The Dish : The Roadhouse Cafe -- Seafood casserole with Newburg sauce Recipe
The Dish: The Roadhouse Cafe -- Seafood casserole with Newburg sauce
The Chef: Kenny Vanburen
1 tbsp. Oil
1 1lb. Lobster
4oz. Melted butter
1tsp. Lobster base
1 cup sherry wine
4oz. Marsala wine
1 cup heavy cream
Remove tail and claws from lobster and boil reserving 1 cup of water.
In a medium saucepan heat oil and sear lobster body on all sides.
Add sherry and marsala and reduce by two thirds add reserved lobster water, paprika and lobster base.
In a separate pan, combine flour and butter and cook over medium heat until flour is cooked.
Remove lobster body from pan add flour and butter mixture whisk until smooth add heavy cream cook two minutes more.
INGREDIENTS: Seafood casserole
4oz. Cod or haddock
2 lg. Shrimp w/ tails removed
1 pinch garlic salt
½ cup ground Ritz cracker crumbs
In small casserole dish lay cod on bottom surround with scallops and shrimp add sherry and garlic salt top with Ritz crumb and coat with butter.
Bake at 425 degrees for about 20 minutes top with lobster Newburg sauce.
The Roadhouse Cafe
488 South St.
Hyannis, MA 02601
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