Creamy Lobster Newburg
Lobster Newburg is easy yet elegant enough for a special occasion. The rich and creamy sauce is thickened with egg yolks. Splurge a little!
Ingredients
- Sea salt for the water (about 2 tablespoons per quart)
- 3 lobsters, about 1 pound each
- 5 tbsp unsalted butter
- 3 tbsp dry Sherry
- 1 ½ cups heavy cream
- ⅛ tsp fresh grated nutmeg, or to taste
- ¼ tsp sweet paprika
- Pinch cayenne pepper
- 4 large egg yolks
- ¼ tsp fine salt, or to taste
Recommended Equipment
Instructions
- Bring a large stockpot (12-qt size is good) of salted water (about 2 tablespoons per quart) to a full boil. Quickly put the lobsters in the water head first. Cover the kettle. When the water returns to the boil, time the lobsters for 8 minutes. Remove them to a plate or cutting board and let them stand until they are cool enough to handle. Twist off the legs and claws and crack them to remove the meat. Cut them down the underside and remove the meat from the body. Cut all of the meat into 1/2-inch pieces. Leave a few claw pieces larger for garnish if you like.Sea salt for the water (about 2 tablespoons per quart) | 3 lobsters
- Melt the butter in a heavy saucepan over medium-low heat. Add the chopped lobster and cook for about 2 minutes, stirring constantly. With a slotted spoon, remove the lobster to a plate or bowl and set aside.5 tbsp unsalted butter
- Add 2 tablespoons of Sherry to the pan and cook for about 2 minutes. Add the cream to the Sherry and butter mixture and bring to a simmer. Continue cooking over medium-low heat until reduced to about 1 cup. Whisk in the nutmeg, paprika, and cayenne pepper. Add the remaining 1 tablespoon of Sherry to the cream sauce.3 tbsp dry Sherry | 1 1/2 cups heavy cream | 1/8 tsp fresh grated nutmeg | 1/4 tsp sweet paprika | Pinch cayenne pepper
- Whisk the egg yolks in a small bowl. Add about 1/3 cup of the hot cream mixture into the egg yolks while whisking vigorously to prevent "scrambled eggs." Return the egg yolk mixture to the saucepan and cook, whisking constantly, until it reaches 160 F, the minimum safe temperature for eggs. Continue cooking, whisking constantly, until the mixture coats the back of a spoon. To test, dip a spoon into the sauce. Run your finger down the back of the spoon. If the path you made does not fill in, it is done.4 large egg yolks
- Taste and add salt, as desired. Add the lobster to the sauce and heat through.1/4 tsp fine salt
- Serve over rice, toast points, or puff pastry shells.
Hard or soft shell? If you're looking for the best "bang for your buck," choose the meatier hard-shell lobster. If you want the sweetest, easiest-to-eat summer treat, go for the soft-shell.
Nutrition
Calories: 566kcalCarbohydrates: 4gProtein: 21gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 442mgSodium: 580mgPotassium: 307mgFiber: 0.04gSugar: 3gVitamin A: 2060IUVitamin C: 1mgCalcium: 166mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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