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
Seared Scallops with Newburg Sauce
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This dish is fancy-looking, crazy simple, and so good you'll be tempted to lick the plate! Our Seared Scallops with Newburg Sauce comes together with a few shortcut ingredients and a lot of flavor. It's the perfect way to serve seafood for a special event, like Christmas Eve, but it's also the perfect anytime meal when you're in the mood for something different!
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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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Pro Chef Tries to Make Retro Lobster Newberg Recipe From Vintage Cookbook | Then and Now
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