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Wednesday
Apr252012

Lobster Newburg Dip

                I have noticed over the years that I have a tough time remembering why I’ve done something a certain way, or even continue the process I literally have in my head at that second. In my kitchen we have named our door into our walk-in cooler the “Forget Me Door”, because everyone knows as soon as Lane walks through, whatever was in his head is gone forever.  Although Mom and Dad never took me to be diagnosed with ADD or its hyperactive friend ADHD, I still feel like I may suffer from a mild form of it. This could be the reason my 4 year private college degree is being used to wipe the sweat from my brow in a 98 degree kitchen. I might have found the perfect recipe for a sauce, a crème, a demi-glace, or in this case a combination of categories. I may also have written this down in my leather bound book, but Chef’s had these designed to fit in our breast pocket for a reason. Tastes change, as do the times.

                A Lobster Newberg sauce is traditionally made with fresh lobster meat, egg yolk, sherry and cream, and is usually poured over pasta or fish. Well, not everyone is cooking for 2 or 4, nor do they want pasta or fish again. I honestly just had it over crab stuffed salmon on Sunday, which was delicious, but I am again bored with my own recipe. The original recipe was shown to me by my favorite Chef about 8 years ago when I was still a dishwasher, and even then I couldn’t help but run home and write it down. I would love to pay him proper homage, but if he even catches wind of the carnage I have caused to his delicious recipe I will once again have to dodge searing hot pans like I did in the days of yore. Oh to be young again…

                I will take the chance of destroying a culinary classic once again and show you my twist on this delectable recipe. The biggest difference is that I use lobster stock instead of fresh lobster, because let’s be serious, who can afford fresh lobster this time of the year. Like always, please post your feelings, corrections, or even the reasons why you believe I am the destroyer of culinary classics. I will take it all!

1 tsp Lobster Base (can be found at any specialty market, like Market District)

½ stick or 1/4th cup of unsalted butter

1 Tbsp of brandy or cognac (in essence it is the same thing except cognac is made in Cognac, France)

1 ½ cups heavy cream

dash of ground cinnamon

dash of cayenne

dash of paprika

1 egg yolk (yes that means not the white part) whisked thoroughly in a separate bowl

                In a non-stick sauce pan or skillet heat the butter over low heat with the lobster base. I use a rubber spatula to mix this thoroughly as a steel whisk would scratch my pan. If you are a crazy mom that always must have the most godforsaken kitchen products imaginable (sorry Mom, Gram and Babs), then you may have a rubber whisk and you can use that.

                      

                Once the butter is melted and the lobster base is softened, roughly 2 minutes, then you can add the brandy or cognac. Let simmer over medium-low heat, while continuously whisking, for 3 minutes. Add the heavy cream, cinnamon, paprika and cayenne and continue to whisk every minute. The cream should start to simmer. A wise Chef once told me, “When teaching someone to cook never say ‘will’. Always say ‘should’, because in case it doesn’t, you won’t look like a fool.” Wise man, wise man.

               

                 While the cream is simmering, your whisking should completely dissolve the lobster base. If it still hasn’t dissolved, keep whisking. In case you bought a higher quality lobster base, you will have small chunks of lobster in the cream. Once the cream has reduced by about a third, slowly add your whisked yolk. Make sure you continue whisking quickly while adding the yolk or you will have large egg chunks in your dip. Like always, taste it. If you want it spicier add a bit more cayenne. Serve in bowl surrounded by tortilla chips, crackers, or like in the picture below crostini (little toasts in Italian).

                This is the carnage I have created. Fish accoutrement turned dip.

 

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Reader Comments (1)

Mmm, this sounds so good. I ordered a few lobsters online for a seafood feast that I was hosting and I still have a few left and I didn't know what to do with them. Lobster Newberg sauce is perfect. I can't wait to try this! Thanks so much for the recipe.

February 20, 2014 | Unregistered Commenterlauren jonczak

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