Lobster Newburg [Serves 4]

This creamy Madeira-flavored sauce originated in America. Its rich flavor will not mask delicate foods.

Ingredients

1 Tbsp Butter

1 Shallot, chopped

Cayenne Pepper

300ml Double (Heavy) Cream, set aside 4 Tbsp

4 Tbsp Madeira Wine

3 Egg Yolks

Salt

Ground Black Pepper

¾ Lbs Cooked Lobster Meat, broken into chunks

Cooking Instructions

1. Melt butter and cook shallot until translucent.

2. Place cooked shallot into double boiler over simmering water.

3. Add cayenne pepper and cream (excluding 4 Tbsp set aside).

4. Leave inside the double boiler for 10min.

5. Stir in Madeira wine.

6. Beat egg yolks with the 4 Tbsp cream set aside in a separate bowl.

7. Stir yolk mixture into the hot sauce in the double boiler.

8. Continue stirring in double boiler until thickened.

9. Season.

10. Add cooked lobster and heat through before serving.

Salmon complemented by Watercress Cream [Serves 2]

The delicate green color of this cream sauce looks wonderful against pink-fleshed fish, such as salmon or sea trout. The flavor is complementary, too.

Ingredients – Salmon

Butter

2 Salmon Fillets

Salt

Ground Black Pepper

Cooking Instructions – Salmon

1. Butter steamer racks and place in simmering water.

2. Season salmon with salt and pepper.

3. Steam for 10min.

Ingredients – Watercress Cream

1 Bunch of Watercress

1 Tbsp Butter

1 Shallot, chopped

⅛ Cup Plain Flour

75ml Fish Stock, heated

75ml White Wine

½ Tsp Fish Sauce

75ml Single (Light) Cream

Lemon Juice

Salt

Cayenne Pepper

Cooking Instructions – Watercress Cream

1. Blanch watercress in boiling water for5min.

2. Drain and soak in cold water.

3. Drain and remove excess moisture.

4. Chop watercress finely.

5. Melt butter over medium heat.

6. Fry shallots for 3 – 4min.

7. Stir in flour.

8. Cook for 1 – 2min.

9. Remove pan from heat.

10. Stir in fish stock and white wine.

11. Bring to boil, stirring constantly.

12. Simmer for 2 – 3min, stirring occasionally.

13. Stir in watercress, fish sauce, and cream.

14. Season with salt, cayenne pepper, and lemon juice.