Lobster Newburg is an Extremely Decadent Meal

By
Milly R
-

Lobster Newburg is a super decadent, classic American dish that is really underrated! If you want to make your lobster meal even richer, this is the dish for you.

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Happy Lobster Newburgh Day. Did you know that Lobsters don't share, because they are shellfish? LOL Foodie Recipe: Lobster Newburg Serves 4 Three 1 ½ pound live lobsters or 24 ounces cooked lobster meat ½ stick unsalted butter 1 medium shallot finely diced 2 tablespoons plus 1 teaspoon medium-dry Sherry 3 tablespoons plus 1 teaspoon brandy 1 ½ cups heavy cream ¼ teaspoon freshly grated nutmeg Cayenne to taste 2 large egg yolks, beaten well 1 baguette If using live lobsters, In a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. In the meantime, prepare an ice bath large enough to accommodate all the lobsters. Transfer the lobsters with tongs to the ice bath for a couple of minutes and then to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into ½ inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into ½ inch pieces. In a heavy saucepan cook the lobster meat and shallot 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. Add some of the cream mixture to the egg yolks to temper them. Slowly pour the yolk cream mixture back into the sauce, cook the mixture, whisking constantly, and cook it on low heat, whisking, for 3 minutes more or until the sauce is thick. Be careful not to let the sauce come to a boil. Stir in the lobster meat and serve over slices of toasted baguette. #Enjoy #lobster #lobsternewburg #holidayfoodies #yum #shellfish #seafood

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Ingredients:

  • 4 1/2 pounds of cooked lobster
  • 1/2 stick or 1/4 cup of unsalted butter
  • 2 tablespoons plus 1 teaspoon of medium-dry Sherry
  • 3 tablespoons plus 1 teaspoon of brandy
  • 1 1/2 cups of heavy cream
  • 1/4 teaspoon of grated nutmeg
  • Cayenne pepper to taste
  • Salt to taste 
  • 4 large egg yolks

Instructions:

  1. Take the lobster meat and cut it into 1/2 inch cubes.
  2. Melt the butter over medium heat in a saucepan and put in the lobster meat. 
  3. Cook for 2 minutes, add in 2 tablespoons of Sherry and 3 tablespoons of brandy and cook for another 2 minutes.
  4. Take out the lobster meat and leave it to the side. Add the heavy cream into the pan and boil it together until it’s reduced by almost half. 
  5. Put the heat down to low, add in the rest of the brandy and Sherry, along with the nutmeg, cayenne, and salt, and mix well. 
  6. Use a whisk to mix in the yolks one at a time, and then whisk everything until the sauce gets to be about 140 F. Then, add the lobster meat back in to coat, and serve it over toast or puff pastry!