Lobster Newburg Recipe
Lobster Newburg Recipe
Lobster Newburg is rich creamy lobster dish that is traditionally served over buttered toast points or a light pastry or pie crust and sometimes it is tossed with pasta. No matter how you decide to dress up your creation Lobster Newburg is sure to be a huge hit.
Servings: 3 entree or 5 appetizers
Ingredients:
3 live lobsters (1 1/2 each)
3 tablespoons olive oil
1 cup white wine
1/2 cup sherry
2 cups heavy cream
Salt (to taste)
cracked pepper
pinch of cayenne
pinch of nutmeg
uncooked roux
Directions:
1. Boil the lobster - how to boil a lobster
2. Cut the tail and body in half the long way.
3. Remove the claws.
4. Scrape out and discard the stomach and intestine but leave the yellow green and coral tomalley and the roe.
• Cut the lobster into sections.
• Heat the olive oil in at least a 4 quart saute. Sear all the lobster pieces until bright red. Remove lobster from pan.
• Deglaze the pan with white wine. Reduce by half.
• Add cream, Madeira/Sherry and seasonings, return the lobster to the pot and cook until the meat is cooked through, about 8 minutes.
• Remove lobster from the pot and remove the meat from the shell.
• Whisk in beurre manie a little at a time until sauce begins to thicken.
• Simmer over medium heat for 15 minutes.
• Adjust seasonings and serve over cooked lobster.