LOBSTER NEWBURG
We live in Maine, so we like to use fresh lobster in this time-honored recipe. However, it can also be made with frozen, canned or imitation lobster. No matter how you prepare it, guests will think you fussed when you treat them to these rich individual seafood casseroles. -Wendy Cornell, Hudson, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.
Nutrition Facts : Calories 882 calories, Fat 81g fat (48g saturated fat), Cholesterol 505mg cholesterol, Sodium 790mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein.
LOBSTER NEWBURG
Make and share this Lobster Newburg recipe from Food.com.
Provided by mielhollinger
Categories Lobster
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, melt butter.
- Stir in flour and salt.
- Add the milk all at once.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 more minute.
- Stir about half the hot mixture into the beaten egg yolks.
- Return all to saucepan.
- Cook and stir until mixture is thickened and bubbly.
- Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
- Heat through.
- Serve over English muffin halves.
- If desired, garnish with snipped chives.
LOBSTER NEWBURG CREPES
These are sinfully rich and delicious! Two crepes per person is enough except for those challenging a world record! Perfect for an elegant brunch, lunch, or special dinner. Originally from a December 1978 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Lobster
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in top of double boiler.
- Add cream and paprika and heat over simmering water.
- Beat egg yolks in a small bowl.
- Stir a little of the cream mixture into yolks before adding them to the cream mixture, beating constantly with a whisk.
- Add sherry or Madiera and continue cooking slowly, stirring until sauce thickens.
- Season to taste with salt and white pepper and stir in lobster meat; remove from heat.
- Butter a small shallow baking dish.
- Using a slotted spoon place some of the lobster and a little sauce across the middle of each crepe.
- Roll up crepes and place, seam side down, in baking dish.
- Spoon remaining sauce over crepes, cover and refrigerate until ready to serve.
- To cook, sprinkle crepes with cheese and place in a preheated 350 degree oven for 12 to 15 minutes, or until heated through.
Nutrition Facts : Calories 1360.7, Fat 110.8, SaturatedFat 65.9, Cholesterol 901.3, Sodium 777.9, Carbohydrate 16.3, Fiber 0.1, Sugar 3.1, Protein 24.3
LOBSTER NEWBURG
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Provided by PATTY5
Categories Seafood Shellfish Lobster
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g
LOBSTER NEWBURG
This is such a special dish. Very delicious! We have this in patty shells, or it's also good on rice. I got this from my favorite French cookbook.
Provided by MizzNezz
Categories Lobster
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter over low heat.
- Add lobster; cook for 3 minutes.
- Add seasonings and sherry.
- Beat egg yolks; add the cream to yolks; mix well.
- Gradually add the egg mixture to the lobster and cook, stirring until thickened.
- Make sure you stir while adding the egg mixture!
Nutrition Facts : Calories 866.2, Fat 81.5, SaturatedFat 47.9, Cholesterol 708.4, Sodium 983.3, Carbohydrate 10.3, Sugar 1.1, Protein 12.6
LOBSTER NEWBURG
Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Fill a large stockpot 3/4 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 stock.
- 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 3 inches.
- 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-inch 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 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
- 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.
- Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
- Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.
LOBSTER NEWBURG CREPES
Number Of Ingredients 9
Steps:
- 1. Make classic crepes and set aside. 2. Melt butter in top of double boiler over simmering water. 3. Stir in flour and cook 2 to 3 minutes. Gradually add cream and milk. 4. Cook, stirring until sauce thickens. Mix a little of the hot cream mixture into egg yolks. 5. Carefully stir egg yolk mixture into sauce. Blend in sherry, salt and pepper. 6. Add lobster and heat through. 7. Fill crepes, reserving some of the sauce to top the crepes. 8. Roll and place in buttered oven-proof serving dishes. Top with sauce. 9. Place in 350 degree oven 10 to 15 minutes or until heated through.
Nutrition Facts : Nutritional Facts Serves
LOBSTER CREPES
A rich elegant meal in minutes. This is a two step process, make the crepes; then the lobster filling. See Recipe #223347 for a quick and easy method to steam the lobster. For the crepes go to Recipe #233067.
Provided by Galley Wench
Categories Lobster
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a sauce pan and quickly saute shallot.
- Whisk in flour, stirring constantly.
- Gradually add the milk and cream, whisking continuously.
- Add salt, white pepper, paprika and curry powder.
- Once sauce is thickened, add lemon juice and lobster.
- Spoon into crepes, fold, top with addional sauce and sprinkle with optional cheese and serve.
Nutrition Facts : Calories 630, Fat 54.4, SaturatedFat 34, Cholesterol 166.4, Sodium 409.6, Carbohydrate 25.8, Fiber 0.6, Sugar 0.4, Protein 12.2
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