Lobster Newburg

Ingredients

• 1 1/4 lb cooked lobster meat
• 6 tbsp unsalted butter
• 1/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1/3 cup dry sherry
• 1 1/2 cups heavy cream
• 4 large egg yolks
• 1/2 tsp kosher salt
• 1 tsp fresh lemon juice
• 8 slices white sandwich bread
• 2 tbsp chopped fresh chives

Before you cook

• Cut the lobster meat into 1-inch pieces and pat it dry.
• Separate the egg yolks into a medium bowl and whisk them smooth.
• Trim the crusts from the bread and cut each slice diagonally into two triangles.
• Chop the chives.

Steps

1. Toast the bread triangles until they are golden and set them aside on a warm plate.
2. Melt 4 tablespoons of the butter in a wide skillet over medium-low heat.
3. Stir in the paprika and cayenne and let them bloom in the butter for 30 seconds.
4. Add the lobster meat and turn it in the seasoned butter for 2 minutes.
5. Pour in the sherry and simmer for 2 minutes, until the harsh alcohol smell is gone.
6. Lift the lobster out with a slotted spoon onto a plate and leave the liquid in the pan.
7. Pour 1 cup of the cream into the skillet and simmer for 4 minutes, until it thickens slightly.
8. Whisk the remaining 1/2 cup cream into the egg yolks until smooth.
9. Ladle about half a cup of the hot cream into the yolks in a thin stream while whisking hard.
10. Pour the tempered yolks back into the skillet and cook over low heat, stirring constantly with a wooden spoon, for 3 to 4 minutes, until the sauce coats the back of the spoon.
11. Do not let the sauce boil at any point or the yolks will curdle.
12. Stir in the salt, lemon juice, and remaining 2 tablespoons butter.
13. Return the lobster and any juices to the pan and warm it through for 1 minute.
14. Spoon the Newburg over the toast points and finish with chopped chives.