(Note: See p. 496 for Seafood Newburg using cooked shellfish.) Prepare through step 4. Omit remaining ingredients. Instead, add 1 tbsp (15 mL) brandy, 3 tbsp (45 mL) sherry or Marsala or Madeira wine, and 3 fl oz (100 mL) fish stock. Cover and simmer as in basic recipe. Remove lobster meat from shells and discard shells. Reduce cooking liquid by half and add 1 cup (250 mL) heavy cream or light cream sauce. Reduce the sauce slightly and finish by adding the mixture of butter, tomalley and coral (step 10 of basic recipe). If desired, flavor with more sherry. Pour sauce over the lobster meat.
Shrimp à l'Americaine or Shrimp Newburg
Shrimp may be cooked using the main recipe or the variation. They should be shelled before combining with the finished sauce.
Continue reading here: Moules Marinire Steamed Mussels
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