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| Lobster Newburg over Puff Pastry Shells |
The forerunner of this famous lobster dish was actually created at Delmonico's, the
well-known New York City restaurant, during its heyday in the latter part of the
last century. Mr. Ben Wenburg [or Wenberg, as some believe], a Delmonico's
habitué during this period, is said to have devised a dish made with seafood,
cream, and egg yolks. It was called Wenburg on the menu until some time later
when the epicurean Mr. Wenburg became involved in a dispute with the
management. Thereafter, the restaurant renamed the offering seafood "Newburg,"
and a classic was born.
Ingredients
three 1 1/2 pound live lobsters
1/2 stick unsalted butter
2 tablespoons plus 1 teaspoon medium-dry Sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks, beaten well
1 package Pepperidge Farm Frozen Puff Pastry Shells
Method
Bake the puff pastry shells according to package directions. Set aside.
Into a large kettle of 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 the
lobsters with tongs to a cutting board and let them cool until they can be handled.
Break off the claws at the body and crack them. Remove the claw meat and cut it
into 1/2" pieces. Halve the lobsters length-wise along the undersides, remove the
meat from the tails, discarding the bodies, and cut it into 1/2" pieces.
In a heavy saucepan cook the lobster meat in the butter over moderate heat,
stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3
tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer
the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry
mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to
low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy,
the nutmeg, the cayenne, and salt to taste.
Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°
on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the
lobster meat and serve the lobster Newburg in, over and around the baked shells.
well-known New York City restaurant, during its heyday in the latter part of the
last century. Mr. Ben Wenburg [or Wenberg, as some believe], a Delmonico's
habitué during this period, is said to have devised a dish made with seafood,
cream, and egg yolks. It was called Wenburg on the menu until some time later
when the epicurean Mr. Wenburg became involved in a dispute with the
management. Thereafter, the restaurant renamed the offering seafood "Newburg,"
and a classic was born.
Ingredients
three 1 1/2 pound live lobsters
1/2 stick unsalted butter
2 tablespoons plus 1 teaspoon medium-dry Sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks, beaten well
1 package Pepperidge Farm Frozen Puff Pastry Shells
Method
Bake the puff pastry shells according to package directions. Set aside.
Into a large kettle of 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 the
lobsters with tongs to a cutting board and let them cool until they can be handled.
Break off the claws at the body and crack them. Remove the claw meat and cut it
into 1/2" pieces. Halve the lobsters length-wise along the undersides, remove the
meat from the tails, discarding the bodies, and cut it into 1/2" pieces.
In a heavy saucepan cook the lobster meat in the butter over moderate heat,
stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3
tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer
the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry
mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to
low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy,
the nutmeg, the cayenne, and salt to taste.
Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°
on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the
lobster meat and serve the lobster Newburg in, over and around the baked shells.
