📝 About This Recipe
Born in the legendary Delmonico’s restaurant in 1876, Lobster Newburg remains the pinnacle of American seafood luxury. This decadent dish features succulent chunks of lobster tail and claw meat bathed in a rich, velvety sauce of heavy cream, egg yolks, and a sophisticated splash of dry sherry. It is a timeless celebration of indulgence, offering a silky texture and a deep, oceanic sweetness that elevates any dinner party to a grand affair.
🥗 Ingredients
The Lobster
- 1.5 pounds Cooked Lobster Meat (tail and claw meat, cut into 1-inch chunks)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
The Newburg Sauce
- 1.5 cups Heavy Cream (do not use half-and-half)
- 3 large Egg Yolks (beaten and at room temperature)
- 1/3 cup Dry Sherry (use a good quality Amontillado, not cooking sherry)
- 1 tablespoon Cognac or Brandy (optional, for added depth)
- 1/2 teaspoon Paprika (sweet Spanish paprika)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 pinch Cayenne Pepper (just for a hint of warmth)
- 1/2 teaspoon Kosher Salt (or to taste)
For Serving
- 4 pieces Puff Pastry Shells (baked according to package directions)
- 2 tablespoons Fresh Chives (finely minced)
- 1 whole Lemon Wedges (cut into 4 wedges)
👨🍳 Instructions
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1
Prepare your lobster meat by cutting it into bite-sized 1-inch chunks. Ensure the meat is patted dry with paper towels to prevent excess moisture from thinning the sauce.
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2
In a large, heavy-bottomed skillet or sauté pan over medium heat, melt the 4 tablespoons of butter until it begins to foam.
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3
Add the lobster chunks to the butter. Sauté gently for 2-3 minutes, just until the lobster is heated through and coated in the golden butter. Do not brown the lobster.
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4
Sprinkle the paprika, nutmeg, and cayenne pepper over the lobster. Stir gently for 30 seconds to allow the spices to bloom in the fat.
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5
Pour in the dry sherry and the cognac. Increase the heat slightly and simmer for 2 minutes, allowing the alcohol to reduce by half and the flavors to concentrate.
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6
In a medium mixing bowl, whisk together the heavy cream and the 3 egg yolks until completely smooth and pale yellow.
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7
Reduce the skillet heat to low. This is crucial: if the pan is too hot, 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. The sauce will gradually thicken until it is glossy and coats the back of a spoon. This usually takes 5-7 minutes.
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10
Once thickened, season with kosher salt to taste. Remove from heat immediately to prevent overcooking the delicate egg base.
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11
Place a warm puff pastry shell (or a slice of buttered toast) in the center of each warmed plate.
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12
Generously ladle the lobster and the rich Newburg sauce over the pastry, allowing it to spill elegantly over the sides.
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13
Garnish with a sprinkle of fresh chives and serve immediately with a lemon wedge on the side.
💡 Chef's Tips
Always use room temperature egg yolks to prevent the sauce from breaking due to thermal shock. Never let the sauce come to a boil once the egg yolks are added, or it will curdle. If the sauce feels too thick, whisk in a tablespoon of warm cream to reach your desired consistency. For the best flavor, use fresh lobster you've steamed yourself, but high-quality frozen lobster meat works well if thawed properly. If you don't have puff pastry, serve over toasted brioche or even wild rice for a gluten-free alternative.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a dry sparkling Champagne to cut through the richness. Serve with a side of steamed asparagus spears or haricots verts tossed in lemon butter. A light butter lettuce salad with a champagne vinaigrette makes an excellent starter. For a traditional presentation, serve in individual silver ramekins or over points of toasted white bread. Finish the meal with a light lemon sorbet to cleanse the palate after the decadent cream sauce.