Lobster Newburg - Old School
"We love lobster. This is one of our favorite ways to spread the goodness. It is wonderful served with pastry shells, toast, noodles or long grain rice.
Make sure you have lots of soft crusty bread to soak up the delicious sauce. This sauce works well with other kinds of shellfish, crab, shrimp, langostinoes or prawns."
photo by DailyInspiration
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄4 cup butter
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon dry mustard
- 1 cup milk, 2%
- 1⁄2 cup cream, half and half
- 1⁄3 cup cheddar cheese, grated (may substitute swiss cheese)
- 2 egg yolks
- 14 ounces lobsters, peices, canned
- 1⁄2 lb mushroom
- 3 tablespoons sherry wine, dry
- 3 tablespoons parsley, finely chopped, garnish
directions
- Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
- Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
- Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth about 1 minute.
- Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully).
- Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
- Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
- Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
- Remove from heat, add the sherry, blend well.
- Serve over hot rice, garnish with parsley and enjoy.
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Reviews
-
Excellent Lobster Newburg -- so easy to make, but looks like it took much more effort to prepare. Definitely a dish you would want to impress your guests with or prepare for a romantic dinner. I did not change a thing and it came out perfect. Served this dish with a mixed kale salad and a glass of wine. Made for the FYC Tag Game.
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
