Lobster Newburg Recipe: Recreate Restaurant Luxury at Home

A luxurious Lobster Newburg recipe perfect for impressing guests with restaurant-quality flavors and textures.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Seafood

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup heavy cream or half-and-half for a lighter version
4 tablespoons unsalted butter
to taste teaspoon salt
1 teaspoon ground nutmeg or a hint of cinnamon as a substitute
4 whole egg yolks do not substitute with whole eggs

For the Flavor

1/4 cup dry sherry or cognac sherry is traditional
to taste teaspoon cayenne pepper or swap for paprika

For the Main Ingredient

1 cup cooked lobster meat fresh is best or use high-quality frozen

Equipment

non-stick saucepan
Small bowl

Method

Step-by-Step Instructions

Whisk together 1 cup of heavy cream and 4 egg yolks in a small bowl until smooth and frothy.
Melt 4 tablespoons of unsalted butter in a non-stick saucepan over low heat for about 2-3 minutes.
Gradually stir in the cream and egg yolk mixture along with 1/4 cup of dry sherry or cognac and cook over low heat for 5 to 8 minutes.
Season the sauce with salt, a pinch of cayenne pepper, and a dash of ground nutmeg, stirring well.
Fold in 1 cup of cooked lobster meat, warming for about 5 minutes without boiling.
Serve the Lobster Newburg over flaky puff pastry, buttered toast, or on its own.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 250mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 800IUCalcium: 100mgIron: 2mg

Notes

Use fresh lobster for the best flavor; store leftovers in an airtight container for up to 2 days.

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