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Cook'n with Betty Crocker 
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Lobster Newburg |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lobster Newburg recipe on the web!!Prep: 10 min; Cook: 15 min Instead of being served over rice, Lobster Newburg is also delicious served over Fried Polenta (see recipe), hot Popovers (see recipe) or baked pastry shells. ___ cup butter or stick margarine _ tablespoons all-purpose flour ___ teaspoon salt ___ teaspoon ground mustard ___ teaspoon pepper _ cups milk _ cups cut-up cooked lobster _ tablespoons dry sherry or apple juice _ cups hot cooked rice 1. Melt butter in 3-quart saucepan over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. 2. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice. NUTRITION FACTS: 1 Serving:; Calories 365 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 40mg; Sodium 520mg; Carbohydrate 53g (Dietary Fiber 1g); Protein 17g % DAILY VALUE:; Vitamin A 16%; Vitamin C 0%; Calcium 14%; Iron 12% DIET EXCHANGES:; 3 Starch; 1 Lean Meat; 1 Fat; 1/2 Skim Milk Crab Newburg: Substitute 2 cups chopped cooked crabmeat or imitation crabmeat for the lobster. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. TIMETABLE FOR MICROWAVING FISH Panfried Fish Oven-Fried Fish Baked Fish Fillets BAKING FISH WITH SKIN ON IT Flounder with Mushrooms and Wine Broiled Fish Steaks Beer Batter - Fried Fish Sole Amandine Tuna with Pesto Seafood-Stuffed Whitefish Seafood-Rice Stuffing Potato-Crusted Salmon Salmon Patties with Sour Cream-Dill Sauce Tuna-Pasta Casserole Cold Poached Salmon with Herb Mayonnaise Herb Mayonnaise Crispy Baked Catfish Pecan-Crusted Fish Fillets Sea Bass with Vegetable Melange Fish en Papillote Sweet-Sour Fish Bake SHELLFISH BASICS Boiled Shrimp Deep-Fried Shrimp Shrimp Scampi Shrimp Creole Shrimp and Scallops with Wine and Vegetables Shrimp Fondue Mustard Tartar Sauce Chili Cocktail Sauce HARD-SHELL AND SOFT-SHELL BLUE CRABS Steamed Clams Steamed Mussels Crabmeat Roll-Ups Avocado Sauce Boiled Hard-Shell Blue Crab Cakes Boiled Lobsters Lobster Newburg Coquilles Saint Jacques Thai Scallops and Noodles Hearty Seafood Stew Seafood Chilaquiles Casserole Seafood Paella FISH BASICS HOW TO OPEN RAW CLAMS HOW TO REMOVE CRABMEAT HOW TO REMOVE LOBSTER MEAT TIMETABLE FOR MICROWAVING SHELLFISH TIMETABLE FOR REHEATING COOKED CRAB LEGS |
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