Lobster Newburg

Lobster Newburg

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"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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30 m servings 320 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 80 Ratings

Most helpful positive review

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 reasonab...

Most helpful critical review

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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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 reasonab...

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 ingred...

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. ...

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.

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 crea...

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 heate...

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 Phoen...

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 s...

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 ...

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