Lobster Newburg

This restaurant-worthy lobster Newburg recipe features a creamy sauce with chunks of tender lobster meat.

What Is Lobster Newburg?

Lobster Newburg is a rich seafood dish that's thickened with egg yolks and cream and spiked with sherry, cognac, or Madeira. According to legend, it originated at Delmonico's Restaurant in New York City in the late 1800s.

Lobster Newburg Ingredients

These are the ingredients you'll need to make this top-rated lobster Newburg recipe:

· Cream and egg yolks: This decadent lobster Newburg starts with a mixture of heavy cream and egg yolks.
· Butter: You can use butter or margarine.
· Sherry: You can use dry sherry or Madeira.
· Seasonings: This lobster Newburg is seasoned with salt, cayenne pepper, and nutmeg.
· Lobster: You'll need cooked lobster meat, broken into chunks.

Tips from PATTY5:

· Use fresh lobster if possible, but you can substitute 12 ounces of canned lobster if you must.
· If you don't like spicy food, use paprika in place of cayenne pepper.

How to Make Lobster Newburg

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make lobster Newburg:

1. Whisk the cream and egg yolks.
2. Melt the butter, stir in the cream mixture and sherry, and cook until thick.
3. Remove from the heat, season, and stir in the lobster.
4. Cook the lobster mixture until it's heated through.

How to Serve Lobster Newburg

Recipe creator PATTY5 suggests serving this dish recipe over buttered toast. Lobster Newburg is also commonly served between puff pastry shells, on crackers, or even over noodles or rice.

What to Serve With Lobster Newburg

If you're looking for serving inspiration, we've got you covered. Explore our collection of 18 Best Side Dishes for Lobster. Here are some of the mouthwatering recipes you'll find:

· Quick Cheddar Garlic Biscuits
· Sweet Restaurant Slaw
· Broccoli with Lemon Butter Sauce
· Mushroom Risotto
· Caesar Salad Supreme

Allrecipes Community Tips and Praise

"Simple and delicious," raves Sherry Wiggs. "I want to point out the importance of not letting it come to a boil. If it does, the cream and butter will separate after a while and it won't be pretty."

"Decadent," according to Shadyfolks. "This is a keeper for those special occasions. The only thing I did differently was add sautéed mushrooms. I used frozen lobster and squeezed out ALL the excess water."

"This was excellent," says Amy. "We made it for Christmas Eve dinner and we are making it again for Valentine's Day. We made the recipe exactly as listed but served it over pasta instead of toast. Absolutely delicious!!!"

Editorial contributions by Corey Williams