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
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!!!!!!! 💋💋💋
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.
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.
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.
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."
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!
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!
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!
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 :)
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
A little saffron would work I think, and so would marigold leaves. A very good quality butter croissant, not the junk ones, would probably be fantastic, that's my two cents! The buttered toast idea is cute, but yeah, why not bump it up?
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.
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 :)
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!
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💋
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.
*_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
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.
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!
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!!)
Hi Chef. On the final seasoning step, you recommended Italian parsley, tarragon or gerbil. Question: for the gerbil, should that be fresh or dried? I'm thinking dried.
You are the best , the lobster is the easiest I’ve ever done , so once again you are right 🥰🥰 must be so tough being so good with delicious food 👏👏👏👏😋😋😋😋
+anye76 Pretty close. You can use ghee in just about any recipe that calls for clarified butter. Just warm it to liquid consistency if you need "drawn butter" for steamed lobster.
+anye76 If you buy ghee in an Indian store look at the ingredients. In India most ghee is made with water buffalo milk which has a stronger flavor than cow.
Clarified butter is just whole butter that the milk solids has been removed. To do so, simply just place the butter in a pot over low heat and let it melt. The milk solids will then separate to the top from the butter fat and just skim off the milk solids with a ladle.
You forgot to say , give this a try soon. And the *enjoy* didn't feel real like other videos you've made. Come on, man, you are like therapy for me, don't lose the mojo.
This looks really good, but how do you make sure you don't get any small pieces of lobster shell in it from when you cooked the lobster halves in the pan? It definitely looked like there might've been small pieces of shell left behind. So, I'm wondering how you prevent that, and prevent that from getting in your final dish?
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.
Hi Chef John! I love your videos. Can I request that you make more classic Jewish foods? I think you could make a really good cholent, and it would be fun if you made rugalech!!! Please look into it, it would be such a delight. Thanks you, looking forward to watching new videos :)
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.
This looks delicious! Oh my, but what about the lobster pieces that were left in the butter? I saw one of its belly-fronds in there along with some pieces of carapace... I would be very hesitant to eat that.
hey chef, been wondering this for awhile. maybe you could advice me on this. is there any non alcoholic substitute for wine/whiskey or any alcoholic used in cooking? thanks
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.)
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.
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.
Chef John, can you do a video on how to make clarified butter? You've mentioned it in a few different recipes but I had a hard time getting a good yield of sufficient purity from trying to make it myself just off the cuff.
STEP ONE: Grab a pot fill it with tonnes of butter, in the oven at a low temp, like 70degC give or take like 8degC (I'm not sure what that is in archaic US temperature units, like 45 degrees Delisle?) or if your oven wont go that low put it on its lowest with the door open a bit, and stick a thermometer in there to make sure you're close. STEP 2: Come back two hours later and very slowly poor off the top layer (that's the good stuff, keep that). TIPS AND OBVIOUS SHIT: 1. Remember choose a shape that will be easy to pour out of,, like something with a bit of a spout, and something that doesn't have super high sides, as your angle of incidence will high when you pour it and you'll be more likely to stir up the curdy shit down the bottom. 2. Don't stir it, move it slow and steady to keep that clarified butter separated from the rest of the gunk. 3. This is easier with 2000g of butter than with 20g of butter, unless you're a skilled micro surgeon.
So, I have to know. What is the difference between standard melted butter and clarified butter? Does it cook differently or is it just flavor? Or...neither of those?
+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..
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.
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.
Check out the recipe: www.allrecipes.com/Recipe/240525/Lobster-Newberg/
Hi
Gross just cut the blue black off
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
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!!!!!!! 💋💋💋
Jay Fields: Me, too
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.
:(
Oh. Well now not only am I starving, but now I'm sad. Great.
thank you
FYI: The only humane way to put a lobster down is a quick stab right behind its head with a chef knife.
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.
I found your channel last night and can't get tappa tappa and shaka shaka out of my head
You'll get used to it.
I enjoy it. Really a great channel, sir
Oh definetly. I look forward to Food Wishes videos like people look forward to Game of Thrones lol
Jon Asleson damn you’ve been watching for 5 years
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 🤣
Even when I have absolutely no interest in what you're making I still watch your videos for the puns haha.
Please never stop making recipes. I've done almost a dozen of your recipes and they have always turned out AMAZING!! Thanks a lot!
SAVE THOSE LOBSTER SHELLS! make a stock for bisque or soups or an awesome base for sauces
Seriously thanks. As an obsessive bone boiler, I keep all my chicken and beef parts.
