9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm

Ask The Chef

Click Here to submit your questions.

Felicia writes, “How do you make sauce Newburg?”

This delicious cream sauce for shellfish is flavored with sherry. I like to add fresh artichoke hearts and mushrooms and serve the sauce over rice, pasta, or potatoes.

Lobster-Crab Newburg

  • 3 lobsters
  • 1 onion, chopped
  • 1/2 pound mushrooms, sliced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 1/4 cup dry sherry
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon minced sundried tomatoes
  • 3 cups lobster stock
  • 2 cups heavy cream
  • 4 artichokes
  • 1 pound crabmeat
  • 1/4 cup chopped fresh Italian parsley

Blanch the lobsters for 3 minutes, place in a ice water bath to stop the cooking, then de-shell and reserve the meat. Make lobster stock by cooking the shells in water for 30 minutes. Strain and discard the shells.

Melt the butter and saute the onions and mushrooms until tender. Season with paprika, pepper, and salt. Stir in the flour and cook until dissolved. Add the sherry and deglaze the pan. Add the worcestershire and tomatoes. Add the lobster stock and bring to a boil. Add the cream, artichokes, crab, and reserved lobster meat. Garnish with parsley and serve over a starch.

To prepare the artichokes, pare the raw artichoke to the edible heart. Place in water with the juice of a lemon. Bring to a boil and simmer for 20 minutes, or until tender. Remove and remove the choke. Cut the heart into wedges and add to the newburg.