Thursday, August 12, 2010

Lobster Newburg

Another summer must have is lobster. I love lobster. I usually just go for the steamed lobster with melted butter, but this time I felt like I just needed to do something a little more creative. As usual I headed to one of the America's Test Kitchen cookbooks, I have quite a few of them. I found a recipe that sounded like exactly what I was looking for in the Family Cookbook, Lobster Newburg. Sounded all creamy and fresh!

Of course the recipe starts with the lobsters being steamed. I am always a little puzzled about how long to steam them, but of course America's Test Kitchen included a time chart to steam to perfection in their cookbook. You can't go wrong! The lobsters came from Stew Leonard's and they were obviously very fresh, they put up a fight going into the pot.

The recipe called for two pounds of lobster meat, I only bought three lobsters and probably could have used four for this recipe. So I did do a little variation by adding some shrimp as well. This turned out better than I could have ever expected. You know you have done something right when your seven year old son tells you that "Bon Appetit, your dinner looks like it came from a French restaurant."

Lobster Newburg

2 tbsp unsalted butter
2 shallots, minced
2 garlic cloves, minced
1/2 cup chicken broth
3 tbsp plus 1 tsp dry sherry
3 tbsp plus 1 tsp brandy
1 cup heavy cream
Pinch nutmeg
pinch cayenne pepper
Salt & pepper
4 large egg yolks
2 pounds lobster meat, cut into 1 inch pieces
2 tbsp minced fresh parsley
1 1/2 tsp minced fresh tarragon

Melt butter in a large skillet over medium heat, add shallots and cook until softened. Add garlic and cook until fragrant, about 15 seconds. Add broth, 3 tbsp sherry and 3 tbsp brandy. Bring to a simmer and cook until the sauce is reduced to 3/4 cup, about 4 minutes.

Stir in cream, nutmeg, cayenne, 1/4 tsp salt, 1/8 tsp pepper. Return to a simmer and cook until the sauce has thickened slightly and measures about 1 1/2 cups, about 4 minutes.

Turn heat to low. Whisk the yolks together in a large bowl. Slowly whisk in 1/2 cup of the simmering liquid into the yolks (to temper). Then, slowly whisk the yolks back into the simmering sauce. Whisking constantly, cook the mixture until evenly colored and nicely thickened, about 30 seconds.

Gently stir in the lobster, parsley, tarragon, remaining sherry and brandy. Allow the lobster to heat through, about 1 minute.

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