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.
How To make Crab Newberg's Videos
Seafood Newburg
Seafood Newburg
Ingredients * 1 lb Cooked Lobster Meat or ¾ lb Cooked Shrimp * 2 strips bacon, chopped * 3 Egg Yolks * 1½ cup Heavy Cream * 1 T Garlic, chopped * 2 T Shallots, diced * 3 T Dry Sherry * Kosher Salt and pepper to taste * ¼ tsp Cayenne Pepper * ¼ tsp Ground Nutmeg Serve With * 4 Bread Slices, toasted or 2 cup Cooked Rice
INSTRUCTIONS 1. Cut lobster into bite-size chunks. If using shrimp, leave whole or cut in half 2. Whisk egg yolks with 1/2 cup cream in a large bowl. 3. In a large nonstick skillet, cook bacon until almost brown. Add shallots, then garlic and cook until fragrant. 4. Add sherry, 1cup heavy cream, cayenne and nutmeg, simmer 3 minutes to slightly reduce. Lower heat. 5. Ladle a scant 1/4 cup of sauce at a time into yolk mixture; whisk. Stir yolk mixture into the pan; cook and stir until sauce thickens. Do not boil. Add cooked lobster and shrimp. Serve over toast or hot cooked white rice.
HOW-TO MAKE CRAB SOUFFLÉ:: Kitchen Diary by Kaew #7
A rich and luxurious seafood dish Lobster Newberg features tender lobster pieces tossed in a sherry cream sauce.
This New England classic gets a modern upgrade with smokiness from the pellet grill, yet served traditionally over buttered toast to soak up all of the decadent sauce. This dish is equally delicious spooned into puff pastry shells for an elegant appetizer.
This recipe takes about 45 minutes to cook and serves 4 to 6 people.
Ingredients: 4 lobster tails (about 1 ½ lbs. lobster meat) 1/3 cup salted butter 2 tablespoons all-purpose flour 2 cups half & half 4 egg yolks, beaten ¼ cup dry sherry ½ lemon, juiced 1 T fresh parsley, finely chopped 4 slices of bread, toasted, buttered and cut diagonally into halves
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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
Chef Terrie's Recipe: Holiday Lobster Newburg
Chef Terrie's Recipe: Holiday Lobster Newburg
Cooking Show How to Make Seafood Newburg by Callingachef.com