Lobster Newburg
Number of servings : Prep time: Cooking time: 38 minutes Type of meal : | Main Courses | Main Courses
Number of servings :
Prep time:
Cooking time: 38 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
1-1/3 cups (325 mL) long-grain white rice
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) pepper
2 live lobsters (1-1/4 to 1-1/2 lbs / 570 to 680 g each) (2 lbs / 900 g of frozen lobster tails may be substituted. Cook according to package directions.)
1 cup (250 mL) reduced-sodium chicken broth
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) nonfat half-and-half
2 tbsp (30 mL) dry sherry
2 tbsp (30 mL) chopped fresh tarragon and sprigs for garnish
1 tsp (5 mL) grated lemon zest
12 oz (340 g) small white or cremini mushrooms, sliced
Directions
Prepare rice according to package directions, adding 1/8 tsp (0.5 mL) salt and 1/4 tsp (1 mL) pepper to cooking water. Let stand 5 minutes, covered. Meanwhile, bring 2 inches (5 cm) of water to vigorous boil in large stockpot fitted with a rack over high heat. Add live lobsters, head first. Cover and steam until shells turn bright red and meat is opaque throughout, 12 to 15 minutes. Remove lobsters from pot and rinse with cold water to stop the cooking. Remove lobster meat from shells and cut into 1-1/2-inch chunks. Put broth and flour in jar with tight fitting lid and shake until blended and smooth. Pour into small saucepan. Bring to a boil, stirring constantly, and then add half-and-half. Reduce heat to medium-low and simmer sauce until smooth and thickened, about 5 minutes. Stir in sherry, 1 tbsp (15 mL) chopped tarragon, lemon zest, and remaining salt and pepper; remove from heat. Lightly coat large nonstick skillet with nonstick cooking spray and set over medium-high heat. Sauté mushrooms until tender, about 5 minutes; stir in sauce and lobster. Cook over medium heat just until heated through, about 4 minutes. Generously coat six 1-cup timbales with cooking spray and pack in rice with spoon. Turn out each timbale of rice onto a dinner plate. Spoon on lobster mixture. Garnish with tarragon sprigs. Cook’s Clue: To keep live lobsters fresh until cooking time, wrap in a wet towel or wet newspaper and refrigerate on a bed of ice, or place lobsters on dry ice in an ice chest for toting to a friend’s house. Cook within a few hours. Makes 6 servings.
(Photo: Thinkstock)
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:801
