Very easy to make. I used loganstinos instead of full lobsters. I am planning on using this recipe again. Also, I used full whipping cream and more pepper. Can't tell you about leftovers, there weren't any leftover.
YUM!! My favotite,--lobster, in a wonderful creamy sauce. I served this over rice, and had a spinach salad on the side. I'm going to try this recipe using shrimp also, it really is easy to do!
I made as directed and the flavor was very good. My meal preparation timing was a bit off and this had to sit for about 15 minutes after it was finished before everything else was ready. It was a little too thick by then so I needed to add additional milk which worked fine. Will make this again. Thanks mielhollinger!
Absolutely wonderful...I tried this twice once exactly as written and it was perfect. The consistency of the sauce(which I think is the hardest thing to get right in this type of recipe) was perfect...even picky hubby said it was perfect. Second time - I didn't have lobster so I thawed some raw extra large shrimp and used a can of tiny shrimp that I rinsed and patted dry. The shrimp newburg with ths recipe is to die for.
Great recipe. I didn't have any sherry on hand so used Shiraz which gave it a more distinctive taste and was a good alternative. Served over a salad and the left-over sauce made a good dressing.
Awsome recipe - I added a shake or two of nutmeg, used cognac instead of sherry (and doubled it) - used 150z pre packaged lobster, simmered the sauce with the lobster for about 5 minutes over med/medhigh heat to reduce - served over angel hair pasta - wow!! easy, fast and GREAT
This is very rich and delicious. Did not serve over english muffins, but over fettucini.