Classic Lobster Newburg Ultimate (Printable Format)
Enjoy classic lobster Newburg with creamy sauce, mushrooms, and a touch of brandy for a rich seafood delight.
# Needed Ingredients:
→ Seafood
01 -
680 grams cooked lobster meat, fresh or frozen
→ Dairy & Eggs
02 -
60 grams unsalted butter
03 -
240 millilitres heavy cream
04 -
2 egg yolks
→ Vegetables
05 -
80 grams onion, finely chopped
06 -
70 grams mushrooms, sliced
07 -
Fresh parsley, chopped, for garnish
→ Stocks & Liquids
08 -
480 millilitres lobster stock or chicken stock
09 -
30 millilitres brandy (optional)
→ Pantry
10 -
32 grams all-purpose flour
11 -
5 millilitres Worcestershire sauce
12 -
2.5 millilitres paprika
13 -
Salt, to taste
14 -
Black pepper, to taste
# Preparation Steps:
01 -
If starting with whole lobsters, cook them in salted boiling water for 8-10 minutes. Extract meat from the shells and chop into bite-sized pieces.
02 -
Melt butter in a large skillet over medium heat. Add onion and mushrooms, sauté until the onion turns translucent.
03 -
Sprinkle flour over the sautéed vegetables, stirring constantly for 2-3 minutes to develop a roux and prevent burning.
04 -
Gradually whisk in the lobster or chicken stock, ensuring a smooth, lump-free base. Continue heating until the mixture thickens.
05 -
Reduce heat to low. Stir in the heavy cream, blending thoroughly.
06 -
Whisk egg yolks with several tablespoons of the hot sauce in a separate bowl to temper. Gradually return the eggs to the pan, stirring constantly to prevent curdling.
07 -
Add brandy (if using), Worcestershire sauce, paprika, salt, and pepper. Stir well and allow the sauce to simmer gently for 5 minutes.
08 -
Gently fold in the lobster meat. Warm through without overcooking, maintaining tenderness.
09 -
Taste and correct seasoning if necessary. Remove from heat once the sauce is rich and the lobster heated through.
10 -
Portion onto serving dishes and garnish with freshly chopped parsley. Serve immediately.
# Supplementary Details:
01 -
For the most delicate texture, add the lobster at the end and avoid prolonged heating after combining with the sauce.