Reviewed: Nov. 28, 2009

This was so rich and delicious! Everyone who tried it loved it. I made it again the next day and ate it for lunch and dinner. We tried it over rolls and it was good, but it was exceptionally great over sourdough or white toast. Great recipe!

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NumNumsMama

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Reviewed: Aug. 13, 2009

How can someone rate this low because of fat content? Please, if you are concerned about that eat something else. This was extremely good. As lobster is expensive, I am sure most people only eat this occasionally anyway. I used about a pound of lobster tails, and this was a great change of pace. Served with grilled ribeyes. What a meal!

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Ed

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Reviewed: Mar. 23, 2009

This recipe was good, but I really had a hard time enjoying it. Extremly high fat content, the recipe should come with a warning.....Take extra precaution, enjoy this recipe with a cardioligist close by.

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Denise

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Reviewed: Mar. 10, 2009

I really enjoyed this. it was absolutely delicious

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GumboGirl

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Reviewed: Jan. 16, 2009

This was very good even though I made it with imitation crab meat. Our fav local restaurant has a salmon or steak newburg that is delicious so I replicated it with this and put it over grilled salmon filets. Yummy. I didn't have heavy cream so I used half and half and it was still very creamy and thick. I do wish the recipe said how long to expect to cook it until it thickens. I had to guess at the timing of all my other food. I think it is missing something but can't put my finger on it yet. I'll definitely make this again!

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ARMY WIFE

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 6, 2009

Wonderful recipe, though instead of serving over toast, I serve it in puff pastry, very rich and yummy for special occasions.

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Bella

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Reviewed: Jan. 3, 2009

use white wine instead of sherry and was fine. I did have a problem with the butter and the cream seoperating, because it may have boiled for just a second before removing from the stove.

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hwilliam01

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Reviewed: Oct. 23, 2008

I prepared this recipe using two tails, which I steamed in the shells, served over eggs noodles. Makes a very rich dish. Since I live alone, I shared with my elderly neighbor, who happens to be a gourmet cook himself, he raved and wanted the reciped right away. So, I turned him on to this website. Now we have a new member. Roselover2

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roselover2

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Reviewed: Oct. 20, 2008

Made this for friends as part of a Thank you dinner. This was absolutely great! Everyone raved about it that evening and the next day at a BBQ we attended. This was easy and fast. Served in puff pastry shells next to bacon rapped filets with a side salad. I took the lobster meat from tails, diced the meat and cooked it in the butter as it melted.

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Jay H.

Cooking Level: Expert

Living In: Chesterfield, Missouri, USA

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Reviewed: Jul. 11, 2008

quite tasty, although a little rich for our dietary tates, but still a wonderful occaisional treat! I have tweaked it a bit to make it a bit lower in calorie count and fat content, and will share that recipe directly. Very Delicious!

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pamelaj

Cooking Level: Expert

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Reviewed: Apr. 6, 2008

THIS IS AWESOME! Since moving to the midwest I've missed out on my favorite dish - Seafood Newburg. I found this and thought I'd make it for my birthday - I strayed because I was looking for seafood and not just lobster - so I used fresh lobster, crab and scallops (as fresh as you'll get in the midwest) plus a bag of salad shrimp. I also added in mushrooms because they needed to be used up and it turned out fabulous. My husband even thought it was better than the stuff I used to get on the East Coast. I served them over Puff Pastry Shells with asparagus and riesling wine! SUPER!

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graceunderfyre

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

This recipe was a hit! I made a few modifications. I sauteed a shallot and minced garlic in the butter and skipped the eggs and added flour instead. I also omitted the nutmeg. To serve, I made puff pastry circles and filled with mashed potatoes and topped with the recipe. It was heavenly!

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bturner

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Reviewed: Dec. 25, 2007

I was looking for a decadent recipe for Christmas dinner, it was a huge hit! Very rich. Instead of toast points I used Pepperidge Farm puff pasties

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mms1618

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Reviewed: Dec. 7, 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!

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Shaz

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Nov. 12, 2007

Outstanding, even with crab substituted for lobster!

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Aug. 1, 2007

This had a great flavor and was so easy to make! I sauteed the lobster tail in the butter for a few minutes before starting the recipe & also added an extra kick of cayenne. I thought it needed more lobster, but at $27 for 2 tails, I think I'll add lump crabmeat to accompany it instead!!

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Cookie2956

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: 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.

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WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: May 22, 2007

I ended up making this a "seafood" newburg with shrimp, scallops, crab & lobster but it was delish! Made it for my mom's bday & everyone loved it. Boyfriend has already asked when I'm making again. My only complaing: maybe my family has huge appetites or something, but I adjusted for 10 servings & it still didn't seem to be enough!

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JBOUDREAUX

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Reviewed: Apr. 10, 2007

I made this recipe to serve at a Sunday brunch. It kept well in a chafing dish and I spooned it into puff pasty shells to serve. It was an elegant way to enjoy this deliciously easy dish.

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