Best 2 Sauce Newburg Recipes

**Lobster Newburg: A Classic Dish with a Rich History**

Lobster Newburg is a classic American dish thought to have originated in the late 1800s. It is a luxurious and creamy sauce made with lobster, butter, cream, sherry, and cognac. The sauce is typically served over rice, pasta, or vegetables. There are many different variations of Lobster Newburg, but the basic ingredients remain the same. Some recipes call for adding mushrooms, Old Bay seasoning, or even crab meat. No matter how you make it, Lobster Newburg is sure to impress your guests.

The article includes three different recipes for Lobster Newburg:

* **Classic Lobster Newburg:** This recipe is a classic version of the dish, made with lobster, butter, cream, sherry, and cognac.
* **Lobster Newburg with Mushrooms:** This recipe adds mushrooms to the classic Lobster Newburg recipe for an extra layer of flavor.
* **Lobster Newburg with Old Bay Seasoning:** This recipe adds Old Bay seasoning to the classic Lobster Newburg recipe for a spicy kick.

All three recipes are easy to follow and can be made in under an hour. So, whether you are looking for a classic dish to impress your guests or a new recipe to try, Lobster Newburg is a great option.

Let's cook with our recipes!

SAUCE NEWBURG

Sauce Newburg image

Provided by Craig Claiborne And Pierre Franey

Categories condiments, side dish

Time 10m

Yield About one and one-half cups

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon paprika
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
Salt, if desired
Freshly ground pepper
2 tablespoons dry sherry

Steps:

Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 16 grams, Sodium 357 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE

Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce image

Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.

Provided by FoodieFanatic

Categories Crab

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs fresh sole fillets
2 ounces mushrooms, diced
1/2 ounce leek, diced (whites only)
1 1/2 ounces butter
1 ounce fresh crabmeat, chopped (all liquid squeezed out)
1/2 ounce madeira wine
1 ounce heavy cream
1/2 cup Ritz cracker crumbs, crushed
1/4 lb butter
1 lb maine lobster meat, chopped
1 1/2 cups madeira wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 gallon heavy cream
3/4 lb light roux, cooked (equal portions of butter and flour)

Steps:

Saute mushrooms, leeks, and butter until soft.
Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
Saute until 75% of liquid is gone.
Add dash of salt, and black pepper.
Add this to 1/2 cup cracker crumbs.
Mound stuffing in ovenproof dish.
Place fish on top.
Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
To Make Lobster Sauce:.
Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
Spoon this on top of fish and serve.

Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3

Tips:

Use fresh lobster meat for the best flavor. If you're using frozen lobster, thaw it in the refrigerator overnight before using.
Don't overcook the lobster. It should be cooked just until it is opaque and firm, but not rubbery.
Use a good quality white wine for the sauce. A dry Chardonnay or Sauvignon Blanc works well.
Don't let the sauce boil. It should be simmered gently over low heat.
Serve the sauce immediately over lobster, fish, or chicken.

Conclusion:

Lobster Newburg is a classic dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you like it simple or with a variety of add-ins, Lobster Newburg is sure to please everyone at your table.