- Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.
- Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
- Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.
- Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
- Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
- Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
- Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.
- Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
- In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
- Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
- Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.
Provided by Chef John
Number Of Ingredients 9
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.6 g, Cholesterol 227.2 mg, Fat 22.4 g, Fiber 0.1 g, Protein 19.6 g, SaturatedFat 13.1 g, Sodium 447.9 mg, Sugar 0.2 g
We live in Maine, so we like to use fresh lobster in this time-honored recipe. However, it can also be made with frozen, canned or imitation lobster. No matter how you prepare it, guests will think you fussed when you treat them to these rich individual seafood casseroles. -Wendy Cornell, Hudson, Maine
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 9
- In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.
Nutrition Facts : Calories 882 calories, Fat 81g fat (48g saturated fat), Cholesterol 505mg cholesterol, Sodium 790mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein.
- In a medium saucepan, melt butter.
- Stir in flour and salt.
- Add the milk all at once.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 more minute.
- Stir about half the hot mixture into the beaten egg yolks.
- Return all to saucepan.
- Cook and stir until mixture is thickened and bubbly.
- Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
- Heat through.
- Serve over English muffin halves.
- If desired, garnish with snipped chives.
- To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
- Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
- Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
- Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
- Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F.
- Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
LOBSTER NEWBURG - OLD SCHOOL
We love lobster. This is one of our favorite ways to spread the goodness. It is wonderful served with pastry shells, toast, noodles or long grain rice. Make sure you have lots of soft crusty bread to soak up the delicious sauce. This sauce works well with other kinds of shellfish, crab, shrimp, langostinoes or prawns.
Provided by Baby Kato
Categories < 30 Mins
Yield 4 serving(s)
Number Of Ingredients 14
- Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
- Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
- Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth about 1 minute.
- Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully).
- Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
- Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
- Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
- Remove from heat, add the sherry, blend well.
- Serve over hot rice, garnish with parsley and enjoy.
- 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.
- In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 1/2 g
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Provided by PATTY5
Number Of Ingredients 8
- In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g
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