Description
Classic Lobster Newburg is a rich and elegant seafood dish made with tender lobster meat in a creamy, sherry-infused sauce, traditionally served over toast points, puff pastry, or rice.
Ingredients
Units
Scale
- 1 lb cooked lobster meat, chopped
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/4 cup dry sherry
- 2 egg yolks
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
- Fresh parsley for garnish
- Toast points, puff pastry shells, or cooked rice for serving
Instructions
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the cream and cook, stirring constantly, until thickened, about 3–4 minutes.
- In a small bowl, beat egg yolks and slowly whisk in a few tablespoons of the hot cream mixture to temper.
- Return tempered yolks to the saucepan and cook over low heat, stirring, for 2 minutes—do not boil.
- Add sherry, nutmeg, cayenne (if using), salt, and pepper. Stir to combine.
- Gently fold in the lobster meat and cook until just heated through, about 2–3 minutes.
- Serve over toast, puff pastry, or rice. Garnish with fresh parsley and serve immediately.
Notes
- Do not boil after adding egg yolks to avoid curdling.
- Use fresh or frozen lobster meat; thaw and pat dry if using frozen.
- For a lighter version, substitute half-and-half for heavy cream.
Nutrition
- Serving Size: 1 portion (without bread or rice)
- Calories: 420
- Sugar: 2g
- Sodium: 510mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 270mg