Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce

Submitted by FoodieFanatic

"This specialty seafood recipe is compliments of Cricket's Restaurant, in Freeport Me."

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Serves: 3-4

ingredients

• 1 1⁄2 lbs fresh sole fillets
• 2 ounces mushrooms, diced
• 1⁄2 ounce leek, diced (whites only)
• 1 1⁄2 ounces butter
• 1 ounce fresh crabmeat, chopped (all liquid squeezed out)
• 1⁄2 ounce madeira wine
• 1 ounce heavy cream
• 1⁄2 cup Ritz cracker crumbs, crushed
• 1⁄4 lb butter
• 1 lb maine lobster meat, chopped
• 1 1⁄2 cups madeira wine
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 gallon heavy cream
• 3⁄4 lb light roux, cooked (equal portions of butter and flour)

directions

1. Saute mushrooms, leeks, and butter until soft.
2. Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
3. Saute until 75% of liquid is gone.
4. Add dash of salt, and black pepper.
5. Add this to 1/2 cup cracker crumbs.
6. Mound stuffing in ovenproof dish.
7. Place fish on top.
8. Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.

9. To Make Lobster Sauce:

10. Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
11. Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
12. Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
13. Spoon this on top of fish and serve.