lobster newburg


I can whole heartedly say I could eat lobster like this EVERY DANG DAY! I love getting in the water for lobster season and was always excited for that first “bug” but a month would go by and the excitement would be forgotten. But now, I am clamoring to get back in the water to fill up on another limit of these guys to make this – Lobster Newburg. It is out of this world good and pairs great with a bottle of champagne. It is perfect for a birthday dinner (thanks Jess!) or for the middle of the week slump dinner! Enjoy!!


Lobster Newburg – courtesy of  Scrumpdillyicious!
Serves 4
8 puff pastry vol-au-vents pastry shells
4 tbsp flour
1 tbsp paprika
1/2 tsp curry powder
1/8 tsp grated nutmeg
pinch of cayenne
7 tbsp unsalted butter
1 shallot, minced
2 cups cream
2 tbsp tomato paste
1/4 cup brandy
1/4 cup sherry
2 lobster tails, shelled and chopped into bite-size pieces
1 bunch of chives; half chopped and half left whole


Heres to a happy lobster season!

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