NAUTICO'S LOBSTER NEWBURG
I serve this version over Minnesota wild rice w/sauteed mushrooms, instead of atop the traditional buttered toast points. The Newburg sauce has a delightfully boozy flavor.
Provided by Nautico
Categories Main Dish
Time 1h45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1005 calories, Fat 74.3634090659808 g, Carbohydrate 62.4035291589731 g, Cholesterol 426.660375470988 mg, Fiber 7.34830822731019 g, Protein 23.5767299096258 g, SaturatedFat 44.4290884271804 g, ServingSize 1 1 Serving (523g), Sodium 399.40169592421 mg, Sugar 55.0552209316629 g, TransFat 5.28349230929693 g
LOBSTER NEWBERG
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.6 g, Cholesterol 227.2 mg, Fat 22.4 g, Fiber 0.1 g, Protein 19.6 g, SaturatedFat 13.1 g, Sodium 447.9 mg, Sugar 0.2 g
LOBSTER NEWBURG
We live in Maine, so we like to use fresh lobster in this time-honored recipe. However, it can also be made with frozen, canned or imitation lobster. No matter how you prepare it, guests will think you fussed when you treat them to these rich individual seafood casseroles. -Wendy Cornell, Hudson, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 882 calories, Fat 81g fat (48g saturated fat), Cholesterol 505mg cholesterol, Sodium 790mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein.
LOBSTER NEWBURG
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Provided by PATTY5
Categories Seafood Shellfish Lobster
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g
LOBSTER (OR CRAB) NEWBURG FOR TWO
This is another recipe from the Dayton's-Hudson's- and Marshall Field's cookbook. This one was submitted by Leny Sanders of Marshall Field's. It's sinfully delicious, and very easy.
Provided by MizzNezz
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In lg skillet, melt butter; saute shallot and red pepper.
- Add flour and stir until mixed; add broth and sherry.
- Simmer for 3 minutes.
- Add mushrooms; simmer 5 minutes.
- Add lobster or crab and half and half.
- Do not boil, but let this mixture heat through.
- Spoon into 1 qt casserole dish.
- Sprinkle with breadcrumbs and Parmesan cheese.
- Place under broiler until breadcrumbs are light brown.
LOBSTER NEWBURG
Enjoy these juicy boiled lobsters - perfect when you want dinner to be ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 1/2 g
LOBSTER NEWBURG
Steps:
- Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
- In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.
More about "nauticos lobster newburg recipes"
CREAMY LOBSTER NEWBURG RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 40Calories 561 per servingCategory Entree, Dinner
CLASSIC LOBSTER NEWBURG RECIPE - TASTING TABLE
From tastingtable.com
5/5 (39)Calories 297 per servingCategory Appetizer, Lunch
RED LOBSTER, WOODBRIDGE - 2544 PRINCE WILLIAM PKWY …
From tripadvisor.ca
CLASSIC LOBSTER NEWBURG - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
LOBSTER NEWBERG - A FAMILY FEAST®
From afamilyfeast.com
EASY LOBSTER NEWBURG - CAST IRON RECIPES
From castironrecipes.com
CLASSICS AT RED LOBSTER | RED LOBSTER SEAFOOD RESTAURANTS
From redlobster.com
SCALLOPS – RODNEY'S OYSTER HOUSE
From rodneysoysterhouse.com
THE LOBSTER TRAP - SKIPTHEDISHES
From skipthedishes.com
HOW TO MAKE LOBSTER NEWBURG - CAPE PORPOISE LOBSTER CO.
From capeporpoiselobster.com
LOBSTER NEWBURG - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
CREAMY SEAFOOD NEWBURG RECIPE - THE SPRUCE EATS
From thespruceeats.com
NAUTICO'S LOBSTER NEWBURG | RECIPE | LOBSTER NEWBURG, RECIPES, …
From pinterest.com
MAINE LOBSTER NEWBURG - MAINE LOBSTER RECIPE
From lobsterfrommaine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love