Lobster Newburg
A delicious breakfast or brunch with special ingredients in the form of lobster, cream, spinach and eggs. One to make when you want to impress!
Ingredients
- 2 teaspoons olive oil
- 1 English muffin, halved
- 200g baby leaf spinach, washed
- 1 shallot, diced
- 400g cooked lobster, cut into 5cm chunks
- 2 tablespoons sherry
- 2 tablespoons brandy
- Pinch of cayenne pepper
- Sea salt and freshly ground pepper
- 4 tablespoons hot chicken stock
- 100ml double cream
- 2 medium egg yolks
- 1 teaspoon freshly chopped chives, plus extra to garnish (optional)
Method
In a large non-stick frying pan, heat half the oil and toast the muffin halves on both sides. Set aside on a plate.
In the same pan, wilt the spinach for 30 seconds, then transfer to a bowl.
In the same pan, add the remaining oil and fry the shallot for 1 minute. Stir in the lobster then add the sherry, brandy and cayenne and season well. Flame the sherry and brandy to burn off the alcohol.
Stir in the hot stock and half the cream then simmer to reduce by half. Pour the remaining cream into a small bowl and whisk in the egg yolks.
Whisk together then pour into the pan with the lobster. Reduce the heat and cook very gently until thickened. Taste for seasoning and stir through the chives.
Place a muffin half onto each of two plates. Divide the spinach evenly between the two muffins, then top with the lobster. Spoon any sauce over at the end and serve with a few chives on top.
Ingredients
- 2 teaspoons olive oil
- 1 English muffin, halved
- 200g baby leaf spinach, washed
- 1 shallot, diced
- 400g cooked lobster, cut into 5cm chunks
- 2 tablespoons sherry
- 2 tablespoons brandy
- Pinch of cayenne pepper
- Sea salt and freshly ground pepper
- 4 tablespoons hot chicken stock
- 100ml double cream
- 2 medium egg yolks
- 1 teaspoon freshly chopped chives, plus extra to garnish (optional)
Method
In a large non-stick frying pan, heat half the oil and toast the muffin halves on both sides. Set aside on a plate.
In the same pan, wilt the spinach for 30 seconds, then transfer to a bowl.
In the same pan, add the remaining oil and fry the shallot for 1 minute. Stir in the lobster then add the sherry, brandy and cayenne and season well. Flame the sherry and brandy to burn off the alcohol.
Stir in the hot stock and half the cream then simmer to reduce by half. Pour the remaining cream into a small bowl and whisk in the egg yolks.
Whisk together then pour into the pan with the lobster. Reduce the heat and cook very gently until thickened. Taste for seasoning and stir through the chives.
Place a muffin half onto each of two plates. Divide the spinach evenly between the two muffins, then top with the lobster. Spoon any sauce over at the end and serve with a few chives on top.
This recipe is from the book:
James Martin’s American Adventure
"So why America? What can Americans teach us when it comes to food? Sure, everyone thinks of Italy and France - and now Japan - as culinary centres, but America, really? You would be wrong, very wrong to think that America comes way down the pecking order when it comes to the quality of their food. Forget pretzels and doughnuts, this place has so much more to offer!"
