Lobster Newburg is an old-style rich and creamy lobster dish that is traditionally served over buttered toast points. It may also fill crepes or be tossed with pasta. This is a basic recipe that may be dressed up with fresh herbs or tomatoes.
Preparation Time: 45 minsServings: 2 entree or 4 appetizers
2 live lobsters (1 1/2 to 2 pounds each)
3 tablespoons olive oil
1 cup white wine
1/2 cup sherry or Madeira
2 cups heavy cream
pinch of cayenne
pinch of nutmeg
beurre manie (uncooked roux)
- Cut the lobster into sections.
1- Kill the lobster
2- Turn the lobster around and cut the tail and body in half long ways.
3- Remove the claws.
4- Along the centre of the lobster are three kinds of viscera, the dark green are the stomach and intestine that can be scraped out and discarded, and the yellow green and coral are the tomalley and the roe which are delicious and may be left in.
- Heat the olive oil in at least a 4 quart sauté or sauteuse. 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.
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