Lobster Newburg #2 recipe
information
Most hot lobster dishes are best made with freshly cooked lobster which means killing the lobster just before cooking it.
For those who find this difficult the delicious Lobster Newburg is a welcome recipe as it can be made with a cooked lobster.
ingredients
1 kg (2 lb) lobster, cooked
25 g (1 oz) butter
salt and freshly ground pepper
30 ml (2 tbsp) brandy
3 egg yolks
125 ml (4 fl oz) double or whipping cream
275 g (10 oz) cooked rice, hot
7 g (1 tbsp) parsley, chopped
lemon twists
25 g (1 oz) butter
salt and freshly ground pepper
30 ml (2 tbsp) brandy
3 egg yolks
125 ml (4 fl oz) double or whipping cream
275 g (10 oz) cooked rice, hot
7 g (1 tbsp) parsley, chopped
lemon twists
method
1. Cut down the soft shell under the tail with scissors.
2. Peel away the hard shell to leave the tail whole.
3. Crack the claws with a small hammer and carefully remove the meat with a skewer.
4. Melt half the butter in a frying pan over a very low heat.
5. Add the claw meat and the tail meat cut in sections, season well and and heat through for about 3 minutes.
6. Heat the brandy in a ladle and set it alight to flambe the lobster by pouring the lighted brandy onto the lobster meat.
7. When the flames die down remove the pan from the heat.
8. In a bowl, mix egg yolks, cream and the remaining butter cut into little pieces with more seasoning.
9. Return the lobster meat to the lower heat and gradually pour over it the egg mixture, stirring with a wooden spoon until the sauce becomes thick and creamy.
10. Serve on hot boiled rice garnished with chopped parsley and lemon twists.
2. Peel away the hard shell to leave the tail whole.
3. Crack the claws with a small hammer and carefully remove the meat with a skewer.
4. Melt half the butter in a frying pan over a very low heat.
5. Add the claw meat and the tail meat cut in sections, season well and and heat through for about 3 minutes.
6. Heat the brandy in a ladle and set it alight to flambe the lobster by pouring the lighted brandy onto the lobster meat.
7. When the flames die down remove the pan from the heat.
8. In a bowl, mix egg yolks, cream and the remaining butter cut into little pieces with more seasoning.
9. Return the lobster meat to the lower heat and gradually pour over it the egg mixture, stirring with a wooden spoon until the sauce becomes thick and creamy.
10. Serve on hot boiled rice garnished with chopped parsley and lemon twists.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
