Delmonicos Lobster Newburg Recipes

Steps:

• In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown. Add the crabmeat and stir gently. Cook for one minute, then sprinkle flour over the top and stir gently to incorporate. Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice. When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine. Add sherry and stir again.
• In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine. Add the brandy, garnish with parsley and rush to the table, serving with toast points.

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.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
• Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil. Add the lobsters and cook until red and firm, 8 to 10 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
• When the lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat. Remove the large claws from the body and gently crack with the back of a heavy knife to extract the meat. Gently pull the front legs from the shell and discard. Dice the tail meat and claw meat and set aside.
• Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on the baking sheet.
• Melt the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine. Cook, stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the cognac and cook, stirring, for 10 seconds. Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
• Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and parsley. Fold in the lobster meat. Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Sprinkle the top of each lobster with a portion of the remaining cheese and broil until the top is golden brown, 5 minutes.
• Place 1 lobster half on each of 4 large plates, garnish with additional parsley, and serve immediately.
• Place the bay leaf, thyme, parsley sprigs, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine or unflavored dental floss.

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.

Steps:

• 1. 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 of 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.
• 2. Place the claws and bodies in the top half of a steamer over boiling water. Cover and steam the lobster for 4 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.
• 3. 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 degrees Fahrenheit.
• 4. 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.
• 5. 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.
• 6. Stir in the reserved lobster shells, followed by ¼ cup of the brandy. Cook for about 3 minutes, stirring to de-glaze the pan. Add the cream, stir to blend, and raise the heat. Bring to a simmer and then immediately lower the heat to a gentle simmer. Season with salt and pepper and cook gently for about 1 ½ hours, or until very thick and well seasoned.
• 7. 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 and season with cayenne and nutmeg. Cook, stirring constantly, for about 2 minutes, or until the seasonings have colored and are fragrant.
• 8. Add the reserved lobster meat and sauté for 1 minute. Add the remaining tablespoon of brandy, stirring to de-glaze the pan. Add the reserved cream sauce, raise the heat, and bring to a gentle simmer. Place the egg yolk in a small bowl.
• 9. Remove from the heat and, using a slotted spoon, transfer and add am equal portion of the lobster meat to each of 4 shallow soup bowls. Whisk a bit of the hot sauce into the egg yolk to temper it and then whisk the egg mixture into the sauce.
• 10. Add the lemon juice, taste, and, if necessary, adjust the seasoning with salt and pepper. Pour the sauce over the lobster in each bowl. If using, spoon and equal portion of caviar into the center of each bowl and garnish with Brioche Batons. Serve immediately.