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This fancy Lobster Newburg turns pricey lobster into a velvety, decadent meal that's perfect for celebrating. The buttery sauce wraps around juicy lobster chunks, making an upscale seafood treat that folks have enjoyed for years.
I whipped up this Lobster Newburg when our dinner reservation got canceled on our anniversary. What began as a backup plan has turned into our yearly tradition, and lighting up the brandy adds some excitement to our special night.
Ingredients
- Lobster meat: Brings that gentle sweetness that's central to this meal. Try to get freshly cooked lobster or good quality frozen tails
- Unsalted butter: Forms the tasty foundation for the sauce. Go for European butter if you can find it for extra flavor
- Heavy cream: Gives that smooth, rich texture. Don't skimp with low-fat stuff - the full-fat version works best
- Egg yolks: Work as natural thickeners and add silkiness. Let them warm up first so they don't split
- Brandy: Adds deeper flavor notes. A decent cognac works great in this dish
- Worcestershire sauce: Kicks up the seafood taste with its savory punch
- Paprika: Adds a touch of warmth and nice reddish color to your dish
- Fresh parsley: Cuts through the richness with its fresh, green taste
Step-by-Step Instructions
- Prepare the Lobster:
- Working with raw lobster? Boil it in super salty water for 8 minutes per pound exactly. Drop it straight into ice water after. Pull out the meat carefully to keep big chunks intact. Cut into nice big bites and put aside.
- Create the Aromatic Base:
- Let butter melt in a thick-bottomed pan over medium heat until it stops bubbling. Toss in onions and cook them for 4 minutes until see-through but not brown. Add mushrooms and keep cooking about 3 minutes until they get juicy and start browning a bit.
- Develop the Roux:
- Dust flour all over your veggie mix, always stirring with a wooden spoon. Cook it for 2 full minutes to get rid of that raw flour taste but keep it light colored. It'll look like paste and cover all your veggies.
- Build the Sauce:
- Keep whisking while you slowly pour in lobster stock, about 1/4 cup at a time, making sure each bit mixes in completely before adding more. This keeps lumps away. Once it's all 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 slowly mix in 1/4 cup of hot sauce while whisking like crazy. Pour this mix back into your pan while constantly stirring.
- Add Flavoring Elements:
- Mix in Worcestershire sauce and paprika. Using brandy? Add it now and cook for 2 minutes so the alcohol evaporates. Season with salt and pepper to your liking, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Incorporate Lobster:
- Gently mix in the lobster chunks, trying not to break them up. Let the lobster warm through in the sauce for 3 minutes without letting it boil. The lobster should get hot but not overcook.
- Finish and Serve:
- Give it a taste and add more seasoning if needed. Sprinkle with chopped parsley right before serving. Serve it right away over toasted bread, puffy pastry shells, or with rice.
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My grandma always made Lobster Newburg for our Christmas Eve dinner, carrying on a tradition from her New England childhood. She always used whole lobsters instead of just tails, saying the meat from the claws had a special sweetness nothing else matched. Making this dish always reminds me of how carefully she watched to keep the sauce just the right thickness.
The Story Behind Lobster Newburg
Lobster Newburg came to life in the 1870s at Delmonico's Restaurant in New York City. They first called it Lobster Wenberg after a rich sea captain who showed the chef how to make it. After the captain and restaurant had a fight, they just flipped the first three letters of his name. The original mix had cream, butter, egg yolks, sherry and cayenne pepper. While it's changed a bit over time, it's still seen as a fancy, luxurious dish.
Tasty Alternatives
Though real Lobster Newburg uses lobster, you can make awesome versions with other shellfish too. Shrimp Newburg tastes amazing with big, cleaned shrimp quickly cooked before adding to your sauce. Crab Newburg made with chunky crabmeat gives you a sweeter flavor that goes great with the creamy sauce. Got seafood allergies? The same sauce works wonders with pieces of cooked chicken breast or even just roasted mushrooms if you don't eat meat.
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Pairing Ideas
Folks usually serve Lobster Newburg on toast points or hollow puff pastry shells, but you've got lots of other options. Try spooning it over buttery mashed potatoes for pure comfort food. Serve it with wild rice for something more interesting. Watching carbs? Try it in baked avocado halves or over steamed asparagus. Want to really wow dinner guests? Serve it right in the cleaned lobster shells with the sauce dripping over neatly arranged meat.
FAQs About the Recipe
- → Is it okay to use frozen lobster?
Absolutely, frozen lobster works fine. Just make sure it's completely thawed before you start cooking so you get the best feel and taste.
- → 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 to keep that rich taste.
- → Do I have to add brandy?
Nope, brandy isn't a must. You can skip it or try a bit of dry sherry instead for a similar taste kick.
- → How do I mix in egg yolks without cooking them?
To add egg yolks safely, mix them first with a few spoonfuls of the hot sauce, then pour this mix back into the pan while stirring all the time to stop them from turning lumpy.
- → What goes well with Lobster Newburg?
Lobster Newburg tastes great with crunchy toast, puffy pastry, a bed of rice, or green veggies like asparagus or string beans.