Good Cooking since 1995
Lobster Newburg
Convert the recipe
Works in most Browsers
Recipe by: Chef John V.
Serving size: 2
Preparation time: about 45 minutes
Amount/Measure/Ingredient:
3 tablespoons butter + 1 tablespoon for sauteing the shallots and lobster
3 tablespoons flour
1 1/2 pounds lobster meat, fresh cooked - cut in large chunks
1 tablespoon paprika
1 tablespoon chopped shallots
1/2 cup dry sherry
1 cup light cream
1 cup heavy cream
1 dash salt
1 dash white pepper
1 tablespoon chopped chives
Preparation:
Melt butter in a saucepan then add the flour and cook on low stirring for 4-5 minutes. Let this (roux) cool in the pot. In a pan with 1 tablespoon butter add shallots and lobster meat. saute until meat is warmed through, now remove and keep warm. Add paprika and sherry. Continue to cook for two minutes. Add fresh cream and cook until mixture is almost boiling. Whisk in the roux and cook slowly for 10 minutes stirring so the sauce doesn't scorch. Now add warm lobster and stir gently until thoroughly blended. Salt and pepper to taste. Place on plates and sprinkle with chopped chives.
Serving Ideas : Serve with plenty of warm buttered toast!
Wine Suggestion: Full bodied French Chardonnay