Best 10 Crab Shrimp Or Lobster Newburg Recipes

SEAFOOD NEWBURG

Steps:

• Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
• Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

SEAFOOD NEWBURG

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

LOBSTER NEWBURG

Steps:

• In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice.

SEAFOOD NEWBURG

Steps:

• Saute shrimp, scallops and lobster in butter.
• Add paprika.
• Move seafood to a crock pot set on low or warming dish.
• Add sherry to hot sauté pan and boil hard to de-glaze the pan.
• Add sherry and pan bits to seafood.
• In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
• Slowly whisk in milk pouring in a half cup at a time.
• Add cream slowly, whisking continuously until mixture thickens.
• About 3-5 minutes.
• (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
• Pour over warmed seafood and stir.
• Serve with linguini, saltine or common crackers or toast.

CRAB NEWBURG à LA CROSS CREEK

Steps:

• In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown. Add the crabmeat and stir gently. Cook for one minute, then sprinkle flour over the top and stir gently to incorporate. Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice. When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine. Add sherry and stir again.
• In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine. Add the brandy, garnish with parsley and rush to the table, serving with toast points.

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

LOBSTER NEWBERG

Steps:

• Season lobster tails with salt.
• Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
• Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
• Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
• Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
• Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

CRAB NEWBURG

Steps:

• Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.

LOBSTER (OR CRAB) NEWBURG FOR TWO

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.

SHRIMP NEWBURG

Steps:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.