📝 About This Recipe
Born in the legendary kitchens of Delmonico's in 1876, Lobster Newburg is the pinnacle of American haute cuisine, celebrating the luxurious marriage of tender seafood and rich dairy. This decadent dish features succulent lobster medallions bathed in a velvety, sherry-infused cream sauce thickened with golden egg yolks. It is a timeless expression of culinary indulgence, offering a sophisticated balance of savory richness and a subtle, aromatic warmth that defines classic fine dining.
🥗 Ingredients
The Lobster
- 1.5 pounds Cooked Lobster Meat (cut into 1-inch chunks; include claw and tail meat)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
The Newburg Sauce
- 1.5 cups Heavy Cream (at room temperature)
- 4 large Egg Yolks (beaten until smooth)
- 1/3 cup Dry Sherry (use a good quality Amontillado, not cooking sherry)
- 1 tablespoon Cognac or Brandy (optional, for depth of flavor)
- 1/2 teaspoon Paprika (sweet Spanish paprika for color)
- 1 pinch Cayenne Pepper (just enough for a whisper of heat)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon White Pepper (finely ground)
For Serving & Garnish
- 4 pieces Puff Pastry Shells (baked until golden and warm)
- 2 tablespoons Fresh Chives (finely minced)
- 1 piece Lemon Wedges (for a bright finish)
👨🍳 Instructions
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1
Prepare your mise en place by cutting the cooked lobster into bite-sized chunks and whisking your egg yolks in a small bowl until they are completely smooth.
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2
In a large, heavy-bottomed skillet or sauté pan, melt the 4 tablespoons of butter over medium-low heat until it begins to foam but not brown.
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3
Add the lobster meat to the butter. Sauté gently for 3-4 minutes, turning the pieces carefully so they are well-coated and heated through without becoming tough.
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4
Sprinkle the salt, white pepper, paprika, and cayenne over the lobster, stirring gently to distribute the spices evenly.
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5
Pour in the dry sherry and Cognac. Increase the heat slightly and simmer for 2 minutes until the liquid has reduced by about half and the alcohol aroma mellows.
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6
In a separate small bowl, whisk together the heavy cream and the beaten egg yolks until fully combined.
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7
Reduce the heat under the skillet to the lowest setting. It is crucial the liquid does not boil from this point forward, or the eggs will scramble.
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8
Slowly pour the cream and egg mixture into the skillet with the lobster, stirring constantly with a wooden spoon or silicone spatula.
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9
Continue to cook over low heat, stirring continuously in a figure-eight motion, for about 5-7 minutes. The sauce will gradually thicken into a rich, custard-like consistency that coats the back of a spoon.
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10
Grate the fresh nutmeg directly into the sauce and stir one final time. Taste and adjust seasoning with a touch more salt if necessary.
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11
Remove the pan from the heat immediately once thickened to prevent overcooking.
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12
Place a warm puff pastry shell (or a slice of toasted brioche) in the center of each warmed plate.
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13
Generously spoon the lobster and the golden Newburg sauce into and over the pastry shells.
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14
Garnish with a sprinkle of fresh chives and serve immediately while the sauce is at its silkiest.
💡 Chef's Tips
Always use room temperature cream and eggs to prevent the sauce from breaking when hitting the warm pan. Never let the sauce boil after adding the egg yolks; low and slow heat is the secret to the signature velvety texture. If the sauce feels too thick, whisk in a tablespoon of warm cream to loosen it just before serving. For the best flavor, use a 'real' sherry from Spain rather than a supermarket cooking wine which contains excess salt. If you don't have lobster, this same technique works beautifully with large shrimp or sea scallops.
🍽️ Serving Suggestions
Serve inside warm, flaky Vol-au-vent puff pastry shells for a classic presentation. Pair with a crisp, buttery Chardonnay or a dry sparkling Champagne to cut through the richness. Accompany with a simple side of steamed asparagus or a light butter-leaf lettuce salad with a lemon vinaigrette. For a cozy variation, serve the lobster and sauce over thick slices of toasted, buttered brioche bread.