Try this Gourmets Lobster Newburg recipe, or contribute your own.
Suggest a better descriptionInto a large kettle of vigorously 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 lobsters to a cutting board and allow them to cool. Break off claws at the body, and crack them. Remove claw meat and cut it into 1/2-inch pieces. Halve the lobsters lengthwise along the undersides and remove meat from the tails. Cut 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 6 teas. Sherry and 3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer lobster meat to a bowl. Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook the mixture, whisking constantly, until it registers 140f on a cooking thermometer. Cook, whisking, for 3 more minutes. Stir in lobster meat and serve over the toast points. A 1965 Gourmet Mag. favorite
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 6 | ||
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Calories: 931 | ||
Calories from Fat: 745 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.8g | 110 % | |
Saturated Fat 45g | 225 % | |
Monounsaturated Fat 26.1g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 1354.9mg | 417 % | |
Sodium 282.1mg | 10 % | |
Potassium 336.1mg | 9 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.2g | ||
Protein 37.1g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 931
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