Lobster Newburg
I love this dish and have made it every year for New Year's Eve for years and years!
I love this dish and have made it every year for New Year's Eve for years and years!
- Carbohydrate 11.7592702054595 g
- Cholesterol 1777.819375 mg
- Fat 59.3593156249612 g
- Fiber 0.574529180350888 g
- Protein 102.478995207931 g
- Saturated Fat 28.1828643749939 g
- Serving Size 1 1 Serving (620g)
- Sodium 1480.25891666656 mg
- Sugar 11.1847410251086 g
- Trans Fat 4.15692374998713 g
- Calories 1006 calories
Step-by-step
- Melt butter in double-boiler over low to medium heat.
- Remove and stir in flour. Return to heat and bubble for 2-3 minutes. Add salt, nutmeg, paprika, cayenne.
- Stir in cream - let thicken.
- Stir 2-3 Tb of this into the egg yolks. Then add egg yolk mixture gradually to cream mixture.
- Add lobster, wine and lemon juice. Cook slowly till thickened.
- Serve into pastry shells, or over rice.
Controlling Heat During The Critical Tempering Stage
Success depends entirely on the moment you introduce the egg yolks to the warm cream mixture. Whisking two to three tablespoons of the hot cream directly into the beaten yolks before returning them to the double-boiler prevents the proteins from seizing into scrambled bits. Maintain low to medium heat on the double-boiler to ensure the sauce thickens slowly without exceeding 160 degrees Fahrenheit, the threshold where eggs coagulate permanently. Incorporating the finished sauce into puff pastry shells or steamed white rice balances the dense, 1006-calorie per serving richness.
Managing Seafood Textures
Pre-cooked lobster meat requires gentle treatment to avoid turning rubbery during the final simmer with white wine and lemon juice. Add the lobster pieces only after the cream and egg mixture has thickened, heating the seafood just through for two minutes. Acid from the lemon juice brightens the heavy fat profile, cutting through nearly sixty grams of fat per portion.
