My husband and I really enjoyed this.. on the advice of our grocer we used monkfish (he called it "the poor man's lobster!) and it was excellent-this made this delcious recipe very very reasonable-allowing us to enjoy it much more often!!! It was wonderful!
Excellent, and a keeper! I did change the procedure a bit by adding the cayenne pepper to the melted butter. I then added the meat and the shell, covered to steam whilel I prepared other ingredients. This step added flavor directly to the lobster and gain addition flavor from the shell. Remove meat, keeping warm and discard the shell, proceed with recipe.
Absolutely brilliant. As I live on the East Coast of course I used fresh lobster. Also added a little flour in lieu of egg yolks because of family health concerns; otherwise rich but delicious. Not a weekly choice but certainly for special occasions.
Very rich and creamy! I did take the advice of cooking the lobster meat and shells in the butter. I added 1 cloves finely minced garlic and 1 cup sliced mushrooms. Served over linguini pasta.
I made this as a topping for rib eye steak, originally. But the sauce is sooo thick with seafood (I only had cooked crab) that it worked much better on crackers and toast. Before adding the cream/egg mixture, I sweated 1/4 cup minced onion and 1 tablespoon chopped garlic - mmm added sweetness and texture. I used 3/4 teaspoon of cajun seasoning instead of salt, nutmeg, and cayenne pepper. Tasted great the next day warmed and served on plain crackers. I could have eaten a plateful! Gotta love heavy cream and butter in anything.
We all have to agree to form an alliance to not tell anyone how easy this recipe is! It is a restaurant quality recipe that takes minutes to cook. I sauteed mushrooms in garlic butter and heated the lobster chunks that I had prepared earlier, in the same pan. I also doubled the sauce and should have tripled it. I served it over linguine with lemon wedges and Vigo Swamp Heat. I also threw some leftover peas in the pasta to add a veg. BTW, I am in St. Kitts and used spiny lobster. Delicious!
THIS IS AWESOME! Since moving to the midwest I've missed out on my favorite dish - Seafood Newburg. I found this and thought I'd make it for my birthday - I strayed because I was looking for seafood and not just lobster - so I used fresh lobster, crab and scallops (as fresh as you'll get in the midwest) plus a bag of salad shrimp. I also added in mushrooms because they needed to be used up and it turned out fabulous. My husband even thought it was better than the stuff I used to get on the East Coast. I served them over Puff Pastry Shells with asparagus and riesling wine! SUPER!
OMG!!!! Could a simple recipe get any better??? I say "no".....This baby carries a WOW factor!!! I made as directed with the exception of adding a bit of sauted fresh chopped spinach and small amount of red pepper for some color. I served this DELISHIOUS recipe in phllo dough cups which I made in my muffin tin along side a beautiful med rare ribeye steak which I blackened prior to grilling. The combination of the richness of the lobster newburg and the heat of the blackened steak was a definate winner!!! Will most definately make again and play around with the versatility of ways to serve this recipe. Next timme I am considering incorporating crab and scallops and tripling the sauce and making a nice seafood lasagna........Oh My... I am so drooling on my keyboard!!!!!! LOL!
This recipe is so easy to prepare and absolutely delicious. I added more nutmeg and omitted the cayenne and it was so creamy. We could eat it every week, but Maine lobsters are pricey in Phoenix :-)
Total waste of perfectly good lobster tails. Very very bland - kept adding cayenne and nutmeg more sherry still bland. Steam those lobsters and dunk 'em in butter.....
