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Lobster Newberg

Ingredients:

  • 1 Pound lobster meat.
  • 1 Pound crabmeat or scallops.
  • 1 Pound shrimp.
  • 1 1/2 Pound mushrooms, sliced.
  • 2 Cup celery chopped.
  • 1/2 Cup roasted peppers chopped.
  • 3 Teaspoons butter.
  • 1 Cup buttered breadcrumbs.
Sauce:
  • 1/2 Cup sherry.
  • 6 Teaspoons unsalted butter.
  • 1/2 Cup flour.
  • 3 Cup whole milk.
  • 1/8 Teaspoons paprika, or to taste.
  • 1/8 Teaspoons cayenne pepper, or to taste.
  • 3 Cup cream.
  • 9 Egg yolks.

Preparation:

  • Melt the 6 teaspoons butter in a saucepan over low heat and blend in the flour.
  • Cook for 2 minutes, stirring, without letting it colour.
  • Slowly add the milk, stirring continuously, and cook for a few minutes, until the sauce gets smooth and thick.
  • Stir in the sherry, paprika, and cayenne pepper.
  • Calmly beat together the egg yolks and cream and stir them in.
  • Heat the sauce just enough to thicken it, stirring, but do not let it boil or the yolks will curdle.
  • Salt and pepper to taste.
  • Cool the sauce.
  • In a sauté pan, melt the 3 T. butter.
  • Add the celery and mushrooms and cook until softened. Do not brown.
  • Cool.
  • In a large bowl, combine all the seafood, roasted peppers, celery and mushrooms. Mix gently to combine.
  • Add mixture to a lightly buttered 13x 9 casserole dish.
  • Pour the cooled sauce over it.
  • Sprinkle with the breadcrumbs.
  • Bake at 350°F for about 40 minutes.
  • As soon as it starts to bubble around the edges it is done.


New York Recipes


 New York City Hot Dogs  New York Style Clam Chowder
 New York Knish  Waldorf Salad
 Eggs Benedict  Steak Diane
 Vichyssoise  Bloody Mary
 Lobster Newberg  General Tso's Chicken
 Reuben Sandwich  New York-style Pizza



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