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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 30 2009

Lobster Newburg

2 live lobsters (1 1/2 to 2 pounds each)
3 tablespoons olive oil
1 cup white wine
1/2 cup sherry or Madeira
2 cups heavy cream
salt
cracked pepper
pinch of cayenne
pinch of nutmeg
beurre manie (uncooked roux)


Cut the lobster into sections.

Turn the lobster around and cut the tail and body in half long ways.

Remove the claws.

Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that can be scraped out and discarded, and the yellow green and coral are the tomalley and the roe which are delicious and may be left in.

Heat the olive oil in at least a 4 quart saute or sauteuse. Sear all the lobster pieces until bright red. Remove lobster from pan.

Deglaze the pan with white wine. Reduce by half.

Add cream, Madeira/Sherry and seasonings, return the lobster to the pot and cook until the meat is cooked through, about 8 minutes.

Remove lobster from the pot and remove the meat from the shell.

Whisk in beurre manie a little at a time until sauce begins to thicken.

Simmer over medium heat for 15 minutes.

Adjust seasonings and serve over cooked lobster.