Seafood Newberg Recipe
This seafood newberg recipe is quite straightforward. It is more often known as seafood newburg. This recipe uses lobster but you can use a mixture of shellfish - shrimp (prawns) white crab meat and lobster. Serve it with plain boiled rice for a main course or over toast triangles (points) for a starter. First you make a seasoned white sauce - then add the lobster or mixture of shellfish. Lobster Newburg Plain boiled rice or toast to serve
To make the sauce, melt the butter in a large pan. Take off the heat and blend in the flour, nutmeg and paprika. Make sure the roux is smooth - absolutely no lumps at all. Cook over a very low heat, stirring constantly for about 2 minutes - this will cook the roux. Take the cream and stir into the butter and flour mixture very carefully. Make sure you incorporate the whole properly - you need NO LUMPS. At this point, put the pan back over the heat - stir constantly whilst you bring the mixture to the boil. Reduce the heat and simmer for about 3 minutes - sorry, but you need to keep stirring during this time - it's a sauce that you cannot leave alone. Remove the pan from the heat and take about 4 tablespoons of the hot sauce and mix into the beaten egg yolks. Mix this back into the white sauce then return to the heat. Cook for about a minute - keep stirring... The sauce should be really thick at this point. Add the lobster and put back onto a very low heat - stir occasionally for about 10 minutes - the lobster should be heated through by now. Stir in the sherry and heat for 1 minute. Serve over rice or toast.
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50 Fish and Seafood Soup Recipes
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