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Seafood Newburg - Excellent! Didn't use the lobster base or sherry. Added a bit of Old Bay seasoning. Use only 2 1/2 tbsp. flour - was to thick with 3+.

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From Jimmy's Harborside Restaurant Old New England Recipes: Jimmy's Baked Stuffed Fillet of Sole with Lobster Newburg Sauce

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LOBSTER NEWBURG - 2 cups cooked lobster meat, about 2 small lobsters 2 tablespoons butter or margarine 1/4 teaspo...

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Lobster Newburg The best I ever had was from a buffet at the Venus de Milo Restaurant in Fall River, MA. It was many years ago, and I still remember how delicious it was!

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September 25 is...National Crab Newburg Day! Newburg or Newberg is very rich sauce of butter, cream, egg yolks, cognac, sherry, cayenne pepper and nutmeg, to which cooked shellfish—crab, lobster, scallops, shrimp—is added, alone or in combination. It can also be called creamed seafood sauce; in fact, in French, the dish Lobster Newburg is called homard sauté à la crème (lobster sautéed in cream).

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Absolutely decadent Maine Lobster Stew. Tons of fresh lobster meat in a lobster stock with sherry and cream. Comforting yet elegant - perfect for entertaining! http://www.maryellenscookingcreations.com

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This sinfully-rich dish of sweet, tender seafood swimming in a silky-smooth cream sauce is one of those quintessential dishes of the latter 1950's, '60's and '70's that sadly, many cooks have forgotten about. Not me. It's one of the first fancy-schmancy restaurant dishes American housewives started making at home because it didn't take a ton of time or a lot skill to prepare from scratch. Then, as with almost anything made with a cream sauce at the time, the cream-of-soup people stuck their…

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