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Anthony DiSpezio

Lobster Newburg Sauce
One two pound lobster
Three ounces onion, coarsely chopped
One celery stalk, chopped
One leek stalk, chopped
Two bay leaves
Two cups sherry
Two cups water
Olive oil
Pinch white pepper
One cup heavy cream, scalded

Cut live lobster into chucks and sauté in olive oil until bright red. Turn over and continue to sauté until both sides are red. Add to sautéed lobster the celery, leeks, onions, bay leaves, water and sherry. Cover and simmer for 45 minutes.

Remove lobster, shuck and place shells back into the stock pot. Clean and remove the meat from the cartilage. Let stock reduce by half. Scald the heavy cream and add it to the stock. To scald cream, add cream to heavy saucepan and heat on medium-low heat. Stir frequently, so cream doesn’t burn or thicken. Heat cream until it starts to steam and bubbles begin to form around the edges. Don’t boil. Strain stock through a fine strainer to remove any visible celery, leeks, and onions. Add lobster chucks and serve over your favorite seafood. Yields one quart.

 

Chef Ed Bearse
Wimpy’s Seafood Café & Fish Market
752 Main Street, Osterville
508-428-6300
www.wimpysseafoodcafe.com

The restaurant is open for lunch Monday to Saturday, dinner Monday to Sunday and Sunday brunch.

Chef Tim McDonough
The Riverway Lobster House
1338 Route 28
South Yarmouth, MA
508-398-2172
www.riverwaylobsterhouserestaurant.com

The restaurant is open for lunch and dinner Monday to Saturday and on Sunday from brunch through dinner.

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