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.
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
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.
She cheated him because he cheated her by gambling their lifesaving away.
Did you just assume its gender? :)))
Are you saying that everything “Friends” taught me about lobsters is wrong?
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.
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."
My 7 year old son & I love ur Chanel , thank you for what you do for us, stay cool
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!
Saving this to make New year's Eve. Wow! You never disappoint.
That looks incredible, Chef!
You make me think I could actually be a decent cook at home. Keep up the good work, sir.
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!
What the What? I'll have to try that. 👍
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!
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!
His voice goes perfectly with explaining food.
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 :)
Hooooly!
When you cut into the pastry and the sauce goozed out! Looks so delightful!
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
This guy's intonation is HILARIOUS!!! Love it.
I wonder if I can replace the puff pastry with crossiant?!
Also in the cream adding couple of saffron will lift the dull color.
Lol they are the same thing
Saffron sounds delicious!
A little saffron would work I think, and so would marigold leaves. A very good quality butter croissant, not the junk ones, would probably be fantastic, that's my two cents! The buttered toast idea is cute, but yeah, why not bump it up?
drk321
Decadent! Fun!!
Croissants are made from puff pastry -.-
very very good. Beautiful little container.
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.
Lobster tails are the bacon of seafood.
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 :)
I thought it it was just me watching for fun! Lol
Can't wait to try this! Excited for the next video about the pastries.
"...you are the wenburg of your newburg..." haha, good one chef
Crustacean blood is copper based, ours iron. Oxidized Copper is blue green in color.
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!
Now, the first order of business is lunch. I suggest a nice lobster Zoidberg. I mean, err... lobster Newberg. I mean... Doctor Zoidberg.
Came here for this
_woop_ _woop_ _woop_ _woop_ _woop_
Me too. Totally feel better knowing that was your first thought too.
If you run for President I WILL vote for you!
You are the Doctor Zoidberg of your lobster Newberg.
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💋
CJ aka Chef John..... You're killin it these days! Keep it up.
This is so amazing looking, I'll need to watch again! 😋🧡
Chef John is my spirit animal.
oh man, this looks so yummy!
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.
You didn't add enough "Lobster Newburg" to the title.
Yeah he could have spelled it lobster wenberg
MrNotgoth - But is it Newburg or Newberg? Maybe the lobsters know for sure. Cheers from Canada :-)
*_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
LMAO
Totally cheating, but hey, why not!!?? xo
Omg, so much easier for lazy days. Thanks
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...
.
Aurora Briarrose Cheaper to cook it from scratch usually..
Just stumbled across your channel. Keep up the good work!
Food Wishes, instead of using the puff pastry would it be okay to use the empty shell of the lobster?
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.
I'm practicing cooking in my retro Chafing Dish I found online. I'm going to try your recipe at the table.
Chef John, could you adapt this using some fresh crab?
Never heard of it. Can't wait to make it. I use your recipes all the time
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!
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!!)
reminds me of a fancy pot pie!!lol
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.
I looooooooove your recipes. They always come out perfect! Thank you!
"It kinda sounds like I'm complaining now, so I'm gonna stop"
If only more people thought like this
Hi Chef. On the final seasoning step, you recommended Italian parsley, tarragon or gerbil. Question: for the gerbil, should that be fresh or dried? I'm thinking dried.
You are the best , the lobster is the easiest I’ve ever done , so once again you are right 🥰🥰 must be so tough being so good with delicious food 👏👏👏👏😋😋😋😋
clarified butter is that the same as ghee?
+anye76 Pretty close. You can use ghee in just about any recipe that calls for clarified butter. Just warm it to liquid consistency if you need "drawn butter" for steamed lobster.
I see thank you.😉
You're welcome. :-)
+anye76 If you buy ghee in an Indian store look at the ingredients. In India most ghee is made with water buffalo milk which has a stronger flavor than cow.
Clarified butter is just whole butter that the milk solids has been removed. To do so, simply just place the butter in a pot over low heat and let it melt. The milk solids will then separate to the top from the butter fat and just skim off the milk solids with a ladle.
Nice to know that we have the puff pastry bowls in swiss supermarkets. Even in different sizes :)
I would totally eat this in a single bite.
You forgot to say , give this a try soon. And the *enjoy* didn't feel real like other videos you've made. Come on, man, you are like therapy for me, don't lose the mojo.
