1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
This is a riff on a Lobster a la Newburg recipe found in the 1898 cookbook called 'The Twentieth Century Cook Book'. Lobster a la Newburg pops up in written books around the same time as Lobster Thermador recipes; and when you compare the two they start to become very muddled in terms of ingredients and methods. People will argue endlessly about which is which, and how to make them, but in practical terms they overlap so much it's hard to tell sometimes which is which.
Lobster a la Newburg Recipe:
Boil 1 large lobster; when done pick meat from shells, cut in 1 inch pieces, and season with salt and a pinch of cayenne pepper. Add butter the size of an egg. Let all simmer 5 minutes, then add 1 glass Madiera or sherry wine, with 1 teaspoonful sugar in it, and let boil 3 minutes. Beat the yolks of 3 eggs with 1 cupful sweet cream, add to mixture and boil 5 minutes longer. Serve very hot, in shells or chafing dish.
Shrimps a la Newburg.
Prepare as above.
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Seafood Newburg
Seafood Newburg
Ingredients
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ half and half cream or milk
¼ cup dry sherry
1 pinch paprika
3 tablespoons ketchup
1 dash Worcestershire sauce
1 pound medium sized shrimp shelled and deveined
12 small scallops
8-10 mushrooms stems off and sliced
Instructions
Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in half and half cream or milk and bring mixture to a boil. Stir sherry into the mixture. Add paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot over rice or noodles. Can be garnished with sliced green onions or paprika. Enjoy!
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Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH
I love this Lobster Thermidor recipe because it's a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope you enjoy it!
#LobsterThermidor #NewYearsEveRecipes #SeafoodRecipes
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BETH'S LOBSTER THERMIDOR RECIPE
Serves 2
*Print Recipes Here*
INGREDIENTS
2 8-0z Lobster Tails
1 tsp olive oil (5 ml)
1 tbsp butter (15 g)
2 shallots
½ cup (75 g) sliced mushrooms
¼ cup (60 ml) of sweet sherry
2 tbsp (30 g) butter
2 tbsp (15 g) flour
¾ cup (180 ml) of fish stock
¼ cup (60 ml) of heavy cream
salt and pepper to taste
1 tbsp (15 ml) fresh tarragon
2 tbsp (11 g) freshly grated parmesan cheese
METHOD:
Preheat oven to 400F (200 C).
Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.
Set aside and allow to cool.
Meanwhile, melt 1 tbsp of butter in a large saute pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
At this point, you could allow the mixture to cool, refrigerate, and store up to 2 days until ready to use.
Cut the rest of the lobster's underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite-sized pieces and set aside.
In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 min until thickened. Add the salt, pepper, and tarragon. Then add the cooked lobster.
Spoon the mixture back into the shells, top with cheese, and broil until cheese and mixture bubbles.
Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!
BETH'S EASY TOSSED SALAD
Serves 4
INGREDIENTS:
1 head butter leaf lettuce
1 head of radicchio
2 endives, sliced
1 shallot, minced
1 tbsp (15 ml) Dijon Mustard
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
Salt and Pepper to taste
METHOD:
In a small bowl combine the mustard and the vinegar, slowly add the oil whisking all the while until a smooth emulsion forms. Season with salt and pepper. Toss with the greens.
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Lobster Mushroom Newburg recipe |Chef Joya Vegan Chef
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1/2-3/4 bottle of Just Egg or Simply Egg
1/4 cup or more of vegan butter or margarine
2 cups of lobster mushrooms , cleaned, cut into chunks
1/2 dry sherry, Marsala, cognac, or Madeira
¾ cup unsweetened coconut milk
1 .5 Tsp of Just Magic Seasoning
1 pinch ground nutmeg
A few dashes of vegan Worcestershire and Hot sauce
Fresh Parsley Chopped
1/2 cube Vegan chicken bouillon (desired taste)
Salt & Pepper to taste
Puff pastry shells , I use Pepperidge Farms
Directions
Mix coconut milk, vegan egg, nutmeg, Worcestershire, Hot sauce, vegan chicken bouillon, Pepper, and set to the side
Bake puff pastry’s according to the box directions
Preheat a large pan to medium heat. Add in the wine and cook until half reduced . Melt butter and add in lobster mushrooms, season with my Just Magic seasoning and cook for 5 minutes.
Slowly add in cream mixture and whisk until the sauce thickens. Do not let the sauce come to a boil. Reducing heat may be necessary.
Cook over low heat for 2 minutes more. Remove from heat.
Serve classic lobster Newburg inside baked puff pastry shells sprinkle with fresh parsley and just to be extra, vegan Parmesan
Serve immediately
Easy Lobster Newburg Recipe
Lobster Newburg only sounds fancy....this decadent Lobster in a creamy cognac sauce is served in a puff pastry shell or with toast points. Perfect for special occasions!
---------------------------------FULL RECIPE BELOW----------------------------------------------------
Ingredients
▢5 tbsp butter
▢2 tbsp flour
▢2 cups half and half
▢5 large egg yolks, lightly beaten
▢1 lb cooked lobster meat, cut into bite sized pieces
▢3 tbsp cognac
▢1 lemon, juice and zest
▢1/4 tsp nutmeg
▢1/4 tsp kosher salt
▢4 frozen puff pastry shells, or toast points
Instructions
Bake the puff pastry shells according to package instructions or toast bread then cut into triangles. Set aside.
Melt the butter in a large skillet over medium heat.
Whisk in the flour and cook for 2-3 minutes until golden brown. The mixture will have the consistency of wet sand.
Slowly whisk in the half and half cooking until slightly thickened. Do not boil.
Add a few tablespoons of the cream mixture to the eggs and whisk to temper the eggs.
Slowly whisk the egg mixture into the cream and turn the heat to low. Continue stirring until smooth and creamy.
Stir in the lobster, cognac, lemon juice, zest, nutmeg and salt.
Serve the lobster newburg in the puff pastry shells or on top of the toast points. Garnish with parsley, if desired.
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Recipe Seafood Newburg
Recipe - Seafood Newburg
INGREDIENTS:
●1/4 cup butter
●1/4 cup all-purpose flour
●1/2 teaspoon salt
●1 1/2 cups milk
●1/4 cup dry sherry
●1 pinch paprika
●3 tablespoons ketchup
●1 dash Worcestershire sauce
●2 (6 ounce) cans small shrimp, drained