|The Fishmonger's Cookbook|
|by Mitchell Tonks|
Based around practicality and lifestyle, "The Fishmonger's Cookbook" is the essential seafood guide teaching you everything from handy tips for co...
Results 1 - 10 of 46 for lobster newburg
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Melt half the butter and cook lobster in it for ... Yield: 4 portions. Proceed as directed for Lobster Newburg, substituting 2 cups crabmeat for the lobster.
Melt butter in ... until thickened. Add lobster and heat through. ... crabmeat for the lobster. Substitute 2 cups cleaned, cooked shrimp for the lobster.
In medium saucepan ... 1 minute. Add lobster, salt, paprika ... until thickened, stirring frequently. Serve over toast points or patty shells. Serves 4.
Melt butter in ... flour. Then heat lobster in butter for ... constantly until it thickens. Serve at once in a casserole, using toast tips. Makes 6 servings.
In medium pan, ... low heat. Add lobster, salt, paprika ... Gradually add the egg-cream mixture to lobster mix. Blend well over low heat until thickened; eat.
Cut lobster in chunks. Melt ... and paprika. Add lobster mixture to cream sauce. Cook 10 to 15 minutes. Let stand in refrigerator 24 hours before serving.
Heat the lobster in 3 tablespoons ... lobster and seasoning, but do not heat again or it may curdle. Serve with toasted crackers or thin, dry toast. Serves 6.
Melt butter in ... until thickened. Add lobster; heat through. ... and salt. Sprinkle with paprika. Serve over rice pilaf or pastry petal cups. Serves 4-5.
Feed 6 on one lobster tail. Remove 1 ... cream of mushroom soup 5 minutes. Fold in 8 ounces of sour cream; heat but do not boil. Serve over cooked rice.
1. Melt butter ... thickened. 4. Add lobster, heat thorough. ... salt. 6. Sprinkle with paprika. 7. Serve in pastry cups or over toast or rice. Serves 4-5.
Result Page: 1
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