Why You’ll Love This Recipe
Classic Lobster Newburg is an elegant and decadent dish featuring tender lobster meat enveloped in a rich, creamy sherry-infused sauce. Served over toast points, puff pastry shells, or rice, this timeless recipe is perfect for a special dinner or brunch. Its velvety texture and delicate flavor make it a show-stopping meal that’s surprisingly easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lobster tails or cooked lobster meat
butter
egg yolks
heavy cream
sherry or cognac
paprika
nutmeg
salt and black pepper
toast points or puff pastry shells
fresh parsley, chopped (for garnish)
Directions
If using whole lobster tails, cook them in boiling salted water for about 6-8 minutes until the meat is opaque. Remove the meat, chop into bite-sized pieces, and set aside.
In a large skillet, melt butter over medium heat. Add the chopped lobster meat and sauté gently for 2-3 minutes. Remove the lobster and keep warm.
Reduce heat to low. In a separate bowl, whisk together egg yolks and heavy cream until smooth. Slowly pour the egg mixture into the skillet, stirring constantly to prevent curdling.
Add the sherry or cognac and continue to stir until the sauce thickens and coats the back of a spoon. Do not let it boil.
Season the sauce with paprika, a pinch of nutmeg, salt, and black pepper.
Return the lobster meat to the sauce, stirring to coat and warm through.
Serve immediately over toast points, puff pastry shells, or rice. Garnish with fresh parsley.
Servings and Timing
This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
Replace sherry with Madeira or brandy for a different depth of flavor.
Add sautéed mushrooms or peas for extra texture.
Serve over buttered noodles for a comforting twist.
Top with a sprinkle of grated Parmesan for added richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a saucepan over low heat, stirring constantly to avoid curdling.
FAQs
Can I make Lobster Newburg ahead of time?
It’s best served fresh, but you can prep the lobster meat and sauce separately, then combine and reheat gently just before serving.
Can I use shrimp or crab instead of lobster?
Yes, shrimp or crab meat make delicious alternatives for a more budget-friendly version.
What should I serve with Lobster Newburg?
It’s delicious with a light green salad, steamed asparagus, or buttered peas on the side.
Is there a non-alcoholic substitute for sherry?
You can use a splash of chicken or seafood stock with a squeeze of lemon juice for brightness.
Conclusion
Classic Lobster Newburg is a timeless, luxurious dish that transforms fresh lobster into an unforgettable meal. Rich, creamy, and delicately seasoned, it’s the perfect choice when you want to impress guests or simply treat yourself to an indulgent dinner. Give this classic recipe a try and enjoy a taste of culinary elegance at home!
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Classic Lobster Newburg
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Classic Lobster Newburg is an indulgent, elegant seafood dish featuring tender lobster meat simmered in a rich, creamy sherry and brandy sauce, traditionally served over puff pastry shells or toast points.
Ingredients
- 2 lobsters (about 1.5 lbs each)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 3 large egg yolks
- 1/4 cup dry sherry
- 1 tablespoon brandy (optional)
- 1/4 teaspoon ground nutmeg
- Salt and white pepper to taste
- 2 tablespoons chopped fresh parsley
- 4 puff pastry shells or toast points, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove and let cool slightly.
- Remove the meat from the lobster tails and claws. Chop into bite-sized pieces and set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the heavy cream and cook until the sauce thickens, about 3-5 minutes.
- In a small bowl, whisk the egg yolks. Temper them by whisking in a spoonful of the hot sauce, then slowly whisk the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, without boiling.
- Stir in the dry sherry, brandy (if using), nutmeg, salt, and white pepper. Cook for another 2-3 minutes until smooth.
- Fold in the lobster meat and gently heat through until warmed.
- Spoon the lobster mixture over puff pastry shells or toast points and garnish with chopped parsley. Serve immediately.
Notes
- Keep the sauce on low heat once egg yolks are added to prevent curdling.
- Fresh lobster is ideal, but high-quality frozen lobster meat works well too.
- Pairs perfectly with a crisp white wine or champagne.
- Add a pinch of cayenne for a subtle kick if desired.