Lobster Newburg Recipe

Bring 8 cups water, 1 tsp coarse salt, 6 peppercorns and 1 bay leaf to a rolling boil in a large pot. Add 2 tbs unsalted butter to the water.

Using tongs, add the first live lobster headfirst into the pot, then the second. Cover and return to a boil; cook for 8–10 minutes for 1.5–2 lb lobsters until shells are bright red. Start timing when the water returns to a rapid boil.

Prepare an ice bath (large bowl with ice and cold water). Remove lobsters and transfer immediately to the ice bath to stop cooking, 3–4 minutes. Reserve at least 1 cup of the poaching liquid by straining through a fine sieve and skimming any foam; keep warm. Discard solids (bay leaf, peppercorns) from reserved liquid.

When cool enough to handle, using kitchen shears or a sharp knife, remove the tail meat by splitting the underside shell and pulling out the tail. Crack the claws with a nutcracker or heavy knife to free meat. Remove knuckle meat. Coarsely chop tail into 1–1.5-inch pieces; keep claw and knuckle pieces intact or roughly chopped to bite-size. Reserve shell halves and bodies if you want to simmer more stock later.

Sweat aromatics

In a medium sauté pan over medium heat, melt 4 tbs unsalted butter. Add the finely minced shallot and cook gently, stirring, until translucent and softened, about 2–3 minutes. Do not brown.

Flambé (optional) and deglaze

If using brandy, remove the pan from heat, add 1 tbs brandy and carefully ignite with a long match to flambé; let flame subside. Alternatively, simply add 1 tbs dry sherry or Madeira plus the brandy and let alcohol cook off for 30–45 seconds while stirring.

Thicken

Sprinkle 1 tsp all-purpose flour over the shallots and cook, stirring, for 30–45 seconds to eliminate raw flour taste. Slowly whisk in 1 cup reserved lobster stock until smooth and slightly thickened, about 1–2 minutes.

Enrich and temper

Reduce heat to low. Stir in 3 tbs heavy cream. In a small bowl, whisk together 2 egg yolks with 1 tsp Dijon mustard. Temper the yolks by whisking in 2–3 tablespoons of the hot sauce, then slowly whisk the tempered yolks back into the pan. Heat gently—do not boil—to thicken the sauce until it coats the back of a spoon, about 2–3 minutes.

Season

Add 1 tsp Worcestershire sauce, 1 tsp cayenne (adjust to taste), 1 tsp salt, 1 tsp freshly ground black pepper and 1 tbs fresh lemon juice. Taste and adjust seasoning. Stir in 2 tbs chopped parsley.

Finish with lobster

Gently fold in the reserved lobster meat and warm through for 1–2 minutes over the lowest heat—do not simmer vigorously or it will toughen the lobster and curdle the sauce. If sauce seems too thick, whisk in up to 2–3 tbs more reserved stock or cream to reach desired consistency.

If serving in toasted brioche or puff pastry shells, spoon the hot Lobster Newburg into prepared vessels (about 4 oz/125 g filling per piece). If serving over rice, buttered noodles or toast points, spoon over each portion.

Garnish with the remaining parsley and serve immediately with lemon wedges on the side.

Serve 4 portions. Leftovers: cool quickly, refrigerate in an airtight container up to 2 days. Reheat gently over low heat with a splash of cream or stock to restore texture.