Esta es una exhibición prevé de cómo se va ver la receta de 'Lobster Newburg' imprimido.

Receta Lobster Newburg
by Chef Smith

Lobster Newburg
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 3 (1 ½ lb) live lobsters
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 tablespoons plus 1 teaspoon medium-dry Sherry
  • 3 tablespoons plus 1 teaspoon brandy
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • cayenne to taste
  • 4 large egg yolks, beaten well
  • toast points as an accompaniment

Direcciones

  1. Into a large kettle of 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 the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
  2. In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.