Lobster Newburg

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Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.


  • 2 egg yolks, beaten
  • ½ cup heavy cream
  • ¼ cup butter or margarine
  • 2 tablespoons dry sherry or madeira
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • ¾ pound cooked lobster meat, broken into chunks


In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. 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.

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.

Prep time: 10 mins / Cooking time: 20 mins / Total time: 30 mins

Serving: 4 / Yield: 4 Servings

Calories: 320.4

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