How To make Gourmet's Lobster Newburg
3 Lobsters, about 1-1/2 lb. ea
-h 1/4 c Unsalted butter
7 ts Medium dry sherry
10 ts Brandy
1 1/2 c Heavy cream
1/4 ts Nutmeg
Cayenne pepper 4 lg Egg yolks, well beaten
Toast points as an accompani -ent 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 teas. Sherry and 3 Tbsp 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. A 1965 Gourmet Mag. favorite
How To make Gourmet's Lobster Newburg's Videos
Lobster Newberg | The Inside Cut
Ingredients
- 1 Rougie whole shelled lobster left in vac pac
- 10g chopped shallots
- 2 cloves, chopped garlic
- 30g butter
- 50ml brandy
- 100ml shellfish stock/bisque
- Pinch cayenne pepper
- 200ml double cream
- 50ml whipped cream
- 75ml hollandaise sauce
- 50g samphire
- 50g wild mushrooms
- 50g gnocchi
- 1g chopped red chilli
- 1 teaspoon chopped parsley
- For garnish, chervil sprigs
Method
1. Set sous vide temperature to 56 degrees.
2. When up to temperature add lobster and cook for one hour.
3. In a heavy-bottomed sauté pan add half of the butter and sweat off half of the chopped shallots along with half of the chopped garlic.
4. When starting to brown move to the side of the stove and add in the brandy and sherry, place back onto stove and flambé reducing the cooking liquid by roughly a half.
5. Add in the shellfish stock and cayenne pepper and again reduce, add in the cream and leave to simmer until a sauce consistency is achieved and strain into another pan.
6. Add the whipped cream and hollandaise and gently fold through, check seasoning.
7. In a nonstick pan add the rest of the butter, garlic, shallots and red chilli heat until starting to go brown.
8. Add in the gnocchi, wild mushrooms and samphire and sauté for a few minutes.
9. Add parsley and check seasoning.
To finish:
1. Place the samphire mushroom mix neatly in a bowl place the lobster claws either side and carve the lobster tail on top of the mix.
2. Spoon the sauce over both the tail and the claws (it should be quite thick) and glaze under a salamander/grill until nicely coloured.
3. Garnish with some sprigs of chervil.
Jacques Pepin's Easy and Elegant Seafood Recipes | Essential Pepin | KQED
Jacques Pepin begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafoods in the country and Shrimp Pané on Watercress is a recipe to make them shine. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them for us using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade stuffed full of broccoli rabe.
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Lobster, Shrimp, Asparagus Pastry | Hancock Gourmet Lobster
At Hancock Gourmet Lobster, we pride ourselves on crafting fresh, mouthwatering recipes featuring Maine lobster, crab, clams, and more. Check this out... Lobster, shrimp & asparagus over a delicious puff pastry. One of our favorite recipes!
100th Episode! Lobster Newburg/Gourmet Doggie Treats
Can you stand it? Callie and I have reached our 100th episode. I feel like Mary Tyler Moore lol! So we are making something special, Lobster Newburg, which is so easy! Then we make Miss Callie her cheesy gourmet treats. Both are very easy to make. We also take a trip down memory lane and highlight some special moments over the last 2 1/2 years. Thanks to everyone for watching, and Eat Healthy, Be Safe, and Spread The Sunshine Love you all!
Hancock Gourmet Lobster Pot Pies at Goldbely.com
Brimming with Maine lobster meat in a sherry-splashed cream sauce, Hancock's Pemaquid Point Lobster Pot Pies are wonderfully tempting. Lobster-shaped puff pastry decorations adorn the top of each pie, adding a touch of elegant whimsy to your meal.
These award-winning pot pies are gorgeous, sumptuous and delicious. The pot pies come prepared in reusable, oven-proof ramekins.
Serve as an appetizer or entrée with salad made of fresh greens, grapefruit and avocado slices. Best with a crisp white wine or champagne.
How to Make Lobster Newburg
Bake pastries shells as directed. In saucepan heat up the rest of the ingredients add crabmeat and heat for additonal 5 minutes and spoon into puff pastry shell.