Ingredients with Measurements:
- 2 lobsters (1 1/2 pounds each)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 egg yolks
- 1/4 cup brandy
Special equipment needed:
- Large pot for boiling lobsters
- Medium saucepan
- Whisk
- Oven-safe serving dish
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lobsters and boil for 8-10 minutes until fully cooked. 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. Set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly whisk in the milk, cream, and white wine. Add the thyme, salt, and pepper. Cook for 5-7 minutes until the mixture thickens.
5. In a small bowl, whisk the egg yolks. Slowly add a ladleful of the hot cream mixture to the yolks, whisking constantly. Add the yolk mixture back to the saucepan and whisk to combine.
6. Add the lobster meat and brandy to the saucepan and stir to combine.
7. Preheat the oven to 375°F.
8. Transfer the lobster mixture to an oven-safe serving dish. Bake for 10-15 minutes until the top is golden brown and bubbly.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling lobsters: High heat
Cooking the sauce: Medium heat
Baking the dish: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 740
Fat: 58g
Protein: 36g
Carbohydrates: 13g
Fiber: 0g
Sugar: 6g
Sodium: 930mg
Substitutions for ingredients:
- Lobster can be substituted with shrimp or crab meat.
- Brandy can be substituted with cognac or white wine.
Variations:
- Add chopped mushrooms to the sauce for extra flavor.
- Top the dish with breadcrumbs or grated Parmesan cheese before baking.
- Serve the lobster mixture over pasta or rice.
Tips and tricks:
- Make sure to fully cook the lobsters before removing the meat from the shells.
- Whisk the egg yolks slowly to prevent them from curdling.
- Use an oven-safe serving dish that is large enough to hold the lobster mixture without overflowing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the Lobster Newberg in individual ramekins or on a large platter.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken it.
Food safety advice:
- Make sure to fully cook the lobsters to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Lobster Newberg is a classic American dish that was created in the late 1800s by a wealthy sea captain named Ben Wenberg. The dish was originally called Lobster a la Wenberg and was made with cream, butter, and sherry. The name was later changed to Lobster Newberg after a dispute between Wenberg and the restaurant that popularized the dish.
Flavor profiles:
Creamy, rich, and savory with a hint of sweetness from the lobster.
Serving suggestions:
Serve as a main course for a special occasion or dinner party.
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