Recipe: Lobster Newburg

For my sweethearts on Valentine's Day I made one of our favourite dishes, Lobster Newburg.  I use the recipe from Southern Living as it's easy to follow.  This dish comes together very quickly so be sure to have all your ingredients measured, prepped and ready prior to cooking.  While I'm cooking the sauce, I prepare my rice.  To serve the rice, place it in a 1/2 cup measuring cup, pack it in, then turn upside down on plate.

Here's a link to the recipe on RecipeZaar as well.

LOBSTER NEWBURG
from Southern Living's "30 Years of Our Best Recipes"

3 (10 ounce) lobster tails, thawed
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 cup sliced fresh mushrooms
1 cup milk
1/2 cup whipping cream
1/4 cup dry sherry
1 teaspoon salt
hot cooked rice
fresh tarragon
fresh thyme sprig

Directions

Cook lobster tails in boiling water 5 to 6 minutes; drain. Split tails lengthwise on underside of shell. Remove meat and coarsely chop; set aside.

Melt butter in large skillet over medium-low heat. Add flour, mustard, and paprika, stirring until smooth. Cook 1 minute, stirring constantly.

Add mushrooms, and cook 3 minutes; stirring constantly.

Gradually add milk and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add sherry and salt; simmer 10 minutes.

GENTLY stir in lobster meat and cook just until thoroughly heated.

Serve over rice. Garnish with thyme and tarragon if desired.

Enjoy!  Sarah