2 T Butter 2 T Flour 1/2 t Salt 1/4 t Paprika 1 ds Cayenne Pepper 1 c Half and Half 1/2 c Milk 1/4 c Sherry 2 Egg Yolks, beaten 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired.
1. Set sous vide temperature to 56 degrees. 2. When up to temperature add lobster and cook for one hour. 3. In a heavy-bottomed sauté pan add half of the butter and sweat off half of the chopped shallots along with half of the chopped garlic. 4. When starting to brown move to the side of the stove and add in the brandy and sherry, place back onto stove and flambé reducing the cooking liquid by roughly a half. 5. Add in the shellfish stock and cayenne pepper and again reduce, add in the cream and leave to simmer until a sauce consistency is achieved and strain into another pan. 6. Add the whipped cream and hollandaise and gently fold through, check seasoning. 7. In a nonstick pan add the rest of the butter, garlic, shallots and red chilli heat until starting to go brown. 8. Add in the gnocchi, wild mushrooms and samphire and sauté for a few minutes. 9. Add parsley and check seasoning.
To finish:
1. Place the samphire mushroom mix neatly in a bowl place the lobster claws either side and carve the lobster tail on top of the mix. 2. Spoon the sauce over both the tail and the claws (it should be quite thick) and glaze under a salamander/grill until nicely coloured. 3. Garnish with some sprigs of chervil.
Lobster Newburg
Lobster Newburg
4 4 ounce lobster tails 2 tablespoons clarified butter 2 to 3 tablespoons sherry, Brandy or cognac salt to taste
1/2 cup heavy cream two egg yolks
seafood newburg
3 to 4 ribs of celery sliced 1 small onion chopped 1 stick of butter 2 to 4 Tbsp flour Milk, or half and half or both Salt, pepper to taste paprika 2 pkg of imitation crab cooked rice
This stuffed flounder recipe features the best flavors that seafood has to offer. There's light and flaky flounder on the outside, and a creamy, rich crab stuffing on the inside, all wrapped up in one irresistible dish!