This seafood newberg recipe is quite straightforward.
It is more properly known as seafood newburg but is commonly misspelt - who cares, it tastes delicious whichever way you've spelt it!
This recipe uses lobster but you can use a mixture of shellfish - shrimp (prawns) white crab meat and lobster. It is always pre-cooked.
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.
Do not throw the shells away when you've extracted the meat - save them to make a bisque and you'll get two meals for the price of one!
2 oz (50g) butter
2 tbspns flour
1/4 teaspoon nutmeg
1/2 teaspoon paprika
6 fl oz (170ml) double (heavy) cream
3 egg yolks - beaten
1lb (450g) cooked lobster
2 tablespoons sherry
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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By Liz Alderson, Mar 26, 2017
Very luxurious lobster newberg. Don't throw your shell away, use it to make a frugal lobster bisque. Two gorgeous meals for the price of one lobster!.
Prep Time: 15 minutes
Cook time: 10 minutes
Main Ingredient: lobster, cream, eggs