An Old Classic: Lobster Newburg

Lobster Newburg.
Classic elegance especially for springtime celebrations.
So versatile too…
as a main dish or small plate.  Rustic ragout or dainty nibble.
The Menu Shoppe has it covered…great tips for great menus.
Cheers to your springtime menus.
Lobster Newburg
three 1 1/2-pound live lobsters
2 tablespoons plus 1 teaspoon medium-dry sherry
3 tablespoons plus 1 teaspoon brandy
1/2 stick (1/4 cup) unsalted butter
4 large egg yolks, beaten well
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
toast points as an accompaniment
Into 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. Transfer the lobsters with tongs 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 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
In a heavy saucepan cook the lobster meat 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. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.
Or this variation…
Seafood Newburg
1/2 pound cooked lobster meat, cut into bite-size pieces
1/2 pound medium shrimp, shelled and deveined
1/2 pound sea scallops, halved horizontally
1/2 pound haddock or hake fillet, cut into 1 inch pieces
1/2 cup dry sherry, such as fino or amontillado
1 stick (4 ounces) unsalted butter
3 tablespoons all-purpose flour
2 cups light cream
1/2 teaspoon sweet paprika
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes. Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.
Suggested pairing:  an earthy Meursault, to play off the sherry notes.
…and then some ready-made fabulous offerings…
From Williams Sonoma…
Our Lobster Newburg is a delicate blend of lobster mixed with cream and dash of sherry.  Ladled over toast points.  Swirl into pasta.  Our  version features airy puff pastry shells…from award-winning Dufour Pastry Kitchens.
* Delivery: for Passover and Easter, please order by March 30th.
From and Hancock Gourmet: This Lobster Newburg features real Maine lobster and creamy, buttery sauce tinged with sherry.
Other creativity is up to the kitchen.  Toast points or pasta. Bisque or bouche.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in appetizer, brunch, holiday, luncheon, National Food Holiday, seasonal, small plates and tagged , , , , , , , . Bookmark the permalink.

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