Lobster Newberg
Lobster Newberg is a luxurious dish that has graced fine dining menus since the late 1800s. Originating from New York’s Delmonico’s restaurant, this creamy, rich lobster dish is a delightful blend of succulent lobster meat cooked in a decadent sauce of butter, cream, cognac, and sherry.
Known for its unique flavor and smooth texture, Lobster Newberg is ideal for an elegant dinner or special occasion. While it may seem intimidating, the dish is surprisingly easy to prepare with the right ingredients and steps. Impress your guests with this classic recipe, serving it over toast points, rice, or pasta for an unforgettable meal.
Ingredients
For the Lobster Newberg:
- Lobster meat – 1 ½ pounds, from about 2 whole lobsters, cooked and chopped into large chunks
- Unsalted butter – 4 tablespoons
- Shallots – 2, finely chopped
- Cognac or brandy – ¼ cup
- Dry sherry – ¼ cup
- Heavy cream – 1 cup
- Egg yolks – 2, lightly beaten
- Salt – ½ teaspoon, or to taste
- Paprika – ½ teaspoon, for color and mild heat
- Cayenne pepper – a pinch (optional, for a hint of spice)
- Chopped parsley – for garnish
For Serving:
- Toast points, rice, or pasta
- Fresh parsley – chopped, for garnish
How to Make Lobster Newberg
Step 1: Prepare the Lobster Meat
If using live lobsters, cook them in boiling water for about 8-10 minutes, until bright red and fully cooked. Allow them to cool slightly, then extract the meat from the claws, tail, and legs. Chop the meat into large, bite-sized chunks and set aside. If you have pre-cooked lobster meat, simply cut it into chunks.
Step 2: Make the Newberg Sauce
In a large skillet or sauté pan, melt the butter over medium heat.
Add the finely chopped shallots to the pan and sauté for 2-3 minutes, or until they become translucent and fragrant. Be careful not to brown them.
Reduce the heat to low, then add the cognac (or brandy) and sherry to the pan. Stir gently and let the alcohol cook off for about 2 minutes. Be cautious, as the alcohol may cause brief flaring.
Step 3: Add the Cream and Seasonings
Pour in the heavy cream and stir well to combine. Allow the cream to simmer for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
Season the sauce with salt, paprika, and a pinch of cayenne pepper (if desired for extra spice). Adjust the seasonings to your taste, as the flavor should be rich but balanced.
Step 4: Thicken the Sauce with Egg Yolks
In a small bowl, whisk the egg yolks until smooth. Slowly add a few tablespoons of the hot sauce to the egg yolks while whisking constantly to temper them (this prevents curdling).
Gradually pour the tempered egg mixture back into the skillet, stirring constantly to incorporate. This will thicken the sauce and give it a luxurious, velvety texture.
Allow the sauce to cook for another 1-2 minutes over low heat, but avoid boiling, as high heat may cause the eggs to scramble.
Step 5: Add the Lobster and Serve
Gently fold the lobster meat into the sauce, making sure each piece is coated. Allow the lobster to warm through for about 2 minutes.
Remove the skillet from the heat and garnish with chopped parsley.
Serve the Lobster Newberg over toast points, rice, or pasta, accompanied by additional chopped parsley for a pop of color.
Chef’s Note
For the best flavor, use high-quality ingredients, especially fresh lobster if available. If you can’t find lobster, large shrimp or scallops can be substituted, though the taste will vary slightly.
The cognac and sherry provide Lobster Newberg with its signature depth, but you can adjust the quantities based on preference. For a non-alcoholic version, substitute with a splash of white wine vinegar and chicken stock, though the result will be less traditional.
Egg yolks help give the sauce its rich and creamy texture, but it’s crucial to temper them properly to avoid curdling. Also, be mindful of the heat when cooking, as high temperatures can cause the sauce to separate. Lobster Newberg is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days and gently reheat over low heat.
Nutritional Information (per serving, based on four servings)
- Calories: 520
- Protein: 28g
- Carbohydrates: 5g
- Fat: 42g
- Fiber: 1g
- Sugar: 2g
- Cholesterol: 290mg
- Sodium: 630mg
Lobster Newberg is a rich dish, so it’s best enjoyed in moderation. The lobster provides lean protein and essential nutrients like vitamin B12 and zinc, while the cream and butter contribute to the rich texture and flavor. Though high in calories and fat, this dish is well-suited for special occasions when you want to enjoy a taste of luxury.
Conclusion
Lobster Newberg is a classic dish that combines sophistication with intense flavor. With succulent lobster pieces bathed in a creamy, cognac-spiked sauce, this dish is the ultimate in indulgence. Whether you’re serving it for a dinner party, a romantic meal, or just to treat yourself, Lobster Newberg is sure to impress and delight.
Enjoy it with crusty bread, a simple salad, or a side of green vegetables to balance out the richness of the sauce. This iconic recipe remains a testament to the timeless appeal of elegant, French-inspired cuisine.
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