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Lobster Newburg




Source of Recipe


Chyrel


Recipe Introduction


This dish was devised by Ben Wenburg, a habitual patron of New York City's famous Delmonico's restaurant. After a falling out between the customer and the restaurant, the dish was renamed Newburg.



List of Ingredients




Lobster Newburg


3 (1-1/2-pound) live lobsters
1/2 stick (1/4 cup) unsalted butter
2 tablespoons plus 1 teaspoon medium-dry Sherry
3 tablespoons plus 1 teaspoon brandy
1-1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks, beaten well
toast points as an accompaniment


Recipe




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 degrees 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.

Yield: 6 servings