minutes until the liquid has reduced by half.
  4. In a separate bowl, whisk together the heavy cream and egg yolks until completely blended.
  5. Lower the skillet heat to medium low. Slowly whisk the cream mixture into the sherry reduction. Stir constantly for 3 to 7 minutes until the sauce is thick enough to coat the back of a spoon.
  6. Gently fold in the lobster chunks and cayenne pepper. Heat through for 1–2 minutes, then remove from heat immediately. Note: Overheating the lobster makes it rubbery.
  7. Brush brioche slices with melted butter. Toast in a pan until mahogany colored and crisp.
  8. Spoon the Lobster Newberg Dinner over the toast and garnish with chopped chives.