Lobster Newburg
Prep: 30 minutes
Cook: 35 minutes • Serves: 8
1/2 cup PICS unsalted butter (1 stick)
4 packages (8 ounces each) Market 32 white mushrooms, sliced
4 large shallots, finely chopped
1-1/3 cups dry sherry
3 cups PICS heavy cream
2 cups PICS frozen green peas
2 teaspoons PICS salt
1/4 teaspoon cayenne pepper
1.In 2 batches, heat large covered saucepot with 1-1/2 inches water to a boil over high heat. Add 4 lobster tails; cover and heat to a boil. Reduce heat to medium; cook, covered, 4 minutes or until lobster meat turns opaque throughout. Transfer lobster to cutting board to cool slightly.
2.In same saucepot, melt butter over medium-high heat. Add mushrooms and shallots; cook 15 minutes or until mushrooms are browned, stirring occasionally. Transfer mushroom mixture to bowl.
3.In same saucepot, heat sherry to a boil over medium-high heat; boil 1 minute. Add cream, peas, salt and cayenne; heat to a boil and cook 3 minutes or until slightly thickened. Stir in mushroom mixture; cook 2 minutes or until heated through.
4.With kitchen scissors, make 2 cuts along each side of each lobster tail’s underside membrane nearest to the hard shell. Gently ease meat out in 1 piece; discard membranes and reserve shells. Cut lobster meat crosswise into 1/4-inch-thick slices; add to saucepot with mushroom mixture and cook over medium heat 1 minute or until heated through. Fill shells with lobster mixture. Makes 8 Lobster Newburg.
Approximate nutritional values per serving (1 Lobster Newburg):
569 Calories, 45g Fat (28g Saturated), 214mg Cholesterol, 1022mg Sodium,
18g Carbohydrates, 5g Fiber, 9g Sugars, 0g Added Sugars, 18g Protein