Langostino Newburg

04cLangostinosNewburgCheesebfLOLooks kinda impressive, no?

And it tastes kinda impressive, if I do say so myself.

But you would not believe how simple it is to toss together: precooked frozen langostinos (available at Trader Joe’s and Costco), a bit of butter, sherry, some egg yolks, milk and cream.

Nice. And even a bit nicer if you then add some freshly shredded cheese to the sauce…

•2 cups cooked langostino meat
•2 tbsp butter or margarine
•1/4 teaspoon salt
•1/8 tsp Cayenne pepper
•3 tbsp sherry
01cAddSherrybfLO•3 egg yolks, lightly beaten
•1/2 cup whole milk
•1/2 cup heavy cream
•Freshly minced parsley

•Shredded Comté cheese

Melt the butter in a large pan over moderate heat, then add the langostinos, toss to coat, and heat through for three minutes.

Add the salt, Cayenne, and the sherry; then whisk the egg yolks together with the milk and cream and stir into the pot.

03aNewburgReadybfLOCook, stirring constantly, until the sauce has thickened, but do not let it come to a boil.

Serve as you will, we had ours on garlic toasts made from my latest batch of French rolls, the freshly minced parsley sprinkled over all for prettiness’ sake (and because I happen to like the taste of parsley).


Mebbe coulda been a little bit more better if I’d stirred that Comté cheese into the sauce while it was thickening – I’d say about a half a cup should do it – instead of adding it the next day to the very tasty leftovers.

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