Ingredients with Measurements:
- 2 live lobsters (1 1/2 pounds each)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup cognac
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 egg yolks, beaten
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling lobsters
- Large skillet or sauté pan
- Whisk
- Wooden spoon or spatula
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes, until they turn bright red. Remove the lobsters from the pot and let them cool.
2. Once the lobsters are cool enough to handle, remove the meat from the shells and cut it into bite-sized pieces. Set aside.
3. In a large skillet or sauté pan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, until the sauce thickens.
5. Add the cognac, tarragon, salt, black pepper, and cayenne pepper to the sauce. Stir to combine.
6. In a small bowl, whisk the egg yolks. Slowly add a ladleful of the hot sauce to the egg yolks, whisking constantly. Pour the egg mixture back into the skillet and stir to combine.
7. Add the lobster meat to the skillet and stir to coat with the sauce. Cook for 2-3 minutes, until the lobster is heated through.
8. Sprinkle the Parmesan cheese over the top of the lobster mixture and stir to combine.
9. Serve the Lobster Newberg hot, garnished with additional tarragon leaves.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 28g
Saturated Fat: 17g
Cholesterol: 325mg
Sodium: 870mg
Carbohydrates: 14g
Fiber: 0g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Instead of cognac, you can use brandy or dry sherry.
- Instead of tarragon, you can use parsley or chives.
Variations:
- Add cooked shrimp or scallops to the Lobster Newberg.
- Serve the Lobster Newberg over rice or pasta.
- Use lobster tails instead of whole lobsters.
Tips and tricks:
- Be careful not to overcook the lobster meat, as it can become tough and rubbery.
- Use a whisk to prevent lumps from forming in the sauce.
- If the sauce is too thick, add a little more milk or cream to thin it out.
Storage instructions:
Leftover Lobster Newberg can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the Lobster Newberg, place it in a saucepan over medium heat. Cook, stirring occasionally, until heated through.
Presentation ideas:
Serve the Lobster Newberg in individual ramekins or on a large platter.
Garnishes:
Garnish the Lobster Newberg with additional tarragon leaves or chopped parsley.
Pairings:
Serve the Lobster Newberg with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
- If the sauce is too thick, add a little more milk or cream to thin it out.
Food safety advice:
- Make sure the lobsters are fully cooked before removing the meat from the shells.
- Store leftover Lobster Newberg in the refrigerator and consume within 2 days.
Food history:
Lobster Newberg is a classic American dish that was created in the late 19th century by a wealthy sea captain named Ben Wenberg. The dish was originally called Lobster à la Wenberg, but was later renamed Lobster Newberg in honor of the captain.
Flavor profiles:
The Lobster Newberg is rich and creamy, with a subtle hint of tarragon and a touch of heat from the cayenne pepper.
Serving suggestions:
Serve the Lobster Newberg as a main course for a special occasion or romantic dinner.
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