Why You’ll Love This Recipe
Classic Lobster Newburg is a rich and indulgent seafood dish featuring succulent lobster meat in a creamy, sherry-infused sauce, often served over toast points or puff pastry. A timeless American classic from the 19th century, it’s perfect for elegant dinners or special occasions. The combination of butter, cream, and delicate seafood makes every bite luxurious and satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lobster meategg yolksheavy creamunsalted butterdry sherrysaltwhite peppernutmegtoast points or puff pastry shells (for serving)
directions
In a saucepan over medium heat, melt the butter and stir in the lobster meat, cooking just until heated through.
In a separate bowl, whisk the egg yolks with heavy cream until smooth.
Slowly add the egg mixture to the lobster while stirring constantly to avoid scrambling.
Cook over low heat until the sauce thickens, then stir in the dry sherry.
Season with salt, white pepper, and a pinch of nutmeg.
Serve hot over toast points or in puff pastry shells.
Servings and timing
This recipe yields 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes
Variations
Replace sherry with brandy or cognac for a different flavor profile.
Add sautéed mushrooms or a pinch of cayenne pepper for extra depth.
Use a mix of seafood like shrimp and scallops for a Newburg medley.
Top with a sprinkle of fresh parsley for color and freshness.
storage/reheating
Store leftover Lobster Newburg in an airtight container in the refrigerator for up to 2 days.Reheat gently on the stove over low heat, stirring constantly to avoid curdling.Do not freeze, as the cream sauce may separate when thawed.
FAQs
What is the origin of Lobster Newburg?
It originated in the 1800s at Delmonico’s restaurant in New York City.
Can I use pre-cooked lobster?
Yes, just be sure to heat it gently to avoid overcooking.
Is Lobster Newburg gluten-free?
Yes, if served without puff pastry or with gluten-free alternatives.
What can I use instead of sherry?
Brandy, cognac, or white wine can be used as substitutes.
Can I prepare this dish ahead of time?
The sauce can be made ahead, but add lobster just before serving to keep it tender.
Why is my sauce too thick?
Thin with a bit of cream or milk while reheating, stirring constantly.
Can I use frozen lobster meat?
Yes, thaw it completely and drain well before using.
What side dishes pair well with this?
Steamed asparagus, rice pilaf, or a light green salad are excellent choices.
Is it kid-friendly?
The alcohol mostly cooks off, but you can substitute with broth if preferred.
Can I double the recipe?
Yes, just adjust the saucepan size and stir carefully to maintain sauce texture.
Conclusion
Classic Lobster Newburg is a show-stopping seafood dish that brings elegance and flavor to your table. With its creamy, luxurious sauce and tender lobster, it’s ideal for impressing guests or treating yourself to a gourmet experience at home. Easy to make yet deeply flavorful, it’s a timeless recipe worth mastering.
Print
Classic Lobster Newburg: An Amazing Ultimate Seafood Experience
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A classic American seafood delicacy made with tender lobster meat in a creamy, sherry-flavored sauce, traditionally served over toast or puff pastry for an elegant dining experience.
Ingredients
- 1 lb cooked lobster meat, chopped
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 cup heavy cream
- 1/4 cup dry sherry
- 2 large egg yolks
- 1/4 tsp ground nutmeg or pinch cayenne
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- Chopped parsley for garnish
- Toast points or puff pastry shells for serving
Instructions
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the cream and cook until thickened, about 3–5 minutes, making sure it doesn’t boil.
- In a separate bowl, beat the egg yolks. Temper them by slowly whisking in a small amount of the hot cream mixture.
- Return the tempered yolks to the saucepan and cook over low heat, stirring constantly for about 2 minutes.
- Stir in the sherry, nutmeg or cayenne, salt, and pepper.
- Fold in the lobster meat and cook just until heated through, about 2–3 minutes.
- Serve hot over toast points or in puff pastry shells, garnished with chopped parsley.
Notes
- Do not let the mixture boil after adding egg yolks to prevent curdling.
- Fresh, frozen, or canned lobster can be used—ensure it’s well-drained.
- Serve immediately for best texture and flavor.
- Adjust the sherry to taste if a milder flavor is preferred.
- Leftovers can be gently reheated over low heat.
Nutrition
- Serving Size: 1 cup (without toast)
- Calories: 420
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 270 mg
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