LOBSTER NEWBURG
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Provided by PATTY5
Categories Seafood Shellfish Lobster
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g
SEAFOOD NEWBURG
Provided by The Hearty Boys
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
- Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
- Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
- Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
- Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F.
- Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
SHRIMP NEWBURG
"A friend gave me the recipe for this tasty time-saving dish that takes advantage of cooked shrimp," relates Donna Souders of Hagerstown, Maryland. "It's a quick company meal when served over rice with a tossed salad and dessert."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.
Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 231mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.
LOBSTER NEWBURG
Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.
- Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
- Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.
- Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
- Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
- Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
- Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.
- Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
- In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
- Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
- Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.
SEAFOOD NEWBURG
Make and share this Seafood Newburg recipe from Food.com.
Provided by Aroostook
Categories Lobster
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute shrimp, scallops and lobster in butter.
- Add paprika.
- Move seafood to a crock pot set on low or warming dish.
- Add sherry to hot sauté pan and boil hard to de-glaze the pan.
- Add sherry and pan bits to seafood.
- In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
- Slowly whisk in milk pouring in a half cup at a time.
- Add cream slowly, whisking continuously until mixture thickens.
- About 3-5 minutes.
- (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
- Pour over warmed seafood and stir.
- Serve with linguini, saltine or common crackers or toast.
CREAMY SEAFOOD NEWBURG
Steps:
- Gather the ingredients.
- Remove the shells from the shrimp. With a sharp knife, make a shallow cut down the back of a shrimp and pull the dark vein out . If the vein doesn't come out easily, scrape it out with the tip of the knife. The vein is the digestive system of the shrimp, so it should be removed. Repeat with the remaining shrimp.
- Rinse well, chop large shrimp coarsely. Leave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl.
- To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, lemon juice, and nutmeg.
- Cover the bowl and refrigerate for about 45 minutes to 1 hour.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the flour and continue cooking for about 3 minutes while stirring constantly.
- Gradually whisk in about 1/4 cup of the half-and-half. Gradually add the remaining half-and-half, whisking constantly. Add the salt and continue cooking until bubbling and thickened.
- In a bowl, whisk the heavy cream with the egg yolk.
- Add to the thickened sauce while whisking constantly.
- Stir in the cheese and continue cooking until the cheese has melted.
- Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked.
- Spoon the seafood Newburg over toast points , puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
- Sprinkle with paprika or garnish with fresh chopped parsley , as desired.
Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Cholesterol 463 mg, Fiber 0 g, Protein 43 g, SaturatedFat 18 g, Sodium 1991 mg, Sugar 1 g, Fat 32 g, ServingSize 4 servings, UnsaturatedFat 0 g
SAUCE NEWBURG
Provided by Craig Claiborne And Pierre Franey
Categories condiments, side dish
Time 10m
Yield About one and one-half cups
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
- Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 16 grams, Sodium 357 milligrams, Sugar 6 grams, TransFat 0 grams
LOBSTER NEWBURG
Enjoy these juicy boiled lobsters - perfect when you want dinner to be ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 1/2 g
NEWBURG (CLASSIC SEAFOOD)
Classic American dish originally for lobster. However, it is lovely for crab, fish, shellfish, frogs' legs, oysters, scallops, shrimp and escargot. Served over toast, points, puff pastery or french bread
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Cook the chosen protien with the butter for 3 minutes.
- Add sherry (and/or brandy).
- Cook 1 minute and add cream, salt, cayenne, nutmeg and egg yolks.
- Stir over a low heat until slightly thickened.
- Place protien on toast, points, puff or sliced french bread and pour sauce over top.
- Sprinkle cayenne and nutmeg on top and garnish with parsley.
Nutrition Facts : Calories 343.9, Fat 33, SaturatedFat 19.9, Cholesterol 221.3, Sodium 129, Carbohydrate 3.2, Sugar 0.4, Protein 3.3
SEAFOOD NEWBURG
Seafood Newburg is a delicious, romantic dish. My take on a classic is to be flexible with the type of seafood and simplify the sauce without compromising taste.
Provided by Erich Boenzli
Categories Dinner
Time 35m
Number Of Ingredients 20
Steps:
- Put all the seafood in a bowl and season with 1/3 teaspoon kosher salt and 1/3 teaspoon freshly cracked pepper.
- Heat 1-1/2 tablespoons olive oil in a non-stick pan over medium heat.
- Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn't crowded. If they touch each other, they'll steam. Cook in batches if necessary.
- When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 tablespoon).
- In the same pan, heat 2 tablespoons butter until the butter bubbles but doesn't smoke.
- Add 2 tablespoons minced shallots, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch of nutmeg (optional).
- Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent).
- Add 2 tablespoons flour and quickly whisk everything together (this step takes maybe 10 seconds).
- Add 1 cup milk and 1/2 cup half & half and whisk until it reaches desired consistency. It'll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).
- Taste. Add kosher salt and freshly cracked pepper. Taste. Add 2 tablespoons of dry sherry and whisk everything for 30 seconds or so. Taste again.
- Get your (ideally pre-warmed) plates ready.
- Put the cooked seafood back into the cream sauce and stir for a couple of minutes.
- Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.
Nutrition Facts : Calories 444 kcal, Carbohydrate 21 g, Protein 50 g, Fat 17 g, Sodium 1438 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
LOBSTER NEWBURG
Steps:
- Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
- In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.
SEAFOOD NEWBURG
A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.
Provided by GIGIMOM15
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
- Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.4 g, Cholesterol 183.1 mg, Fat 15.1 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 768 mg, Sugar 7 g
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ISLAND LOBSTER NEWBURG - RICARDO
From ricardocuisine.com
5/5 (9)Total Time 1 hr 5 minsCategory Main DishesCalories 370 per serving
- Place water in a large stockpot or Dutch oven to a depth of about 2.5 cm (1 inch). Salt generously and bring to a boil. Place the lobsters in the boiling water. Cover and steam for about 9 minutes, counting from when the water returns to a boil.Meanwhile, start making the sauce.
- In a saucepan over medium heat, melt 30 ml (2 tablespoons) butter. Stir in the flour and cook for 1 minute. Whisk in the milk and cream. Bring to a boil over medium heat, whisking constantly and taking care to scrape the bottom and corners of the saucepan. Reduce the heat and simmer gently for about 5 minutes. Add the parsley. Season with salt and pepper. Cover and set aside.
- In a skillet, brown the mushrooms in the butter. Add the chives and lemon zest. Season with salt and pepper. Garnish the lobsters with the mushrooms.
SEAFOOD NEWBURG CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (4)Category EntreeServings 7Total Time 2 hrs
- In large bowl, combine shrimp, crabmeat and sherry; mix gently to coat. Cover; refrigerate 1 hour to marinate.
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
- Meanwhile, melt 2 tablespoons of the margarine in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
- Reduce heat to medium-low. Add remaining 6 tablespoons margarine; stir until melted. Lightly spoon flour to measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
CREAMY LOBSTER NEWBURG - CLASSIC-RECIPES
From classic-recipes.com
5/5 (5)Total Time 30 minsCategory Fish And ShellfishCalories 413 per serving
- Bring a large kettle of salted water to a full boil. Quickly put the lobsters in the water head first. Cover the kettle. When the water returns to the boil, time the lobsters for 8 minutes. Remove them to a plate or cutting board and let them stand until they are cool enough to handle. Pull the legs and claws off and crack them; pull out the meat. Cut them down the underside and remove the meat from the body. Cut all of the meat into 1/2-inch pieces. Leave a few claw pieces larger for garnish if you like.
- Melt the butter in a heavy saucepan over medium-low heat. Add the chopped lobster and cook for about 2 minutes, stirring constantly. With a slotted spoon, remove the lobster to a plate or bowl and set aside.
- Add 2 tablespoons of Sherry to the pan and cook for about 2 minutes. Add the cream to the Sherry and butter mixture and bring to a boil. Boil over medium-low heat until reduced to about 1 cup. Whisk in the nutmeg, cayenne pepper. Add the remaining 1 tablespoon of Sherry to the cream sauce.
- Whisk the egg yolks in a small bowl. Whisk about 1/3 cup of the hot cream mixture into the egg yolks. Return the egg yolk mixture to the saucepan and cook, whisking constantly, until it reaches 160 F, the minimum safe temperature for eggs. Continue cooking, whisking constantly, until the mixture coats the back of a spoon. To test, dip a spoon into the sauce. Run your finger down the back of the spoon. If the path you made does not fill in, it is done.
CREAMY SHRIMP NEWBURG RECIPE - THE SPRUCE EATS
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4.2/5 (91)Total Time 33 minsCategory Entree, DinnerCalories 410 per serving
SEAFOOD NEWBURG RECIPE BY TOM HAM'S LIGHTHOUSE
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10 BEST SEAFOOD NEWBURG SAUCE RECIPES - YUMMLY
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SEAFOOD NEWBURG SOUP - WHAT STEVE EATS
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5/5 (2)Total Time 40 minsCategory Soups & StewsCalories 516 per serving
- Peel and chop the potato. Roughly chop the celery, mushrooms, onion, and scallions. Heat the olive oil and butter in a large pot over medium heat. When the butter has melted, add the vegetables, bay leaf, salt, and Old Bay and cook for about 10 minutes, stirring occasionally.
