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Lobster Newburg profiteroles
Luxurious special occasion appetizer. Lobster in a sherry sauce over split gourgeres

The sauce can
be also be prepared as directed and spooned over puff pastry shells,
toast points, pasta, savory waffles, steamed potatoes or brown rice


Ingredients

For the
pate a choux
1 cup milk
4 tablespoons unsalted butter
1/4 teaspoon salt
Dash cayenne pepper
1 cup all-purpose flour
3 large eggs
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
1 1/2 cups grated Swiss cheese
Coarse salt

For the Lobsters
Three 1 1/2 pound live lobsters

For the Newburg sauce
1/4 cup butter
2 tablespoons plus 1 teaspoon medium dry Sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
Pinch of cayenne, then to taste
2 teaspoons House salt, then to taste
4 large egg yolks, beaten well
Paprika, for garnish
Freshly parsley sprigs, for garnish

Method
For the
pate a choux
Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the
heat, add the flour all at once, and mix vigorously with a wooden spatula until the
mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring
occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a
food processor, let cool for 5 minutes, then process for about 5 seconds

Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds,
until well mixed

Transfer the choux
dough to a mixing bowl, and let cool for 10 minutes

Heat the oven to 375°F. Line a cookie sheet with a reusable nonstick baking mat or
parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the
remainder and all the Swiss cheese to the choux
dough. Stir just enough to
incorporate. Using a tablespoon, scoop out a level tablespoon of the pate choux
dough, and push it off the spoon onto the cooking mat. Continue making individual
pate choux, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of
coarse salt and a little of the reserved Parmesan cheese on each pate choux. Bake for
about 30 minutes, until nicely browned and crisp

For the Lobsters
Bring a large kettle of water to the boil over high heat. Slowly add salt followed by the
lobsters, one at a time, head first. Cover the kettle, bring the water back to the boil
and set a timer for 7 minutes. Turn off the heat and remove the fire engine red
lobsters from the water to an ice bath. Drain the lobsters from the ice bath once they
are cool enough to handle and transfer to a cutting board

Break off the claws at the body and crack them. Remove the claw meat and cut it into
1/2 inch pieces. Halve the lobsters lengthwise along the undersides, remove the meat
from the tails, discarding the bodies, and cut it into 1/2 inch pieces

For the Newburg sauce
In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring
occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the
brandy, and cook the mixture, stirring, for 2 minutes

Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry
mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low
and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the
nutmeg, the cayenne, and salt to taste

Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140
degrees Fahrenheit on a deep-frying thermometer. Cook, whisking, 3 minutes more
before adding the lobster meat

For final plating and service
Arrange two split pate choux each in two warmed wide shallow bowls. Ladle the
Lobster Newburg sauce over, in and around the shells. Garnish with paprika and a
parsley sprig