← Back to all defeats

Alex Guarnaschelli

lobster Newberg
S8E1 Seafood · 2016
Where to find them
● @guarnaschelli

Iron Chef beats Iron Chef. This is the first half of a story we will tell once more in this book.

Alex Guarnaschelli — Butter NYC, Iron Chef America 2012, longtime Beat Bobby Flay judge — got tired of judging and decided to compete. She picked lobster Newberg, the kind of clubby French dish that nobody under fifty cooks anymore and that is, when done right, devastating: sherry, cream, paprika, butter, lobster meat, the whole thing nappé over toast.

She did it right. Bobby did not. He admitted, on camera, that he had not made lobster Newberg in twenty years. We believe him.

More from Seafood →

lobster Newberg

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 2 lb lobster tails, thawed and diced into 3/4-inch pieces
  • 4 tbsp unsalted butter, divided
  • 8 oz mushrooms, thinly sliced
  • 1/4 cup shallots, minced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups lobster or seafood stock, warmed
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 tbsp dry sherry
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 tbsp fresh tarragon, finely chopped
  • Puff pastry shells or toasted brioche for serving
Instructions
  1. Melt 2 tbsp butter in a large sauté pan over medium-high heat. Add diced lobster pieces and cook for 3-4 minutes until just opaque, stirring gently. Transfer lobster to a plate, leaving any pan juices behind.
  2. Add remaining 2 tbsp butter to the pan over medium heat. Add sliced mushrooms and cook 4-5 minutes until golden, then add minced shallots and cook 2 minutes more until softened. Sprinkle flour over mushrooms and shallots, stir constantly for 1 minute to create a roux, cooking out the raw flour taste.
  3. Gradually whisk in the warm lobster stock, stirring constantly to avoid lumps. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. Reduce heat to medium-low.
  4. In a small bowl, whisk together egg yolks and heavy cream. Temper the egg mixture by slowly ladling 2-3 tbsp of the hot sauce into the egg mixture while whisking constantly. Pour the tempered egg mixture back into the pan with the sauce, whisking continuously for 2-3 minutes over medium-low heat until the sauce is silky and reaches 160°F on an instant-read thermometer—do not boil or the eggs will scramble.
  5. Stir in the sherry, cayenne pepper, salt, and white pepper. Gently fold in the reserved lobster meat and fresh tarragon, stirring until the lobster is evenly coated and warmed through, about 2 minutes.
  6. Divide lobster Newberg among warm puff pastry shells or toasted brioche. Serve immediately with a crisp green salad or asparagus on the side. Taste and adjust seasoning with additional salt, pepper, or cayenne if desired.
Inspired by Alex Guarnaschelli’s winning lobster newberg. This is a plausible recreation, not the chef’s original recipe.
More from Seafood
John Miele
lobster roll
S3E8 · Seafood · 2014
Robbie Jester
shrimp scampi
S9E5 · Seafood · 2016
Damaris Phillips
tuna noodle casserole
S12E8 · Seafood · 2017
Nick Williams
Fried Belly Clam Roll
S21E2 · Seafood · 2019
← PreviousBrian Archibald Next →Kevin Ashade