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Maine Lobster and Jumbo Shrimp Newberg over Rice

Diego Isio

By
@Diego

As the Andy Williams classic goes, the Holiday Season is “the most wonderful time of the year.” That will ring true at the historic Grand Central Oyster Bar (Lower Level, Grand Central Terminal), where executive chef Sandy Ingber will put forth seafood bounty on the Feast of the Seven Fishes (Wednesday, December 24th) and New Year’s Eve (Wednesday, December 31) with carefully planned a la carte menus. Adding to the festivities will be the Oyster Bar’s annual New Year’s Eve dessert treats prepared by Ingber in tandem with pastry chef Januz Noka.


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Rating:

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Serves:

4

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2
egg yolks, beaten
1/2 c
heavy cream
1/4 c
butter or margarine
2 Tbsp
dry sherry
1/2 tsp
salt
1 pinch
cayenne pepper
1 pinch
ground nutmeg
1 tsp
spanish paprika
1/2
cooked and diced fresh lobster meat
12 large
or jumbo pieces or shrimp, peeled and deveined, tails on
16 oz
servings of domino rice, split in 4 servings
1
shiitake mushroom
1 Tbsp
salted butter
1 Tbsp
pure olive oil
1 Tbsp
mined shallots
8 large
or jump spears asparagus, cut thin on bias

Directions Step-By-Step

1
In a small bowl, whisk together yolks, and cream until well blended, set aside.
2
Melt butter in large saute pan and add olive oil, when hot, but not burnt, add wild mushrooms and cook until caramelized, about 5 minutes, add shallots and cook 2 more minutes, remove from heat.
3
Remove mushrooms from pan, scraping all out, add 1 tablespoon olive oil, heat high and add shrimp, stirring gently, cook until done about 3 minutes, remove from pan.
4
Blanch asparagus in boiling salted water for 1 minute and shock in ice water.
5
Have Domino rice hot and ready to serve.
6
Melt butter in saucepan over low heat.
7
Stir in the egg mixture, paprika and sherry.
8
Cook, stirring constantly until the mixture thickens, do not boil.
9
Remove from heat, season with salt, cayenne and nutmeg.
10
Add lobster, shrimp, asparagus and wild mushrooms, return pan to low heat and cook gently until heated through.
11
Serve over a bed of domino rice, and sprinkle with chopped parsley and paprika.
12
You can also serve over buttered toast points (classical presentation) instead of the rice or both.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American