As promised, here is another recipe from my father. I’ve never tried cooking lobster myself, but I know from experience that my Dad makes delicious lobster! Enjoy!!!
A note from Dad: Lobster Newburg is an old-style rich and creamy lobster dish that is traditionally served over buttered toast points. It may also fill crepes or be tossed with pasta. This is a basic recipe that may be dressed up with fresh herbs or tomatoes.
Prep time: 25 min
Cook time: 50 min
Yields 4 servings
2 live lobster (1 1/2 – 2 lbs each), or 2 cups lobster meat
5 tbsp olive oil or butter
1/2 cup chopped onion
cracked pepper, to taste
garlic to taste
sprig of rosemary
1 tsp seasoning salt, or Tony Chachere’s seasoning
1/4 cup white wine, or triple sec, or rum
1/2 cup sherry or Madeira
pinch cayenne pepper
3 egg yolks
1 tbsp parsley
2 cups heavy cream or milk
brown sugar to taste
beurre maine (uncooked roux)
Cook lobsters in boiling water until done. Remove meat from shells, and set aside.
Saute onions in a medium saucepan in olive oil or butter over medium heat for about 3 minutes, until lightly browned, stirring often. Season with ground black pepper; add lobster meat, rosemary, and seasoning salt/Tony Chachere’s. Continue cooking for 3 minutes, stirring often to prevent burning.
Pour in white white/triple sec/rum, sherry/Madeira, and add cayenne pepper. Boil over medium heat until liquid is reduced to half.
Meanwhile, mix beaten egg yolks, nutmeg, parsley, and cream/milk in a separate bowl. Add to lobster mixture, and simmer over low heat until thick.
Add brown sugar and optional additional butter to taste. Stir well.
Serve over buttered toast or pastry shells. Also great in cannelloni shells.
I really can’t wait to make this decadent dish! I hope you all enjoy my Dad’s recipes as much as I do!
S. & Dad