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
- 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)
- 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. Yield: 4 servings.
Originally published as Lobster Newburg in Quick Cooking March/April 2003, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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