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
- 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.
- 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.
- Bake pastry shells according to manufacturer’s instructions and set aside.
- 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.
- 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.
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