Best 2 Lobster Newberg Recipes
Indulge in the epitome of culinary elegance with Lobster Newberg, a luxurious dish that has graced the tables of discerning diners for centuries. Originating in the opulent kitchens of New York City, this classic seafood dish combines the succulent sweetness of lobster with a rich and creamy sauce, resulting in a symphony of flavors that will tantalize your taste buds. Our curated collection of Lobster Newberg recipes offers a delightful journey through culinary variations, each promising a unique interpretation of this timeless dish. From traditional preparations that honor the dish's heritage to innovative twists that introduce unexpected flavors, our recipes cater to every palate and skill level. Prepare to embark on a culinary voyage that will leave you craving for more.
Let's cook with our recipes!
LOBSTER NEWBERG
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.6 g, Cholesterol 227.2 mg, Fat 22.4 g, Fiber 0.1 g, Protein 19.6 g, SaturatedFat 13.1 g, Sodium 447.9 mg, Sugar 0.2 g
LOBSTER NEWBERG
This scrumptious recipe is so elegant to serve and easy to make. Bring this 5 star dish to your table during the Holidays!
Provided by Francine Lizotte
Categories Seafood
Time 45m
Number Of Ingredients 10
Steps:
- 1. Fill a large pot with water and bring to a boil. When boiling, add lobsters, head first; cover and bring back to a full boil. When it returns to a boil, set the timer for 8 minutes and leave the lid ajar. When time is up, remove from the water and plunge them into an ice bath; leave them in for 10 minutes.
- 2. Meanwhile, in a large skillet over medium heat, add clarified butter. When hot, pour in sherry and stir constantly. Cook until reduced to a third; turn off the heat.
- 3. Twist the front legs off the lobster body and separate the knuckles. Detach the tail from the body by twisting it as well. Remove the meat from tails, claws and knuckles; save shells for lobster stock and place in the freezer. Cut meat into bite sized pieces.
- 4. In a mixing bowl, add heavy cream, egg yolks, salt, cayenne pepper and nutmeg; whisk thoroughly.
- 5. Back to the skillet; turn the heat to medium and pour in the egg mixture. Stir continuously until the sauce thickens and coats the back of a spoon, about 15 minutes. Add lobster meat, stir well and cook until heated through, about 3 ½ to 4 minutes. Add chives and stir well. Spoon the lobster mixture into the vol-au-vents and serve immediately. Makes 3 vol-au-vents
- 6. To view this recipe on YouTube, click on this link >>>> https://youtu.be/v7TGpjcCkmY
Tips:
- Use fresh lobster meat. This will give the Newberg its best flavor. If you can't find fresh lobster meat, you can use frozen lobster meat that has been thawed in the refrigerator overnight.
- Don't overcook the lobster meat. Lobster meat is very delicate and can easily become tough if it is overcooked. Cook the lobster meat for just a few minutes, until it is cooked through but still tender.
- Use a good quality cognac or brandy. The cognac or brandy will add a lot of flavor to the Newberg. Choose a cognac or brandy that you enjoy drinking.
- Don't be afraid to experiment with different ingredients. You can add other vegetables to the Newberg, such as mushrooms, asparagus, or peas. You can also add different herbs and spices, such as tarragon, dill, or cayenne pepper.
Conclusion:
Lobster Newberg is a classic dish that is perfect for a special occasion. It is rich, creamy, and flavorful, and it is sure to impress your guests. With just a few simple ingredients, you can make a delicious Lobster Newberg that will leave you wanting more.
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