Lobster Newburg
Simple French Cookery (1958) includes a recipe for this classic appetizer. You could certainly boil your own lobsters for it, but luckily, lobster is also available frozen in many supermarkets. The decadent Lobster Newburg is a timeless classic for a reason. Rich and creamy, with a hint of brandy, it's the perfect indulgent appetizer to serve guests. It should be served hot over toasted bread for the full experience. Hailing from the culinary scene of 19th century New York City, Lobster Newburg is an iconic American dish that has largely disappeared from our restaurants and dining rooms, but could be resurrected during your next soirée.
- 4 cups boiled lobster
- Seasonings
- 5 ounces butter
- 1 ounce brandy
- 1 cup sherry
- 2 pints heavy cream
- Toast
Season the lobster pieces with salt, white pepper and paprika. Melt 2 ounces of the butter in a saucepan; fry the lobster pieces gently for about 2 minutes. Add the Brandy and the Sherry. Let simmer until liquid is reduced by half. Add cream. Let simmer again until creamy. Add remaining butter (do not allow the lobster to boil while adding butter). Rectify seasoning. Serve over freshly made toast.