Lobster Newburg

Not sure why but we get a craving for Lobster this time of year at The Little Shop.

Ingredients:

• 1/4 cup Butter Premium Extra Virgin Olive Oil
• 2 tablespoons all-purpose flour
• 2 cups half-and-half (half milk, half cream, or light cream)
• 4 egg yolks (slightly beaten)
• 2 cups lobster meat (coarsely chopped)
• 1/4 cup dry sherry
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• Toast points or puff pastry shells, for serving
• Parsley (finely chopped) for garnish

Instructions:

• Warm Oil in a large skillet over medium heat, and blend in flour. Stir the mixture for about 2 minutes.
• Gradually stir in the half-and-half and stir until the sauce thickens over medium heat.
• Stir in a small amount of the hot cream sauce into the beaten egg yolks. This tempers the eggs so that they will not scramble.
• Whisk the now tempered egg yolk mixture into the hot pan sauce. Continue cooking, over medium heat, stirring constantly for about 1 to 2 minutes.
• Add the lobster, sherry, lemon juice, and salt. Continue to cook over medium heat until lobster is heated through, but do not boil or sauce will scald.
• Serve in hot puff pastry shells or over toast points. (I actually used risotto for my dish)