Lobster Newberg Recipe (aka Lobster Newburg) - How to Make Lobster Newburg

Learn how to make a Lobster Newberg Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Lobster Newburg!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/240525/Lobster-Newberg/

[@cutiecutie6494]

Hi

[@vanafricanilla]

Gross just cut the blue black off

[@1o1beauty]

Well I’m from Massachusetts- and the black is a defense they do when they know they’re gonna die.... It’s like any game it needs to be cleaned when it is caught asap

[@dinezthompson9832]

OMG!! For years I've been trying to remember the seafood dish my mother made for holiday dinners. She's passed and I never got the recipe. THANK YOU!!!!!!! 💋💋💋

[@dinezthompson9832]

Jay Fields: Me, too

[@TheEpicChannelDuh]

Hey Chef! Being a Marine Biologist I know quite a bit about lobsters. The species of lobster you got is a European clawed lobster, it is the usual lobster you will find in most sea food stores. The blue coloration in the tail is nothing to worry about, it's just a build up of copper from the lobster being stressed before being killed. A blueless lobster tail means the lobster died happy.

[@Karmah01]

:(

[@remjobby61]

Oh. Well now not only am I starving, but now I'm sad. Great.

[@rchawla1212]

thank you

[@HigherPlanes]

FYI: The only humane way to put a lobster down is a quick stab right behind its head with a chef knife.

[@StarcallerCeri]

So the real question here is... how to properly pamper a lobster pre-execution so that it knows I feel bad about what I'm about to do. :< 10/10, would still eat.

[@Josh-gi8sc]

Even when I have absolutely no interest in what you're making I still watch your videos for the puns haha.

[@EthanEves]

SAVE THOSE LOBSTER SHELLS! make a stock for bisque or soups or an awesome base for sauces

[@attilahooper]

Seriously thanks. As an obsessive bone boiler, I keep all my chicken and beef parts.

[@KatotownUSA]

I found your channel last night and can't get tappa tappa and shaka shaka out of my head

[@foodwishes]

You'll get used to it.

[@KatotownUSA]

I enjoy it. Really a great channel, sir

[@KatotownUSA]

Oh definetly. I look forward to Food Wishes videos like people look forward to Game of Thrones lol

[@philphil3507]

Jon Asleson damn you’ve been watching for 5 years

[@HTMLguruLady2]

Just wait until you watch one of his videos with "around the outside, around the outside" LoL Chef John has a bunch of great phrases 🤣

[@Kwyjibo4]

Chef John, I found this online....seems many people wondered about the black substance! "This black substance is made of eggs that were resorbed. The female was caught when she was about to lay her eggs. Instead of being laid, eggs were liquefied (the vitello-proteins in the eggs were re-circulated in the blood, giving it a black color). It is not very appetizing, but the lobster is good nevertheless. It simply needs to be rinsed."

[@GeorgeSemel]

Well, this is one of my favorite things, now for the puff pastry, I had a friend that loved cream puffs, he is gone now. But when ever I see puff pastry of any sort, I think about my friend and brother!

[@professorm4171]

Crustacean blood is copper based, ours iron. Oxidized Copper is blue green in color.

[@aznsketcher]

"...you are the wenburg of your newburg..." haha, good one chef

[@DavidFSloneEsq]

The idea of serving it in a puff pastry shell is delightful! I'm going to steal it for my new masterpiece: Lobster Wood Fishes

[@sil3ntking]

Please never stop making recipes. I've done almost a dozen of your recipes and they have always turned out AMAZING!! Thanks a lot!

[@maa4747]

Maybe the lobster died unhappy cause it had a gambling problem and the wife constantly cheated on him. The point is we will Never know.

[@inkbold8511]

She cheated him because he cheated her by gambling their lifesaving away.

[@roXYZ1987]

Did you just assume its gender? :)))

[@newbatgirl]

Are you saying that everything “Friends” taught me about lobsters is wrong?

[@ggusta1]

The lobster had lifelong clinical depression, which led to gambling and the wife cheating. He died happy when he realized his unhappy life was finally over. It's the only time he was ever happy.

