Thread: REC Lobster Newburg

Stu wrote:
> My son had four lobsters given to him from one of his suppliers, so we
> thought we'd give this recipe a try, he said he'd cook. Not sure what
> I should make for desert.
>
>
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Gourmet's Lobster Newburg
> Categories: Fish/sea, Casseroles
> Yield: 6 servings
>
> 3 Lobsters, about 1-1/2 lb. each
> 1/4 c Unsalted butter
> 7 tsp Medium dry sherry
> 10 tsp Brandy
> 1 1/2 c Heavy cream
> 1/4 ts Nutmeg
> Cayenne pepper
> 4 lg Egg yolks, well beaten
> Toast points as an accompaniment
>
> Into a large kettle of vigorously 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 lobsters to a cutting board and allow them to cool.
> Break off claws at the body, and crack them.
> Remove claw meat and cut it into 1/2-inch pieces.
> Halve the lobsters lengthwise along the undersides and remove meat
> from the tails.
> Cut 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 6 tsp of Sherry and 3 tsp brandy, and cook the mixture, stirring
> for 2 minutes.
> Transfer lobster meat to a bowl. Add the cream to the Sherry mixture
> and boil until it is reduced to about 1 cup. Reduce heat to low and
> stir
> in the remaining Sherry and brandy, nutmeg, cayenne, and salt to
> taste.
> Whisk in the yolks. Cook the mixture, whisking constantly, until it
> registers
> 140f on a cooking thermometer. Cook, whisking, for 3 more minutes.
> Stir in lobster meat and serve over the toast points.
>
> Gourmet Magazine 1965
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>


I had a similar recipe that called for a frozen can of lobster meat. We
used to make it occasionally, but I have not sen frozen cans of lobster
in a years.

"Stu" <[email protected]> wrote in message
news:[email protected]..
>
> My son had four lobsters given to him from one of his suppliers, so we
> thought we'd give this recipe a try, he said he'd cook. Not sure what
> I should make for desert.
>
>
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Gourmet's Lobster Newburg
> Categories: Fish/sea, Casseroles
> Yield: 6 servings
>
> 3 Lobsters, about 1-1/2 lb. each
> 1/4 c Unsalted butter
> 7 tsp Medium dry sherry
> 10 tsp Brandy
> 1 1/2 c Heavy cream
> 1/4 ts Nutmeg
> Cayenne pepper
> 4 lg Egg yolks, well beaten
> Toast points as an accompaniment
>
> Into a large kettle of vigorously 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 lobsters to a cutting board and allow them to cool.
> Break off claws at the body, and crack them.
> Remove claw meat and cut it into 1/2-inch pieces.
> Halve the lobsters lengthwise along the undersides and remove meat
> from the tails.
> Cut 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 6 tsp of Sherry and 3 tsp brandy, and cook the mixture, stirring
> for 2 minutes.
> Transfer lobster meat to a bowl. Add the cream to the Sherry mixture
> and boil until it is reduced to about 1 cup. Reduce heat to low and
> stir
> in the remaining Sherry and brandy, nutmeg, cayenne, and salt to
> taste.
> Whisk in the yolks. Cook the mixture, whisking constantly, until it
> registers
> 140f on a cooking thermometer. Cook, whisking, for 3 more minutes.
> Stir in lobster meat and serve over the toast points.
>
> Gourmet Magazine 1965
>
>
Sounds good, though I'd highly recommend making a lobster stock to enhance
the flavor of the sauce. Take shells and rest of the skeleton and simmer in
a small saucepan for 45 minutes. Drain, and reduce your stock to one third
of volume. Add a portion of this to your sauce, flavoring to taste. Four
yolks is what we would have used in the pre cholesterol fear days[1965]. You
can make a very decent newberg sauce with half as many eggs, and with a bit
of roux to thicken to taste.

Kent

On Jan 17, 5:56*pm, Stu <i...@foodforu.ca> wrote:
> My son had four lobsters given to him from one of his suppliers, so we
> thought we'd give this recipe a try, he said he'd cook. Not sure what
> I should make for desert.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> * * * Title: Gourmet's Lobster Newburg
> *Categories: Fish/sea, Casseroles
> * * * Yield: 6 servings
>
> * * * 3 *Lobsters, about 1-1/2 lb. each
> * * 1/4 c *Unsalted butter
> * * * 7 tsp Medium dry sherry
> * * *10 tsp Brandy
> * 1 1/2 c *Heavy cream
> * * 1/4 ts Nutmeg
> * * * * * *Cayenne pepper
> * * * 4 lg Egg yolks, well beaten
> * * * * * *Toast points as an accompaniment
>
> Into a large kettle of vigorously 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 lobsters to a cutting board and allow them to cool. *
> Break off claws at the body, and crack * them.
> Remove claw meat and cut it into 1/2-inch pieces.
> Halve the lobsters lengthwise along the undersides and remove meat
> from the tails.
> Cut 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 6 tsp of Sherry and 3 tsp brandy, and cook the mixture, stirring
> for 2 minutes.
> Transfer lobster meat to a bowl. Add * the cream to the Sherry mixture
> and boil until it is reduced to about * 1 cup. Reduce heat to low and
> stir
> in the remaining Sherry and brandy, nutmeg, cayenne, and salt to
> taste.
> Whisk in the yolks. Cook the mixture, whisking constantly, until it
> registers
> 140f on a cooking thermometer. *Cook, whisking, for 3 more minutes.
> Stir in lobster meat and serve over the toast points.
>
> *Gourmet Magazine 1965
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06

This recipe for lobster bisque is lower in fats and probabl way more
delicious.

http://www.hizzoners.com/index.php?o...oups&Itemid=57

Stu wrote:
> My son had four lobsters given to him from one of his suppliers, so we
> thought we'd give this recipe a try, he said he'd cook. Not sure what
> I should make for desert.
>
>
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06

Although I tend to think that just plain lobster with butter is the best,
this does sound delicious (as long as the lobster isn't overcooked...).

But do make sure that you hack up the bodies and shells and add them to fish
frames to make stock! A good fish stock with lobster is fabulous in shrimp
or crayfish etouffee, fish chowder, bouillabaise, et al. You can also make
straight lobster stock, but I think a combination tastes better.

If you don't have time or access to fish frames and trimmings now, put them
in a plastic bag and throw them in the freezer for later. (With your shrimp
shells. <G> ) Or gift them to a friend who will use them.