Lobster Newburg

I don't eat a lot of lobster.

As in, up until, say, a couple weeks ago, I had never even tried lobster.  Crazy, right? 

Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced.  So, as a result, we really don't have a lot of occasions that call for lobster around here.

Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes.  For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days.  Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.

I've seen Lobster Newberg before.  I've never indulged, but I've seen it pass by my table as waiters rush it away to another customer.  It's always something I've wanted to try and probably one of the main reasons I decided to go so hardcore with lobster this summer.  What I always notice is the way this dish is served differently in every place you go.  I've seen it served inside puff pastry shells, over buttery biscuits, pot-pie style, and even over mashed potatoes.  I decided that since the vessel on which this glorious concoction sits was clearly not of the highest importance, I could use that to my advantage.  I decided to get some store-bought puff pastry shells to serve as my boat.

Now, I know I always say this any time I take a shortcut, but here's the thing: anytime I use puff pastry, I buy the box at the store.  I don't even know how to make puff pastry or if I even have the tools and machinery necessary to make dough that thin.  That's how little I've  researched homemade puff pastry.  Anyway, I figure if I'm going to buy the stuff, I might as well buy the shell-shaped stuff and save myself one extra step.  You, my lovely invisible friends, can do it however you please.  This is purely my own interpretation.

That being said, the dough is definitely not the star in this dish anyway.  It's there to soak up the sauce and provide a little extra texture to this creamy, meaty dish.  The cognac and orange juice add a little fruity flavor, but mostly it's just.... good.  How else can I describe it? 

Just... good.








Lobster Newburg
(serves 2)

4-6 store-bought Pastry shells, cooked per package directions
1 lb. cooked lobster meat
2 tbsp. butter
2 tbsp. flour
1 cup cream
2 egg yolks
3 tbsp. cognac
3 tbsp. orange juice
2 tsp onion powder
1 tsp dried tarragon
1 tsp cayenne pepper
Salt & Pepper to taste
Orange zest for garnish
Chives for garnish



Melt butter in sauce pan over medium heat.  Stir in flour and cook for 2-3 minutes, creating a roux.  Add cream to roux and stir continuously for 3-5 minutes to allow thickening.

Whisk egg yolks in a small bowl.  Spoon a bit of the hot cream mixture into the bowl at a time to bring the temper the eggs.  When the eggs are hot, but not scrambled, pour the bowl back into the sauce pan and stir well.

Add cognac, orange juice, onion powder, tarragon, cayenne and lobster meat to cream sauce.  Let cook for an additional 7-10 minutes, stirring occasionally.  Season to taste.

Divide the cream sauce equally among the puff pastry shells.  Sprinkle a small garnish of orange zest over the top.  Add a few long sprigs of chives as a festive garnish.