| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 2 servings |
Ingredients
- 2 (1 1/4-pound) lobsters
- 8 ounces Newburg Sauce, recipe follows
- 8 ounces sea scallops
- 1/2 pound small shrimp, peeled and deveined
- 4 medium mushrooms, sliced
- 10 slices aged provolone
- 2 whole roasted red peppers, sliced
- 2 whole roasted green peppers, sliced
- 4 ounces Parmesan, grated
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons unsalted butter
- 1 ounce dry sherry
- 1 cup half-and-half
Instructions
- Preheat an oven to 350 degrees F.
- Take the lobster, place it stomach side down on the counter, and with a heavy knife cut the lobster in half starting behind the head. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you.
- In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes.
- In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah.
Reviews
Tasty? What do you think?First this is a great dish if made properly. Cooking time at 350 (325 for convection) for 25 to 30 mins covered with foil tent then remove foil and cook another 15 to 20 mins or until golden. Lay lobster on its back cut down through the mouth part through the head killing instantly and humanly. Cut through the lower bottom to open lobster but do not cut through. Lobster is not pre-boiled. Open and wash out thoroughly. It does require crushed Ritz crackers about ½ cup in the bottom cavity this forms a nice crust for the Newberg sauce.
I used roasted red peppers and roasted poblano peppers in place of roasted bell peppers. The Newberg sauce is good but I use Cognac instead of Sherry. I also don’t add the spices and Cognac until I have the roux ready for the milk. The rest of the recipe is like it should be. If you notice at the top of the page cook time is 45 mins. Newburg is included in the prep time.
I used roasted red peppers and roasted poblano peppers in place of roasted bell peppers. The Newberg sauce is good but I use Cognac instead of Sherry. I also don’t add the spices and Cognac until I have the roux ready for the milk. The rest of the recipe is like it should be. If you notice at the top of the page cook time is 45 mins. Newburg is included in the prep time.
I just saw Lobster Savannah beginning made at Mabel’s on another television channel(Travel Channel). I’m positive that they put Ritz crackers in the bottom of the lobster before adding all the other ingredients. But on your recipe you don’t have Ritz crackers listed, I don’t know if that was forgotten by mistake or if that is suppose to be there secret ingredient. Can anyone else tell me if they have seen the same show or if they know if it is suppose to be made with Ritz crackers and how much to use for this recipe. THANK YOU!!!!!!
I agree with gperls. This recipe is badly written and if followed results in raw food that is dangerous. 18 minutes at 350 needed to be 40 minutes at 350.
My and my wife’s humble opinion is that the restaurant that originated this recipe probably cooks the lobster first by boiling and uses the oven mostly as a heating/melting mechanism.
Once it was FINALLY cooked we all loved it. We substituted canned coconut milk for the half and half and it was fantastic.
This was an excellent and easy recipe. I asked our favorite fish market Todd’s Seafood to butterfly the lobsters. I followed the directions except that I sauteed the mushrooms first, then added the Newburg and shrimp and scallops. Since I was doubling the recipe, I used a little less cayeene pepper. I also cut back on the peppers and provolone. Everything else the same. It was very delicious. Highly recommend for a special dinner!
I read the review about this recipe totally not working and I just HAD to type up my own review! It was my 1st year anniversary and we wanted to try something new and special at home. I came across this recipe and thought, “Yum!” The point is…..IT WAS DELICIOUS!!!!!! I’m not a fan of whole lobster so I used lobster tails instead and omitted the scallops and mushrooms (since I don’t like those either) but everything was perfect! We couldn’t believe we were actually sitting at HOME eating such an upscale dish. We also used large shrimp instead of the small shrimp the recipe calls for. So, THANK YOU for posting this recipe because we can’t stop talking about it and can’t wait to make it again.
I’m sorry. I haven’t tried this recipe yet, but I would like to make sure the amounts are correct. 1 whole red pepper, and 1 whole green pepper, on top of a 1 1/4 lb lobster, along with 5 slices of provolone??? Sounds like a bit much to me. I also see the lobster was laid on it’s back, not the stomach to split, and I was wondering about cleaning out the gills??? Anyone know…
I ony made the newburg sauce and this was just what I was looking for!!
Perfect!
Perfect!
Everyone liked it very much.
This was excellent. Do not change a thing!
How does this recipe not work? Let me count the ways:
1. Cooking time leaves you with a partially raw lobster tail.
2. Oven heat melts cheeses and peppers into a puddle around the tails.
3. Newberg sauce clashes with cheeses; they don’t compliment each other.
Other than that, the newberg sauce with the shrimp, scallops, and mushrooms is excellent by itself.