Surf and Turf: Lobster Stuffed Prime Rib

By karen1

Ingredients

• For Lobster Newberg Stuffing:
• 10 pounds of boneless or bone-in standing prime rib roast
• (You can ask your butcher to debone and butterfly ready for preparation)
• 3 (1 1/2-pound) live lobsters
• 1/2 stick (1/4 cup) unsalted butter
• 2 tbsp, plus 1 tsp medium-dry sherry
• 3 tbsp, plus 1 tsp of brandy
• 1 1/2 cups heavy cream
• 1/4 tsp of freshly, grated nutmeg
• Cayenne to taste
• 4 large egg yolks, beaten well
• Toast points as an accompaniment

Details

Servings 8

Preparation

Step 1

Position roast on work surface with bones upright. With a long, sharp knife, start at the top and work down, cutting a five- to six-inch crevice between the bones and the meat. Be sure to keep the bones attached. Gently pry the bones away from the meat, creating space. Fill the crevice with the lobster stuffing, making sure to pack firmly. Press the bones in to compact stuffing. Tie the bones back in place with three to four loops of kitchen string. Bring the string completely around the roast to secure it and to keep the stuffing in place.
Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove all lobster meat, place on a board and chop it into ¼ pieces. In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1-teaspoon Sherry, the remaining 1-teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Spread the lobster stuffing throughout the center of the rib roast.
Preheat oven to 325°F. Heat a large roasting pan over two burners at medium-high heat. Place roast in hot pan and cook 6-8 minutes until browned on all sides. Remove roast from pan. Set wire rack in pan, and then set roast on rack. Season generously with salt and pepper to taste. Place roast on lower rack of oven and roast about 2-1/2 hours, or until a meat thermometer registers 130°F. Let it stand for 20 minutes before slicing. This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.