Lobster Newburg
Lobster Newburg
There are dishes that you will always think fondly of, maybe from a favorite restaurant or that you had on a special occasion. Growing up there was a restaurant named Gibby’s in Old Montreal that we frequented for all of our family birthdays and special celebrations. As a kid growing up eating seafood, Lobster was always the most coveted dish. Lobster in a decadent and luscious sherry cream sauce was the ultimate dish! Lobster Newburg is all of that and more with the addition of puff pastry! I remember always wanting to try new things specially if it was something that my mom ordered. To this day I remember that dish and the many times we enjoyed it! Seafood has been the last of the foods for me to veganize but I have made a few successful and yummy dishes like my New England Clam Chowder and Mushroom Scallops which both use mushrooms. If you happen to not like mushrooms you can try subbing hearts of palm (but I haven’t tried it myself).
Serves 4
Ingredients
1 sheet Puff Pastry or (4 Puff Pastry Shells) Pepperidge Farm is Vegan
18oz (525g) King Oyster Mushrooms
4 Tbsp (60g) Vegan Butter
1/2 cup (118ml) Cashew Cream
1/2 -3/4 cup (118- 177ml) Kombu Broth (more if needed)
1/4 cup (60ml) Sherry or Cognac
1/2 tsp (2.5g) Old Bay Seasoning
1/2 tsp (2.5g) Smoked Paprika
1/8 tsp Nutmeg
Salt & Pepper to taste
finely chopped Parsley for garnish
Cashew Cream
1/2 cup (70g) raw Cashews soaked
1/2 cup (118ml) Water plus more if needed
1 tsp (5g) Miso Paste
Cover cashews in hot water, allow to soak for 30 minutes. Rinse, drain and add them to a blender along with the water and miso paste. Blend until it’s completely smooth and the consistency of heavy cream.
Kombu Broth (adds an ocean-y flavor to the sauce to help mimic the taste of seafood)
Heat 1 cup of water with the 1” piece of kombu seaweed. Allow the broth to simmer for about 5 minutes. Remove kombu and use broth as directed.
Directions
1. If you are using the sheet of puff pastry cut along each fold and make three rectangles. Cut each rectangle into half. Bake the puff pastry on a lined baking sheet at 400 degrees for about 15-18 minutes. Set aside to cool. You will have two extra pieces of puff pastry that you can bake to have extra or roll each around a piece of chocolate for something sweet.
2.Prepare the mushrooms by roughly chopping into about 1” pieces. Use your hands to tear apart some of the pieces so they have rough edges.
3.Melt 2 tbsp of butter in a large pan on medium heat. Add the chopped mushrooms, season with salt & pepper and sauté for 5-7 minutes or until they have released some of their water and are lightly browned. Remove the cooked mushrooms and set aside.
4.Lower the heat to medium low and in the same pan add the remaining vegan butter, once melted add in the old bay and smoked paprika. Stir well and once the spices are heated, add in the sherry. Mix well and allow the sherry mixture to cook for 1-2 minutes. Add in the cashew cream and mix until incorporated. Thin the sauce with 1/2 cup of the kombu broth. Mix well until the sauce has come back together. Stir in a pinch of nutmeg. (you can add more broth if needed).
5. Add the cooked mushrooms to the sauce and coat evenly. Heat through until everything starts to simmer and the mushrooms are hot.
6. Cut the puff pastry in half and spoon about 1/4 of the mixture on top of one of the open ends. Garnish with fresh parsley and top with the other half of the puff pastry.
