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Gourmet's Lobster Newburg

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 each lobsters
1 1/2 lb each
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¼ cup butter, unsalted
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7 teaspoons sherry
medium, dry
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10 teaspoons brandy
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1 ½ cups heavy whipping cream
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¼ teaspoon nutmeg
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1 x cayenne pepper
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4 large egg yolks
well beaten
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Ingredients

Amount Measure Ingredient Features
3 each lobsters
1 1/2 lb each
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59 ml butter, unsalted
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35 ml sherry
medium, dry
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5E+1 ml brandy
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355 ml heavy whipping cream
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1.3 ml nutmeg
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1 x cayenne pepper
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4 large egg yolks
well beaten
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Directions

Into a large kettle of vigorously 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 lobsters to a cutting board and allow them to cool.

Break off claws at the body, and crack them.

Remove claw meat and cut it into ½-inch pieces.

Halve the lobsters lengthwise along the undersides and remove meat from the tails.

Cut into ½-inch pieces.

In a heavy saucepan, cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes.

Add 6 teas.

Sherry and 3 tablespoon brandy, and cook the mixture, stirring for 2 minutes.

Transfer lobster meat to a bowl.

Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup.

Reduce heat to low and stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste.

Whisk in the yolks.

Cook the mixture, whisking constantly, until it registers 140f on a cooking thermometer.

Cook, whisking, for 3 more minutes. Stir in lobster meat and serve over the toast points.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 31195% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 58mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 25% Vitamin C 1%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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