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Lobster Newburg Recipe

American · Main course · 35 min total

A classic American dish featuring tender lobster meat in a rich, creamy sherry sauce, served over toast points or puff pastry.

Ingredients

• 1 1/2 pounds cooked lobster meat, cut into bite-sized pieces
• 4 tablespoons unsalted butter
• 1/4 cup dry sherry
• 1 cup heavy cream
• 3 large egg yolks
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 slices white bread, crusts removed, toasted and cut into triangles

Instructions

1. In a large skillet, melt butter over medium heat. Add lobster meat and cook for 2 minutes, stirring gently.
2. Pour in sherry and cook for 1 minute, allowing alcohol to evaporate.
3. In a small bowl, whisk together heavy cream, egg yolks, paprika, cayenne, salt, and pepper until smooth.
4. Reduce heat to low. Slowly pour the cream mixture into the skillet, stirring constantly. Cook until sauce thickens, about 3-5 minutes. Do not boil.
5. Taste and adjust seasoning. Serve immediately over toast points.

Tips

• Use fresh or frozen cooked lobster meat; thaw if frozen.
• For a richer sauce, substitute half the cream with half-and-half.
• Lobster Newburg can be served over puff pastry shells or rice instead of toast.
• Leftovers can be refrigerated for up to 2 days; reheat gently over low heat.

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