Lobster Newburg

Ingredients

• 3 tbsp margarine or butter
• 10 oz 1 package medium mushrooms, each cut into quarters
• ¼ tsp salt
• 2 tbsp all-purpose flour
• ¼ tsp paprika
• pinch ground nutmeg
• 3 tbsp dry sherry
• 1 cup chicken broth
• 1 cup heavy or whipping cream
• ¾ lb cooked lobster meat, cut into small chunks
• 8 slice white bread, toasted and each cut diagonally in half
• 2 tbsp fresh parsley leaves, chopped

Method

1. In a 12-inch skillet, melt 1 tablespoon margarine or butter over medium-high heat. Add the mushrooms and 1/8 teaspoon salt, and cook 10 minutes or until the mushrooms are golden, stirring occasionally. Transfer the mushrooms to a small bowl.
2. In the same skillet, melt the remaining 2 tablespoons margarine or butter. Reduce the heat to low; add the flour, paprika and nutmeg, and cook 1 minute, stirring. Add the sherry and cook 30 seconds. Increase the heat to medium; gradually stir in the broth and cream, and cook, stirring, until the mixture boils and thickens slightly. Stir in the cooked lobster, mushrooms and the remaining 1/8 teaspoon salt, and heat through.
3. To serve, arrange the toast on 8 small plates. Spoon the lobster mixture over the toast; sprinkle with parsley.

Notes

A lighter take on the classic 1950's-style Lobster Newburg (cut out 1 cup heavy cream, 3 egg yolks and 3 tablespoons butter, but still tastes heavenly). Prep: 20 minutes. Cook: 25 minutes. Makes 8 first-course servings. Each serving: about 270 calories, 12g protein, 17g carbohydrate, 17g total fat (8g saturated), 69mg cholesterol, 505mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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