Lobster Newberg Food

LOBSTER NEWBURG POT PIE

Steps:

• Cut up lobster meat.
• Cook potatoes and carrots in a bit of water in the microwave.
• Drain and save the water.
• In a saucepan melt butter; sweat onions and garlic; add shrimps.
• Whisk in flour and cook 4 minutes.
• Deglaze pan with sherry and whisk in reserve vegetable broth and chicken broth.
• Stir in peas and cream.
• Remove from heat and add lobster, lemon juice, cooked vegetables, chives, tarragon, Old Bay.
• Add salt and pepper to taste.
• Transfer filling to a dish and top with Phyllo dough one slice at a time; brush on melted butter.
• Place pot pie on cookie sheet and bake at 375 for 30 minutes.
• Before baking you can refrigerate it and bake it later.
• Tip.: Allow Phillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Fillo may be rolled and refrozen till next time you need Phillo.

LOBSTER NEWBURG - OLD SCHOOL

Steps:

• Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
• Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
• Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth about 1 minute.
• Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully).
• Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
• Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
• Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
• Remove from heat, add the sherry, blend well.
• Serve over hot rice, garnish with parsley and enjoy.

LOBSTER NEWBURG

Steps:

• In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice.

LOBSTER NEWBURG

Steps:

• In a medium saucepan, melt butter.
• Stir in flour and salt.
• Add the milk all at once.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 more minute.
• Stir about half the hot mixture into the beaten egg yolks.
• Return all to saucepan.
• Cook and stir until mixture is thickened and bubbly.
• Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
• Heat through.
• Serve over English muffin halves.
• If desired, garnish with snipped chives.

LOBSTER NEWBURG

Steps:

• In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.

LOBSTER NEWBURG

Steps:

• Cook lobster tails in boiling water 5 to 6 minutes; drain. s.
• Split tails lengthwise on underside of shell.
• Remove meat and coarsely chop; set aside.
• Melt butter in large skillet over medium-low heat.
• Add flour, mustard, and paprika, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Add mushrooms, and cook 3 minutes; stirring constantly.
• Gradually add milk and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Add sherry and salt; simmer 10 minute.
• GENTLY stir in lobster meat and cook just until thoroughly heated.
• Serve over rice.
• Garnish if desired.

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

LOBSTER NEWBURG

Steps:

• Melt butter over low heat.
• Add lobster; cook for 3 minutes.
• Add seasonings and sherry.
• Beat egg yolks; add the cream to yolks; mix well.
• Gradually add the egg mixture to the lobster and cook, stirring until thickened.
• Make sure you stir while adding the egg mixture!

LOBSTER NEWBURG

Steps:

• Fill a large stockpot 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 ice bath to cool. Drain lobsters in a colander.
• Carefully remove lobster meat from the tails, claws, and legs, being careful 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 remaining 2 carrots into 1/2-inch pieces; set aside.
• 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 turn 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 until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
• In a small bowl, whisk 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.
• Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce 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 cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.

LOBSTER NEWBERG

Steps:

• Saute green onion in butter in a large saucepan until tender. Add flour, stirring until smooth.Cook 1 minute, stirring constantly. Gradually add half and half, cook over medium heat stirring constantly, until thickened and bubbly. Stir in red pepper, wine, and lobster. Cook 1 minut. Spoon lobster mixture into patty shells, sprinkle with parsley.
• I don't know what patty shells are, that is what the recipe calls for. I just use ramekins.

LOBSTER NEWBERG

Steps:

• Season lobster tails with salt.
• Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
• Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
• Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
• Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
• Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

THE HIRSHON DELMONICO LOBSTER NEWBERG

Steps:

• Place a lobster on a cutting board. Using a sharp chef's knife held vertically, plunge the point into the lobster's head about 1 inch behind the eyes.
• Push the knife completely in to touch the cutting board and then move it forward to cut the entire head in half. This is the quickest and easiest method for killing a live lobster.
• Pull the claws from the body. Prepare an ice water bath in a bowl large enough to hold all the lobster parts and set it aside.
• Place the claws and bodies in the top half of a steamer over boiling water. Cover and steam the lobster for 3 minutes.
• Remove the bodies and continue steaming the claws for an additional 3 minutes. Immerse both the bodies and claws in the ice water bath as soon as you remove them from the steamer to stop the cooking.
• Crack the shells on the bodies and claws and carefully remove the meat, keeping it in pieces as large as possible. Separately reserve the meat and the shells.
• Preheat the oven to 350°F.
• Place the lobster shells in a roasting pan in the preheated oven and roast, turning occasionally, for about 12 minutes, or until nicely colored and fragrant. Remove from the oven and set aside.
• Heat 2 tablespoons of the butter in a large saucepan over medium heat. Add the carrot, onion, and celery and sauté for about 4 minutes, or just until the vegetables begin to soften without taking on any color.
• Add the tomato paste and sauté for about 1 minute, or just until well-incorporated. Stir in the reserved lobster shells, followed by 1/4 cup of the brandy. Cook for about 3 minutes, stirring to deglaze the pan.
• Add the cream, stir to blend, and raise the heat. Bring to a simmer and then immediately lower the heat to a gentle simmer. Season with salt and pepper and cook gently for about 1 ½ hours, or until very thick and well seasoned.
• Remove the sauce from the heat and pour it through a fine-mesh sieve into a clean container, pressing on the solids to extract all the flavor. Discard the solids and set the sauce aside.
• Heat the remaining tablespoon of butter in a medium sauté pan over medium-low heat. Add the shallots and season with cayenne and nutmeg.
• Cook, stirring constantly, for about 2 minutes, or until the seasonings have colored and are fragrant. Add the reserved lobster meat and sauté for 1 minute.
• Add the remaining tablespoon of Madeira or brandy, stirring to deglaze the pan. Add the reserved cream sauce, raise the heat, and bring to a gentle simmer.
• Place the egg yolk in a small bowl.
• Remove from the heat and, using a slotted spoon, transfer an equal portion of the lobster meat to each of 4 shallow soup bowls.
• Whisk a bit of the hot sauce into the egg yolk to temper it and then whisk the egg mixture into the sauce. Add the lemon juice, taste, and, if necessary, adjust the seasoning with salt and pepper.
• Pour the sauce over the lobster in each bowl. If using, spoon an equal portion of caviar into the center of each bowl and garnish with Brioche Batons. Serve immediately.
• Preheat oven to 375°F.
• Line a rimmed baking sheet with parchment paper. Set aside.
• Using a serrated knife, slice the ends from the brioche. Then cut the brioche crosswise into ½-inch-thick slices. Trim the crust from all sides of each slice. Cut each slice into logs about ½ inch wide. You will need 5 pieces for each serving of the lobster.
• Using a pastry brush, generously coat all sides of the brioche pieces with butter. Season with sea salt and place in a single layer on the prepared baking sheet.
• Bake for about 7 minutes, or until golden and crisp. Remove from the oven and serve warm.

SEAFOOD NEWBURG

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

LOBSTER NEWBURG

Steps:

• Into a large kettle of 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 the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it 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 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.