Rating: 4.69 stars
32 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season lobster tails with salt.

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

  • 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.

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

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

  • 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.

Cook's Notes:

You can substitute brandy for sherry, if desired.

Get the recipe for Puff Pastry Shells.

Nutrition Facts

297 calories; protein 19.6g; carbohydrates 3.6g; fat 22.4g; cholesterol 227.2mg; sodium 447.9mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 4 stars
01/13/2015
Where's the flavor? Great BASIC recipe, but I used slivered garlic in my clarified butter....sautéed chopped onions and sliced mushrooms in it to start, THEN the sherry.....then the yolks, cream, nutmeg and cayenne! To my taste, the sauce could have been quadrupled...(still using only 2 egg yolks) as we prefer lots of SAUCE....(served over angel hair topped with chopped parsley...!) Read More
(25)

Most helpful critical review

Rating: 3 stars
07/25/2018
I was looking for a little more flavor the Sherry and Nutmeg just did not shine through for me on this one. Read More
32 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/13/2015
Where's the flavor? Great BASIC recipe, but I used slivered garlic in my clarified butter....sautéed chopped onions and sliced mushrooms in it to start, THEN the sherry.....then the yolks, cream, nutmeg and cayenne! To my taste, the sauce could have been quadrupled...(still using only 2 egg yolks) as we prefer lots of SAUCE....(served over angel hair topped with chopped parsley...!) Read More
(25)
Rating: 5 stars
06/11/2017
Made this tonight using frozen puff pastry to make it easier and this was delicious. Per the video I used tarragon instead because that's what I had as well as cognac instead of sherry because I had it on hand, both changes mentioned in the video, only other change was adding a little diced shallot when adding the congac. Awesome !!!!!!! A few years ago I made a large bowl of this when I lived in CT a few years ago when lobster was cheaper than hot dogs for the 4th of July and poured it over a pile of pasta, it was incredible. Read More
(18)
Rating: 4 stars
07/19/2015
Like Carole I added garlic onions and mushrooms. Also instead of sauteeing the lobster in the shell I took the lobster meat out and chopped it then added to onions to sautee briefly before adding the sherry and cream mixture. I thought there was enough sauce as is. (I saved the shells to make seafood broth later.) I served over puff pastry... next time I'll serve with a side of rissotto. Read More
(8)
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Rating: 5 stars
01/08/2018
I made it for a dinner party and it was a big hit. I doubled the recipe for the sauce and added scallops and langastinos to the lobster and called it seafood newberg. Read More
(3)
Rating: 5 stars
02/10/2021
Husband made this exactly as the recipe is written and I thought it was delicious! I wouldn’t change a thing! Read More
(3)
Rating: 5 stars
10/04/2017
Wonderful. Doubled the sauce and added shallots and fresh mushrooms. Would definitely make again for a special occasion. Read More
(3)
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Rating: 5 stars
10/28/2017
I had a little extra lobster so made 1 1/2 x receipe. I did use the pastry shells and it was a huge hit!!! Read More
(2)
Rating: 4 stars
06/16/2018
I made this with changes that were suggested and it was amazing. Oh I used lobster bites from Costco lol and it worked out Read More
(1)
Rating: 5 stars
07/22/2019
frozen puff pastry shells are readily available in just about any supermarket frozen section. Read More
Rating: 3 stars
07/25/2018
I was looking for a little more flavor the Sherry and Nutmeg just did not shine through for me on this one. Read More