4 lobster tails

1/2 stick unsalted butter

1/4 c dry sherry divided into 1/8c

1/4 c brandy divided into 1/8 c

2 c half & half

1/4 teaspoon freshly grated nutmeg

cayenne to taste

4 large egg yolks, beaten well

1 package Pepperidge Farm Frozen Puff Pastry Shells (6 shells)


Bake the puff pastry shells according to package directions. Set aside.

Into a large kettle of boiling salted water plunge the lobsters tails, and boil them, covered, for 8 minutes from the time the water returns to a boil or steam them…choice is yours! Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2″ pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste.

Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140° on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg in, over and around the baked shells.