How To make Crab Newberg
2 T Butter
2 T Flour
1/2 t Salt
1/4 t Paprika
1 ds Cayenne Pepper
1 c Half and Half
1/2 c Milk
1/4 c Sherry
2 Egg Yolks, beaten
1 lb Crabmeat, picked
Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired.
How To make Crab Newberg's Videos
Lobster Newberg | The Inside Cut
Ingredients
- 1 Rougie whole shelled lobster left in vac pac
- 10g chopped shallots
- 2 cloves, chopped garlic
- 30g butter
- 50ml brandy
- 100ml shellfish stock/bisque
- Pinch cayenne pepper
- 200ml double cream
- 50ml whipped cream
- 75ml hollandaise sauce
- 50g samphire
- 50g wild mushrooms
- 50g gnocchi
- 1g chopped red chilli
- 1 teaspoon chopped parsley
- For garnish, chervil sprigs
Method
1. Set sous vide temperature to 56 degrees.
2. When up to temperature add lobster and cook for one hour.
3. In a heavy-bottomed sauté pan add half of the butter and sweat off half of the chopped shallots along with half of the chopped garlic.
4. When starting to brown move to the side of the stove and add in the brandy and sherry, place back onto stove and flambé reducing the cooking liquid by roughly a half.
5. Add in the shellfish stock and cayenne pepper and again reduce, add in the cream and leave to simmer until a sauce consistency is achieved and strain into another pan.
6. Add the whipped cream and hollandaise and gently fold through, check seasoning.
7. In a nonstick pan add the rest of the butter, garlic, shallots and red chilli heat until starting to go brown.
8. Add in the gnocchi, wild mushrooms and samphire and sauté for a few minutes.
9. Add parsley and check seasoning.
To finish:
1. Place the samphire mushroom mix neatly in a bowl place the lobster claws either side and carve the lobster tail on top of the mix.
2. Spoon the sauce over both the tail and the claws (it should be quite thick) and glaze under a salamander/grill until nicely coloured.
3. Garnish with some sprigs of chervil.
Easy Lobster Newburg Recipe
Lobster Newburg only sounds fancy....this decadent Lobster in a creamy cognac sauce is served in a puff pastry shell or with toast points. Perfect for special occasions!
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Ingredients
▢5 tbsp butter
▢2 tbsp flour
▢2 cups half and half
▢5 large egg yolks, lightly beaten
▢1 lb cooked lobster meat, cut into bite sized pieces
▢3 tbsp cognac
▢1 lemon, juice and zest
▢1/4 tsp nutmeg
▢1/4 tsp kosher salt
▢4 frozen puff pastry shells, or toast points
Instructions
Bake the puff pastry shells according to package instructions or toast bread then cut into triangles. Set aside.
Melt the butter in a large skillet over medium heat.
Whisk in the flour and cook for 2-3 minutes until golden brown. The mixture will have the consistency of wet sand.
Slowly whisk in the half and half cooking until slightly thickened. Do not boil.
Add a few tablespoons of the cream mixture to the eggs and whisk to temper the eggs.
Slowly whisk the egg mixture into the cream and turn the heat to low. Continue stirring until smooth and creamy.
Stir in the lobster, cognac, lemon juice, zest, nutmeg and salt.
Serve the lobster newburg in the puff pastry shells or on top of the toast points. Garnish with parsley, if desired.
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Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre
Hello There Friends, Lobster Thermidor is a Classic and very Special Dish. Now I know it can be quite expensive so serving it for a special dinner is sure to impress anyone. Follow this Step-By-Step Guide to make this amazing dish and let me know what you think in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Demeyer Reduction Sauce Pan:
❤️ Lasagna Pan:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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[Preview]: Lobster Newburg-The Most Decadent Meal I Can Make
See “The Most Decadent Meal I Can Make”, the complete Lobster Newburg class at:
Lobster Newburg Sauce is only eggs plus cream.
It’s only two ingredients, but HOW you combine them creates a velvety smooth sauce for sherry-sautéed lobster chunks, OR scrambled eggs floating in cream. It’s called “tempering”.
Recipe Seafood Newburg
Recipe - Seafood Newburg
INGREDIENTS:
●1/4 cup butter
●1/4 cup all-purpose flour
●1/2 teaspoon salt
●1 1/2 cups milk
●1/4 cup dry sherry
●1 pinch paprika
●3 tablespoons ketchup
●1 dash Worcestershire sauce
●2 (6 ounce) cans small shrimp, drained
HOW-TO MAKE CRAB SOUFFLÉ:: Kitchen Diary by Kaew #7