- While the vegetables cook, chop the shrimp and fish into bite-sized pieces. Sprinkle the flour over the pan and stir to coat. Cook for about a minute, then add in the sherry and cook a minute more. Add the broth and seafood. Bring to a simmer and cook for about 7 minutes until the fish and shrimp are cooked through. Stir in the cream and heat through. Discard the bay leaf.
SEAFOOD NEWBURG RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category 30-minute Meals
- Melt the butter in the skillet. When it foams, add the shallots and garlic and stir for 1 to 2 minutes.
- Sprinkle the flour into the skillet. Whisk in the flour, let the mixture bubble, then whisk in the sherry until it’s incorporated into the sauce, about 30 seconds. While whisking, slowly stream in the half-and-half. Reduce the heat to low and bring the sauce to a low simmer. Season the sauce with nutmeg, salt, and white pepper. Remove from heat. Cover to keep warm while you cook the seafood.
- In another large nonstick skillet, heat the oil, three turns of the pan, over medium-high to high. Add the seafood and cook until lightly browned on the outside and opaque inside, 5 to 7 minutes. Season with salt, then douse the seafood with the lemon juice. Transfer the seafood to the sauce, folding gently to combine.
SEAFOOD NEWBURG - MORE THAN GOURMET
From morethangourmet.com
4/5 (2)Category Gourmet Restaurant MealsServings 6Estimated Reading Time 1 min
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the shallots and carrots and cook until the vegetables are very tender, 5-7 minutes. Reduce the heat to medium-low and sprinkle the flour over the vegetables, stirring to form a paste. Cook for 2 minutes.
- Add the the sherry, scraping off any flour that has cooked onto the bottom of the pan and stirring constantly to dissolved any lumps that form. Whisk in the diluted Glace de Fruits de Mer Gold® and tomato paste, increase the heat to medium and bring the mixture to a simmer. Cook for 5 minutes.
- Stir in the seafood and the tarragon and simmer for a minute or two, until the seafood is warmed through. Season to taste with salt and pepper. To serve, ladle the seafood and sauce over baked puff pastry shells or buttered toast points.
WHAT TO SERVE WITH LOBSTER NEWBURG? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-10-29Total Time 20 mins
- Roasted Potatoes. Another simple dish that can be served with Lobster Newburg is roasted potatoes. Now, you don’t need a specific recipe to make a delicious side of roasted potatoes, but there are some key ingredients you should incorporate to make it the best side for your lobster.
- Rice Pilaf. Rice pilaf is an easy dish that doesn’t take much time to cook, but it’s delicious. To whip up this tasty side, all you have to do is saute veggies in a little salt, pepper, and olive oil before adding the rice and seasoning it to taste.
- Green Beans Almandine. Green beans are an easy side dish that is best served with Newburg-style lobster. They’re simple to make – saute them in butter with some sliced almonds before seasoning the green beans to taste.
- Creamed Spinach. Creamed spinach is a popular dish that goes well with any seafood entree, but it tastes especially good with Lobster Newburg. It’s one of the most liked side dishes to go with this dish, making it a tasty pairing.
- Broccoli au Gratin. Another popular side to pair with Newburg-style seafood is broccoli au gratin. It’s simple to make, and it tastes delicious too. All you need to do is steam the broccoli before adding cheese and breadcrumbs, then bake until it’s nice and crispy.
- Buttered Noodles. If you’re looking for something easy and simple, buttered noodles are the way to go. You can whip up this side in no time, and it tastes great with your seafood.
- Oven Roasted Asparagus. Asparagus is another popular side that goes well with Lobster Newburg. It’s simple to make, but it tastes delicious. All you need to do is coat your asparagus in olive oil before laying them on a baking sheet lined with foil.
- Clam Chowder. Finally, one of the best sides to go with Lobster Newburg is clam chowder. While there are many different recipes for clam chowder, you can whip up your easy version just by following a recipe or two.
LOBSTER NEWBURG - BETTER HOMES & GARDENS
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5/5 (1)Calories 223 per servingTotal Time 20 mins
- In a medium saucepan melt margarine or butter. Stir in flour and salt. Add the milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
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4/5 (1)Total Time 25 minsServings 6
- Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.
- Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.
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- Bake the puff pastry shells according to package instructions or toast bread then cut into triangles. Set aside.
- Whisk in the flour and cook for 2-3 minutes until golden brown. The mixture will have the consistency of wet sand.
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