Lobster Newberg

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Chef Recipe Series - Lobster Newberg

Lobster Newberg

SHOP - What you’ll need

2 whole cooked lobsters, at Pelican we steam them for you and crack the claws OR 1 lb (454 g) lobster meat, picked over to remove cartilage

Butter 9 tbsp / 135 mL – divided
35% (whipping) cream 1 cup / 250 mL
Shallot, finely diced 1 small
Egg yolks 3
Brandy 1 tbsp / 15 mL
Pernod or sherry 1 tbsp / 15 mL
Fresh tarragon, chopped 1 tbsp / 15 mL
Ground nutmeg pinch
Cayenne pinch
Salt and pepper
Fresh chives, finely chopped 1 tbsp / 15 mL
Brioche buns, halved 2
OR
Bread slices 4

EQUIPMENT NEEDED
9 inch (22.5 cm) sauté pan
Large heavy-bottomed pan
Medium-sized mixing bowl

FOOD PREP

• Remove all the meat from lobster, chop into large chunks and set aside on a paper towel to absorb any excess moisture. If using pre-shelled lobster meat, lay it out to dry on
paper towel before using.

• Wash tarragon and pat dry.

COOK

• Heat 6 tbsp (90 mL) of the butter in a 9 inch sauté pan. Add lobster meat and cook over medium heat for 4-5 minutes.
• Remove lobster from pan, leaving as much butter behind as possible. Add shallots and cook, stirring often, for 2 minutes to soften.
• Add Brandy and Pernod to pan and increase heat to bring to a boil. Let bubble for 1 minute to cook off the alcohol.
• Add cream, nutmeg and cayenne; lightly season with salt and pepper.
• While cream is reducing heat up a heavy bottomed pan over medium high heat and add the remaining 3 tbsp (45 mL) of butter.
• When butter is melted, fry the sliced brioche (or bread) on both sides until it is golden brown. Remove pan from heat and set aside.
• Put the egg yolks in a medium sized mixing bowl. While whisking steadily, VERY slowly add the hot cream mixture into the egg yolks. Going slowly is important so that you
temper (gently cook) the eggs without scrambling them.
• Slowly add all the hot cream into the egg yolks. Pour the mixture back into the pan, using a spatula to scrape the bowl clean. Continue to whisk constantly so the eggs don’t
scramble in the sauce.

COOKING TIP: If the eggs in your sauce do start to appear scrambled, don’t panic! Simply strain the sauce into a clean bowl, wipe out the pan and return the strained sauce to the pan.

FINISH AND SERVE

• Add lobster meat and fresh tarragon to the sauce. Over low heat, allow to warm up, stirring gently.
• Taste sauce and adjust seasonings if needed.
• Place slices of fried brioche on serving plates.
• When the sauce is thick and hot, spoon the lobster and sauce mix over the fried brioche.
• Sprinkle with chives and serve immediately.


SHOP

2 whole cooked lobsters, at Pelican we steam them for you and crack the claws OR 1 lb (454 g) lobster meat, picked over to remove cartilage

Butter 9 tbsp / 135 mL – divided
35% (whipping) cream 1 cup / 250 mL
Shallot, finely diced 1 small
Egg yolks 3
Brandy 1 tbsp / 15 mL
Pernod or sherry 1 tbsp / 15 mL
Fresh tarragon, chopped 1 tbsp / 15 mL
Ground nutmeg pinch
Cayenne pinch
Salt and pepper
Fresh chives, finely chopped 1 tbsp / 15 mL
Brioche buns, halved 2
OR
Bread slices 4

Equipment needed
9 inch (22.5 cm) sauté pan
Large heavy-bottomed pan
Medium-sized mixing bowl

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Lobster Newberg
(serves 2)

PREP

• Remove all the meat from lobster, chop into large chunks and set aside on a paper towel to absorb any excess moisture. If using pre-shelled lobster meat, lay it out to dry on
paper towel before using.
• Wash tarragon and pat dry.


COOK

• Heat 6 tbsp (90 mL) of the butter in a 9 inch sauté pan. Add lobster meat and cook over medium heat for 4-5 minutes.
• Remove lobster from pan, leaving as much butter behind as possible. Add shallots and cook, stirring often, for 2 minutes to soften.
• Add Brandy and Pernod to pan and increase heat to bring to a boil. Let bubble for 1 minute to cook off the alcohol.
• Add cream, nutmeg and cayenne; lightly season with salt and pepper.
• While cream is reducing heat up a heavy bottomed pan over medium high heat and add the remaining 3 tbsp (45 mL) of butter.
• When butter is melted, fry the sliced brioche (or bread) on both sides until it is golden brown. Remove pan from heat and set aside.
• Put the egg yolks in a medium sized mixing bowl. While whisking steadily, VERY slowly add the hot cream mixture into the egg yolks. Going slowly is important so that you
temper (gently cook) the eggs without scrambling them.
• Slowly add all the hot cream into the egg yolks. Pour the mixture back into the pan, using a spatula to scrape the bowl clean. Continue to whisk constantly so the eggs don’t
scramble in the sauce.

COOKING TIP: If the eggs in your sauce do start to appear scrambled, don’t panic! Simply strain the sauce into a clean bowl, wipe out the pan and return the strained sauce to the pan.

FINISH AND SERVE
• Add lobster meat and fresh tarragon to the sauce. Over low heat, allow to warm up, stirring gently.
• Taste sauce and adjust seasonings if needed.
• Place slices of fried brioche on serving plates.
• When the sauce is thick and hot, spoon the lobster and sauce mix over the fried brioche.
• Sprinkle with chives and serve immediately.