[@DemomanX614]

Now, the first order of business is lunch. I suggest a nice lobster Zoidberg. I mean, err... lobster Newberg. I mean... Doctor Zoidberg.

[@midivilplanet]

Came here for this

[@dasalekhya]

_woop_ _woop_ _woop_ _woop_ _woop_

[@artformarket]

Me too. Totally feel better knowing that was your first thought too.

[@351cleavland]

If you run for President I WILL vote for you!

[@MrKleenexDude]

You are the Doctor Zoidberg of your lobster Newberg.

[@dasalekhya]

*_Lazy version_* --- > heat Campbell's seafood chowder + add some lobster (real/artificial) pieces, cayenne, a cube of butter + spoon in the mix in a scooped-out 'near expiry' crusty bun + eat it while watching this video at 1080p

[@iLoveTurtlesHaha]

LMAO

[@slobomotion]

Totally cheating, but hey, why not!!?? xo

[@NyanCat1907]

Omg, so much easier for lazy days. Thanks

[@njoinvisablegirl]

probably doesn't taste as good but its still delicious and works for those of us that are trying to stay on a food budget... .

[@nicholasbuell2058]

Aurora Briarrose Cheaper to cook it from scratch usually..

[@Wyllies11]

Lobster tails are the bacon of seafood.

[@MrNotgoth]

You didn't add enough "Lobster Newburg" to the title.

[@yamiyomizuki]

Yeah he could have spelled it lobster wenberg

[@robinbrowne5419]

MrNotgoth - But is it Newburg or Newberg? Maybe the lobsters know for sure. Cheers from Canada :-)

[@RANDAWGify]

This recipe is awesome however I didn't have any Heavy cream so I substituted cream cheese and a little milk it came out amazing!....Love your videos!

[@douglasames6495]

What the What? I'll have to try that. 👍

[@jeffmckeown023]

You make me think I could actually be a decent cook at home. Keep up the good work, sir.

[@HTMLguruLady2]

This was amazing!! All I had available was some Chardonnay wine. But many lobster Newburg recipes call for a white wine instead of Brandy. I used the little bit of left over sauce over some grilled salmon. Yum!

[@penelopelaclaire4973]

I just love you and have only watched two videos. I love the way you speak through the videos and I absolutely love the recipes.

[@williamwhite2971]

"It kinda sounds like I'm complaining now, so I'm gonna stop" If only more people thought like this

[@AT-kb1ik]

This guy's intonation is HILARIOUS!!! Love it.

[@syedahmed9022]

My 7 year old son & I love ur Chanel , thank you for what you do for us, stay cool

[@hannah2522]

Chef John is my spirit animal.

[@kirodragon12]

Hooooly! When you cut into the pastry and the sauce goozed out! Looks so delightful!

[@smallsmalls3889]

The Puff pastry shells as you call them are called Vol Au Vents. Putting that a side how nice to see somebody not use Flour to thicken the sauce. Great Job

[@syn010110]

When it comes to adding a "little" salt, we clearly think the same way. :D

[@robertbaker3174]

OMG! Either we are both crazy or both have a penchant for finding humor in anything we see in life. I think I am a latent or want to be foodie, unfortunately I have suffered the slings and arrows of life with severe allergies and can't fully appreciate olfactory things that others may well we'll experience but I still try non the less. Your vids make my week. Thank you!

[@LyndsayWellsTheKitchenWitch]

Saving this to make New year's Eve. Wow! You never disappoint.

[@williamdegnan4718]

Pepperidge farm makes a very nice ready-to-bake puff pastry shell. It's in the frozen food section of the store next to the phylo dough. Unless you are a complete purist, you know where that is.

[@whoijacket]

No lobster? Shrimp Newburg was my grandma’s go-to dinner party dish. Works great to!

[@attilahooper]

One of the more unique recipes, starting with pan frying the tails and deglazing the pan . I cocked-up and used two egg yolks for a small amount of milk and two small tails. It started to turn into scrambled eggs but I was able to save it. Have to look into the homemade pastries, as the biscuits in a tube just didn't cut it. Big thanks for your efforts illustrating. Thump up and sub for sure.

[@AshyGr33n]

I would totally eat this in a single bite.

