Lobster Newburg

Name: Lobster Newburg
Cook time: 25 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 3 lobsters (1 1/4 lb.each); 4 tablespoons unsalted butter; 1 medium onion, coarsely chopped; 2 stalks celery, coarsely chopped; 2 medium leeks, white and pale-green parts well washed; 4 medium carrots; 8 fresh tarragon; 2 tablespoons all-purpose flour; 1/4 cup dry sherry; 2 teaspoons tomato paste; 1/2 cup heavy cream; 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 large egg yolk

Submitted by Chef mariajane

"Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry. You can cook the lobster and make the stock a day ahead."

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photo by karenury

Ready In:: 25mins
Ingredients:: 14
Serves:: 6

ingredients

3 lobsters (1 1/4 lb.each)
4 tablespoons unsalted butter
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
2 medium leeks, white and pale-green parts well washed
4 medium carrots
8 fresh tarragon
2 tablespoons all-purpose flour
¹⁄₄ cup dry sherry
2 teaspoons tomato paste
¹⁄₂ cup heavy cream
1 teaspoon salt
¹⁄₈ teaspoon freshly ground black pepper
1 large egg yolk

directions

Fill a stock pot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to an ice bath to cool. Drain lobsters in a colander.
Carefully remove lobster meat from the tails, claws and legs, being careful not to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws and legs for making stock.
Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3-inches.
Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
Split the remaining leek lengthwise. Cut the leek and remaininng 2 carrots into 1/2 -inch pieces; setaside.
Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat; sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste, but does not brown, about 2 minutes.
Carefully add sherry, stirring constantly, to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan. and cook untl just tender, about 4 mintues. Stir in cream and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5-6 minutes. Add salt and pepper . Pick tarragon from remaining 4 sprigs, chop, and add.
In a small bowl, ehisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
Preheat oven to 350°F Set six 6-oz ramekins into a large roasting pan.
Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and pour 1-inch boiling water into roasting pan. Cook until Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve the Newburg immediately.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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