Lobster Newburg

How to Make Lobster Newburg

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1. Melt the butter in a wide, heavy pan over medium-low heat. Add the lobster and warm it for 2 minutes, turning gently, until it is coated and glossy. Do not let it brown.

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2. Pour in the sherry, turn the heat up and simmer for 2 minutes, until reduced by half.

   Mark done Start 2 min timer

3. Whisk the cream and egg yolks together in a bowl. Whisk in a ladleful of the hot liquid from the pan, then pour the mixture back into the pan.

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4. Cook over low heat for 4 minutes, stirring constantly with a wooden spoon, until the sauce has thickened enough to coat the back of the spoon. Do not let it boil, or the yolks will scramble.

   Mark done Start 4 min timer

5. Take the pan off the heat and stir in the cayenne, nutmeg, salt and lemon juice. Taste and adjust the seasoning.

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6. Spoon over buttered toast points or rice and sprinkle with the chives. Serve at once.

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Tips for Making Lobster Newburg

• Keep the heat low once the yolks go in. If the sauce starts to look grainy, lift the pan off the heat and whisk in a spoonful of cold cream to bring it back.
• Buy cooked lobster meat, or steam two 600 g lobsters for 12 minutes, cool them and pick out the tail and claw meat. Overcooked lobster is rubbery, so warm it rather than cooking it again.
• Use a real dry sherry or Madeira, not cooking wine. It is the main flavour of the sauce after the lobster.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Lobster Newburg

• Buttered toast points
• Steamed asparagus
• Champagne

Storing & Reheating Lobster Newburg

Best eaten straight away. Leftovers keep in the fridge for 1 day; reheat very gently over low heat, stirring, and never in the microwave, as the sauce will split.

Lobster Newburg FAQ: Common Questions

Lobster Newburg Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.