Station Lobster Newburg Recipes

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

POOR MAN'S LOBSTER NEWBURG

Steps:

• In a skillet, sautee the lobster in butter along with paprika, until browned; set aside.
• In a saucepan, combine the cream and Worcestershire sauce and bring to a boil.
• Combine beaten egg yolks, sherry or water and salt.
• Remove cream mixture from heat and slowly stir in egg mixture; return pan bringing this to a boil and cook while stirring for 5-7 minutes or until thickened.
• Stir in lobster.
• Pour mixture into a shallow 9 inch pie plate or divide between four 10oz individual baking dishes.
• Sprinkle with the cracker crumbs and broil 6 inches from heat for about 2 minutes or until a golden brown.

LOBSTER (OR CRAB) NEWBURG FOR TWO

Steps:

• In lg skillet, melt butter; saute shallot and red pepper.
• Add flour and stir until mixed; add broth and sherry.
• Simmer for 3 minutes.
• Add mushrooms; simmer 5 minutes.
• Add lobster or crab and half and half.
• Do not boil, but let this mixture heat through.
• Spoon into 1 qt casserole dish.
• Sprinkle with breadcrumbs and Parmesan cheese.
• Place under broiler until breadcrumbs are light brown.

LOBSTER NEWBURG

Steps:

• Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
• In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

NEW ENGLAND STYLE HOT DOG ROLLS/BUNS (FOR LOBSTER ROLLS ETC.)

Steps:

• Combine the yeast and sugar with 1/4 cup of the warm water in a large bowl, or in the bowl of an electric mixer. Let stand for 5-10 minutes until the mixture becomes frothy. This allows the yeast to "bloom.".
• Add the salt and flour.
• Lightly beat 2 of the eggs with the milk and add this mixture to the bowl.
• Melt 3 tablespoons of the butter, and add this as well.
• Have the remaining 1/4 cup warm water ready.
• If you are mixing by hand, add some of the water and begin to mix, adding the water as needed.
• If using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. This prevents the flour from jumping out of the mixing bowl.
• Add the remaining warm water as needed. The dough usually takes the full amount.
• When a soft dough has formed, knead for 5 minutes by machine, or about 8 minutes by hand.
• This is a soft bread and does not require as much kneading as chewier types. The finished dough should be soft but dense, and should not be sticky.
• Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl.
• Cover with plastic wrap or a slightly damp towel, and let rise in a warm place for about 1 hour, until doubled in bulk.
• Punch the dough down and move to a work surface. Lightly dust the work surface with flour.
• Shape the dough into a square.
• Using a knife, cut the dough into 13 equal pieces. This is best done by cutting 12 pieces and using scraps to make the thirteenth. If there is not enough dough for the thirteenth piece steal a little pinch off the others.
• With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15" long.
• Shape the dough into uniform 7" long tubular pieces, (or buy a New England Hot Dog Roll pan from the site above). It is important that all the pieces be the same length.
• Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2" gap between them.
• Put the pan in a warm place, and let rise a second time.
• Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water.
• After 15-20 minutes, the tubes of dough will have risen enough that they will be touching.
• Generously brush the tubes with egg wash, return the pan to the warm spot, and let the dough rise until almost doubled in size, 10-15 minutes.
• Preheat the oven to 350°F.
• Place the buns in the oven, and bake for about 30 minutes, until deep golden brown.
• Let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan.
• Using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. It is crucial that you NOT let the buns break or tear apart.
• After 1 hour, when the baked dough is completely cooled, move it in one piece to a cutting board.
• Using a serrated knife, slice down the center of each tube. You will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). The place where the tubes met is now the center of each bun.
• They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
• Wrap the buns in plastic wrap until ready to use. If you do not intend to use all 12 buns, freeze the extras, and defrost when needed.
• Note:.
• To infuse the dough with the delicate flavor of saffron, chop 1 teaspoon saffron threads and add to 1/4 cup water in a small pan.
• Bring the mixture to a boil over med-high heat, then remove from the heat.
• Let cool to lukewarm, and substitute for the 1/4 cup water added for mixing.
• Since the dough will be golden to start with, look for a dark brown top before removing from the oven.

LOBSTER NEWBURG

Steps:

• In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.

LOBSTER NEWBURG

Steps:

• Fill a stock pot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to an ice bath to cool. Drain lobsters in a colander.
• Carefully remove lobster meat from the tails, claws and legs, being careful not to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws and legs for making stock.
• Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3-inches.
• Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
• Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
• Split the remaining leek lengthwise. Cut the leek and remaininng 2 carrots into 1/2 -inch pieces; setaside.
• Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat; sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste, but does not brown, about 2 minutes.
• Carefully add sherry, stirring constantly, to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan. and cook untl just tender, about 4 mintues. Stir in cream and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5-6 minutes. Add salt and pepper . Pick tarragon from remaining 4 sprigs, chop, and add.
• In a small bowl, ehisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
• Preheat oven to 350°F Set six 6-oz ramekins into a large roasting pan.
• Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and pour 1-inch boiling water into roasting pan. Cook until Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve the Newburg immediately.

LOBSTER NEWBURG

Steps:

• In a medium saucepan, melt butter.
• Stir in flour and salt.
• Add the milk all at once.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 more minute.
• Stir about half the hot mixture into the beaten egg yolks.
• Return all to saucepan.
• Cook and stir until mixture is thickened and bubbly.
• Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
• Heat through.
• Serve over English muffin halves.
• If desired, garnish with snipped chives.