Best Station Lobster Newburg Recipes

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POOR MAN'S LOBSTER NEWBURG



Poor Man's Lobster Newburg image

This rich and creamy lobster dish can satisfy a seafood lovers palate, without breaking the bank. I bake this in a pie plate and serve alongside of steak, rice and cole slaw; a delicious, cheaper version of "surf and turf". Can be easily served as a main dish.

Provided by TheDancingCook

Categories     Lobster

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 (8 ounce) packages imitation lobster meat (3 cups)
3 tablespoons butter or 3 tablespoons margarine
1/4 teaspoon paprika
2 cups whipping cream
1/2 teaspoon Worcestershire sauce
3 egg yolks, lightly beaten
1 tablespoon sherry wine or 1 tablespoon water
1/4 teaspoon salt
1/3 cup crushed butter flavored cracker (I use about 8 Ritz crackers)

Steps:

  • In a skillet, sautee the lobster in butter along with paprika, until browned; set aside.
  • In a saucepan, combine the cream and Worcestershire sauce and bring to a boil.
  • Combine beaten egg yolks, sherry or water and salt.
  • Remove cream mixture from heat and slowly stir in egg mixture; return pan bringing this to a boil and cook while stirring for 5-7 minutes or until thickened.
  • Stir in lobster.
  • Pour mixture into a shallow 9 inch pie plate or divide between four 10oz individual baking dishes.
  • Sprinkle with the cracker crumbs and broil 6 inches from heat for about 2 minutes or until a golden brown.

LOBSTER NEWBURG



Lobster Newburg image

We live in Maine, so we like to use fresh lobster in this time-honored recipe. However, it can also be made with frozen, canned or imitation lobster. No matter how you prepare it, guests will think you fussed when you treat them to these rich individual seafood casseroles. -Wendy Cornell, Hudson, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 cups cooked lobster meat or canned flaked lobster meat or imitation lobster chunks
3 tablespoons butter
1/4 teaspoon paprika
3 cups heavy whipping cream
1/2 teaspoon Worcestershire sauce
3 egg yolks, lightly beaten
1 tablespoon sherry, optional
1/4 teaspoon salt
1/3 cup crushed butter-flavored crackers (about 8 crackers)

Steps:

  • In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.

Nutrition Facts : Calories 882 calories, Fat 81g fat (48g saturated fat), Cholesterol 505mg cholesterol, Sodium 790mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein.

LOBSTER NEWBURG



Lobster Newburg image

This is from Southern's Living "30 Years of our Best Recipes" cookbook. If you want to serve an elegant dinner for 4 -- this would be a great choice. I did as the recipe suggested and made a tower of rice that was surrounded the lobster chunks and a pool of the rich lobster sauce. To make the rice "tower", pack the hot rice into a measuring cup and unmold it onto each plate.

Provided by Bobbie

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

3 (10 ounce) lobster tails, thawed
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 cup sliced fresh mushrooms
1 cup milk
1/2 cup whipping cream
1/4 cup dry sherry
1 teaspoon salt
hot cooked rice
fresh tarragon
fresh thyme sprig

Steps:

  • Cook lobster tails in boiling water 5 to 6 minutes; drain. s.
  • Split tails lengthwise on underside of shell.
  • Remove meat and coarsely chop; set aside.
  • Melt butter in large skillet over medium-low heat.
  • Add flour, mustard, and paprika, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Add mushrooms, and cook 3 minutes; stirring constantly.
  • Gradually add milk and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  • Add sherry and salt; simmer 10 minute.
  • GENTLY stir in lobster meat and cook just until thoroughly heated.
  • Serve over rice.
  • Garnish if desired.

LOBSTER NEWBURG



Lobster Newburg image

This is such a special dish. Very delicious! We have this in patty shells, or it's also good on rice. I got this from my favorite French cookbook.

Provided by MizzNezz

Categories     Lobster

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

6 tablespoons butter
3 cups cooked lobster meat, cubed
1 dash nutmeg
1 dash paprika
1/2 teaspoon salt
2 tablespoons sherry wine
6 egg yolks
1 1/2 cups light cream

Steps:

  • Melt butter over low heat.
  • Add lobster; cook for 3 minutes.
  • Add seasonings and sherry.
  • Beat egg yolks; add the cream to yolks; mix well.
  • Gradually add the egg mixture to the lobster and cook, stirring until thickened.
  • Make sure you stir while adding the egg mixture!

