Reviewed: Apr. 24, 2012

Awesome sauce! I actually made the sauce to pour over a lobster and muenster cheese omelette (I had left over lobster from the night before). I also threw the shells in to flavor the sauce and used old bay instead of salt. I reduced the sherry to 1 tbs. I topped my omelette with this sauce and sliced green onion over the top. It was incredible. As good as it is, I am sure the original recipe (as served over toast) is just as good! Thanks!

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Reviewer:

ReddGypsy

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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 1, 2012

Best Lobster Newbury I have ever eaten! Not near as salty as all the others I have had.

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Reviewer:

minnie

Reviewed: Feb. 17, 2012

Delicious and easy! I used the frozen Langostino tails from Trader Joes which made everything that much easier. They have a similar sweetness as lobster meat. We tasted the suace before serving and my 24 year old son suggested a squeeze of lemon juice. I did like the addition of something acidic, but either way would have been wonderful. He had his on toast and raved about it. This is also perfect for anyone following the Atkins diet as I am. I simply left out the toast and had it with asparagus. Will make again for sure.

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FISHEATER

Reviewed: Feb. 14, 2012

Outstanding. Sprinkled it with some bouquet garni and served it over pasta for Valentine's Day. Great way to stretch a luxury dinner.

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Mopo

Reviewed: Jan. 30, 2012

This was so easy to make and so delicious! I served it over rice and with fresh bread on the side (because that is how I remember my mother serving Newburg when I was a kid) and even my 3 1/2 year old daughter cleaned her plate! If not for the fat content I would make this weekly!!

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Reviewer:

ebucky

Cooking Level: Intermediate

Reviewed: Apr. 23, 2011

Good flavor. It is different from the type of food I would usually make but my husband wanted this for his b-day and said it was great. I cooked the lobster in some water+Old Bay seasoning.

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Reviewer:

Samantha

Cooking Level: Intermediate

Living In: Flint, Texas, USA

Reviewed: Apr. 21, 2011

Really good recipe for a beginning cook. Made this for the BF and myself because we were craving seafood. Hit the spot but it's sooo rich! Took a bit to thicken and actually added a little flour for it to thicken quickly because of time. May try stuffing this in pastry next time like others mentioned - if I can get the sauce to thicken up enough. Would be fantastic for pasta!

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Reviewer:

nuttingh

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Marietta, Pennsylvania, USA

Reviewed: Dec. 19, 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.....

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Reviewer:

M. Rable

Reviewed: Dec. 13, 2010

OMG this was FANTASTIC! We added flour instead of egg yolks and smoked paprika instead of cayenne. I'm thinking about using milk next time just to see what kind of sauce I get I think it will be similar just not as fattening.

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Reviewer:

briansgal112

Reviewed: Sep. 9, 2010

OMG!!!! Could a simple recipe get any better??? I say "no".....This baby carries a WOW factor!!! I made as directed with the exception of adding a bit of sauted fresh chopped spinach and small amount of red pepper for some color. I served this DELISHIOUS recipe in phllo dough cups which I made in my muffin tin along side a beautiful med rare ribeye steak which I blackened prior to grilling. The combination of the richness of the lobster newburg and the heat of the blackened steak was a definate winner!!! Will most definately make again and play around with the versatility of ways to serve this recipe. Next timme I am considering incorporating crab and scallops and tripling the sauce and making a nice seafood lasagna........Oh My... I am so drooling on my keyboard!!!!!! LOL!

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