[@werelemur1138]

I didn't know the name for this, but my grandmother (who grew up in Newburgh, NY) used to make this fairly often, but she used Krab. (She'd been from a well-off family who lost everything in the Depression.)

[@bethsontag]

I haven't looked in some time but Pepperidge farm used to make a frozen pastry shell that was damn good. Used it for chicken ala king that was a big hit when you wanna get your fat on. Called a Patty shell. Oh I checked and they still make it. Easy peasy.

[@robsantos8012]

That "black" part is the end of it's digestive tract, which actually runs the full length of the tail, like the "vein" in a shrimp.

[@BombedNevada]

it's lobster biscuits and gravy

[@phlaelym]

Pepperidge Farms makes these puff pastries. They're in the frozen food section. Also, if lobster is too expensive you can use crayfish meat. I make this all the time but I am not a fan of nutmeg, so instead I use a pinch of white pepper.

[@Shilag]

Those pastry shells look gorgeous, I'll be looking forward to those, and stuffing them with something else. I really am not keen on seafood, and watching this kind of makes me nauseous. But you know what, I still did it. So I guess I have no right to complain. I'll just wait for the next video!

[@slobomotion]

Actually, not everyone likes those vol-au-vent pastry shells! Go figure! Most people love them, however. They are great with all kinds of stuff inside. Creamed spinach of good quality, any chicken à la king thing which is not too soupy, heck, a lotta stuff! I suppose a stupid ol' "tuna melt" could work! (I kinda loved those, ha ha ha!!)

[@rozozzy]

reminds me of a fancy pot pie!!lol

[@oni2538]

Lobster "Lobster Newburg" Newburg (Lobster Newburg)

[@aciddrive]

6 lobster tails. more than enough to feed anyone that moves.

[@istarzgirl]

I usually watch cooking videos just because they're fun to watch, but I think I'm going to give this recipe a go. Thanks for the very nice presentation :)

[@meeganloma4500]

I thought it it was just me watching for fun! Lol

[@borntobefree7916]

that blue dye is blood. Crustaceans, like the prawn, crab, and lobster, and horseshoe crabs have hemocyanin in their blood to transport oxygen instead of hemoglobin, which we have. Hemocyanin has copper in it to give it its color rather than the iron hemoglobin has. So to answer your question specifically: Yes, it is normal.

[@williamfluck148]

I have enjoyed this where they set the pastry shells on a warm plate with warm buttered wide egg noodles, a couple of grape tomatoes halved, a sprinkle of capers, and fresh parmesan over everything.

[@That1GuyWhosNumber1]

On food trucks in Maine (they know what they're doing!) they put newburg on hotdog buns, just for an alternative that's super easy to eat.

[@LadyNisha666]

Nice to know that we have the puff pastry bowls in swiss supermarkets. Even in different sizes :)

[@mgmcd1]

I know this was posted a while ago. This reminds me very much of she crab soup, which is big in the South Carolina low country. I love both dishes.

[@Ge1Ninja]

If you're in Australia, you can get vol au vents from the supermarket. (Coles, woolies, IGA, etc.)

[@BBQGuys]

That looks incredible, Chef!

[@Maike68]

In Germany you can actually buy those puff pastry shells in stores in the frozen food section, they're called (Königinnen)pasteten here.

[@HTMLguruLady2]

You can buy them here in the states too. Pepperidge Farm makes them and they've been in the frozen food aisle, right next to their puff pastry sheets, since the 1960s.

[@decnijfkris3706]

very very good. Beautiful little container.

[@rwhp9789]

HA - I have to laugh - my husband and I watch for deals on seafood all the time at "the place that sells tires and socks", and the quality isn't half bad!

[@venomf0]

R WHP costco is great

[@MrJuiceGaming]

It sounds like you are singing when you talk

[@pratherat]

+Haydn Payne I know. During the first video I watched, I almost commented on his exaggerated inflection, but by the end I was hooked, and I now find it quite entertaining, along with his sense of humor..

[@katrinalippolis6316]

I notice that all the time. Very peppy and upbeat. Nice that he sounds so happy though. :-)

[@LeetleBabyGamerGrill]

I CAN'T HEAR HIM PROPERLY NOW WHY

[@nickwalsh6456]

this is genuinely my exact experience.

