Lobster Newburg

• 1 Tablespoon Old Bay Seafood Seasoning
• 8 ounces, weight Fresh Lobster Tail, Or Thawed If Frozen
• 2 Tablespoons Sweet Cream Butter
• 1 Tablespoon All-purpose Flour
• 1/4 teaspoons Sea Salt
• 1/4 cups Whole Milk
• 1/4 cups Light Cream
• 2 whole Egg Yolks, Beaten
• 18 teaspoons Black Pepper
• 2 dashes Red Pepper Flakes
• 2 whole English Muffins, Lightly Toasted And Cut In Half
• Fresh Chopped Chives, For Garnish

1. In a pot of boiling water, add Old Bay seasoning and lobster tail.
2. Cook 4 minutes.
3. Remove tail to a clean work surface.
4. Allow to cool.
5. In a saucepan on medium heat, add butter.
6. Once melted, add flour and salt.
7. Stir, creating a roux.
8. Lower heat, then slowly add milk and cream.
9. Whisk lightly to incorporate.
10. Add beaten egg yolks slowly to incorporate and whisk gently.
11. Add black pepper and red pepper flakes, stir gently.
12. Reduce heat to a simmer (the sauce will thicken) while you prepare lobster tail meat.
13. Cut cooled lobster tail with a pair of scissors across the top of shell and bottom shell.
14. Pull meat out.
15. Cut into bite-sized chunks and add into the sauce mixture.
16. Stir to combine and cook on low for 5 minutes.
17. Lightly toast English muffins and place on a plate.
18. Ladle lobster on top of each half, garnish with fresh chopped chives, and enjoy!

bay seafood seasoning, lobster, sweet cream butter, allpurpose, salt, milk, light cream, egg yolks, black pepper, red pepper, english muffins, chives

Taken from tastykitchen.com/recipes/main-courses/lobster-newburg/ (may not work)