a large stockpot three quarters full with cold
water. Set over high heat, and bring to a rolling
boil. Prepare an ice bath. Add the lobsters
to the pot, making sure that each lobster is
completely submerged in water. Cook lobsters
about 8 minutes. Using tongs, transfer lobsters
to ice bath to cool. Drain lobsters in a colander.
Carefully remove lobster meat from the tails,
claws, and legs, being careful to remove any
cartilage from the claw meat. Cut the meat into
bite-size pieces. Transfer meat to a bowl, cover
with plastic, and refrigerate until ready to
use. Discard lobster bodies, but reserve the
shells from the tails, claws, and legs for making
Melt 2 tablespoons butter in a large saucepan
set over medium heat. Add chopped onion and
celery to pan. Coarsely chop 1 leek and 2 carrots;
add to pan. Add reserved lobster shells, 4 sprigs
tarragon, and enough water to cover shells by
Bring liquid to a boil, reduce heat, and simmer,
skimming surface often, until the stock is flavorful,
about 1 1/2 hours.
Prepare an ice bath. Strain stock through a
fine sieve, pushing down on solids to extract
liquid. Transfer stock to a clean saucepan,
and discard solids. Continue cooking stock until
liquid has reduced to 2 cups. Remove from heat,
and transfer to ice bath to chill. Transfer
chilled stock to an airtight container; refrigerate
until ready to use.
Split the remaining leek lengthwise. Cut the
leek and remaining 2 carrots into 1/2"
pieces; set aside.
Melt the remaining 2 tablespoons butter in a
medium saucepan set over medium low heat. Sprinkle
flour into saucepan, and cook, stirring constantly,
so mixture foams and forms a paste but does
not turn brown, about 2 minutes.
Carefully add sherry, stirring constantly to
loosen any flour that has cooked onto the bottom
of saucepan, being careful that no lumps form.
Add tomato paste and 2 cups reserved lobster
stock. Add the chopped leek and carrot to the
saucepan, and cook until just tender, about
4 minutes. Stir in cream, and bring to a boil.
Reduce heat, and simmer until sauce just starts
to thicken, 5 - 6 minutes. Add salt and pepper.
Pick tarragon from remaining 4 sprigs, chop,
In a small bowl, whisk egg yolk. Add a ladleful
of hot sauce to temper the yolk; whisk to combine.
Return mixture to saucepan over low heat; whisk
to combine. Remove from heat.
oven to 350º. Set six 6 oz. ramekins into
a large roasting pan.
the reserved lobster meat to the sauce; stir
to combine. Divide the Newburg evenly among
the ramekins. Transfer the roasting pan to oven,
and pour 1 inch boiling water into the roasting
pan. Cook until the Newburg bubbles, about 25
minutes. Remove roasting pan from the oven,
and carefully transfer ramekins to serving plates.
Serve the Newburg immediately.