Another Delicious Transitional Dish!

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Make Another Delicious Transitional Dish!

Lobster doesn't have to be expensive especially if you use all the lobster meat for the recipe....after all, some will say that one part of the lobster tastes better than another and that those "other" parts taste horrible...no one ever said LOL! With that being said, preparing and serving lobster with a recipe like this makes the lobster go even further and two pounds is quite enough for 4 people. A light and creamy sauce with chunks of lobster, and just for a little change up, fresh spinach is added for additional flavor and texture.  You certainly can serve this dish with toast points, brioche batons or  large puff pastry cups or squares!

Lobster Newburg

Serves 4

Ingredients

Two 1-pound live lobsters

3 tablespoons unsalted butter

1/2 cup diced carrots

1/2 cup diced onion

1/2 cup diced celery

2 tablespoons tomato paste

1/4 cup plus 1 tablespoon brandy

3 cups heavy cream

Coarse salt and freshly ground white pepper to taste

2 shallots, peeled and minced

Cayenne pepper to taste

Freshly ground nutmeg to taste

1 large egg yolk, at room temperature

1 tablespoon freshly squeezed, strained lemon juice

1 ounce American sturgeon caviar, optional

Brioche Batons , toast points or puff pastry cups, optional

Preparation

Lobster

Place a lobster on a cutting board. Using a sharp chef’s knife held vertically, plunge the point into the lobster’s head about 1 inch behind the eyes. Push the knife completely in to touch the cutting board and then move it forward to cut the entire head in half. This is the quickest and easiest method for killing a live lobster. Pull the claws from the body. Prepare an ice water bath in a bowl large enough to hold all the lobster parts and set it aside.

Place the claws and bodies in the top half of a steamer over boiling water. Cover and steam the lobster for 3 minutes. Remove the bodies and continue steaming the claws for an additional 3 minutes. Immerse both the bodies and claws in the ice water bath as soon as you remove them from the steamer to stop the cooking.

Crack the shells on the bodies and claws and carefully remove the meat, keeping it in pieces as large as possible. Separately reserve the meat and the shells.

Preheat the oven to 350°F.

Place the lobster shells in a roasting pan in the preheated oven and roast, turning occasionally, for about 12 minutes, or until nicely colored and fragrant. Remove from the oven and set aside.

Newburg Sauce

Heat 2 tablespoons of the butter in a large saucepan over medium heat. Add the carrot, onion, and celery and sauté for about 4 minutes, or just until the vegetables begin to soften without taking on any color. Add the tomato paste and sauté for about 1 minute, or just until well-incorporated. Stir in the reserved lobster shells, followed by 1/4 cup of the brandy. Cook for about 3 minutes, stirring to deglaze the pan. Add the cream, stir to blend, and raise the heat. Bring to a full simmer and then immediately lower the heat to a gentle simmer. Season with salt and pepper and cook gently for about 1 1/2 hours, or until very thick and well seasoned.

Remove the sauce from the heat and pour it through a fine-mesh sieve into a clean container, pressing on the solids to extract all the flavor. Discard the solids and set the sauce aside.

Heat the remaining tablespoon of butter in a medium sauté pan over medium-low heat. Add the shallots, spinach spinach and season with cayenne and nutmeg. Cook, stirring constantly, for about 2 minutes, or until the spinach has slightly wilted and the shallots have  slightly colored and are fragrant. Add the reserved lobster meat and sauté for 1 minute. Add the remaining tablespoon of brandy, stirring to deglaze the pan. Add the reserved cream sauce, raise the heat, and bring to a gentle simmer.

Place the egg yolk in a small bowl.

Remove from the heat and, using a slotted spoon, remove the lobster meat and set aside. Whisk a bit of the hot sauce into the egg yolk to temper it and then whisk the egg mixture into the sauce. Add the lemon juice, taste, and, if necessary, adjust the seasoning with salt and pepper. 

Presentation

In shallow soup bowls, lay down your brioche batons, toast points or puff pastry.  Place an equal amount of lobster meat on to each bowl, slightly overlapping the pastry. Pour the sauce over the lobster with some spilling over into the bowl.  Spoon an equal portion of caviar into the center of each lobster mound to garnish  Serve immediately. A light, crisp Pinot Grigio would be a perfect pairing for this dish!

Another presentation idea is to  use the lobster tail shells (which have previously split lengthwise to remove the lobster meat, as vessles, so to speak, where you can place the lobster meat and sauce surrounded by your toast points and caviar.

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