Lobster Newberg

Ingredients

• 4 lobsters tails , 4 ounce
• salt to taste
• 2 tablespoons clarified butter
• 2 tablespoons sherry wine
• 0.5 cups heavy whipping cream
• 2 large egg yolks
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper , or to taste
• 1 tablespoon chopped fresh flat-leaf parsley , or to taste

Instructions

1. 1

   Season lobster tails with salt.

2. 2

   Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.

3. 3

   Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.

4. 4

   Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.

5. 5

   Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.

6. 6

   Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.