• 450 g (1 lb / 2 cups) cooked lobster meat, cut into large pieces
• 57 g (4 tablespoons) butter
• 60 ml (¼ cup) brandy
• 250 ml (1 cup) heavy cream
• 3 egg yolks
• Salt and freshly ground black pepper, to taste
• Toast points, crostini, or puff pastry shells for serving

Instructions

1. Sauté the lobster: In a large skillet, melt the butter over medium heat. Add the lobster pieces and sauté gently for about 5 minutes until heated through.
2. Flambé with brandy: Remove the pan from the heat. Pour in the brandy and carefully ignite it with a long match or lighter. Allow the flames to burn out naturally (this burns off the alcohol while leaving rich flavor).
3. Prepare the sauce: In a separate bowl, whisk together the heavy cream and egg yolks until well combined.
4. Thicken the sauce: Pour the cream-egg mixture into the top of a double boiler (or a heatproof bowl set over simmering water). Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil or the eggs will curdle.
5. Combine: Gently fold the thickened sauce into the lobster mixture. Season with salt and pepper to taste. Heat through gently if needed, but avoid boiling.
6. Serve immediately: Spoon the Lobster Newburg over warm toast points, crostini, or baked puff pastry shells.

Serving Suggestions

• Classic: Over buttered toast points or in vol-au-vent pastry shells
• Modern: Over rice, pasta, or creamy mashed potatoes
• Appetizer style: Served in small ramekins with toasted baguette slices

Pro Tips for Success

• Use high-quality lobster meat — fresh or frozen cooked lobster both work well.
• Be cautious when flambéing the brandy. Keep a lid nearby to smother flames if needed.
• The sauce is delicate — keep the heat low once the egg yolks are added.
• For a milder flavor, you can substitute sherry for the brandy (a common variation called Lobster Thermidor-style).
• This dish does not reheat well, so prepare it just before serving.

Lobster Newburg is the definition of old-school elegance — rich, creamy, and utterly satisfying. Once you try this version, it may become your go-to special-occasion seafood dish.Enjoy!