The Best Sea Scallops Newburg
This is a lengthy video with explanations on what I'm doing.
2 portion
1 qt. seafood, fish, chicken or vegetable stock or clam juice.
1.5 oz. shallots or onion.
4 small garlic cloves.
2 tsp. paprika.
ADD 1/4 c. heavy cream with sauce.
1/2 tsp. pink salt for scallops.
1/4 tsp. white pepper.
1 tsp. salt for sauce.
1 tsp. hot sauce.
1/4 c. good sherry wine so you can taste it.
1 T. butter for Scallops.
5 T. flour.
2 T. butter with shallots.
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 Mushroom Newburg recipe |Chef Joya Vegan Chef
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1/2-3/4 bottle of Just Egg or Simply Egg
1/4 cup or more of vegan butter or margarine
2 cups of lobster mushrooms , cleaned, cut into chunks
1/2 dry sherry, Marsala, cognac, or Madeira
¾ cup unsweetened coconut milk
1 .5 Tsp of Just Magic Seasoning
1 pinch ground nutmeg
A few dashes of vegan Worcestershire and Hot sauce
Fresh Parsley Chopped
1/2 cube Vegan chicken bouillon (desired taste)
Salt & Pepper to taste
Puff pastry shells , I use Pepperidge Farms
Directions
Mix coconut milk, vegan egg, nutmeg, Worcestershire, Hot sauce, vegan chicken bouillon, Pepper, and set to the side
Bake puff pastry’s according to the box directions
Preheat a large pan to medium heat. Add in the wine and cook until half reduced . Melt butter and add in lobster mushrooms, season with my Just Magic seasoning and cook for 5 minutes.
Slowly add in cream mixture and whisk until the sauce thickens. Do not let the sauce come to a boil. Reducing heat may be necessary.
Cook over low heat for 2 minutes more. Remove from heat.
Serve classic lobster Newburg inside baked puff pastry shells sprinkle with fresh parsley and just to be extra, vegan Parmesan
Serve immediately
Julia Child's Epic Lobster Bisque | Jamie & Julia
Following Julia Child's EPIC (complicated) Lobster Bisque recipe from Mastering the Art of French Cooking. From Leon the lobster to a rich bisque.
#juliachild #lobster #lobsterbisque #jamieandjulia
Mastering the Art of French Cooking Vol 1 & 2:
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1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
This is a riff on a Lobster a la Newburg recipe found in the 1898 cookbook called 'The Twentieth Century Cook Book'. Lobster a la Newburg pops up in written books around the same time as Lobster Thermador recipes; and when you compare the two they start to become very muddled in terms of ingredients and methods. People will argue endlessly about which is which, and how to make them, but in practical terms they overlap so much it's hard to tell sometimes which is which.
Lobster a la Newburg Recipe:
Boil 1 large lobster; when done pick meat from shells, cut in 1 inch pieces, and season with salt and a pinch of cayenne pepper. Add butter the size of an egg. Let all simmer 5 minutes, then add 1 glass Madiera or sherry wine, with 1 teaspoonful sugar in it, and let boil 3 minutes. Beat the yolks of 3 eggs with 1 cupful sweet cream, add to mixture and boil 5 minutes longer. Serve very hot, in shells or chafing dish.
Shrimps a la Newburg.
Prepare as above.
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Keto In The Country: Lobster Newberg
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Hi Everyone! The dish we are preparing for you today is something any seafood lover will enjoy! We are transforming an original favorite recipe of ours and making it Keto while not losing the richness of the flavors.
Ingredients:
2 lobster tails (you could actually use shrimp or other seafood, enough to fill 1 cup)
1 c mushrooms
1 egg yolk
1 c heavy cream
1 shallot finely sliced
2 Tbsp Butter
2-3 Tbsp Sherry
2 Tbsp Almond Flour
Salt & Pepper
Sweet Paprika
Cayenne
1/4 c Parmesan
1 c gruyere or Swiss cheese
Directions:
Let’s go ahead and get the chopping and cheese grating out of the way. Chop the mushrooms and set them aside in a bowl. Slice shallots very fine and set aside. Grate 1 cup of gruyere and 1/4 c of Parmesan. Next, whisk egg yolk and add the heavy cream. Set aside.
Now for the fun part! Melt 2 Tbsp Butter over medium heat. Once melted, add shallots and cook for 1-2 minutes. Sprinkle with Himalayan Salt. Add the mushrooms to the pan and cook for a minute before adding the lobster. Add lobster and cook for a minute. Add about 1/4 tsp Cayenne and 1 tsp sweet paprika (you can cater these measurements to your liking). Add the 2-3 Tbsp sherry cooking wine. Add two Tbsp Almond flour, give it a stir and watch it thicken. Add in the egg and cream mixture. Stir and let cook for about two minutes and then it’s time for the cheese! Add in cheese and mix. Transfer to baking dish, garnish with Parmesan, fresh pepper and put it in the oven!
Let it broil under high heat for a few minutes until it turns a beautiful bubbly golden brown and serve right away!
Enjoy! Thank you so much for joining us and be sure to let us know how you like this if you decide to try it out!