This full flavored, rich in comfort lobster recipe is a lobster classic. “Newburg” is a rich cream and egg sauce flavored with sherry or Madeira wine but you could use a dry white wine as well. It is served with cooked lobster or other shellfish (i.e.: shrimp) but can also be used with other foods such as a tender steak.

1/4 cup onion, chopped

2 cups of heavy cream or half & half cream

1/4 cup dry sherry, Madeira or dry white wine

2 egg yolks, slightly beaten

1/4 cup unsalted butter

1/4 cup minced fresh button mushrooms, if desired

4-1/2 teaspoons all purpose flour

1/2 teaspoon salt

1/4 teaspoon white fresh ground pepper

Dash or two of paprika

1 pound (2 cups) cooked lobster meat, cut into chunks

1 pound cooked linguine, fettuccine  or spaghetti cooked according to package, buttered and kept warm

1/4 cup fresh grated parmesan cheese

2 tablespoons fresh parsley, snipped (basil works well too)

1. In small bowl, combine cream, sherry and beaten egg yolks; set aside.

2. In a large skillet, melt butter over medium heat. Sauté onions in butter.

3. Stir in mushrooms, if using and sauté until tender. Lower heat and stir in flour, salt, pepper and paprika.

4. Cook about 1 minute or until mixture is smooth and bubbly, stirring constantly.

5. Gradually add cream mixture. Cook over very low heat until thickened, stirring constantly.

6. Stir in lobster; heat gently on low until thoroughly heated.

To Plate:

1. Divide pasta amongst 4 large plates or wide bowls, ladle the Newburg and garnish with a bit of the parmesan cheese and parsley and serve.

2. OR, in a large serving dish toss the pasta with the Newburg, garnish and let folks plate up for themselves.

Make 4-6 servings. 

Suggested side dishes:

Bread Sticks (go fancy and wrap each of them with a bacon strip and bake until bacon is cooked!)

A simple green salad with a vinaigrette dressing.

Recipe courtesy of Dae Thompson of Marietta, GA. 

Photo courtesy of ehow.com.

Comments

Natasha - 5 Star Foodie

0

 

 

I've never had the "Newburg" sauce, sound excellent with lobster!

Monday 14 September 2009, 04:29

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DaeMac

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This recipe also works well with crab meat!

Tuesday 15 September 2009, 10:30

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