Lobster Newburg
Succulent chunks of lobster meat enveloped in a velvety, rich sauce made with cream, egg yolks, butter, and a splash of sherry. A timeless American classic from Delmonico's that transforms a simple seafood dinner into a luxurious restaurant-worthy meal, ready in just 30 minutes.
For 4 servings
- prep · ~5 min
Prepare the lobster and temper the yolks.
1.Cut the cooked lobster meat into bite-sized chunks.2.In a small bowl, whisk the egg yolks, then slowly whisk in 2 tablespoons of the heavy cream to temper them. - simmer · ~3 min
Sauté the lobster in butter.
Melt the butter in a medium saucepan over medium heat. Add the lobster chunks and sauté until heated through, about 3 minutes. Season with a pinch of salt and cayenne pepper.
- simmer · ~2 min
Build the cream sauce.
Pour the remaining heavy cream into the pan with the lobster. Bring to a gentle simmer and cook for 2 minutes, stirring occasionally.
- mix · ~4 min
Thicken the sauce with the egg mixture.
Remove the saucepan from the heat. Slowly drizzle the tempered egg yolk mixture into the hot cream sauce while whisking constantly. Return the pan to the lowest possible heat and cook gently, stirring continuously, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Do not let the sauce boil.
TIPKeep the heat very low — boiling will scramble the eggs and ruin the sauce. - mix · ~1 min
Finish with sherry and lemon.
Stir in the sherry and lemon juice. Remove from the heat immediately.
- serve
Serve over toast points.
Spoon the Lobster Newburg generously over warm toast points or split puff pastry shells. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Temper the egg yolks slowly by whisking cream into them gradually to prevent scrambling.
- 2After adding the tempered yolk mixture, never let the sauce boil or it will curdle immediately.
- 3Use dry sherry (not sweet cream sherry) for the authentic savory depth this dish is known for.
- 4Sauté the lobster just until heated through; overcooking will make the meat tough and rubbery.
- 5For a silky sauce, whisk constantly while returning the pan to low heat after adding the yolks.
- 6To store leftovers, cool quickly and refrigerate; reheat gently in a double boiler to avoid breaking the sauce.
- 7Toast the bread points or puff pastry shells just before serving so they stay crisp against the creamy sauce.
Adapt it for your goals.
Lighter version
Replace half the heavy cream with whole milk and use only 2 egg yolks for a less decadent sauce that still feels creamy.
seafood swapSeafood swap
Substitute the lobster with equal weight of cooked shrimp, crab meat, or a mix of scallops and shrimp for a more affordable but equally luxurious dish.
no sherry optionNo-sherry option
Replace dry sherry with 2 tablespoons of white wine plus a teaspoon of brandy or cognac for a similar nutty complexity.
gluten free servingGluten-free serving
Serve over steamed rice, roasted potatoes, or gluten-free puff pastry shells instead of toast points.
Why this is on our healthy list.
Rich in Lean Protein
Lobster provides high-quality, low-fat protein essential for muscle repair and satiety.
Source of Omega-3s
Lobster contains beneficial omega-3 fatty acids that support heart and brain health.
Good Source of Vitamin B12
Lobster is naturally rich in vitamin B12, crucial for nerve function and red blood cell formation.
Mineral-Rich Shellfish
Lobster provides zinc, selenium, and copper, which support immune function and antioxidant defenses.
Frequently asked questions
Yes, but thaw it completely in the refrigerator and pat it very dry before sautéing to avoid diluting the sauce.