Always love your videos. ❤
Can I use crab instead as lobster is not available in my country
Wonderfulsir thanks or the dish, just a quick question what is that outro piano song ? Sounds like it would be great to learn
When it comes to adding a "little" salt, we clearly think the same way. :D
You done it again!
That looks delicious!
Takes out the mystery of this dish. I'm making this time next week 😀
Wow, I definitely watched this when it was released. Has it already been 6 years?!
Hes REALLY PEPPY...... I actually like that. Gets me more excited for the meals
Great looking dish Chef!
Can you also use norway lobsters for this instead?
How much cream do you add???
This looks really good, but how do you make sure you don't get any small pieces of lobster shell in it from when you cooked the lobster halves in the pan? It definitely looked like there might've been small pieces of shell left behind. So, I'm wondering how you prevent that, and prevent that from getting in your final dish?
It looks like such a good idea
In Germany you can actually buy those puff pastry shells in stores in the frozen food section, they're called (Königinnen)pasteten here.
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.
Hi Chef John! I love your videos. Can I request that you make more classic Jewish foods? I think you could make a really good cholent, and it would be fun if you made rugalech!!! Please look into it, it would be such a delight. Thanks you, looking forward to watching new videos :)
Wow, that was delicious!
Thank you so much.
Wonder if this is good w Yorkshire pudding or popovers?
You can buy those puff pastry cups EVERYWHERE in holland haha :) love the recipe i'm trying it out!
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.
This looks delicious! Oh my, but what about the lobster pieces that were left in the butter? I saw one of its belly-fronds in there along with some pieces of carapace... I would be very hesitant to eat that.
it's lobster biscuits and gravy
Hey Chef, what're your thoughts on MSC fish and things, and purchasing said fish?
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.
hey chef, been wondering this for awhile. maybe you could advice me on this. is there any non alcoholic substitute for wine/whiskey or any alcoholic used in cooking? thanks
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.)
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.
why do i need clarified butter when i can use normal butter? whats the difference?
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.
Chef John, can you do a video on how to make clarified butter? You've mentioned it in a few different recipes but I had a hard time getting a good yield of sufficient purity from trying to make it myself just off the cuff.
STEP ONE: Grab a pot fill it with tonnes of butter, in the oven at a low temp, like 70degC give or take like 8degC (I'm not sure what that is in archaic US temperature units, like 45 degrees Delisle?) or if your oven wont go that low put it on its lowest with the door open a bit, and stick a thermometer in there to make sure you're close.
STEP 2: Come back two hours later and very slowly poor off the top layer (that's the good stuff, keep that).
TIPS AND OBVIOUS SHIT: 1. Remember choose a shape that will be easy to pour out of,, like something with a bit of a spout, and something that doesn't have super high sides, as your angle of incidence will high when you pour it and you'll be more likely to stir up the curdy shit down the bottom.
2. Don't stir it, move it slow and steady to keep that clarified butter separated from the rest of the gunk.
3. This is easier with 2000g of butter than with 20g of butter, unless you're a skilled micro surgeon.
theBraxil naaaah. Step one: buy Ghee at a store. Done.
You may like this video I recently uploaded: How to Clarify Butter - Why Clarify? Kitchen Pre-prep Basics for the Refrigerator
Hope it helps.
Plop a stick of butter in a low heat pan, skip off white bubbles, clarified butter.
Ghee is actually a type of clarified butter, not clarified butter itself. They have different uses.
So, I have to know. What is the difference between standard melted butter and clarified butter? Does it cook differently or is it just flavor? Or...neither of those?
Lobster "Lobster Newburg" Newburg (Lobster Newburg)
6 lobster tails. more than enough to feed anyone that moves.
Chef John, Sir: You are the man.
Interesting recipe! Thanks for sharing!
It sounds like you are singing when you talk
+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..
I notice that all the time. Very peppy and upbeat. Nice that he sounds so happy though. :-)
I CAN'T HEAR HIM PROPERLY NOW
WHY
this is genuinely my exact experience.
Someone needs to autotune these videos. I predict no difference.
Love your videos Chef
Thank you for another great video recipe!
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.
No lobster? Shrimp Newburg was my grandma’s go-to dinner party dish. Works great to!
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.
I would use vol-au-vent pastry which we do have in grocery stores over here.
Very similar to oyster patties, a Louisiana dish usually served as an appetizer at holiday meals.
Could I be lazy and not use clarified butter? Would it drastically change the recipe?
Blue or black chunks could also be roe that was not fully cooked. Roe turns bright orange when cooked.
Wonder if it's Newburg or Newberg? Whatever it is, this looks awesome