[@Gobbersmack]

Someone needs to autotune these videos. I predict no difference.

[@reddwing4368]

The eggs and cream Thickener is called a "Liaison" A rare n barely used Technique nowadays Great vid Thanks p.S. The pastry shells are called "Vol au vants"

[@amandaliew3344]

Looks so amazing!! I'm quite busy with work nowadays so I dont't get to watch your videos but when I've the time, your channel is the first place I go to. Cheers :)

[@marcuscicero9587]

cut and toasted croissant would be nice too. watch your heat or the sauce will break and curdle cuz of the egg and cream

[@LewisJD33911]

Blue or black chunks could also be roe that was not fully cooked. Roe turns bright orange when cooked.

[@Rovo188]

Those puff pastry shells, which you can't buy anywhere, can be bought in all my local supermarkets! :D Then again, I do live in Europe. The Netherlands to be exact. :P

[@HTMLguruLady2]

You can buy them here in the states too. Pepperidge Farm makes them and they've been in the frozen food aisle, right next to their puff pastry sheets, since the 1960s.

[@amylarson3370]

I'd like to make this, only 5 times bigger... you could fit that whole thing in a soup spoon.

[@Homeycircle]

oh man, this looks so yummy!

[@Double2Edged]

I like how 'lobster newburg' is featured in the title three times, just in case we didn't get it the first two times

[@jasonskul]

You can buy those puff pastry cups EVERYWHERE in holland haha :) love the recipe i'm trying it out!

[@HTMLguruLady2]

You can buy them here in the states too. Pepperidge Farm makes them and they've been in the frozen food aisle, right next to their puff pastry sheets, since the 1960s.

[@_viow]

Can't wait to try this! Excited for the next video about the pastries.

[@debbiezullo7056]

I truly love all your videos and your sense of humor. Oh yes and you can cook, cook well!Puff pastry shells can be bought in the freezer section from Pepperidge farms💋

[@stacymoore9836]

I haven’t had lobster Newburg since I lived in Maryland. But we always have had it over rice.

[@msokiedokie123]

His voice goes perfectly with explaining food.

[@jamesdooling4139]

Pepperidge Farm makes, or used to make, frozen puff pastry shells like this. I grew up eating a chicken dish from them. My mom always had them in the freezer.

[@Karmah01]

Other things to avoid when buying frozen lobster tails: If you see any discoloration, like black spots, in the flesh of the lobster meat, don't purchase, as they were probably not handled properly. Also, if the tail has a grayish color, it is a sign the lobster wasn't alive during the processing.

[@jamesgraham6796]

Oh contraire , puff pastry shells are available at some grocers usually near the refrigerated pie crusts.

[@MsheridanZ]

Why do I watch these videos past midnight?

[@richardturner3746]

having made these i cannot believe that some people have given this a thumbs down. ?????

[@tidusrodriguez5096]

If only lobster wasn't so damn expensive in my neck of the woods.

[@xRainbowFroggy]

Maybe you shouldn't live in the woods then

[@rollingart23]

I live close to the Atlantic and Lobster's like $10.00 per pound. Still expensive if buying for a family.

[@venomf0]

Sonyami 10 dollars per serving pretty much

[@saganc.4090]

use shrimp. I live in the middle of the southwest in america which is landlocked by at least three states on all sides so lobster is stupid expensive. But, shrimp will have a similar flavor and will be a fourth the price.

[@marie-michelefauteux9597]

I would use vol-au-vent pastry which we do have in grocery stores over here.

[@Sleeves345]

Just made this for Valentine's Day. Followed by Chef John's Zabiglione, I got SO MANY COMPLIMENTS

[@richmalloy4066]

CJ aka Chef John..... You're killin it these days! Keep it up.

[@kathipetersen183]

The dark colour is often just because the lobster isn't completely cooked, if you are doing a two-step lobster dish like this, often the first cook ends up with the black stuff ... which can look off-putting, but when you cook it further it is fine.

