Maine Lobster Newberg Recipe

Prep and Poach

If using live whole lobsters: bring 4 liters of water with 2 tbs kosher salt to a rolling boil in a large pot. Add lobsters headfirst, cover, and cook 8–10 minutes for 1¼–1½ lb lobsters (tails should be firm). If using shelled tails, bring salted water to a simmer and poach tails 4–6 minutes until opaque. Remove lobsters or tails and immediately plunge into an ice bath to stop cooking. When cool, remove meat from shells and chop into 1–1½ inch chunks. Reserve shells for stock if desired.

Pat lobster meat dry with paper towels and keep chilled until ready to finish in the sauce. Reserve about 1 cup (approx. 150 g) of lobster meat for plating per serving.

Sweat Aromatics

In a heavy skillet over medium heat, melt 2 tbs butter. Add minced shallot and cook gently until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds more until fragrant; do not brown.

Flambé Cognac (optional) and Deglaze

Remove pan from heat, add the cognac, return to heat and carefully ignite with a long lighter to flambé (or simply simmer 1 minute if you prefer not to flame). Let alcohol burn off briefly. Add the dry sherry and white wine (and vermouth if using). Bring to a gentle simmer and reduce by about half, 3–5 minutes, to concentrate flavor.

Enrich the Sauce

Lower heat to medium-low. Whisk in remaining 6 tbs cold butter, one piece at a time, allowing each to melt and emulsify into the sauce to create a glossy texture. Stir in heavy cream and simmer gently 2–3 minutes until slightly thickened.

Temper Egg-Yolks

In a small bowl, whisk together egg yolks, Dijon mustard, and lemon juice. Temper the yolks by slowly whisking about 2 tbs of the hot cream-sauce into the yolks to raise their temperature, then gradually whisk the yolk mixture back into the skillet. Keep heat very low — do not boil once yolks are added or they will curdle. Cook gently, stirring, 1–2 minutes until sauce coats the back of a spoon.

Season and Finish

Season sauce with 1 tsp kosher salt and 1/2 tsp white pepper to taste. Stir in chopped chives and sprinkle with 1/2 tsp paprika. Keep sauce warm on the lowest heat setting while you finish the lobster. If the sauce becomes too thick, whisk in 1–2 tbs warm water or stock to loosen.

Fold in Lobster

Add the reserved lobster meat to the warm sauce and gently fold to coat; heat through for 1–2 minutes (do not overcook lobster). Taste and adjust seasoning with more lemon, salt, or pepper if needed.

Make Biscuit Dough

Preheat oven to 220°C (425°F). In a mixing bowl, whisk together 2 cups flour, 1 tbs baking powder, 1 tsp sugar, and 1/2 tsp salt. Cut the cold diced butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.

Form and Bake

Stir in buttermilk until just combined — dough will be shaggy and slightly sticky. Turn dough onto a lightly floured surface, fold gently 2–3 times to bring together. Pat to about 1-inch thickness and cut into rounds or squares. Place biscuits on a parchment-lined baking sheet, brush tops with egg wash. Bake 12–15 minutes until golden brown and risen. Transfer to a rack and serve warm.

Spoon a generous portion of cognac–sherry butter sauce with lobster onto warm plates or into shallow bowls. Place a warm house biscuit on the side. Garnish the lobster with a sprinkle of chopped parsley or chives and a light dusting of paprika. Serve lemon wedges on the side for squeezing over lobster.

Serve immediately so the sauce is silky and the lobster is tender.