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Lobster: Lobster Newburg

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 3 Tbsp plus 3/4 tsp fine sea salt
  
• 2 (1-1/2-lb.) live lobsters
  
• 1 cup heavy cream
  
• 1/2 stick (4 Tbsp) unsalted butter
  
• 1/4 lb. mushrooms, trimmed and thinly sliced
  
• 1/2 tsp paprika
  
• 1/4 tsp freshly ground black pepper
  
• 2 Tbsp medium-dry sherry
  
• 2 large egg yolks
  






Instructions



1. Bring 6 quarts of water and 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat. Plunge lobsters headfirst into water and cook, covered, for 7 minutes from the time they enter the water. Transfer with tongs to sink to drain.
   
   
2. When lobsters are cool enough to handle, twist off claws (leaving body and tail intact) and crack them. With kitchen shears, halve the lobsters lengthwise, beginning from the tail end. Remove meat from tails, claws and joints, reserving shells. Cut all meat into 1/4-inch pieces. Remove and discard any remaining lobster innards, and rinse and dry shells.
   
   
3. Bring cream just to a simmer in a small saucepan over moderate heat; remove from heat. Keep warm, covered.
   
   
4. Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Add mushrooms and cook, stirring, until the liquid they give off evaporates and they begin to brown, about 5 minutes. Add lobster meat, paprika, remaining 3/4 teaspoon salt and pepper; reduce heat to low and cook, shaking pan gently, for 1 minute. Add 1 tablespoon sherry and 1/2 cup hot cream, and simmer for 5 minutes.
   
   
5. Meanwhile, whisk together yolks and remaining 1 tablespoon sherry in a small bowl. Slowly pour in the remaining 1/2 cup of cream, whisking constantly, then transfer to a small heavy saucepan. Cook custard sauce over very low heat, whisking constantly, until it is slightly thickened and registers 160º F on a thermometer.
   
   
6. Add custard sauce to lobster mixture, stirring gently. Remove from heat and keep warm, partially covered.
   
   
7. Set broiler rack about 6 inches from heat and preheat broiler. Arrange shells of lobster bodies, cut-side up, in a shallow baking pan and spoon lobster with some of the sauce into shells. Broil until golden brown, 4 to 5 minutes. Serve lobsters with remaining sauce on the side.
   
   Makes 4 servings.