Celebrate Lobster Newburg Day

R E C I P E

This recipe is a rich, elegant and simple dish. Fresh lobster is best but frozen can be substituted. (I prefer not to use canned lobster Bake the puff pastry shells according to package instructions or but if you do you will need two, six ounce toast bread then cut into triangles. Set aside. Melt the butter in cans.) If you are using fresh lobster, boil it first a large skillet over medium heat. Whisk in the flour and cook for and set aside until you are ready to add it to 2-3 minutes to make a golden brown roux. Slowly whisk in the the cream sauce. If using frozen lobster, make sure lobster is dried to remove excess moisture. half and half cooking until slightly thickened. Do not boil. Add a few tablespoons of the cream mixture to the lightly beaten egg yolks and whisk to temper the eggs. Tempering is the simple process of slowing diluting the eggs with a few tablespoons of5 tbsp butter the hot cream mixture before adding into the skillet with the 2 tbsp flour remaining cream mixture. This is an important process. Do not 2 cups half and half stop stirring or the eggs on the bottom will begin to scramble. 5 large egg yolks lightly beaten The tempering process will ensure the sauce is smooth without egg lumps. Slowly whisk the egg mixture into the cream and 1 lb cooked (or frozen) lobster meat cut into bite turn the heat to low. Continue stirring until smooth and creamy.sized pieces Stir in the lobster, cognac (or sherry, brandy or madeira) lemon 3 tbsp cognac (sherry, brandy or madeira can be juice, zest, nutmeg and salt. Serve the lobster newburg in thesubstituted for cognac) puff pastry shells or on top of the toast points. Garnish with 1 lemon juice and zest parsley, if desired. You can also add a sprinkle of paprika on top, if 1/4 tsp nutmeg desired. Buon Appetito!

1/4 tsp kosher salt 4 frozen puff pastry shells or toast points (I prefer pastry puffs for a more elegant appearance) Fresh parsley, for garnish

National Lobster Newburg day on March 25 ushers in a celebration worthy of a sea captain. Delmonico’s of New York debuted Lobster Newburg in 1876.

Instructions: Lobster Newburg

Ingredients:

Compliments of JoAnn Marianelli Finnerty, Bella Faccias

Note! All hours are subject to change without notice. Call ahead, consult website and Facebook pages of each individual restaurant for updated information.

Abbiocco

Try our signature dishes, such as Chicken Abbiocco, manicotti or blackened salmon. BYOB. Text Abbiocco to 51660 to receive our texts every Wednesday or see weekly specials. Tues-Thurs. 11 a.m.-8 p.m. and Fri. and Sat. 11 a.m.-9 p.m., 639 N. Blvd., Clarks Summit. www.abbiocco.net 570-319-9633.

Barley Creek Brewing Company, Inc.

Try our beer cheese soup, with Antler Brown Ale. Lunch and dinner: Sun.-Thur. 11 a.m.-9:30 p.m., Fri. and Sat.11 a.m-10:30 p.m. Breakfast: Fri.-Mon.8 a.m.-11 a.m. 1774 Sullivan Trail, Tannersville. www.barleycreek.com. 570-629-9399.

Dining around the Region

Barley Creek Tasting Room and Pub at the Crossings

Grab a bite to eat and taste our PA craft brews, spirits, wines and cocktails.Mon-Thur 11a.m.- 7p.m. Fri-Sat 11a.m.-8 p.m., Sun 12 p.m.-6 p.m. Coney Island Lunch Try our Texas Wiener with mustard, onions and chili sauce! Tues.-Sun.11 a.m.-3 p.m. 515 Lackawanna Ave., Scranton. www.Texas-wiener.com. Delivery by DoorDash! 570-961-9004.

Northern Light Espresso Bar

and Café Downtown Scranton’s original Espresso Bar. Celebrating 20 years! Enjoy locally roasted brewed coffee, Espresso, Tea and more. Grab and go for breakfast and lunch! Fresh baked goods daily! northernlightespresso.com M-F 8 a.m. to 6 p.m. S 9 a.m. to 6 p.m. 536 Biden Street, Scranton (formerly Spruce St.)

Sibio’s Restaurant

Our fettuccine Alfredo is a customer favorite! Lunch and dinner regular hours, full menu with specials. 1240 Quincy Ave., Dunmore. Sibiosrestaurant.com 570-346-3172.

Savory Maza

Shish barak special on Wednesdays this season! Indulge in fresh, homemade vegetarian and meat meals, plus daily specials. Mon.-Thurs. 11 a.m.-7 p.m., Fri. and Sat.11 a.m.-8 p.m. 200 N. Main St., Scranton. savorymaza.com 570-969-2666.

Stirna’s

Our Stirnaburger is full 1/4 lb. top choice ground beef with tomato, bacon and American or Swiss on a semi-hard roll. Wed.-Sat. 4 p.m.9 p.m. 120 W. Market St. Scranton. On/off premise catering daily. 570-961-9681. H

The Nutty Irishman

Here is a quick, delicious, creamy drink to enjoy on St. Patrick’s Day (or on any day during the year)! It is so smooth, one is never enough! The main ingredients are Bailey’s Irish Cream and Frangelico which is the “nut.”

1 oz. (2 tablespoons) Bailey’s Irish Cream 1 oz. (2 tablespoons) Frangelico Hazelnut Liquor Ice

Variations: Layered Party Shot

Pour Frangelico into shot glass. Float the Irish Cream on top by slowly pouring it over the back of a spoon.

Spiked Coffee

1 1/2 ounces Irish Whiskey 3/4 ounce Kahlua 3/4 ounce Bailey’s Irish Cream 4 ounces freshly brewed coffee, to taste Whipped cream, for garnish

Classic!

Philadelphians Pat and Harry Olivieri are often credited with inventing the cheesesteak by serving chopped steak and grilled onions on an Italian roll in the early 1930s. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia’s Italian Market. Olivieri said provolone cheese was first added by Joe “Cocky Joe” Lorenza.

National Cheesesteak Day on March 24 celebrates this

American classic! H