|Lobster newburg on a bed of zoodles|
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|
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).