Traditionally this dish is served on buttered toast. The state of Louisiana and my grandmother Emma says that just wrong, so we serve it top of spicy hot water cornbread
LOBSTER NEWBURG: 2 sticks salted butter, 4 tablespoons self-rising flour, 1 teaspoon dry mustard, 1/teaspoon chicken bouillon, 2 quarts evaporated milk, 1 russet potatoes, diced 1 cup heavy whipping cream, 2 large eggs, 2 tablespoons Sherry, 1/2 tablespoon fresh lemon juice, 1/4 teaspoon lemon zest, 2 pounds lobster meat including claws.
Get out a skillet, add the butter, turn the flame to low, when the butter melts add the flour, mustard, and bouillon, stir until blended. In a cup add the whipping cream and eggs, beat set aside. Lower the flame, add the potato and evaporated milk cook until the mixture starts to thicken. Add a tablespoon of the mixture to the whipping cream and temper. Add the whipping cream mixture to the skillet continue to cook. In a separate skillet add 2 tables of butter, 1 tablespoon seafood seasoning, and the lobster meat saute for about 10 minutes. Add to the 1st skillet, cook uncovered for another 10-12 minutes. Serve hot over the cornbread.
HOT WATER CORNBREAD: 2 cups yellow cornmeal, 1 teaspoon salt, 1 tablespoon sugar, 2 tablespoons green onions, green part only, 2 tablespoons hot sauce,1 1/2 tablespoons butter, melted, 1 1/4 cup water, boiling
Get out a bowl, add the cornmeal, salt, sugar, onions, hot sauce, and butter. Add the boiling water. Mix well or until smooth. Get out a heavy skillet, add about 3 tablespoons of oil bring to medium heat, around 350 degrees. While the oil is heating up, wet your hands get a palm full of the cornmeal mixture roll into a ball, then flatten out carefully add to the oil. Fry until crispy and golden brown on both sides. Remove from oil and drain on a paper towel, arrange on a platter, serve hot.