Lobster Newburg

    30 min

    This recipe is rich and delicious. Use fresh lobster and serve hot, over buttered toast slices. An elegant starter for a dinner party.

    118 people made this

    Serves: 4 

    • 2 egg yolks, beaten
    • 100ml (4 fl oz) double cream
    • 30g (2 oz) butter
    • 2 tablespoons dry sherry or Madeira
    • 1/2 teaspoon salt
    • 1 pinch cayenne pepper
    • 1 pinch ground nutmeg
    • 350g (12 oz) cooked lobster meat, broken into pieces

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small bowl, whisk together egg yolks and double cream until well blended. Set aside.
    2. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
    3. Remove from heat, and season with salt, cayenne and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

    Did you know?

    This classic dish originated in New York City in 1876. Developed by Ben Wenberg, a sea captain, it was first served at the historic Delmonico's Restaurant.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (78)


    This certainly is a great starter for any dinner party, easy to prepare & make, however it is very rich so next time I will cut down on the amount or use it for 6 guests. I used lobster tails from Iceland and there was plenty of meat for four, but may need more another pack for six, giving more flavour to the dish. (Just did this again and topped with breadcrumbs & toasted under the grill which soaked up the richness a little) a nice starter for our Christmas dinner.  -  25 Dec 2015


    My husband and I really enjoyed this.. on the advice of our grocer we used monkfish (he called it "the poor man's lobster!) and it was excellent-this made this delcious recipe very very reasonable-allowing us to enjoy it much more often!!! It was wonderful!  -  27 Jan 2005  (Review from Allrecipes US | Canada)


    Excellent, and a keeper! I did change the procedure a bit by adding the cayenne pepper to the melted butter. I then added the meat and the shell, covered to steam whilel I prepared other ingredients. This step added flavor directly to the lobster and gain addition flavor from the shell. Remove meat, keeping warm and discard the shell, proceed with recipe.  -  04 May 2005  (Review from Allrecipes US | Canada)