Lobster Newburg Recipe

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Ingredients:

Serving

3 lobsters (1 1/4 lb.each)
4 tbsp unsalted butter
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
2 medium leeks, white and pale-green parts well washed
4 medium carrots
8 fresh tarragon
2 tbsp all-purpose flour
1/4 cup dry sherry
2 tsp tomato paste
1/2 cup heavy cream
1 tsp salt
1/8 tsp freshly ground black pepper
1 large egg yolk

Directions:

Fill a stock pot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to an ice bath to cool. Drain lobsters in a colander.
Carefully remove lobster meat from the tails, claws and legs, being careful not to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws and legs for making stock.
Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3-inches.
Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
Split the remaining leek lengthwise. Cut the leek and remaininng 2 carrots into 1/2 -inch pieces; setaside.
Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat; sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste, but does not brown, about 2 minutes.
Carefully add sherry, stirring constantly, to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan. and cook untl just tender, about 4 mintues. Stir in cream and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5-6 minutes. Add salt and pepper . Pick tarragon from remaining 4 sprigs, chop, and add.
In a small bowl, ehisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
Preheat oven to 350°F Set six 6-oz ramekins into a large roasting pan.
Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and pour 1-inch boiling water into roasting pan. Cook until Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve the Newburg immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	259.2 Kcal (1085 kJ)
Calories from fat	119.07 Kcal
		% Daily Value*
Total Fat	13.23g	20%
Cholesterol	185.04mg	62%
Sodium	857.3mg	36%
Potassium	521.7mg	11%
Total Carbs	13.64g	5%
Sugars	4.59g	18%
Dietary Fiber	2.82g	11%
Protein	19.36g	39%
Vitamin C	8.8mg	15%
Vitamin A	0.5mg	17%
Iron	1.1mg	6%
Calcium	147.1mg	15%

Amount Per 100 g
Calories	104.36 Kcal (437 kJ)
Calories from fat	47.94 Kcal
		% Daily Value*
Total Fat	5.33g	20%
Cholesterol	74.5mg	62%
Sodium	345.17mg	36%
Potassium	210.05mg	11%
Total Carbs	5.49g	5%
Sugars	1.85g	18%
Dietary Fiber	1.14g	11%
Protein	7.79g	39%
Vitamin C	3.5mg	15%
Vitamin A	0.2mg	17%
Iron	0.4mg	6%
Calcium	59.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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