Lobster Newburg Vol-au-Vent

Feb 11, 2024

This easy Lobster Newburg recipe is prepared with lobster mixed with a creamy sauce, ladled over light and buttery puff pastry shells – an elegant entrée for any special occasion.

Makes: 4 servings

INGREDIENTS

• 8 puff pastry vol-au-vent pastry shells
• 4 tablespoons flour
• 1 tablespoons paprika
• 1/2 teaspoon curry powder
• 1/8 teaspoon grated nutmeg
• pinch of cayenne
• 7 tablespoons unsalted butter
• 1 shallot, minced
• 2 cups cream
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 1/4 cup sherry
• 1/3 cup peas, cooked
• 2 lobster tails, shelled and chopped into bite-size pieces
• 1/2 bunch of chives, chopped

DIRECTIONS

1. Combine the flour, paprika, curry powder, nutmeg, cayenne, and salt to taste, in a small bowl and set aside. Melt 4 tablespoons of butter in a large saucepan over low heat. Add the minced shallot, and cook for 3 minutes, or until it begins to brown and soften. Add the flour mixture and stir well until well mixed with the butter. Add the sherry and brandy and whisk until smooth.
2. Meanwhile, in a small saucepan, bring the cream and tomato paste to a low simmer over medium heat, do not let it come to a boil. Gradually add the cream mixture to the flour, whisking constantly until it is creamy and thick. Add peas, and remove from the heat, cover, and set aside.
3. Bake pastry shells according to manufacturer’s instructions and set aside.
4. In a sauté pan, over medium heat, melt the remaining 3 tablespoons of butter. Add the lobster and 1 tablespoon of chopped chives. Cook until the lobster is cooked through, then add the Newburg sauce to cover, and simmer for 2 minutes.
5. Serve the Lobster Newburg over the vol-au-vent pastry shells and garnish with chopped chives.

NOTE: 1. You can you fresh or frozen lobster for this recipe. 2. If the sauce is too thick, add some more cream and adjust the seasonings to taste.

Southwest Shredded Chicken Skillet with Rice & Black Beans

Feb 5, 2024

Serve this delicious Southwest Shredded Chicken dish in taco shells or bowls or as a dip with tortilla chips.

Prep time: 5 mins  •  Cook time: 20 mins •  Makes: 4 servings

INGREDIENTS

• 1 cup uncooked long-grain white rice
• 1 cup salsa
• 1.5-2 cups precooked rotisserie chicken, shredded
• 1 15-ounce can black beans, drained
• 1 Tbsp chili powder
• 1 3/4 cups chicken broth
• 1 cup shredded cheese
• 2-3 green onions, sliced

DIRECTIONS

1. In a large skillet, combine the rice, salsa, chicken, black beans, chili powder, and chicken broth. Stir until everything is evenly combined.
2. Cover, cook on high heat, and let come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes.
3. After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted.
4. Sprinkle the green onions over the melted cheese and serve hot.