📝 About This Recipe
Born in the legendary kitchens of Delmonico's in 1876, Lobster Newburg remains the pinnacle of American luxury dining. This decadent dish features succulent chunks of lobster tail and claw meat bathed in a silky, golden cream sauce enriched with egg yolks and a sophisticated splash of dry Sherry. It is a timeless celebration of seafood, offering a rich, velvety texture and a complex flavor profile that feels both nostalgic and profoundly indulgent.
🥗 Ingredients
The Lobster
- 1.5 pounds Cooked Lobster Meat (cut into 1-inch chunks; a mix of tail and claw is best)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/4 cup Dry Sherry (use a good quality Amontillado or Oloroso, not cooking sherry)
The Newburg Sauce
- 1.5 cups Heavy Cream (at room temperature)
- 3 large Egg Yolks (beaten until smooth)
- 1 tablespoon Cognac or Brandy (adds a deep, smoky undertone)
- 1/2 teaspoon Sweet Paprika (for a hint of warmth and golden color)
- 1/8 teaspoon Nutmeg (freshly grated is essential)
- 1 pinch Cayenne Pepper (just enough to provide a subtle back-heat)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon White Pepper (ground)
For Serving
- 4 pieces Puff Pastry Shells (baked until golden and hollowed out)
- 2 tablespoons Fresh Chives (finely minced)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
If using pre-cooked lobster meat, ensure it is patted dry and cut into bite-sized 1-inch medallions. If starting with fresh lobster, steam it until just underdone, then remove the meat.
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2
In a large, heavy-bottomed sauté pan or a shallow saucepan, melt the 4 tablespoons of butter over medium-low heat until it begins to foam.
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3
Add the lobster meat to the butter. Sauté gently for 2-3 minutes, tossing to coat the meat thoroughly without browning it. You want the lobster to absorb the butter's richness.
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4
Pour in the dry Sherry. Increase the heat slightly to medium and simmer for 2 minutes until the liquid has reduced by about half and the alcohol aroma mellows.
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5
In a medium mixing bowl, whisk together the heavy cream and the 3 egg yolks until completely incorporated and pale yellow.
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6
Reduce the heat under the lobster pan to low. It is crucial the liquid is not boiling, or the eggs will scramble.
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7
Slowly temper the cream mixture by whisking a small spoonful of the hot buttery lobster liquid into the bowl of cream and yolks. Repeat this twice to equalize the temperature.
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8
Gently pour the tempered cream and egg mixture into the pan with the lobster. Stir constantly with a wooden spoon or a silicone spatula.
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9
Stir in the Cognac, sweet paprika, nutmeg, cayenne pepper, salt, and white pepper.
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10
Continue to cook over low heat, stirring constantly, for 5-7 minutes. The sauce will gradually thicken until it is glossy and coats the back of a spoon. Do not let it reach a boil.
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11
Taste the sauce and adjust the salt or white pepper if necessary. The flavor should be rich, creamy, and slightly brightened by the Sherry.
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12
Warm your puff pastry shells in a 300°F (150°C) oven for 3 minutes until crisp.
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13
Ladle the lobster and a generous amount of the Newburg sauce into the center of each pastry shell, allowing some of the sauce to spill over the sides elegantly.
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14
Garnish immediately with minced chives and a light dusting of paprika for color. Serve with a lemon wedge on the side.
💡 Chef's Tips
Temperature control is everything; never let the sauce boil once the egg yolks are added or it will curdle. Always use fresh nutmeg—the pre-ground version lacks the aromatic oils that make this dish sing. If the sauce feels too thin, continue stirring over low heat; if too thick, whisk in a tablespoon of warm cream. For a more economical version, you can substitute half the lobster with firm white fish or large shrimp. Dry Sherry is non-negotiable for the authentic flavor profile; avoid 'Cream Sherry' which is too sweet.
🍽️ Serving Suggestions
Serve inside warm puff pastry vol-au-vents for a classic presentation. Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Wine to cut through the richness. Accompany with steamed asparagus spears or haricots verts tossed in lemon butter. Serve over a bed of buttery basmati rice or toasted brioche points if pastry shells aren't available. A side of simple mixed greens with a light champagne vinaigrette provides a refreshing contrast.