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Lobster Newberg (also spelled lobster Newburg or lobster Newburgh) is an American seafood dish made from lobster, butter, cream, cognac, sherry and eggs, [1] with a secret ingredient found to be Cayenne pepper. [2] A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade.
Lobster bisque, lobster stock, and lobster consommé are made using lobster bodies (heads), often including tomalley. In Maryland and on the Delmarva Peninsula , the hepatopancreas of the blue crab is called the "muster" or "mustard", probably because of the yellow color, which is not the bright yellow of regular prepared yellow mustard , but ...
Bisque (French pronunciation: ⓘ) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. [1] It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world.
Often whipped up using hearty, top-notch ingredients like juicy lobster, cream, and sherry or dry white wine and garnished with herbs like dried parsley and pepper, this dish marries taste and ...
Add the lobster delight, a 1/2 cup of the mozzarella cheese, a 1/2 cup of the parmesan cheese, pepper, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, dry mustard, salt and pepper into a ...
2 cups (480 ml) lobster stock. 1 cup (145 g) lobster meat. 2 tablespoons (29 g) mascarpone. 2 tablespoons (12 g) lemon zest. 1 tablespoon (3 g) minced chives. 1 tablespoon (14 g) butter. salt and ...
Search Recipes. Mushroom, Onion, and Gruyère Quiche with Oat Crust. Minute Steak Sandwich with Fried Onions and Sweet Mustard. Monica's Blackberry and Summer Apple Pie.
Veal Sinatra – a veal stuffed with a buttery cream sauce, vegetables, meat and/or seafood named after the famous jazz singer Frank Sinatra; Soubise sauce – the onion purée or béchamel sauce with added onion purée is probably named after the 18th-century aristocrat Charles de Rohan, Prince de Soubise, and Marshal of France.
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