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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England Lobster Newburg

March 25 is National Lobster Newburg Day(betcha didn't know that)and what better opportunity than to indulge in a delicious newburg prepared the simple Yankee way? If you would like to turn this into a seafood newburg, simply reduce lobster to a 1/4 pound, and add a 1/4-pound each of cooked shrimp, scallops and crabmeat. Use puff pastry shells if you want a more elegant touch, but using biscuits or cornbread truly livens this recipe up, not to mention filling you up as well.


For 3 people


  • 3 tablespoon(s) butter or margarine
  • 2 tablespoon(s) flour
  • 1 teaspoon(s) paprika
  • 1/4 teaspoon(s) each cayenne pepper and nutmeg
  • 1 3/4 cup(s) whole milk
  • 2 egg yolks, beaten
  • 2 tablespoon(s) dry sherry
  • 1 teaspoon(s) Worcestershire sauce
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 3 prepared biscuits or cornbread squares
  • 1 lb(s) cooked Maine lobster meat, roughly chopped

New England Lobster Newburg Directions

  1. In a saucepan, add the butter and melt over medium heat. Whisk in flour, paprika, cayenne pepper and nutmeg until smooth. Add milk and yolks, whisking until smooth. Cook and whisk for 5-7 minutes, or until thickened and hot. Remove from heat and stir in sherry, Worcestershire, salt, pepper and lobster. Serve hot over warm biscuits.