Lobster Newburg

This recipe took several attempts to get right, the first version with half & half was too rich. The successful version posted here is still a pretty rich dish, but Jim confirms this is the authentic Glen-Mor Restaurant version. Eating the lobster with toast helps to cut the heaviness.

Servings: 4

   1 Tbsp. butter
   1-1/3 cup milk
   1-1/2 lbs. cooked lobster meat
   4 egg yolks
   1/4 cup Clarified Butter, melted 
   8 pieces white bread for toast points

   2 Tbsp. all-purpose flour
   2-1/2 Tbsp. cooking sherry
   1/4 tsp. salt
   Dash white ground pepper

Make Béchamel Sauce
Heat milk in a medium pot over medium-high heat. While the milk heats, melt 1 Tbsp. butter and add flour in a separate pan, large enough for the milk. Cook the flour and butter to make a roux, approximately 3 to 5 minutes. Add the milk to the roux and stir with a whisk. Continue to cook and whisk until milk is thick and smooth. Strain through a fine sieve into a medium mixing bowl. Allow to cool slightly.

Prepare cream sauce
Lightly beat egg yolks together in a small mixing bowl. Add the sherry to the eggs. Temper the eggs by adding 1/4 cup of the Béchamel Sauce to the eggs and stir continuously with a whisk for 1 minute. Pour egg mixture back into the medium mixing bowl with the remaining Béchamel Sauce and stir continuously with a whisk.

Sauté lobster
Melt 1/4 cup Clarified Butter in a large pan, large enough for the lobster and the Béchamel Sauce. Sauté cooked lobster meat in butter for 2 minutes over medium heat. Pour the cream sauce into the pan with the lobster. Reduce heat to low and stir sauce and lobster together.

Make toast points
Toast bread and slice diagonally into triangles and set aside.

For each serving, pour 1/4 of the lobster and cream sauce into a bowl or shallow dish and serve with four toast points.

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