Emulsifier Free Gluten Free Lobster Newburg
Total time45 min
Prep time20 min
Cook time25 min
4.5(13)
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Learn more →Ingredients
4 servings
- 1 ½ lb cooked lobster meat, cut into 1-inch chunks
- 3 tbsp unsalted butter
- 3 tbsp shallots, finely minced
- ⅓ cup dry sherry
- 1 ½ cups heavy cream
- 2 tbsp cornstarch
- 2 tbsp cold water
- 3 large egg yolks
- ¼ tsp cayenne pepper
- ¼ tsp sweet paprika
- ½ tsp salt, plus more to taste
- ¼ tsp white pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- cooked white rice or gluten free toast points, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the cornstarch and cold water until completely smooth. Set aside.
- 2
Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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