Friday, January 1, 2010

Lobster & Crab Newburg

Prep veggies, some for stock, some for the dish. Cook the lobster with stock veggies, water, some chicken stock. Use skewers to keep tail relatively straight, easier to handle. Remove to ice bath, return shells to stock. Reserve meat, simmer stock for awhile, strain. Assemble all prepped ingredients. Make a blond roux, add some celery, carrots, onion, shallots. Add tomato paste, Madeira and lobster stock. Cook until vegetables are tender. Add cream, parsley. Stir some cream into egg yolks. Temper the yolk mixture by ladling hot liquid into yolks gradually, then pour yolk mixture back into hot liquid. Add lobster and crab meat. Heat through. Season to taste with salt and pepper. Serve with puff pastry shells, or toast points.

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