Nauticos Lobster Newburg Recipes

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

NAUTICO'S LOBSTER NEWBURG

Steps:

• 1) Put 1 cup of Minnesota wild rice in a large strainer, running it under cold water for about a minute. Then place the washed rice in a pot with 4 cups of water. Add the boullion cubes and bring to boil, stirring to disperse the dissolving cubes. Turn the burner down to one setting above Low, cover, and simmer for exactly 45 minutes (even a minute or two longer will result in soggy rice). Strain rice, then reserve in a covered serving dish. 2) Remove the lobster meat from the shells and cut into bits of your size preference. In a saute pan just large enough to contain the lobster, poach the meat at medium heat in enough butter sufficient to cover it for 3 minutes. Remove and reserve all of the melted butter except for 1/4 cup, then add 3 tabl of brandy and 2 tabl of Marsala wine. Stir for 2 more minutes, then remove meat from the pan and set aside. 3) Stir the cream (I use coffee cream, but half-and-half will reduce the calories) into the sauce pan and boil until reduced by about half. Reduce heat to Low and stir in the remaining 2 tabl of brandy and 1 tabl of Marsala along with the salt, cayenne pepper, and nutmeg (I grind freshly). 4) Whisk in the egg yolks and cook until thick, then readd the lobster and heat through. Saute the mushrooms, using the reserved melted butter and any additional butter needed, then add them and the butter to the wild rice, stirring well. 5) Serve the lobster and Newburg sauce atop the rice in individual ramekins.

LOBSTER NEWBURG

Steps:

• In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.

LOBSTER NEWBURG

Steps:

• In a medium saucepan, melt butter.
• Stir in flour and salt.
• Add the milk all at once.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 more minute.
• Stir about half the hot mixture into the beaten egg yolks.
• Return all to saucepan.
• Cook and stir until mixture is thickened and bubbly.
• Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
• Heat through.
• Serve over English muffin halves.
• If desired, garnish with snipped chives.

POOR MAN'S LOBSTER NEWBURG

Steps:

• In a skillet, sautee the lobster in butter along with paprika, until browned; set aside.
• In a saucepan, combine the cream and Worcestershire sauce and bring to a boil.
• Combine beaten egg yolks, sherry or water and salt.
• Remove cream mixture from heat and slowly stir in egg mixture; return pan bringing this to a boil and cook while stirring for 5-7 minutes or until thickened.
• Stir in lobster.
• Pour mixture into a shallow 9 inch pie plate or divide between four 10oz individual baking dishes.
• Sprinkle with the cracker crumbs and broil 6 inches from heat for about 2 minutes or until a golden brown.