Lobster Newburg is a classic American delicacy known for its rich, creamy sauce and tender lobster meat. This dish combines sweet lobster chunks with a luxurious sauce made from butter, heavy cream, dry sherry, and brandy, seasoned with nutmeg and cayenne. The flavors are deep and savory, offering a comforting yet elegant dining experience. Perfect for special occasions, romantic dinners, or holiday feasts, this recipe brings the taste of fine dining to your home kitchen. Serve it over toasted points or in buttered shells for an authentic presentation.
Gourmet’S Lobster Newburg
Description
Lobster Newburg is a classic American delicacy known for its rich, creamy sauce and tender lobster meat. This dish combines sweet lobster chunks with a luxurious sauce made from butter, heavy cream, dry sherry, and brandy, seasoned with nutmeg and cayenne. The flavors are deep and savory, offering a comforting yet elegant dining experience. Perfect for special occasions, romantic dinners, or holiday feasts, this recipe brings the taste of fine dining to your home kitchen. Serve it over toasted points or in buttered shells for an authentic presentation.Ingredients
Directions
-
Bring a large kettle of salted water to a vigorous boil.
-
Plunge the lobsters head-first into the boiling water.
-
Cover and boil for 8 minutes from the time the water returns to a boil.
-
Transfer the lobsters to a cutting board and allow them to cool slightly until safe to handle.
-
Break off the claws at the body and crack the shells.
-
Remove the claw meat and cut it into 1/2-inch pieces.
-
Halve the lobsters lengthwise along the undersides and remove the meat from the tails.
-
Cut the tail meat into 1/2-inch pieces.
-
In a heavy saucepan, melt the butter over moderate heat.
-
Add the lobster meat to the butter and cook, stirring occasionally, for 2 minutes.
-
Add 6 teaspoons of sherry and 3 tablespoons of brandy.
-
Cook the mixture, stirring, for 2 minutes.
-
Transfer the lobster meat to a bowl and set aside.
-
Pour the heavy cream into the saucepan with the remaining sherry and brandy mixture.
-
Bring the cream mixture to a boil and reduce until it reaches about 1 cup.
-
Reduce heat to low.
-
Stir in the nutmeg, cayenne pepper, and salt to taste.
-
Whisk in the beaten egg yolks.
-
Cook the sauce, whisking constantly, until it registers 140F on a cooking thermometer.
-
Continue cooking and whisking for 3 more minutes to thicken the sauce.
-
Stir the cooked lobster meat back into the sauce.
-
Serve immediately over toast points.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 66.8kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.2g1%
- Cholesterol 69.0mg23%
- Sodium 225.0mg10%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: When handling live lobsters, use caution. You can humanely kill them by inserting a sharp knife quickly through the head before boiling, if preferred.
Cooking Tip: To prevent the egg yolks from curdling when making the sauce, ensure the heat is low and whisk constantly. If the sauce gets too hot, remove it from the heat immediately while continuing to whisk.
Serving Suggestion: Traditional Lobster Newburg is often served in buttered lobster shells or over buttered toast points. You can also serve it with crusty bread to soak up the rich sauce.
Storage: This dish is best served immediately. If you must store leftovers, keep the lobster meat and sauce separate in the refrigerator for up to 2 days. Reheat gently, as the egg-based sauce can break if overheated.
Variation: For a lighter version, you can substitute half-and-half for some of the heavy cream, though the sauce will be less rich.
