FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes >

SEAFOOD RECIPESLOBSTER Recipes >  Florida Lobster Newburg

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

LOBSTER - FLORIDA LOBSTER NEWBURG

Yield: 6 servings.
 

INGREDIENTS

    · 1 pound cooked Florida lobster meat
    · 1/4 cup butter
    · 2 tablespoons all-purpose flour
    · 3/4 teaspoon salt
    · 1/4 teaspoon paprika
    · 1/8 teaspoon cayenne
    · 1 pint coffee cream
    · 2 Florida egg yolks, beaten
    · 2 tablespoons sherry
    ·   pasta, cooked
     

DIRECTIONS

Cut lobster into 1/2-inch pieces.

Melt butter; blend in flour, salt, paprika, and cayenne.

Add cream gradually; cook, stirring constantly until thick and smooth.

Stir a little of the sauce into egg yolks; add egg yolks to remaining sauce, stirring constantly.

Add lobster pieces and heat.

Remove from heat and slowly stir in sherry.

Serve at once with pasta.
 

NUTRITION
Per serving:
calories 370, calories from fat 240, total fat 26g, saturated fat 15g, cholesterol 210mg, total carbohydrate 8g, protein 23g.

 

Florida Bureau of Seafood and Aquaculture
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages