Ingredients with Measurements:
- 2 lobsters, about 1 1/2 pounds each
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/4 cup chopped fresh dill
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling lobsters
- Large skillet or sauté pan
- Whisk
- Wooden spoon
- Serving dish
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 from the pot and let cool.
2. Once the lobsters are cool enough to handle, remove the meat from the shells and cut into bite-sized pieces.
3. In a large skillet or sauté pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture turns golden brown.
4. Gradually whisk in the heavy cream and white wine, stirring constantly until the sauce thickens.
5. Add the lobster meat, dill, cayenne pepper, salt, and pepper to the pan. Cook for 2-3 minutes, until the lobster is heated through and the sauce is bubbly.
6. Stir in the Parmesan cheese and parsley until the cheese is melted and the sauce is smooth.
7. Serve hot in a large serving dish.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 47g
- Carbohydrates: 8g
- Protein: 29g
Substitutions for ingredients:
- Instead of lobster, you can use shrimp or scallops.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add chopped shallots or garlic to the butter before whisking in the flour.
- Use different herbs, such as tarragon or chives, instead of dill.
- Add a splash of brandy or cognac to the sauce for extra flavor.
Tips and tricks:
- Be sure to cook the lobsters until they turn bright red to ensure that they are fully cooked.
- Use a whisk to ensure that the sauce is smooth and free of lumps.
- Serve with crusty bread or over pasta for a heartier meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet or microwave until heated through.
Presentation ideas:
- Serve in a large serving dish with a sprinkle of fresh dill and chopped parsley on top.
Garnishes:
- Fresh dill and chopped parsley
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, whisk in a bit more flour.
Food safety advice:
- Be sure to cook the lobsters until they turn bright red to ensure that they are fully cooked and safe to eat.
Food history:
- Lobster Newberg was created by a sea captain named Ben Wenberg in the late 1800s. It became popular in New York City restaurants and was later renamed Lobster Newburg.
Flavor profiles:
- Creamy, rich, and slightly tangy from the white wine and Parmesan cheese.
Serving suggestions:
- Serve as a main course for a special occasion or dinner party.
Related Categories
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Taste: Rich, Creamy, Buttery, Savory, Tangy, Briny, Dill, Dill-Flavored