Lobster Newburg Recipe Epicuriouscom

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.

Steps:

• Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
• When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.
• Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.
• Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.
• Preheat broiler.
• Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

Steps:

• 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.

Steps:

• With kitchen shears cut lobster down the center of the shell on both sides,all the way to end of tail fan.There should now be two pieces of lobster still in shell.Open shell and loosen meat from shell be but don't remove meat. Then in a heavy saute pan on a med.high heat add butter,garlic,and shallots.Saute for 1-2 min,add lobster meat in shell and saute for 1-2min.Then add Sherry,White Wine,Brandy and Madeira,Paprika,Nutmeg,Seasoning Salt,Lemon Juice,Worcestershire,and Heavy Cream. Adjust heat and cook for 3-4min.turning lobster meat and shell over at about 2mins.until sauce slightly thickens.Remove from heat. Arrange lobster shell on platter and garnish,add pan sauce to face up lobster in shell and serve with your favorite side dish.

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.

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 lengthwise along the undersides, remove the meat from the tails, discarding the bodies, and cut into 1/2 inches. In a heavy saucepan cook the lobster 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 170degF 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 points.

Steps:

• Cook lobster in big kettle, cool and remove meat In saucepan,cook lobster in butter for 2 minutes Add 2 Tbsp sherry & 3 Tbsp brandy Cook & stir x 2 minutes Remove meat & add cream and boil to 1 cup Reduce heat and add remaining sherry & brandy, nutmeg Whisk in yolks and cook until 140F x 3 minutes Add meat and serve over noodles

Steps:

• DIRECTIONS: 1. Melt butter/margarine in a saucepan; blend in flour. Add cream all at once. Cook and stir till thickened and bubbly. Stir about half the hot mixture into egg yolks; return to hot mixture. Cook and stir till thickened: DO NOT BOIL OR MIXTURE WILL SEPARATE. Add lobster; heat through; stir in wine and lemon juice with 1/4 teaspoon salt. Spoon into pastry shells. Sprinkle with paprika. Garnish with fresh parsley if desired. 2. CRAB NEWBURG:substitute 3/4 to 1-lb fresh crab meat or 2-7oz cans cleaned & drained or 2-6oz packages frozen thawed. 3. SHRIMP NEWBURG:Substitute 1-1/2 cups cooked shrimp or 2-4-1/2oz cans drained FOOTNOTES: I double the recipe for us and buy two packages of shells. Be sure to remove the centers of the shells as directed on the package. Crispy shells are better. Very elegant light lunch or special dinner for two.