Lobster Newburg Recipe- A Delicious Classic
I was sent a copy of Lobster by Dana Moos at no charge by Down East Books. All opinions are my own.
Table of Contents
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Lobster: 75 Recipes Celebrating the World’s Favorite Seafood by Dana Moos
Lobster is undoubtedly the world’s favorite seafood, and lobsters play a vital part in Maine’s economy and culture, for good reason–the best lobsters in the world are caught there and they are shipped all over the world to be enjoyed by the most discriminating of diners. Now, award-winning chef Dana Moos can help you prepare a gourmet lobster meal in your own home.
With recipes for everything from tasty breakfast bites to brunch, lunch, and hearty entrees, this collection will have family and friends asking to eat in every day of the week. Wow them with such delights as lobster won-tons, egg roulade with lobster, lobster bread pudding, and, of course, variations on the classic lobster roll, lobster bisque, and steamed lobster.
About the Author:
Dana Moos is a former innkeeper who found great pleasure in creating unique and delicious meals for her guests. She is now a broker specializing in inns and B&Bs. She lives in Wiscasset, Maine.
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Lobster Newburg
- 2 6 oz lobster tails
- 1 TBS sherry
- 1 TBS brandy
- 4 TBS unsalted butter
- 3/4 cup heavy cream
- freshly grated nutmeg
- 2 egg yolks
- parsley
- Heat a large pot of water to boiling. Cook the pasta and during the last two minutes drop in the lobster tails. Reserve about a cup of the pasta water
- Remove the tails and drain the pasta.
- Run the lobster tails under cold water.
- Remove the lobster meat from the shells. Cut into bite sized pieces. Set aside.
- Melt the butter over medium heat in the pot used to cook the pasta. Add the lobster shells and cook for about three minutes. Remove the shells.
- Add the heavy cream.
- stir in the sherry and bourbon and let simmer to cook out the alcohol
- Temper the egg yolks with some of the warmed cream mixture then slowly incorporate it into the cream to thicken.
- Grate in about 1/4 tsp nutmeg and then salt to taste.
- Add the lhe cooked pasta and then add the lobster meat to finish cooking.
- If it looks too thick use some of the pasta water to thin out the sauce.
- To serve, split between two plates and sprinkle with paprika and parsley.
How Was the Lobster Newburg Recipe?
This was delicious. I can tell you the husband was so very upset when I told him I was reviewing a lobster cookbook and we would have to have lobster for dinner. The recipe is definitely one that would work for a special occasion meal. It was not difficult to make but it is certainly one to remember. I didn’t have time this night but I think this would be amazing on homemade pasta. I can also see this sauce working with shrimp if you don’t have lobster on hand.
Sometimes it’s really nice to have a celebration dinner for no good reason at all.
How About the Lobster Cookbook?
It has lots (75) of recipes celebrating everyone’s favorite crustacean. Some are simple and some are meant for a more celebratory occasion but all of them showcase the lobster. As I looked through the book I found the recipes easy to read and other than the lobster itself, no real exotic ingredients – OK, maybe a truffle but I don’t do truffles so I flipped by that recipe.
The book offers recipes for dips, soups, sandwiches, main dishes and more. There are several I’m looking forward to trying. I have another pair of tails in the freezer but am saving them for a special occasion. I know what cookbook I’ll pull out for when I do cook them.
