Back to Lobster Newburg All Reviews for Lobster Newburg - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lobster Newburg Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 lobsters (1 1/4 pounds each) 4 tablespoons unsalted butter 1 medium onion, coarsely chopped 2 stalks celery, coarsely chopped 2 medium leeks 4 medium carrots 8 fresh sprigs tarragon 2 tablespoons all-purpose flour 1/4 cup dry sherry 2 teaspoons tomato paste 1/2 cup heavy cream 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 large egg yolk
Cook’s Notes You can cook the lobsters and make the stock (steps 1 through 4) a day ahead.
Gallery Lobster Newburg
Recipe Summary Servings: 6
Gallery
Lobster Newburg
Lobster Newburg
Lobster Newburg
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 lobsters (1 1/4 pounds each) 4 tablespoons unsalted butter 1 medium onion, coarsely chopped 2 stalks celery, coarsely chopped 2 medium leeks 4 medium carrots 8 fresh sprigs tarragon 2 tablespoons all-purpose flour 1/4 cup dry sherry 2 teaspoons tomato paste 1/2 cup heavy cream 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 large egg yolk
Directions
Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.
Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.
Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.
Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.
Cook’s Notes You can cook the lobsters and make the stock (steps 1 through 4) a day ahead.
Cook’s Notes
You can cook the lobsters and make the stock (steps 1 through 4) a day ahead.
Reviews (4)
Add Rating & Review 64 Ratings 5 star values: 11 4 star values: 11 3 star values: 15 2 star values: 20 1 star values: 7
Reviews (4)
Add Rating & Review 64 Ratings 5 star values: 11 4 star values: 11 3 star values: 15 2 star values: 20 1 star values: 7
Add Rating & Review
64 Ratings 5 star values: 11 4 star values: 11 3 star values: 15 2 star values: 20 1 star values: 7
64 Ratings 5 star values: 11 4 star values: 11 3 star values: 15 2 star values: 20 1 star values: 7
64 Ratings 5 star values: 11 4 star values: 11 3 star values: 15 2 star values: 20 1 star values: 7
5 star values: 11 4 star values: 11 3 star values: 15 2 star values: 20 1 star values: 7
Martha Stewart Member Rating: 1 stars 12/07/2017 This was the worst! I thought the recipe was wrong with that "ladleful of hot sauce". Taste like crap and I just wasted $83 on the tails! Waste of Time and money. All I wanted was some damn Lobster Newburg! Martha Stewart Member Rating: Unrated 02/15/2015 Please note this MS recipe is far from the original, adding extra ingredients that in my opinion are unnecessary. Stick to Lobster, butter, cream, egg yokes, nutmeg and sherry/brandy. Simple is better with this dish. Martha Stewart Member Rating: Unrated 02/18/2013 2 thumbs down. The sauce totally overpowered the delicate flavor of the lobster. It was okay, but for the price of lobster, I'll stick to recipes that highlight the lobster flavor, not cover it up. Martha Stewart Member Rating: Unrated 04/03/2008 I actually tried this, and while in this vast number of detailed steps I have probably mis-stepped once or twice, I was able to bring this recipe to a photo finish with a devastatingly rich and decadent dinner that everyone raved about. You will have trouble getting up from the table after this one.Martha Stewart Member
Rating: 1 stars 12/07/2017
This was the worst! I thought the recipe was wrong with that “ladleful of hot sauce”. Taste like crap and I just wasted $83 on the tails! Waste of Time and money. All I wanted was some damn Lobster Newburg!
Rating: 1 stars
Rating: Unrated 02/15/2015
Please note this MS recipe is far from the original, adding extra ingredients that in my opinion are unnecessary. Stick to Lobster, butter, cream, egg yokes, nutmeg and sherry/brandy. Simple is better with this dish.
Rating: Unrated
Rating: Unrated 02/18/2013
2 thumbs down. The sauce totally overpowered the delicate flavor of the lobster. It was okay, but for the price of lobster, I’ll stick to recipes that highlight the lobster flavor, not cover it up.
Rating: Unrated 04/03/2008
I actually tried this, and while in this vast number of detailed steps I have probably mis-stepped once or twice, I was able to bring this recipe to a photo finish with a devastatingly rich and decadent dinner that everyone raved about. You will have trouble getting up from the table after this one.
All Reviews for Lobster Newburg
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lobster Newburg
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
