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Lobster Newburg 

Prep: 15 minutes   Cook: 15 minutes   Serves: 2 

 

Pierport® Seafood frozen lobster tails (4 ounces each), thawed 

2 tablespoons unsalted butter 

2 cups sliced white mushrooms 

½ large shallot, finely chopped 

⅓ cup dry sherry 

¾ cup heavy cream 

⅓ cup Bountiful Harvest™ frozen green peas 

½ teaspoon Katy’s Kitchen® salt 

1 pinch ground cayenne pepper 

  1. Heat deep, wide-bottomed 2- to 3-quart saucepan or skillet with 1½ inches water to a boil over high heat. Add lobster tails; cover and heat to a boil. Reduce heat to medium; cook, uncovered, 4 minutes or until shells turn bright red and internal temperature reaches 135°Transfer lobster to cutting boardcool slightly. 
  2.  In large nonstick skillet, melt butter over medium-high heat. Add mushrooms and shallotcook 8 minutes or until mushrooms brown, stirring occasionally. Transfer mushroom mixture to bowl. 
  3.  In same skillet, heat sherry to boil over medium-high heat; boil 1 minute. Add cream, peas, salt and cayenne pepper; heat to boil and cook 3 minutes or until sauce thickens slightly. Stir in mushroom mixture; heat through. 
  4. With kitchen scissors, cut along the side of each tail’s underside membrane nearest the hard shell, then gently remove meat in 1 piece; discard membranes and reserve shells. Cut lobster meat crosswise into ¼-inch-thick pieces; add to skillet with sauce and cook over medium heat 1 minute or until heated through. Fill shells with lobster mixture to serve. 

Approximate nutritional values per serving (1 filled lobster shell): 512 Calories, 45g Fat (28g Saturated), 173mg Cholesterol, 817mg Sodium, 13g Carbohydrates, 3g Fiber, 11g Protein

 

Balsamic-Marinated Steak with Gorgonzola-Chive Butter 

Prep: 15 minutes plus marinating and standing   Cookminutes   Serves: 2 

 

Balsamic-Marinated Steak 

3 tablespoons canola oil 

1½ tablespoons balsamic vinegar 

1½ teaspoons packed brown sugar 

1 teaspoon Katy’s Kitchen® steak seasoning 

boneless New York strip or top sirloin steak (about 10 ounces) 

Gorgonzola-Chive Butter 

½ cup Fair Meadow™ unsalted butter (1 stick), softened 

½ cup crumbled Gorgonzola cheese 

2 tablespoons chopped fresh chives 

1½ teaspoons fresh lemon juice 

½ teaspoon kosher salt 

⅛ teaspoon ground cayenne pepper 

 teaspoon white pepper 

1 tablespoon canola oil 

  1. Balsamic-Marinated Steak: In medium bowl, whisk oil, vinegar, brown sugar and steak seasoning. Place steak in large zip-top plastic bag; pour oil mixture over steak. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours. 
  2. GorgonzolaChive Butter: In medium bowl, with mixer on high speed, beat butter 3 minutes or until light and fluffy; add remaining ingredients, except oil, and beat on low speed until combined. Makes abou¾ cup. 
  3. Remove steak from marinade; discard marinade. Pat steak dry with paper towel; let stand 15 minutes at room temperature. Heat large skillet (preferably cast iron) over medium heat; add oil and heat 1 minute or until it shimmers. Add steak to skilletcook 4 minutes or until bottom is charred. Turn steakcook 3 minutes or until internal temperature reaches 135° for medium-rare. Transfer steak to cutting board and tent with aluminum foil; let stand 10 minutes (internal temperature will rise to 145° upon standing). Slice steak against the grain; serve topped with butter. 

Approximate nutritional values per serving (5 ounces steak1 tablespoon butter): 644 Calories, 54g Fat (18g Saturated), 132mg Cholesterol, 622mg Sodium, 4g Carbohydrates, 1g Fiber, 34g Protein 

Chef Tip 

Wrap remaining butter in plastic wrap and refrigerate up to 1 week or freeze up to 3 months. Use in baked or mashed potatoes, or stir into corn or pasta dishes.