How To make Lobster Newburg
2 9 oz lobster tails,
-removed from shells Melted butter or margarine 1/4 c Butter or margarine
2 T Flour
1/2 t Salt
Few grains cayenne pepper 1 1/2 c Light cream or milk
2 Egg yolks
1/4 c Sherry or dry white wine
1 t Lemon juice
1. Place lobster tails in a shallow, heat-resistant, non-metallic
baking dish and brush liberally with melted butter. 2. Heat, covered, in Microwave Oven 4 minutes or until tender.
Cut lobster into bite-sized pieces. Set aside. 3. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole
melt the 1/4 cup butter in Microwave Oven 30 seconds. 4. Blend in flour, salt and cayenne.
5. In a small bowl, beat cream and egg yolks until well blended.
6. Gradually stir cream mixture into flour mixture until smooth.
7. Heat, covered, in Microwave Oven 5 minutes or until sauce
thickens. Stir occasionally. 8. Stir in lemon juice, lobster pieces and wine. If necessary,
return to Microwave Oven 1 to 2 minutes or until heated through. 9. Serve over rice or toast points.
Variation: If desired, shrimp, scallops, crabmeat or any combi- nation of these may be substituted for lobster.
How To make Lobster Newburg's Videos
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Lobster Newberg | The Inside Cut
Ingredients
- 1 Rougie whole shelled lobster left in vac pac
- 10g chopped shallots
- 2 cloves, chopped garlic
- 30g butter
- 50ml brandy
- 100ml shellfish stock/bisque
- Pinch cayenne pepper
- 200ml double cream
- 50ml whipped cream
- 75ml hollandaise sauce
- 50g samphire
- 50g wild mushrooms
- 50g gnocchi
- 1g chopped red chilli
- 1 teaspoon chopped parsley
- For garnish, chervil sprigs
Method
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.
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!
Forget The Mess!
Lobster Newburg al la Delmonico's in NY
A classic made with pieces of lobster and a cream sauce made with butter, cream, egg yolks, brandy, sherry, nutmeg, cayenne pepper all served on a puff pastry shell. go to chefboyrd2.com for the recipe and many more! Thanks and enjoy. It was delicious!
[Preview]: Lobster Newburg-The Most Decadent Meal I Can Make
See “The Most Decadent Meal I Can Make”, the complete Lobster Newburg class at:
Lobster Newburg Sauce is only eggs plus cream.
It’s only two ingredients, but HOW you combine them creates a velvety smooth sauce for sherry-sautéed lobster chunks, OR scrambled eggs floating in cream. It’s called “tempering”.