How to Make Sous-Vide Lobster Newberg

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  • mushrooms
  • green pepper
  • diced onion
  • chicken stock
  • nutmeg
  • cayenne pepper
  • garlic
  • sherry
  • cream cheese
  • frozen peas
  • lobster tail
  • fettuccine

Sous-vide, or cooking “under vacuum” is the ideal cooking method for lobster because it cannot overcook this delicate meat or dry it out.

Another bonus, says Cindy Kowalyk, author of ‘Simply Sous Vide: Soups to Casseroles to Cakes,’ is that there’s no shrinkage and flavor is locked into the dish and intensified.

Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath. Cooking times are typically long since the food is usually cooked at a low temperature.

Lobster Newburg is a simple dish to make, consisting of a delicate sauce with an underlying heat from cayenne pepper, rounded out with a hint of sherry.

If you are using frozen lobster for this dish, ensure all excess water is removed from it, Kowalyk advises, or the seafood will be soggy when cooked and will dilute the sauce.

  1. Heat a water bath to 143ºF degrees.
  2. Sauté the mushrooms in butter over a high heat until browned. Milder mushrooms such as button or baby portobellos are best, says Kowalyk, so they don’t overwhelm the lobster.
  3. Lower the heat to medium and add the onions and green pepper. Sauté until softened.
  4. Add the minced garlic (as is, if using from a jar; sauté fresh garlic in advance in butter to remove some bitterness), cayenne pepper, and nutmeg, and sauté until cooked through (approximately 2 minutes).
  5. Add the sherry and cook until completely evaporated (another 2 minutes or so), then add chicken stock and cook until it has warmed.
  6. Lower the heat and add the cream cheese. Stir until cheese is completely melted into the sauce. Remove from the heat and allow to cool.
  7. Remove the lobster from shells and cut into ½-inch pieces.
  8. Pour the cooled sauce into the loaf pan. Add the lobster meat and gently mix until combined.
  9. Place the loaf pan in an 11-inch wide bag and pulse to seal using a vacuum sealer. Place in the water bath for 45 minutes. Don’t hold the dish for longer than 90 minutes because the lobster can become too soft.
  10. Cook pasta and frozen peas.
  11. Place pasta in bowls, top with lobster Newburg and sprinkle with the peas.

For a variation of this recipe, serve the lobster over puff pastry.

Cindy Kowalyk is the author of a cookbook entitled ‘Simply Sous Vide: Soups to Casseroles to Cakes.’ In her book she introduces a patent-pending sous-vide technique, which gives form to food, enabling dishes such as casseroles and cakes, to be made. She resides on Hilton Head Island, South Carolina, and Atlanta, Georgia.