Best Lobster A La Newburg Recipes

LOBSTER A LA NEWBURG

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.

LOBSTER NEWBURG

Steps:

• Fill a stock pot 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 an ice bath to cool. Drain lobsters in a colander.
• Carefully remove lobster meat from the tails, claws and legs, being careful not 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 remaininng 2 carrots into 1/2 -inch pieces; setaside.
• 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 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 untl just tender, about 4 mintues. Stir in cream and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5-6 minutes. Add salt and pepper . Pick tarragon from remaining 4 sprigs, chop, and add.
• In a small bowl, ehisk 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.
• Preheat oven to 350°F Set six 6-oz 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 pour 1-inch boiling water into roasting pan. Cook until Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve the Newburg immediately.

LOBSTER NEWBURG

Steps:

• 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.

LOBSTER NEWBURG

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.

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

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.

LOBSTER A LA NEWBURG

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 - OLD SCHOOL

Steps:

• 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.