How to Make Lobster Newburg : Time to Eat
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The first thing you want to do when making lobster Newburg is cook your lobster in just the right way. Make lobster Newburg with help from an experienced culinary professional in this free video clip.
Expert: Ryan Bleibtrey
Bio: Ryan Bleibtrey started life already on the track of his eventual career, as the son of a military family with a passion for food and adventure.
Filmmaker: Jeff Goodey
Series Description: When it's time to eat the last thing you want to do is have to rush through what should be both a delicious and easy meal to please the hungry mouths around you. Get tips on how to best tackle the meals that you cook on a nightly basis and introduce a little more spice into your life with help from an experienced culinary professional in this free video series.
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!
[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”.
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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