"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

My Blogs

KUSINA | TAHANAN | HARDIN | PAGMUMUNI-MUNI | MGA ANAKIS | HARCOMBE DIET JOURNEY

Baking & Cooking

Please use this search engine or the labels at the lower left side to look for a recipe. Thanks!

Sunday, August 14, 2016

Lobster Newburg


Lobster newburg on a bed of zoodles
This recipe was shared to me by a former patient, Jeannine T., who used to work as a chef in Governor's restaurant. (I have been asking patients who love cooking/baking or used to work/currently working as chefs or used to own restaurants for their two fave recipes.) She mailed two of her fave seafood recipes to me a few months after she was discharged from the hospital, coupled with a Thank You card to express her appreciation for the care I gave to her during an unforgettable night that was a life-and-death situation.



When I first made this, I used phyllo shells (never knew they were this small...see photo below). I realized that since newburg sauce is pretty much like any creamy pasta sauce, I next served it on a bed of zoodles (above photo), and I can imagine it being served on a zucchini boat, or any pasta (if you are not gluten- or wheat-intolerant).

My husband does not eat lobsters when he can see them as "insect-like" but will eat lobsters prepared this way since it's all cut up. And he likes this recipe.

Lobster newburg on phyllo shells
INGREDIENTS:
1/4 lb butter
2-1/2 cups lobster meat
1/4 cup flour (not sure what could be a good sub for those gluten- or wheat-intolerant, but I might try potato starch as a sub, though I have not tried)
3/4 tsp salt
1/4 tsp nutmeg
1/8 tsp cayenne pepper
1/4 tsp Accent (optional; this is aka MSG. I tried not to use the second time I cooked this, and it was just as delicious)
2 cans evaporated milk (I used 1 can evap and the equivalent amount of heavy cream the second time I made this)
2 Tbsp sherry cooking wine

INSTRUCTIONS (I modified per  how I actually cooked).

IN a skillet on low to medium heat, cook lobster in 2 Tbsp butter to draw the color slight. Set lobster aside. Add the rest of the butter until melted on low heat. Combine all dry ingredients and make a roux by adding to the melted butter and constantly stirring, then slowly adding the milk/cream to make a creamy paste. Add the lobster meat again to coat, then add the sherry slowly while stirring.

Serve over pastry shells or toast (or pasta or zoodles).

1 comment:

  1. Terrific idea! Love this. Will be coming back to this and staying here a loooong time. I don’t want to miss one single recipe.

    ReplyDelete

If you ask a question in the comments and want to receive email for my answer, please click on the option to notify you by email before you hit submit.
If you like my recipes, please subscribe to Kusina ni Manang, at paki-klik lang po some gugel adverts. Salamat!

Related Posts

LinkWithin Related Stories Widget for Blogs