• Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes.
• Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat with three to four ounces of coral.
• When cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter.
• Season with salt and fry lightly on both sides without coloring.
• Moisten to their height with good raw cream.
• Reduce the heat quickly to half.
• Then add two or three spoonfuls of Madeira wine.
• Boil the liquid once more only, then remove and thicken with a thickening of egg yolks and raw cream.
• Cook without boiling, incorporating a little cayenne and butter.
• Then arrange the pieces in a vegetable dish and pour the sauce over.

• Cut the meat of the lobsters into small delicate slices.
• Put the butter on the stove in a frying-pan, and when it becomes hot, put in the lobster.
• Cook slowly for five minutes; then add the salt, pepper, sherry, brandy, and nutmeg, and simmer five minutes longer.
• Meanwhile, beat the yolks of the eggs well, and add the cream to them.
• Pour the liquid over the cooking mixture, and stir constantly for one minute and a half.
• Take from the fire immediately at the end of that time, and serve in a warm dish.
• Special care must be taken to stir the mixture constantly after the cream and beaten egg are poured over the lobster until the frying-pan is taken from the fire.

Prepare Lobster: (Skip this step if you are using ShopLobster’s Claw & Knuckle meat)

• Bring a large pot of salted water to a boil.
• Add the lobsters and cook them for about 8–10 minutes, or until they are bright red.
• Remove the lobsters from the water and let them cool slightly.
• Once cooled, remove the lobster meat from the shells, cut into bite-sized pieces, and set aside. Reserve the shells for lobster stock (optional) or discard.

Make Stock (optional):

• If you want to make your own lobster stock, combine the lobster shells with water, some aromatics (like onion, celery, and thyme), and bring to a simmer for about 30 minutes. Strain before using.

Prepare the Sauce:

• In a skillet, melt the butter over medium heat. Add the shallot and cook for 2-3 minutes until softened.
• Add the white wine and reduce for 2-3 minutes.
• Add the seafood broth or lobster stock and bring to a simmer. Reduce the liquid slightly, which should take about 5 minutes.
• Stir in the brandy and cook for another 1-2 minutes.
• In a small bowl, whisk together the egg yolks and heavy cream.
• Gradually pour the egg yolk mixture into the skillet while stirring constantly, making sure not to scramble the eggs.
• Continue to cook over low heat, whisking constantly, until the sauce thickens. Do not let it boil.
• Season with salt, pepper, and lemon juice to taste.

Combine Lobster and Sauce:

• Gently fold the lobster meat into the sauce. Cook for an additional 1-2 minutes until the lobster is heated through.

Serve:

• Garnish with fresh parsley or tarragon and serve immediately.
• A traditional way of serving Lobster Newburg is on a bed of toasted bread or in a puff pastry shell.
• Or you can serve the Lobster Newburg in individual dishes, such as a bowl or ramekin.