Lobster Newburg Sauce
Chef Ed Bearse – Wimpy’s Seafood Café & Fish Market – 752 Main Street – Osterville – www.wimpysseafoodcafe.com. 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.
- 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.