Seafood Newburg Recipe, anyone?
  Re: (...)
Does anyone have a favorite seafood or lobster newburg recipe? It's my tradition for NY Eve, but I've wondered about variations as of late. I love the traditional creamy, sherry version - not sure how I feel about the tomato paste versions I see on the web...

Thanks and Happy New Year!!!
  Re: Seafood Newburg Recipe, anyone? by carolekv (Does anyone have a f...)
Oh my, I used to make this every once in a while...haven't for years. I think this is the only recipe I ever used - we're talking probably 30 years ago and I can remember feeling so uptown when we had it!!

* Exported from MasterCook *

Lobster Newburg

6 tablespoons butter
3 cups cooked lobster -- fresh or
canned -- cut into 2-inch pieces
1/3 cup Madeira or dry sherry
1 1/2 cups heavy cream
5 egg yolks
3/4 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon lemon juice
6 patty shells -- or 2 to 3 cups of steamed rice, or 8 to 12 buttered toast points
Paprika (optional)

In a large enameled or stainless-steel skillet, melt the butter over moderate heat. When the foam subsides, add the lobster meat and, stirring constantly, cook for about a minute.

Pour in the Madeira or sherry and 1 cup of the heavy cream and, stirring, bring it to a boil.
Reduce the heat to its lowest point and, still stirring, cook for about 2 minutes.

In a small bowl, beat the egg yolks into the remaining 112 cup of cream. Beat into them 4 tablespoons of the simmering lobster sauce, and then, in a slow stream, pour the mixture back into the skillet, stirring constantly.

Cook over moderate heat until the sauce thickens, but under no circumstances let it come to a boil or it will curdle. Season with the salt, cayenne and lemon juice.

Serve immediately in patty shells, on beds of steamed rice, or on hot buttered toast points, and sprinkle the lobster Newburg lightly with paprika if you like.

To serve 4 to 6

"Time Life Foods of the World Series - American Cooking"

For Lobster Newburg and/or Thermidor, I don't think even today I would make any but the classical (true) dishes.

Would love to see your recipe also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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