maine lobster and jumbo shrimp newberg over rice

Name: Maine Lobster and Jumbo Shrimp Newberg over Rice
Prep time: 30 min
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 - egg yolks, beaten; 1/2 cup(s) heavy cream; 1/4 cup(s) butter or margarine; 2 tablespoon(s) dry sherry; 1/2 teaspoon(s) salt; 1 pinch(es) cayenne pepper; 1 pinch(es) ground nutmeg; 1 teaspoon(s) spanish paprika; 1/2 - cooked and diced fresh lobster meat; 12 large or jumbo pieces or shrimp, peeled and deveined, tails on; 16 ounce(s) servings of domino rice, split in 4 servings; 1 - shiitake mushroom; 1 tablespoon(s) salted butter; 1 tablespoon(s) pure olive oil; 1 tablespoon(s) mined shallots; 8 large or jump spears asparagus, cut thin on bias

review

Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

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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yield 4 serving(s)

prep time 30 Min

cook time 1 Hr

method Stove Top

Ingredients For maine lobster and jumbo shrimp newberg over rice

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 lg

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 lg

or jump spears asparagus, cut thin on bias

How To Make maine lobster and jumbo shrimp newberg over rice

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.
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