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
Experts have tracked the existence of recipes back into history, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, these, early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, entrees and afters, a very modern way of dining. He also describes how the early Romans were skilled in the use of a good variety of herbs and spices, including some that we all recognise such as bay, rue and parsley. Over the next few centuries, the wealthy families of the West strove to serve the most exotic banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking books were greatly in demand mostly due to more people being able to read, people having increased leisure time and being a little richer. The introduction of television brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Lobster Newburg Gourmet Magazine recipe.
