Lobster Newburg Recipe - Allrecipes.com
Lobster Newburg Recipe
  • READY IN 30 mins

Lobster Newburg

Recipe by  

"Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices."

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
  2. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2005

My husband and I really enjoyed this.. on the advice of our grocer we used monkfish (he called it "the poor man's lobster!) and it was excellent-this made this delcious recipe very very reasonable-allowing us to enjoy it much more often!!! It was wonderful!

 
Most Helpful Critical Review
Dec 20, 2010

Total waste of perfectly good lobster tails. Very, very bland - kept adding cayenne and nutmeg more sherry, still bland. Steam those lobsters and dunk 'em in butter.....

 
May 04, 2005

Excellent, and a keeper! I did change the procedure a bit by adding the cayenne pepper to the melted butter. I then added the meat and the shell, covered to steam whilel I prepared other ingredients. This step added flavor directly to the lobster and gain addition flavor from the shell. Remove meat, keeping warm and discard the shell, proceed with recipe.

 
Oct 02, 2003

Absolutely brilliant. As I live on the East Coast of course I used fresh lobster. Also added a little flour in lieu of egg yolks because of family health concerns; otherwise rich but delicious. Not a weekly choice, but certainly for special occasions.

 
Nov 29, 2006

Very rich and creamy! I did take the advice of cooking the lobster meat and shells in the butter. I added 1 cloves finely minced garlic and 1 cup sliced mushrooms. Served over linguini pasta.

 
May 29, 2007

I made this as a topping for rib eye steak, originally. But the sauce is sooo thick with seafood (I only had cooked crab) that it worked much better on crackers and toast. Before adding the cream/egg mixture, I sweated 1/4 cup minced onion and 1 tablespoon chopped garlic - mmm added sweetness and texture. I used 3/4 teaspoon of cajun seasoning instead of salt, nutmeg, and cayenne pepper. Tasted great the next day warmed and served on plain crackers. I could have eaten a plateful! Gotta love heavy cream and butter in anything.

 
Dec 07, 2007

We all have to agree to form an alliance to not tell anyone how easy this recipe is! It is a restaurant quality recipe that takes minutes to cook. I sauteed mushrooms in garlic butter and heated the lobster chunks that I had prepared earlier, in the same pan. I also doubled the sauce and should have tripled it. I served it over linguine with lemon wedges and Vigo Swamp Heat. I also threw some leftover peas in the pasta to add a veg. BTW, I am in St. Kitts and used spiny lobster. Delicious!

 
Feb 17, 2004

This recipe is so easy to prepare and absolutely delicious. I added more nutmeg and omitted the cayenne and it was so creamy. We could eat it every week, but Maine lobsters are pricey in Phoenix :-)

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 235 mg
  • 78%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 757 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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