LOBSTER NEWBURG
Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- 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.
LOBSTER A LA NEWBURG
Sub crabmeat for a wonderful variation of this richly delicious dish. Small portions might make a nice appetizer for your dinner party. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Lobster
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the lobster slowly in butter about five minutes or until the outside membrane acquires a full red color.
- Add wine and simmer slowly until the wine is almost all reduced.
- Beat the cream into the egg yolks; add to lobster and season to taste.
- Cook until thickened, stirring constantly.
- Serve immediately in warm timbales or over toast.
Nutrition Facts : Calories 229.5, Fat 13.6, SaturatedFat 7.9, Cholesterol 171.4, Sodium 368.6, Carbohydrate 3.1, Sugar 0.4, Protein 16.2
LOBSTER NEWBURG
Steps:
- 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.
LOBSTER NEWBURG
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
Categories Seafood Shellfish Lobster
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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
CRAB NEWBURG à LA CROSS CREEK
Crab Newburg was Marjorie Kinnan Rawlings's most celebrated dish, the one on which the Florida author of "The Yearling" claimed laurels as a cook. It is a version of the famous 19th-century lobster recipe popularized at Delmonico's in New York. Making it is an easy business, as much an assemblage as a recipe. You heat crabmeat in an enormous amount of butter, thicken it slightly with flour, thicken it a great deal with cream and eggs and cut the fat (slightly) with spices and booze. The resulting pinkish stew ought to be served with toast points or in a puff-pastry shell, perhaps with rice and absolutely with a green salad with a tart, lemony vinaigrette. Rawlings admits that you might use less cream, or less butter or fewer eggs. "The brandy may be omitted," she cautions, "but never the sherry." You'll want to set everything up well before dinner so that you can work quickly and serve the dish directly from the pan.
Provided by Sam Sifton
Categories easy, quick, dips and spreads, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown. Add the crabmeat and stir gently. Cook for one minute, then sprinkle flour over the top and stir gently to incorporate. Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice. When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine. Add sherry and stir again.
- In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine. Add the brandy, garnish with parsley and rush to the table, serving with toast points.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 54 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 33 grams, Sodium 723 milligrams, Sugar 3 grams, TransFat 1 gram
LOBSTER A LA NEWBURG
another old recipe from my mother-law. She made Lobster a la Newburg on special occasions....she called it her Delicacies. Simple and delicious.
Provided by Linda Mitchell @lindakac
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- Melt butter, add the lobster, sherry, lemon juice, salt and cayenne pepper. Cover and cook on low 5-8 minutes.
- Add cream and beaten egg yolks that have been mixed together, stir until thick and creamy. NOTE: Do not allow mixture to boil or it will curdle.
- Sprinkle paprika on top of mixture. Serve immediately on toast wedges or hot crisp waffles.
LOBSTER NEWBURG
Make and share this Lobster Newburg recipe from Food.com.
Provided by mielhollinger
Categories Lobster
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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