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
It is possible to follow the history of meal recipes back into antiquity, certainly as far back into recorded history as early Egypt, and potentially, even further back. However, generally, these old records were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few ancient tablets in 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 having made those who drank it feel `wonderful`. As our culinary historical trip moves on a few more years we have some books published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals on the tables of the rich and powerful of that period. During the succeeding few hundred years, the rich families of the West strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cooking publications were greatly in demand as a result of more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Lobster Newburg Gourmet Magazine recipe.
