Lobster Neuberg

CopyRight @ 1998

Then there is good old 'stick to your ribs' Lobster Neuberg. Can you say 'RICH'? Can you say 'DECADENT'? Can you say 'CHOLESTEROL'? Actually, Lobster Neuberg is one of the tastiest ways there is to fix up a lobster dinner. Look at the ingredients and you may come to other conclusions as well. It's mostly butter, creme and egg. It's a bit of a hassle to make and it's tasty enough to be worth it.

There are 2 things, at least, to keep in mind when cooking this. You are using the wheat flour to thicken the mix. You don't want any more flour than is needed. The lemon juice then, is to offset the slight bitterness that comes from the flour.

Prepare the lobster tails as described in the Lobster Preparation page. You can make this with raw or pre-cooked tail meat. Take the meat all the way out of the shell. Make sure to remove the main vein. Trim off the outer skin of the tail, to your taste.

Now, you have to cut the tail into the right sized pieces. Truthfully, when this meal is done it looks a lot like scrambled eggs in consistency. That means, cut up the lobster into scrambled egg sized pieces. Cut it so that it breaks apart along the grain of the meat.

Figure this recipe is good for say 3 medium sized lobster worth of meat.

You will need to separate 6 egg yolks into a bowl.

Put a large enough fry pan on the stove with a tablespoon of butter. In the fry pan, you are going to cook the lobster if it is raw or brown it if it is already cooked. Some oregano could be added to the butter in this pan.

Put on a fair sized pot. In this pot, you will make the Neuberg sauce to go with the lobster. Put in say a half cube of butter and a pint or so of heavy or whipping creme. Some fresh or powdered garlic can be put in. A little bit of crushed oregano is nice too and some Bay Leaf goes in nicely at this point, though there is really no time for the Bay Leaf to cook in much.

Heat this mix up almost to a boil. Watch it carefully. It burns or boils over easily. When it boils, turn down the heat and mix some of it into the bowl with the egg yolks. Stir the mix up, add some more creme, mix again and put it back into the main mix. Don't just put the egg yolks directly into the hot creme mix or they will turn into clumps.

Add a jigger of Sherry. I guess that's about a 1/2 shot.

Now add say a tablespoon or 2 of flour to the mix to thicken it. It will take a while for the flour to absorb, so it thickens for a while after the flour has been added. Don't add too much flour because the mix doesn't thicken immediately. It will.

Then add about a teaspoon of lemon juice to offset the bitterness of the flour. When that is done, pour in the lobster pieces from the fry pan. Stir it up and put it in a dish. A bit of Paprika should be sprinkled on top for flavor and it makes it look nice.

Hey, impress your in-laws. Impress your tastebuds. It is a special meal and will impress.

Back To Recipe Page
Back To Home Page