Ingredients
Equipment
Method
- If using whole lobsters, cook them by boiling or steaming until bright red. Once cooled enough to handle, extract the meat from the tail, claws, and body. Discard the shells and any tough cartilage. Cut the lobster meat into bite-sized chunks, about 1-inch pieces. If using frozen lobster tails, thaw them completely according to package directions, then cook and shell them as described above. Set the prepared lobster meat aside.2 pounds fresh lobster meat (from 2 to 3 whole lobsters, cooked and shelled) or 2 pounds frozen lobster tails, thawed and cooked
- In a large, heavy-bottomed saucepan or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Add the finely chopped shallots and cook, stirring frequently, until they are softened and translucent, about 3-5 minutes. Be careful not to brown them, as this can impart a bitter flavor to the sauce.1/2 cup unsalted butter, 1/2 cup finely chopped shallots (about 2 medium shallots)
- Sprinkle the 1/4 cup of all-purpose flour over the sautéed shallots. Whisk constantly for about 1-2 minutes until the flour is fully incorporated and forms a paste. This is your roux, which will thicken the sauce.1/4 cup all-purpose flour, 1/2 cup finely chopped shallots (about 2 medium shallots)
- Gradually whisk in the 1/2 cup of dry sherry or Madeira wine. Continue to whisk as the wine simmers and is absorbed into the roux, scraping up any bits from the bottom of the pan. If using brandy, you can carefully add it at this stage and, if comfortable, ignite it with a long match or lighter for a flavorful flambé. Let the flames die down naturally.1/2 cup dry sherry or Madeira wine, 1/4 cup brandy (optional, for flambéing)
- Slowly whisk in the 2 cups of heavy cream and 1 cup of fish or lobster stock (or clam juice). Bring the mixture to a gentle simmer, stirring constantly, until the sauce begins to thicken. Reduce the heat to low and let it cook for about 5-7 minutes, allowing the flavors to meld and the sauce to reach a desirable consistency. It should be thick enough to coat the back of a spoon.2 cups heavy cream, 1 cup fish stock or lobster stock (you can use clam juice as a substitute)
- In a small bowl, whisk the 2 large egg yolks until they are smooth. This step is crucial to prevent the yolks from scrambling when added to the hot sauce. To temper the yolks, slowly ladle about 1/2 cup of the hot sauce into the bowl with the yolks, whisking continuously. This gradually warms the yolks without cooking them.2 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the rest of the sauce, whisking constantly. Cook over very low heat for another 1-2 minutes, until the sauce is heated through and slightly thicker. Do not let it boil once the egg yolks are added. Gently fold in the prepared lobster meat and the 1 tablespoon of fresh lemon juice.2 pounds fresh lobster meat (from 2 to 3 whole lobsters, cooked and shelled) or 2 pounds frozen lobster tails, thawed and cooked, 1 tablespoon fresh lemon juice
- Season the Classic Lobster Newburg generously with salt and freshly ground black pepper to taste. The exact amount of salt will depend on the saltiness of your stock and any added liquid. Stir gently until the lobster is heated through, which should only take about 2-3 minutes. Serve the Classic Lobster Newburg immediately, garnished with freshly chopped parsley or chives. It’s traditionally served over toast points, rice, puff pastry shells, or biscuits.Salt, to taste, Freshly ground black pepper, to taste, Freshly chopped parsley or chives, for garnish
Notes
Store leftover Classic Lobster Newburg in an airtight container in the refrigerator for up to 2 days. Gently warm over low heat on the stovetop, stirring frequently. Add a splash of cream or milk if the sauce thickens too much. Avoid boiling. It can be frozen for up to 1 month, thaw overnight in the refrigerator before reheating.