Creating Classic Lobster Newburg can be simplified by following these clear steps:

1. Prepare the Lobster: If using whole lobsters, cook them by boiling them in salted water for about 8-10 minutes. Remove the meat from the shells and chop it into bite-sized pieces.
2. Sauté Onions and Mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onions and sliced mushrooms, sautéing until the onions become translucent.
3. Make the Roux: Sprinkle the flour over the onion and mushroom mixture, stirring continuously for 2-3 minutes to create a roux. This will help thicken your sauce.
4. Add Stock: Gradually pour in the lobster stock while whisking to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken.
5. Incorporate Cream: Reduce the heat to low and add the heavy cream, stirring until well combined.
6. Combine Egg Yolks: In a separate bowl, whisk together the egg yolks and a few tablespoons of the hot sauce to temper them. Slowly mix this back into the skillet, stirring continuously to avoid scrambling the eggs.
7. Flavor the Sauce: Add the brandy (if using), Worcestershire sauce, paprika, salt, and pepper. Stir thoroughly to combine, allowing the sauce to simmer gently for about 5 minutes.
8. Add Lobster: Gently fold in the cooked lobster meat and allow it to warm through, which should only take a few minutes.
9. Final Touches: Taste and adjust seasoning if needed. Remove from heat once the lobster is heated and the sauce is rich and creamy.
10. Garnish and Serve: Serve immediately, garnished with freshly chopped parsley.

By following these steps, you’ll create a delightful dish that will impress anyone lucky enough to enjoy it!