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a quick check with our search engine indicates that there are no recipes posted for lobster newburg.
- Thread starter rvb
- Start date
This Rec: Shrimp Newburg from Cooking light is wonderful! It is with shrimp
and crab but you could easily adapt it to lobster.
Shrimp Newburg
Recipe By : Cooking Light
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
1 tablespoon butter
1/2 cup onion -- chopped
2 cloves garlic -- minced
1 1/4 pounds medium fresh shrimp -- peeled and deveined
1/2 cup dry vermouth
1 cup hot Swiss Cheese Sauce --
1/2 pound lump crabmeat
1 tablespoon fresh chives -- chopped
1 teaspoon dried tarragon
1 tablespoon sherry
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/4 pints hot cooked rice
Melt butter in a large skillet over medium high heat. Add onion and garlic; saute 5 minutes. Add shrimp and vermouth; cook 2 minutes, stirring occasionally. Add Swiss Cheese Sauce and next 6 ingredients; cook 3 minutes, stirring constantly. Serve over rice. Garnish with additional chives.
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Swiss Cheese Sauce
Recipe By : Cooking Light
Serving Size : 4
Amount Measure Ingredient -- Preparation Method2 tablespoons all-purpose flour
1 cup 1% low-fat milk
5/8 cup Swiss cheese -- shredded
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended.. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.
Yield: 2 cups
and crab but you could easily adapt it to lobster.
Shrimp Newburg
Recipe By : Cooking Light
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
1 tablespoon butter
1/2 cup onion -- chopped
2 cloves garlic -- minced
1 1/4 pounds medium fresh shrimp -- peeled and deveined
1/2 cup dry vermouth
1 cup hot Swiss Cheese Sauce --
1/2 pound lump crabmeat
1 tablespoon fresh chives -- chopped
1 teaspoon dried tarragon
1 tablespoon sherry
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/4 pints hot cooked rice
Melt butter in a large skillet over medium high heat. Add onion and garlic; saute 5 minutes. Add shrimp and vermouth; cook 2 minutes, stirring occasionally. Add Swiss Cheese Sauce and next 6 ingredients; cook 3 minutes, stirring constantly. Serve over rice. Garnish with additional chives.
- - - - - - - - - - - - - - - - - -
Swiss Cheese Sauce
Recipe By : Cooking Light
Serving Size : 4
Amount Measure Ingredient -- Preparation Method2 tablespoons all-purpose flour
1 cup 1% low-fat milk
5/8 cup Swiss cheese -- shredded
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended.. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.
Yield: 2 cups
sandy-in-baltimore
Well-known member
Re: a quick check with our search engine indicates that there are no recipes posted for lobster newburg.
Just type into Google Lobster Newburg. There you will find more recipes than you want. Good luck!
Just type into Google Lobster Newburg. There you will find more recipes than you want. Good luck!
Thought you might get a kick out of this REC: Lobster Newburg-CIA circa 1973 (The Professional Chef)
Lobster Newburg
Serving Size : 48
12 pounds cooked lobster meat
1 pound butter
2 tablespoons paprika
6 ounces dry sherry
1 lemon -- juice of
2 gallons medium cream sauce
salt and pepper -- to taste
Cut the lobster meat into 3/4 inch pieces.
Saute lobster meat in butter in large sautoir. Add paprika, sherry and lemon juice.
Blend in Cream Sauce; bring to a boil; season to taste
Source:
"The Professional Chef"
NOTES : Amount of lobster meat used will vary with price structure of the menu.
Medium White Sauce
16 ounces Butter
16 ounces flour
2 gallons whole milk
2 tablespoons salt
Heat butter in thick-bottomed sauce pot; add flour; cook over low heat, stirring constantly. Do not allow roux to brown. Cook 8 to 10 minutes.
Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.
Simmer for 5 minutes, stirring occasionally. Bring to a boil and strain.
Source:
"The Professional Chef"
Yield:
"2 Gallons"
NOTES : To hold White Sauce in bain marie, spread a little melted butter over top of sauce to keep a skin from forming.
For Cream Sauce, use cream or cream and milk mixture as desired.
Lobster Newburg
Serving Size : 48
12 pounds cooked lobster meat
1 pound butter
2 tablespoons paprika
6 ounces dry sherry
1 lemon -- juice of
2 gallons medium cream sauce
salt and pepper -- to taste
Cut the lobster meat into 3/4 inch pieces.
Saute lobster meat in butter in large sautoir. Add paprika, sherry and lemon juice.
Blend in Cream Sauce; bring to a boil; season to taste
Source:
"The Professional Chef"
NOTES : Amount of lobster meat used will vary with price structure of the menu.
Medium White Sauce
16 ounces Butter
16 ounces flour
2 gallons whole milk
2 tablespoons salt
Heat butter in thick-bottomed sauce pot; add flour; cook over low heat, stirring constantly. Do not allow roux to brown. Cook 8 to 10 minutes.
Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.
Simmer for 5 minutes, stirring occasionally. Bring to a boil and strain.
Source:
"The Professional Chef"
Yield:
"2 Gallons"
NOTES : To hold White Sauce in bain marie, spread a little melted butter over top of sauce to keep a skin from forming.
For Cream Sauce, use cream or cream and milk mixture as desired.