Lobster Newburg

Receiving Instructions

• The lobster Newburg was shipped frozen with gel packs. Refrigerate or freeze upon receipt. The lobster Newburg keeps up to 4 days refrigerated or up to 3 months frozen.

Cooking Instructions

• 8 frozen sheets of puff pastry
• 1 egg beaten with 1 tsp. water
• 1 container lobster Newburg, thawed overnight in the refrigerator
• Preheat an oven to 375°F. Line a baking sheet with parchment paper.
• Generously prick the tops of the frozen puff pastry with the tines of a fork or toothpick. Brush the tops with the egg mixture. Place the pastries on the prepared baking sheet, spacing them evenly apart. Bake until the pastries have puffed up, are golden on the tops and bottoms, and are firm along the sides, about 30 minutes. Transfer to a wire rack and let cool completely. Using a sharp paring knife, cut out the inside round of each pastry; reserve both pieces.
• Put the thawed lobster Newburg in a saucepan, set over medium heat and cook, stirring, until warmed through, about 15 minutes. Set the puff pastry rims on a plate and spoon the lobster Newburg into the pastry shells. Cover each with an inside round. Serve immediately.

Williams-Sonoma Kitchen

• Lobster Newburg: Heavy cream, lobster, whole milk, water, modified food starch, butter, lobster base (cooked lobster, salt, maltodextrin, tomato paste, flavor [autolyzed yeast extract, corn syrup solids, salt, citric acid], natural flavor, cod liver oil, butter, sweet whey, onion powder, dextrose, oleoresin paprika, flavorings) tomato paste, sugar, paprika, nutmeg, black pepper.
• Pastry shells: USDA grade AA butter, unbleached flour, water, salt, lemon juice.