My version of Lobster Newburg is a classic American dish that I like to prepare in individual ramekins for an elegant, personal presentation. It’s chock full of succulent Maine lobster in a creamy sauce with hints of tarragon, cayenne, leek and sherry.
Recipe provided by
- 4 (1¼-pound) Maine lobsters or 1 pound frozen lobsterShop
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ cup Amontillado or cooking sherry
- 2 teaspoons tomato paste
- 1 leek, finely chopped
- 1 carrot, finely chopped
- ½ cup half-and-half
- 1 egg yolk
- Maine Sea Salt
- Pinch Cayenne
- 2 tablespoons chopped fresh tarragon
- 1 cup of the cooking liquid or lobster/fish stock
- Serves: 4
In a large pot, bring 6 cups of salted water to a boil. Lower the lobsters headfirst into the pot and tightly cover the pot. Cook for 5–7 minutes.
Remove the lobsters and reserve 1 cup of the cooking liquid. Once the lobsters are cool, remove and chop the meat into ¾-inch pieces and set it aside.
Melt the butter in a saucepan over medium heat. Add the leek and carrot and cook until just tender, about 4 minutes. Whisk in the flour and cook for 2–3 minutes to create a blond roux. Do not brown.
Whisk in the sherry and tomato paste until smooth. Add the lobster cooking liquid and
half-and-half and bring to a simmer. Reduce the heat and cook until the sauce thickens, 5–6 minutes. Remove from the heat.
In a separate bowl, whisk an egg yolk with some of the sauce. Add the yolk mixture to the lobster mixture and stir to combine. Season with salt and tarragon. Divide mixture into four (7-ounce) ramekins. Place the ramekins into a large roasting pan and place in a 350°F oven. Fill the roasting pan with 1 inch of boiling water. Cook for 15-20 minutes, until it is bubbling hot and the sauce is lightly set.