[@linhzorrful]

They do sell those puff pastry shells! In the netherlands at least.. Its called ragout pastry cups

[@Pinkette25]

Hes REALLY PEPPY...... I actually like that. Gets me more excited for the meals

[@SomePotato]

Luckily almost every supermarket sells puff pastry shells over here! Lobster on the other hand is much rarer. I might try this with a cheaper, more readily available crustacean.

[@HTMLguruLady2]

@Chef John You don't have to make the puff pastry shells. Pepperidge Farm has been selling them in the frozen food section (right next to their puff pastry sheets) since the 1960s!!

[@drwgisblaidd2650]

I buy the sheets, and make my own, which is what Chef did, the shells they sell, are dessert shells, and very small, and you don't get the lid.

[@dallan7736]

Wow, that was delicious! Thank you so much.

[@lucygirl4926]

Liked the story about how the chef changed the spelling around from Wenburg to Newburg. I see from this KZbin TITLE that Chef John (perhaps) couldn't decide on the whether to use NewBERG or NewBURG so he used both! Now that's the fair thing to do!

[@diverdon184]

I like to use paprika instead of cayenne. It gives it that orange color and there are so many varieties and intensities of paprika that you can experiment with them and customize the flavor to your palate. The nutmeg sounds interesting though. Thank you for the video.

[@ndhazen606]

You can get puff pastry shells in Canada under the Tenderflake brand

[@larrymcclain8874]

Very similar to oyster patties, a Louisiana dish usually served as an appetizer at holiday meals.

[@captainkev10]

Wow, I definitely watched this when it was released. Has it already been 6 years?!

[@heykrybaby]

Chef John, Sir: You are the man.

[@josephpowell3219]

The bluish/blackish coloration on the tail is a strong indicator that the lobster died prior to being prepared for sale. The coloration is the coagulation of protein enzymes that occur once the crustacean dies. No worries if it is in small amounts like you had. Regardless, a heard a wise chef once say, "You have an immunity system, so use it!" :-)

[@miskee11]

It's interesting that lobsters "turn red" when cooked because the other pigments in their shells break/disintegrate when heated, but the red color (which comes from astaxanthin, an antioxidant) stays. The red is actually always present but it only emerges denatures proteins. Lobsters also have blue blood because they don't use hemoglobin to carry oxygen through their blood circulation, but instead they use hemocyanin (cyan, from Greek 'kuaneos' meaning 'dark blue'). The difference is that in hemoglobin the oxygen binds to iron, and in hemocyanin to COPPER. The blue color in the tail is probably due to an accumulation of hemocyanin or plain copper from lobster blood. I'm not an expert though.

[@kevinsanders6268]

Its a build up of copper from a stressed death. White lobster=Died happy

[@harryseymour3414]

This recipe makes a lot of sense.

[@annecharles1261]

Oh man. Its Christmas day evening. I ate all day. Now I look at this and I'm jonesin for this. What's wrong with me. I'll blame it on the pandemic...

[@MN8015HQ]

When I was a kid in Rhode Island, you could buy those puff pastry shells in the store. I haven't seen them since, though.

[@jimmyz7218]

Never heard of it. Can't wait to make it. I use your recipes all the time

[@JudithMarieG]

Trimere, I use dried, reconstituted, lobster mushrooms in this dish. They're delicious.

[@chuchuchuforever]

I cant stop laughing!.. The highs and lows when he talks is killing me! hahahahaha

[@cassiemartin8536]

Almost like Jimmy Glick.

[@kellyyoung9790]

Can't wait to see the pastry shells to go with this delicious Newburg. It looks divine as always, Chef John, and I can't wait to get some tail and maybe try the recipe, too!

[@IrannisNieves]

I looooooooove your recipes. They always come out perfect! Thank you!

[@longhairbear]

I'm practicing cooking in my retro Chafing Dish I found online. I'm going to try your recipe at the table.

[@sugarcrisp53]

Takes out the mystery of this dish. I'm making this time next week 😀

[@Goatschiss]

in switzerland you can usually buy those shells in the store but not the lobster :D (they have some frozen at times but it's way too expensive) 20 years ago they still had lobster and crabs fresh in the aquarium. no idea why that's not a thing anymore... would love to get some fresh lobster.

[@BobertJunior1025]

Was going to say the sauce looks a little runny, but it worked well with the pastry.