Nutrition Facts : Calories 866.2, Fat 81.5, SaturatedFat 47.9, Cholesterol 708.4, Sodium 983.3, Carbohydrate 10.3, Sugar 1.1, Protein 12.6

LOBSTER NEWBURG POT PIE



Lobster Newburg Pot Pie image

I made mine with a can of frozen lobster from Costco. This fantastic recipe is for 2, but can easily be doubled, tripled to serve to your friend and family.

Provided by Sageca

Categories     One Dish Meal

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 19

2 lobster tails, cooked
10 large shrimp, cut in half
2 cups potatoes, cubed
1/2 cup carrot, cubed
2 tablespoons butter
1 teaspoon minced garlic
1 onion, chopped
3 tablespoons flour
2 tablespoons dry sherry
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup frozen green pea (optional)
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1/2 teaspoon Old Bay Seasoning
salt and pepper
10 slices frozen phyllo dough, thawed
1 teaspoon melted butter

Steps:

  • Cut up lobster meat.
  • Cook potatoes and carrots in a bit of water in the microwave.
  • Drain and save the water.
  • In a saucepan melt butter; sweat onions and garlic; add shrimps.
  • Whisk in flour and cook 4 minutes.
  • Deglaze pan with sherry and whisk in reserve vegetable broth and chicken broth.
  • Stir in peas and cream.
  • Remove from heat and add lobster, lemon juice, cooked vegetables, chives, tarragon, Old Bay.
  • Add salt and pepper to taste.
  • Transfer filling to a dish and top with Phyllo dough one slice at a time; brush on melted butter.
  • Place pot pie on cookie sheet and bake at 375 for 30 minutes.
  • Before baking you can refrigerate it and bake it later.
  • Tip.: Allow Phillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Fillo may be rolled and refrozen till next time you need Phillo.

Nutrition Facts : Calories 463.3, Fat 25.5, SaturatedFat 15.6, Cholesterol 114.1, Sodium 521, Carbohydrate 46.2, Fiber 5.6, Sugar 5.5, Protein 11.5

LOBSTER NEWBURG



Lobster Newburg image

Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry. You can cook the lobster and make the stock a day ahead.

Provided by Chef mariajane

Categories     Lobster

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

3 lobsters (1 1/4 lb.each)
4 tablespoons unsalted butter
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
2 medium leeks, white and pale-green parts well washed
4 medium carrots
8 fresh tarragon
2 tablespoons all-purpose flour
1/4 cup dry sherry
2 teaspoons tomato paste
1/2 cup heavy cream
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large egg yolk

Steps:

  • Fill a stock pot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to an ice bath to cool. Drain lobsters in a colander.
  • Carefully remove lobster meat from the tails, claws and legs, being careful not to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws and legs for making stock.
  • Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3-inches.
  • Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
  • Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
  • Split the remaining leek lengthwise. Cut the leek and remaininng 2 carrots into 1/2 -inch pieces; setaside.
  • Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat; sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste, but does not brown, about 2 minutes.
  • Carefully add sherry, stirring constantly, to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan. and cook untl just tender, about 4 mintues. Stir in cream and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5-6 minutes. Add salt and pepper . Pick tarragon from remaining 4 sprigs, chop, and add.
  • In a small bowl, ehisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
  • Preheat oven to 350°F Set six 6-oz ramekins into a large roasting pan.
  • Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and pour 1-inch boiling water into roasting pan. Cook until Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve the Newburg immediately.

Nutrition Facts : Calories 309.4, Fat 16.7, SaturatedFat 9.9, Cholesterol 153.7, Sodium 681.4, Carbohydrate 15, Fiber 2.3, Sugar 4.7, Protein 16.5

LOBSTER NEWBURG



Lobster Newburg image

Categories     Milk/Cream     Egg     Lobster     Brandy     Sherry     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 9

three 1 1/2-pound live lobsters
1/2 stick (1/4 cup) unsalted butter
2 tablespoons plus 1 teaspoon medium-dry Sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks, beaten well
toast points as an accompaniment

Steps:

  • Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
  • In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

LOBSTER (OR CRAB) NEWBURG FOR TWO



Lobster (or crab) Newburg For Two image

This is another recipe from the Dayton's-Hudson's- and Marshall Field's cookbook. This one was submitted by Leny Sanders of Marshall Field's. It's sinfully delicious, and very easy.

