Newburg Sauce with Raw Lobster

Ingredients

• 800–900 g raw lobster
• 30 g butter
• 40 g butter
• 4 tbsp oil
• salt
• Cayenne pepper
• 2 tbsp cognac
• 200 ml Marsala wine or aged Madeira
• 200 ml heavy cream
• 200 ml fish fumet (concentrated fish stock)

Instructions

1. Cut the raw lobster into pieces. Remove and reserve the creamy parts (tomalley and coral); crush them together with 30 grams of butter and set aside.
2. Heat 40 grams of butter and 4 tablespoons of oil in a pan. Sauté the lobster pieces seasoned with salt and Cayenne. When the shell is bright red, drain off all the fat completely. Add 2 tablespoons of cognac and flame it. Pour in 200 ml of Marsala or aged Madeira and reduce the wine by two-thirds.
3. Moisten the lobster with 200 ml of heavy cream and 200 ml of fish fumet (concentrated stock). Simmer gently for 25 minutes.
4. Drain the lobster pieces through a sieve, remove the meat, and cut it into dice.
5. Finish the sauce by stirring in the reserved creamy parts. Bring to a gentle boil to ensure they cook through, then fold in the diced lobster meat. Check and adjust the seasoning as needed.
6. Note: Adding the diced lobster meat to the sauce itself is optional. The meat can instead be cut into thin escalopes (slices) and arranged on the fish for which this sauce is intended.