Nautico's Lobster Newburg
I serve this version over Minnesota wild rice with sauteed mushrooms, instead of atop the traditional buttered toast points. The Newburg sauce has a delightfully boozy flavor.
I serve this version over Minnesota wild rice with sauteed mushrooms, instead of atop the traditional buttered toast points. The Newburg sauce has a delightfully boozy flavor.
- Carbohydrate 62.4035291589731 g
- Cholesterol 426.660375470988 mg
- Fat 74.3634090659808 g
- Fiber 7.3483082273102 g
- Protein 23.5767299096258 g
- Saturated Fat 44.4290884271804 g
- Serving Size 1 1 Serving (523g)
- Sodium 399.40169592421 mg
- Sugar 55.0552209316629 g
- Trans Fat 5.28349230929693 g
- Calories 1005 calories
Step-by-step
- Put 1 cup of Minnesota wild rice in a large strainer, running it under cold water for about a minute. Then place the washed rice in a pot with 4 cups of water. Add the bouillon cubes and bring to boil, stirring to disperse the dissolving cubes. Turn the burner down to one setting above Low, cover, and simmer for exactly 45 minutes (even a minute or two longer will result in soggy rice). Strain rice, then reserve in a covered serving dish.
- Remove the lobster meat from the shells and cut into bits of your size preference. In a saute pan just large enough to contain the lobster, poach the meat at medium heat in enough butter sufficient to cover it for 3 minutes. Remove and reserve all of the melted butter except for 1/4 cup, then add 3 tablespoons of brandy and 2 tablespoons of Marsala wine. Stir for 2 more minutes, then remove meat from the pan and set aside.
- Stir the cream (I use coffee cream, but half-and-half will reduce the calories) into the sauce pan and boil until reduced by about half. Reduce heat to Low and stir in the remaining 2 tablespoons of brandy and 1 tablespoon of Marsala along with the salt, cayenne pepper, and nutmeg (I grind freshly).
- Whisk in the egg yolks and cook until thick, then readd the lobster and heat through. Saute the mushrooms, using the reserved melted butter and any additional butter needed, then add them and the butter to the wild rice, stirring well.
- Serve the lobster and Newburg sauce atop the rice in individual ramekins.
A Home Cook's Take on Nautico's Lobster Newburg
As a busy mom, finding time for elaborate cooking can be a challenge. But there's something incredibly satisfying about creating a truly special meal for my family. That’s why I love recipes that pack a punch of flavor without demanding hours in the kitchen. Nautico's Lobster Newburg is one such recipe. It’s elegant, rich, and surprisingly easy to execute, even on a weeknight. The recipe itself is deceptively simple; the magic lies in the quality of the ingredients and a few careful steps. The luxurious texture of the lobster combined with the creamy, slightly boozy sauce is a divine experience, far exceeding the effort required. And serving it over fluffy Minnesota wild rice with sautéed mushrooms adds a touch of sophistication that elevates the dish from a simple supper to a celebratory feast.
The most crucial element, in my opinion, is the lobster. Fresh, high-quality lobster is a must for the best flavor. Don't be tempted to skimp here; the difference is night and day. I usually pick mine up from my local fishmonger, someone I trust to provide the freshest catches. The preparation is relatively straightforward. After removing the meat from the shells, I prefer to poach the lobster gently in butter before incorporating it into the sauce. This ensures the lobster remains tender and succulent. I’ve experimented with different types of cream, and while the recipe calls for heavy cream, I often find coffee cream works beautifully, adding a slightly richer, deeper note. If you’re watching your calories, half-and-half is a good substitute. The brandy and Marsala wine are essential components, adding a warming, complex depth to the sauce that elevates it beyond the ordinary.
The wild rice is another star of the show. I love the earthy, nutty flavor that complements the richness of the lobster and sauce perfectly. The sautéed mushrooms add a subtle earthy undertone that ties all the components together. The simplicity of the preparation belies the sophisticated result. I usually spend a little extra time sautéing the mushrooms, ensuring they are perfectly tender and slightly browned for added depth of flavor. My family adore the tender lobster meat bathed in the luxurious sauce, nestled on a bed of fluffy wild rice, interspersed with the earthy sautéed mushrooms. I often serve it in individual ramekins for a touch of elegance. It’s the kind of dish that feels special enough for a dinner party, yet straightforward enough for a cozy night at home.
One thing I've learned over the years is that even the simplest recipes can benefit from a touch of creativity. Don't hesitate to adjust the seasonings to your preference. A little extra cayenne pepper can add a pleasant kick, while freshly ground nutmeg brings a warmth that complements the other flavors beautifully. I’ve also experimented with adding a splash of lemon juice at the end for a touch of brightness, and it works a treat. This recipe isn't just a meal; it's an experience, a journey of flavors that unfolds with each bite. And that, for me, is the greatest reward of cooking – the ability to create moments of joy and connection around a shared table. It's the simple things, perfectly executed, that truly matter. And this Lobster Newburg, in all its creamy, boozy glory, is one of those simple things done perfectly.