Provided by MizzNezz

Categories     Crab

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 shallot, minced
1/4 cup diced red bell pepper
4 tablespoons flour
1 cup chicken broth
1/4 cup dry sherry
1 cup sliced mushrooms
1 lb lobsters or 1 lb crabmeat
1/2 cup half-and-half
1/2 cup fresh breadcrumb
1 tablespoon grated parmesan cheese

Steps:

  • In lg skillet, melt butter; saute shallot and red pepper.
  • Add flour and stir until mixed; add broth and sherry.
  • Simmer for 3 minutes.
  • Add mushrooms; simmer 5 minutes.
  • Add lobster or crab and half and half.
  • Do not boil, but let this mixture heat through.
  • Spoon into 1 qt casserole dish.
  • Sprinkle with breadcrumbs and Parmesan cheese.
  • Place under broiler until breadcrumbs are light brown.

SUNNY'S LOBSTER TAIL "NEWBERG"



Sunny's Lobster Tail

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Four 4- to 6-ounce raw lobster tails, at room temperature
1 tablespoon hot Hungarian paprika
4 cloves garlic, crushed
1 small red onion, chopped
Kosher salt
2 tablespoons salted butter
2 tablespoons olive oil
2 pints wild mushroom mix, chopped
Kosher salt and freshly cracked black pepper
1 1/2 cups heavy cream
White wine vinegar or fresh lemon juice, as needed
Salted butter, at room temperature, for spreading
4 slices sourdough bread
2 teaspoons finely chopped chives

Steps:

  • For the lobsters: In a medium pot, add the lobster tails in one layer and cover with about 1 inch of water. Remove the lobster tails from the pot and set aside. Add the paprika, garlic, onions and a nice pinch of salt to the pot and bring to a boil over high heat. When the water begins to boil, turn the heat to medium low. When the bubbles subside, add the lobster tails to the pot. Cover and poach until the tails are bright red and curled, about 6 minutes for smaller tails, 8 minutes for larger. Transfer the tails to a plate until cool enough to handle. Strain and reserve the poaching liquid. Remove the meat from the shells and chop into bite-sized chunks.
  • For the mushrooms: In a large pan with straight sides, heat the butter and olive oil over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until slightly dehydrated and cooked through, 6 to 8 minutes. Remove with a slotted spoon to a plate and season with salt and pepper. Reserve the pan.
  • For the sauce: Add 3/4 cup of the strained lobster-poaching liquid to the mushroom pan, bring to a simmer over medium heat and reduce slightly, about 3 minutes. Add the cream and simmer until thickened, 10 to 12 minutes. Taste and add vinegar or lemon juice to brighten. Remove from the heat and add the lobster meat to warm in the ambient heat of the pan.
  • For the toast and serving: Preheat the oven to low broil. Lightly butter one side of each slice of bread and place on a baking sheet or directly on the middle rack, buttered-side up. Broil until the edges are golden and the centers are toasty. Cut into halves on the bias.
  • Arrange 2 toast halves on each plate or shallow bowl. Spoon the lobster and sauce onto the toasts. Top with the mushrooms and sprinkle with chives.

LOBSTER NEWBURG - OLD SCHOOL



Lobster Newburg - Old School image

We love lobster. This is one of our favorite ways to spread the goodness. It is wonderful served with pastry shells, toast, noodles or long grain rice. Make sure you have lots of soft crusty bread to soak up the delicious sauce. This sauce works well with other kinds of shellfish, crab, shrimp, langostinoes or prawns.

Provided by Baby Kato

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1 cup milk, 2%
1/2 cup cream, half and half
1/3 cup cheddar cheese, grated (may substitute swiss cheese)
2 egg yolks
14 ounces lobsters, peices, canned
1/2 lb mushroom
3 tablespoons sherry wine, dry
3 tablespoons parsley, finely chopped, garnish

Steps:

  • Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
  • Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
  • Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth about 1 minute.
  • Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully).
  • Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
  • Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
  • Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
  • Remove from heat, add the sherry, blend well.
  • Serve over hot rice, garnish with parsley and enjoy.

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