Ingredients with Measurements:
- 2 lobsters, cooked and meat removed
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet or sauté pan
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Melt the butter in a large skillet over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
3. Slowly whisk in the white wine and heavy cream, stirring constantly to prevent lumps.
4. Add the paprika, cayenne pepper, salt, and black pepper and continue to stir until the sauce thickens, about 5-7 minutes.
5. Add the lobster meat to the sauce and gently stir to coat.
6. Cook for an additional 2-3 minutes, until the lobster is heated through.
7. Stir in the chopped parsley and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 30g
Protein: 25g
Carbohydrates: 10g
Fiber: 0g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- Shrimp or crab can be substituted for lobster
- Half-and-half can be substituted for heavy cream
- Dry vermouth or chicken broth can be substituted for white wine
Variations:
- Add diced tomatoes or mushrooms to the sauce for extra flavor
- Serve over pasta or rice for a heartier meal
- Add a splash of brandy or cognac to the sauce for a more decadent dish
Tips and tricks:
- Be sure to cook the flour and butter mixture (called a roux) for at least 1-2 minutes to prevent a raw flour taste in the sauce.
- Use a whisk to prevent lumps in the sauce.
- Be careful not to overcook the lobster, as it can become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
- Crusty bread or garlic bread
- Steamed vegetables, such as asparagus or green beans
- White wine, such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Caesar salad
- Roasted potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, cook for an additional 1-2 minutes to thicken.
Food safety advice:
- Be sure to cook the lobster thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Lobster Newberg is a classic American dish that originated in the late 1800s. It was created by a wealthy sea captain named Ben Wenberg, who brought the recipe to a popular New York restaurant. The dish was later renamed "Lobster Newberg" after a dispute between Wenberg and the restaurant's owner.
Flavor profiles:
Rich, creamy, savory, slightly spicy
Serving suggestions:
Serve as a main course for a special occasion or romantic dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A