3 lobsters, about 1-1/2 lb. ea h
1/4 cup unsalted butter
7 tsp medium dry sherry
10 tsp brandy
1 1/2 cup heavy cream
1/4 tsp nutmeg
1 cayenne pepper
4 large egg yolks, well beaten
1 toast points as anaccompani ment
Directions
Into a large kettle of vigorously 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 lobsters to a cutting
board and allow them to cool. Break off claws at the body, and crack
them. Remove claw meat and cut it into 1/2-inch pieces. Halve the
lobsters lengthwise along the undersides and remove meat from the
tails. Cut into 1/2-inch pieces. In a heavy saucepan, cook the
lobster meat in the butter over moderate heat, stirring occasionally,
for 2 minutes. Add 6 teas. Sherry and 3 Tbsp brandy, and cook the
mixture, stirring for 2 minutes. Transfer lobster meat to a bowl. Add
the cream to the Sherry mixture and boil until it is reduced to about
1 cup. Reduce heat to low and stir in the remaining Sherry and
brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook
the mixture, whisking constantly, until it registers 140f on a cooking
thermometer. Cook, whisking, for 3 more minutes. Stir in lobster
meat and serve over the toast points. A 1965 Gourmet Mag. favorite
Servings: 6 servings
Lobster Newburg - Gourmet Magazine Recipe brought to you by Recipe Ideas
Categories: Fish; Gourmet; Lobster; Seafood
The History of Recipes
Written cooking instructions as an idea can be found back into distant history, in fact as far back into history as the ancient Egyptians, and maybe further still. In practice though, mostly, these old records were just simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. He also tells us how the cooks of Roman times were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the East, such as parsley, basil and rosemary. The introduction of these new tastes created a surge in books on cookery, some of which are kept safe in private libraries. For the next few years, the rich families of Europe tried to offer the most extravagent banquests, and as a result cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking publications are starting to become popular as a result of increased literacy, more free time and disposable income. |
We hope you enjoy this Lobster Newburg Gourmet Magazine recipe.
