Lobster or Crab Newburg for Two
Elevate your date night or special occasion dinner with this luxurious Lobster or Crab Newburg for Two, a creamy and indulgent dish that brings fine dining straight to your table. This classic seafood recipe features tender chunks of cooked lobster or crab meat bathed in a rich, velvety sauce made with dry sherry, heavy cream, and a touch of cayenne for subtle heat. Tempered egg yolks add silkiness, while sautéed shallots and a touch of paprika bring depth and elegance to every bite. Served over crisp toast points or flaky puff pastry shells, this recipe is a showstopper that’s surprisingly easy to prepare in just 35 minutes. Whether you're planning a romantic dinner or simply indulging your love for seafood, this Lobster or Crab Newburg is a decadent treat that’s as flavorful as it is visually stunning. Perfect for intimate evenings and upscale entertaining!
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Recipe Information
Ingredients
- 8 oz Cooked lobster meat or crab meat (chunked)
- 2 tbsp Unsalted butter
- 1 small Shallot (finely minced)
- 1 tbsp All-purpose flour
- 0.25 cup Dry sherry
- 0.5 cup Heavy cream
- 2 Egg yolks (beaten)
- 0.25 tsp Salt
- 0.125 tsp Cayenne pepper
- 0.25 tsp Paprika (for garnish)
- 2 servings Toast points or puff pastry shells
Instructions
In a medium skillet, melt the butter over medium heat.
Add the minced shallot to the skillet and sauté until softened and translucent, about 2-3 minutes.
Sprinkle the flour evenly over the shallot and butter mixture. Cook for 1 minute, stirring constantly, to form a roux.
Slowly whisk in the dry sherry, allowing it to incorporate and cook for 1-2 minutes.
Gradually whisk in the heavy cream, stirring frequently, until the mixture is smooth and starts to thicken, about 3-4 minutes.
In a small bowl, temper the beaten egg yolks by adding a few spoonfuls of the hot cream sauce to the yolks while whisking continuously.
Once tempered, add the egg yolk mixture back into the skillet, whisking to combine. Reduce the heat to low and cook for 2-3 minutes, but do not let the sauce boil.
Add the cooked lobster or crab meat to the skillet and gently fold it into the sauce. Heat until warmed through, about 2-3 minutes.
Season the mixture with salt and cayenne pepper to taste.
Serve the Lobster or Crab Newburg immediately over toast points or in puff pastry shells. Garnish with a sprinkle of paprika for a final touch of elegance.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
