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Newburg Ring

History for Newburg Ring

Though Lobster Newburg was first served in 1876 at New York City’s Delmonico’s restaurant, Union Oyster House in Boston does an excellent job with it, including scallops, shrimp, and a puff pastry shell filled with creamy Newburg sauce.

The story Boston Uncommon featured this recipe in the December 2014 issue.

Ingredients for Newburg Ring

  • Kosher salt, to taste
  • 2 (1 1/2–2-lb.) live lobsters
  • 8 tbsp. unsalted butter
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 1 lb. medium sea scallops
  • 1 lb. medium shrimp, peeled and deveined, tails removed
  • 2 tbsp. flour
  • 1⁄4 cup dry sherry
  • 1⁄4 cup half & half
  • 2 tsp. hot sauce
  • 1 tsp. Worcestershire sauce
  • 1⁄4 tsp. ground white pepper
  • 1 egg yolk
  • 4 vol-au-vent

Instructions for Newburg Ring

  1. A big saucepan of salted water should be brought to a boil. Lobsters should be cooked for 5 minutes, then drained and placed in an ice bath to cool.
  2. Drain the lobsters, then separate the claws and tails while reserving the legs. Tails should be halved lengthwise and the meat removed; claws should be cracked and the meat removed. Roughly chop the lobster meat and keep it refrigerated until ready to use. Chop the legs and shells coarsely.
  3. Melt 3 tbsp butter in a large pot over medium-high heat. Cook for 6–8 minutes, or until carrots, celery, and onion are tender. Add the chopped legs and shells, as well as 8 cups of water, and bring to a boil. Reduce heat to medium and simmer for another 12 hours.
  4. Return the stock to the pot and simmer for 1 hour, or until it has been reduced by three-quarters.
  5. In a 6-quart saucepan, melt the remaining butter over medium-high heat. 4–5 minutes until scallops and shrimp are barely cooked; transfer to a bowl.
  6. Cook for 2 minutes after sprinkling the flour into the pan. Toss in the conserved stock and bring to a boil. Reduce heat to medium-low and mix in sherry, half-and-half, hot and Worcestershire sauces, white pepper, and salt.
  7. Cook for 6–8 minutes, or until sauce has thickened.
  8. Return to pan with 1 cup sauce and yolk whisked together in a dish; add reserved seafood and simmer for 2 minutes.
  9. Divide the bottoms of the vol-au-vents between plates and spoon the seafood mixture on top; finish with the lids of the vol-au-vents.

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