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 NEWBERG
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.6 g, Cholesterol 227.2 mg, Fat 22.4 g, Fiber 0.1 g, Protein 19.6 g, SaturatedFat 13.1 g, Sodium 447.9 mg, Sugar 0.2 g
LOBSTER NEWBURG
Steps:
- 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 the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch 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. Stir in the lobster meat and serve the lobster Newburg over the toast.
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
SUNNY'S LOBSTER TAIL "NEWBERG"
Steps:
- For the lobsters: In a medium pot, add the lobster tails in one layer and cover with about 1 inch of water. Remove the lobster tails from the pot and set aside. Add the paprika, garlic, onions and a nice pinch of salt to the pot and bring to a boil over high heat. When the water begins to boil, turn the heat to medium low. When the bubbles subside, add the lobster tails to the pot. Cover and poach until the tails are bright red and curled, about 6 minutes for smaller tails, 8 minutes for larger. Transfer the tails to a plate until cool enough to handle. Strain and reserve the poaching liquid. Remove the meat from the shells and chop into bite-sized chunks.
- For the mushrooms: In a large pan with straight sides, heat the butter and olive oil over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until slightly dehydrated and cooked through, 6 to 8 minutes. Remove with a slotted spoon to a plate and season with salt and pepper. Reserve the pan.
- For the sauce: Add 3/4 cup of the strained lobster-poaching liquid to the mushroom pan, bring to a simmer over medium heat and reduce slightly, about 3 minutes. Add the cream and simmer until thickened, 10 to 12 minutes. Taste and add vinegar or lemon juice to brighten. Remove from the heat and add the lobster meat to warm in the ambient heat of the pan.
- For the toast and serving: Preheat the oven to low broil. Lightly butter one side of each slice of bread and place on a baking sheet or directly on the middle rack, buttered-side up. Broil until the edges are golden and the centers are toasty. Cut into halves on the bias.
- Arrange 2 toast halves on each plate or shallow bowl. Spoon the lobster and sauce onto the toasts. Top with the mushrooms and sprinkle with chives.
LOBSTER (OR CRAB) NEWBURG FOR TWO
This is another recipe from the Dayton's-Hudson's- and Marshall Field's cookbook. This one was submitted by Leny Sanders of Marshall Field's. It's sinfully delicious, and very easy.
Provided by MizzNezz
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In lg skillet, melt butter; saute shallot and red pepper.
- Add flour and stir until mixed; add broth and sherry.
- Simmer for 3 minutes.
- Add mushrooms; simmer 5 minutes.
- Add lobster or crab and half and half.
- Do not boil, but let this mixture heat through.
- Spoon into 1 qt casserole dish.
- Sprinkle with breadcrumbs and Parmesan cheese.
- Place under broiler until breadcrumbs are light brown.
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.
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ISLAND LOBSTER NEWBURG | RICARDO
From ricardocuisine.com
- Place water in a large stockpot or Dutch oven to a depth of about 2.5 cm (1 inch). Salt generously and bring to a boil. Place the lobsters in the boiling water. Cover and steam for about 9 minutes, counting from when the water returns to a boil.Meanwhile, start making the sauce.
- In a saucepan over medium heat, melt 30 ml (2 tablespoons) butter. Stir in the flour and cook for 1 minute. Whisk in the milk and cream. Bring to a boil over medium heat, whisking constantly and taking care to scrape the bottom and corners of the saucepan. Reduce the heat and simmer gently for about 5 minutes. Add the parsley. Season with salt and pepper. Cover and set aside.
- In a skillet, brown the mushrooms in the butter. Add the chives and lemon zest. Season with salt and pepper. Garnish the lobsters with the mushrooms.
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