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
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National Lobster Newburg Day
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Cooking Lobster with Jeremy Clarkson | Gordon Ramsay
Gordon and Jeremy cook some freshly caught lobster - a very nice alternative to a traditional Sunday lunch.
From Gordon Ramsay's The F Word
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The Yankee Kitchen: Lobster Pie
Yankee Magazine Lifestyle Editor Amy Traverso shows you how to cook a lobster pie. This is a really rich tasty New England treat!
Transcription:
Hi. I'm Amy Traverso, Lifestyle Editor at Yankee Magazine, and welcome to
The Yankee Kitchen. Today I'm making lobster pie, a classic New England
dish, lobster in a creamy sauce. It couldn't be more delicious.
This is actually, technically, probably not a pie because it has more of a
crumb topping than a pie crust topping or pastry topping. The fact is it's
so easy, the topping is delicious, and you'll get your pie on the table
faster. So I really like this method. Let's get started.
For this recipe you will need:
10 tablespoons of Butter
1/2 cup of good quality dry sherry
2 cups of Lobster Meat, cut into bite-sized pieces
2 two tablespoons of Flour
1 1/2 cups of Half & Half
4 Egg Yolks, lightly beaten
1/2 cup Cracker Meal
1/2 teaspoon Paprika
2 tablespoons Grated Parmesan Cheese
4 tablespoons Melted Butter
First, preheat the oven to 325 degrees. Melt 4 tablespoons of the butter.
Add sherry and boil for one minute to cook off the alcohol. Now add the
lobster meat and remove from the heat.
In a medium saucepan, melt the remaining butter. Add flour and cook,
stirring until the mixture begins to bubble. Then remove from the heat.
Drain and reserve the sherry from the lobster meat, and slowly stir the
sherry and cream into the mixture until thoroughly blended.
Return the pan to the heat and cook, stirring constantly, until the sauce
is smooth and thick.
Take a quarter-cup of the hot cream mixture and stir or whisk it into the
egg yolks. Bring the temperature of the egg yolks up slowly. Pour that egg
mixture back into the sauce, stirring constantly. Stir this mixture over
low heat for about three minutes. It will thicken noticeably, but don't
allow it to boil. Keep it on a low flame.
Remove from the heat and add the lobster meat. Pour this mixture into four
individual ramekins or a small deep dish pie plate or a gratin dish.
In another bowl, combine the topping ingredients. Stir well and sprinkle
over the pie.
This is going into a 325 degree oven for just about 10 minutes.
Okay, here it is, the gorgeous lobster pie with a nicely browned top. It
smells amazing. I wish you could smell it. It's just a great classic Yankee
dish.
For this recipe and other great Yankee dishes, you can go to
YankeeMagazine.com.
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At Hancock Gourmet Lobster, we pride ourselves on crafting fresh, mouthwatering recipes featuring Maine lobster, crab, clams, and more. Just look at the lobster claws in these stews!!
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