Lobster Newburg Recipe

Serves/Makes: 6


  • 2 cups coarsely chopped lobster meat
  • 1/3 cup butter
  • 2 tablespoons flour
  • 2 cups half-and-half (half milk, half cream)
  • 4 egg yolks, slightly beaten
  • 2 cups coarsely chopped lobster meat
  • 1/4 cup dry sherry
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 6 puff pastry shells, baked or toast points
How to cook Lobster Newburg:
  • Melt butter in a large skillet blend in flour then gradually stir in half-and-half.
  • Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks return to hot mixture.
  • Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt heat thoroughly, but do not boil.
  • Serve the Lobster Newburg in hot patty shells or over toast points.


About Lobster Newburg recipe: Across the globe, Lobster Newburg may very well be one of the most recognized seafood dishes. Created by Ben Wenburg, who was a sea captain operating between New York and Cuba, and shown to Charles Delmonico in 1876, the famed lobster dish was originally called Lobster a la Wenburg. After a disagreement, Delmonico continued selling the popular dish at his restaurant under the name Lobster Newburg, although some refer to it as Lobster Delmonico.
Lobster Newburg is a dish in which lobster meat is stirred into a cream sauce. This sauce is then poured over toast, or sometimes used to fill crepes or pour over pasta or rice.

This recipe for Lobster Newburg serves/makes: 6

The Lobster Newburg recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Lobster (more Lobster recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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