May Brass :: Lobster Newburg

photo by Jeff Hobson

As swanky as Lobster Newburg sounds, it's surprisingly simple to make.  So simple, in fact, that you should make this immediately before serving.  I've made these small appetizer sized - good hearty appetizers that really should be what you serve if you dare to serve straight martinis.  After all, two of those martinis and your guests really should be walking home.

Serves 4

One pound lobster in the shell
6 tablespoons butter
2 cups cream
2 egg yolks
½ cup chopped leek
1 tablespoon brandy
4 small puff pastry shells
Chives for garnish

Remove lobster from shells and refrigerate lobster.  Place shells in a small stockpot with cream and 4 tablespoons butter.  Simmer one hour, whisking regularly, and then strain out shells.   Whisk egg yolks in a small bowl and slowly add one cup of cream sauce – drizzle cream sauce as you whisk.  Pour egg yolk mixture back into the cream and set aside. 

In a large skillet, melt remaining 2 tablespoons of butter and sauté lobster until warm, about 2-3 minutes.  Add brandy and cook until alcohol has burned off, about another 2 minutes.  Gently whisk in cream sauce and cook until slightly thickened. 

Remove piece of lobster and divide equally among puff pastry shells. Pour ½ cup sauce over each puff pastry shell.  Garnish with a few sprigs of chive.  Serve immediately.  

photo by Jeff Hobson

In case you missed it ::  

:: The Great Gatsby Party I threw for a 425 Magazine article + all of the movie inspiration

:: A deliciously glittery Gatsby Martini 

:: Absolutely Perfect Pineapple Upside-down Cake, a classic way to end a meal