Lobster Newburg

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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!

—SHAN3176

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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.....

—M. Rable

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62 Ratings

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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.

—GENE PETER

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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.

—AJANETHOMPSON

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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.

—VORCHA

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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.

—WINNONA

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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!

—Shaz

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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 :-)

—GRMAKAY

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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.

Nutritional Information

Lobster Newburg

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 320
Calories from Fat: 228

% Daily Value *
Total Fat 25.3g 39 %
Saturated Fat 15g 75 %
Cholesterol 235mg 78 %
Sodium 757mg 30 %
Potassium 345mg 10 %
Total Carbohydrates 3.5g 1 %
Dietary Fiber 0.1g < 1 %
Protein 19.3g 39 %
Sugars 0.2g
Vitamin A 21 %
Vitamin C < 1 %
Calcium 12 %
Iron 7 %
** Thiamin 2 %
** Niacin 4 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.