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This decadent Lobster Newburg turns premium lobster into a velvety, sumptuous meal that shines at any celebration. The luscious sauce wraps around juicy lobster chunks, delivering an elegant seafood delight that folks have enjoyed for years.
I whipped up this Lobster Newburg for the first time when our restaurant plans crashed on our anniversary. What began as plan B has turned into our yearly ritual, and lighting up that brandy adds some excitement to our special night.
Ingredients
- Lobster meat: Delivers that gentle sweetness at the core of this meal. Try to get fresh cooked lobster or premium frozen tails
- Unsalted butter: Forms the tasty foundation for your sauce. Go for European butter if you can find it
- Heavy cream: Makes the sauce incredibly smooth. Don't skimp with low-fat options
- Egg yolks: Work to thicken naturally while adding silky texture. Let them warm up first to avoid splitting
- Brandy: Brings layers of flavor. A decent cognac really shines here
- Worcestershire sauce: Adds that savory kick that boosts the seafood taste
- Paprika: Offers gentle heat and a pretty reddish glow
- Fresh parsley: Cuts through richness with its fresh green flavor
Step-by-Step Instructions
- Prepare the Lobster:
- For raw lobster, drop into heavily salted boiling water for 8 minutes per pound exactly. Plunge into ice bath right away. Carefully take out the meat, trying to keep big chunks. Cut into nice bites and set aside.
- Create the Aromatic Base:
- Let butter melt in a thick-bottomed pan over medium heat until it stops bubbling. Throw in onions and cook about 4 minutes till clear but not brown. Add mushrooms and keep cooking another 3 minutes until they get juicy and start to brown a bit.
- Develop the Roux:
- Dust flour over your veggie mix, always stirring with a wooden spoon. Cook for 2 full minutes to get rid of that raw flour taste while keeping it light colored. It'll look pasty and cover everything completely.
- Build the Sauce:
- Keep whisking as you pour in lobster stock slowly, about 1/4 cup at a time. Wait for each splash to mix in before adding more. This stops lumps. After all stock is in, let it bubble gently until it's thick enough to stick to your spoon.
- Enrich the Sauce:
- Turn heat down to medium-low and drizzle in cream while stirring. Let it barely simmer for 2 minutes. In another bowl, beat egg yolks, then carefully mix in 1/4 cup of hot sauce while constantly whisking. Pour this mix back into your pan while continuously stirring.
- Add Flavoring Elements:
- Mix in Worcestershire sauce and paprika. When using brandy, pour it in now and let it cook for 2 minutes to burn off the alcohol. Add salt and pepper to your liking, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Incorporate Lobster:
- Carefully fold lobster pieces into the sauce, trying not to break them up. Let the lobster warm through for 3 minutes without letting it boil. You want it hot but not overcooked.
- Finish and Serve:
- Give it a final taste check. Sprinkle fresh chopped parsley on top just before serving. Dish it up right away over toast triangles, puffy pastry shells, or with rice pilaf on the side.
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My grandma always made Lobster Newburg on Christmas Eve, carrying on a tradition from her New England childhood. She wouldn't dream of using just tails - she always said claw meat had a special sweetness nothing else could match. Whenever I cook this dish, I remember how carefully she watched that sauce to get it just right.
The History of Lobster Newburg
Lobster Newburg came to life in the 1870s at Delmonico's in New York City. It was first called Lobster Wenberg, named after a rich sea captain who showed the chef how to make it. After the captain and restaurant had a falling out, they just flipped the first three letters to rename it. The original mix of cream, butter, egg yolks, sherry and cayenne pepper has changed a bit over time, but it's still seen as a fancy, indulgent treat.
Making Perfect Substitutions
Though real Lobster Newburg needs lobster, you can try other shellfish too. Big, cleaned shrimp work great when lightly cooked before going into the sauce. Crab meat makes a sweeter version that goes wonderfully with the creamy sauce. For folks with seafood allergies, the same sauce tastes amazing with bits of cooked chicken breast or even just roasted mushrooms if you don't eat meat.
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Serving Suggestions
People usually put Lobster Newburg on toast points or in puffy pastry cups, but you've got lots of options. Spoon it over buttery mashed potatoes for pure comfort food. Pair it with wild rice pilaf for something more complex. If you're watching carbs, try it in baked avocado halves or with steamed asparagus. To really wow dinner guests, serve it right in the cleaned lobster shells with the sauce dripping over the meat.
Common Recipe Questions
- → Is it okay to use frozen lobster?
Sure, frozen lobster works fine. Just make sure it's completely thawed before you start cooking to get the best results.
- → What can I use instead of lobster stock?
Don't have lobster stock? No problem. You can swap in chicken stock or any seafood stock for that tasty depth.
- → Do I have to include brandy?
Nope, brandy isn't a must. You can skip it completely or try a bit of dry sherry instead for a similar taste.
- → How do I mix in the egg yolks properly?
To add egg yolks safely, first mix them with a couple spoonfuls of the warm sauce. Then slowly pour this mixture back into your pan while stirring non-stop to avoid lumps.
- → What goes well with Lobster Newburg?
Lobster Newburg tastes great with crusty bread points, flaky pastry shells, a scoop of rice, or some fresh veggies like asparagus or string beans.