Gourmet's Lobster Newburg
Submitted by morgan
Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minLobster Newburg is one of those grand old American dishes that deserves a comeback. Tender lobster meat sautéed in butter, flamed with sherry and brandy, then bathed in a cream sauce thickened with egg yolks until it coats the back of a spoon. This is seafood cooking at its most luxurious.
Starting with whole live lobsters makes all the difference. Boiling them yourself means you get the freshest, sweetest meat possible, and cutting it into uniform half-inch pieces ensures every bite of the finished dish has the same tender texture.
The sauce builds in stages. Sherry and brandy cook with the lobster first, infusing the meat with boozy depth. Then cream reduces by half, concentrating its richness before the egg yolks go in. Whisking constantly over low heat until the mixture hits 140°F (60°C) sets the yolks into a silky, custard-like sauce without scrambling them.
Chef Tips
- Plunge the lobsters head-first into the boiling water for the quickest, most humane cook
- Crack the claws carefully over a bowl to catch any juice. That liquid is pure lobster flavor and can go into the sauce
- Whisk the egg yolks in slowly and keep the heat low. If the sauce gets too hot, the eggs will curdle into scrambled bits
- A pinch of cayenne and nutmeg add warmth without detectable spice. Don’t skip them
Variations
- Use large shrimp or lump crab meat if lobster isn’t available or in budget
- Serve in puff pastry shells (vol-au-vents) instead of over toast points for a more elegant presentation
- Add a tablespoon of Dijon mustard to the sauce for a subtle sharpness that cuts the richness
Ingredients
Directions
Into a large kettle of vigorously 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 lobsters to a cutting board and allow them to cool.
Break off claws at the body, and crack them.
Remove claw meat and cut it into ½-inch pieces.
Halve the lobsters lengthwise along the undersides and remove meat from the tails.
Cut into ½-inch pieces.
In a heavy saucepan, cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes.
Add 6 teas.
Sherry and 3 tablespoon brandy, and cook the mixture, stirring for 2 minutes.
Transfer lobster meat to a bowl.
Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup.
Reduce heat to low and stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste.
Whisk in the yolks.
Cook the mixture, whisking constantly, until it registers 140f on a cooking thermometer.
Cook, whisking, for 3 more minutes. Stir in lobster meat and serve over the toast points.
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