Lobster Newburg

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Servings: 6 Difficulty: Advanced
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A luxurious, creamy brandy and sherry sauce coats tender lobster meat for a classic French-American indulgence.
Lobster Newburg - Gourmet Magazine recipe image
Lobster Newburg - Gourmet Magazine recipe image
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Lobster Newburg

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 66.8

Description

Lobster Newburg is a decadent classic that transforms fresh lobster into a rich, velvety delicacy. The heart of this dish is the luxurious sauce, crafted from heavy cream, dry sherry, brandy, and egg yolks, creating a silky texture that clings perfectly to the sweet lobster meat. A hint of nutmeg and cayenne pepper adds warmth and depth, balancing the richness of the butter and cream. This elegant dish is perfect for romantic dinners, special celebrations, or when you want to treat yourself to a taste of old-world luxury. Serve it over toasted points or with crusty bread to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Bring a large kettle of salted water to a vigorous boil.
  2. Plunge the lobsters into the boiling water, head first, and cover the pot.
  3. Boil for 8 minutes from the time the water returns to a boil.
  4. Transfer lobsters to a cutting board and allow them to cool until manageable.
  5. Break off the claws at the body and crack them open; remove the claw meat and cut into 1/2-inch pieces.
  6. Halve the lobster bodies lengthwise along the undersides and remove the tail meat.
  7. Cut the tail meat into 1/2-inch pieces.
  8. In a heavy saucepan, cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes.
  9. Add 6 tablespoons of sherry and 3 tablespoons of brandy to the pan.
  10. Cook the mixture, stirring, for 2 minutes.
  11. Transfer the lobster meat back to a bowl and set aside.
  12. Add the heavy cream to the saucepan with the sherry brandy mixture.
  13. Bring to a boil and reduce until the liquid is thickened to about 1 cup.
  14. Reduce heat to low and stir in the remaining 1 tablespoon sherry, 7 tablespoons brandy, nutmeg, cayenne, and salt to taste.
  15. Whisk the beaten egg yolks into the sauce constantly.
  16. Cook the mixture, whisking constantly, until it reaches 140F on a cooking thermometer.
  17. Continue cooking and whisking for 3 more minutes to ensure the eggs are cooked through.
  18. Stir the cooked lobster meat back into the sauce.
  19. Toast the bread points until golden brown.
  20. Serve the lobster Newburg immediately over the toast points.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 66.8kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 69.0mg23%
Sodium 225.0mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Note: Ensure the egg yolk mixture reaches at least 140F to safely cook the eggs. Do not boil the sauce after adding yolks, or they will curdle.

Substitutions: If you do not have brandy, you can substitute with cognac or even a small amount of dark rum, though the flavor profile will change slightly.

Storage: Lobster Newburg is best served immediately. The sauce may separate if reheated. If you must store it, cool quickly and refrigerate in an airtight container for up to 2 days. Reheat gently over low heat, whisking constantly.

Tip: For a richer flavor, you can add a small knob of butter at the very end to gloss the sauce.

Keywords: lobster, newburg, seafood, cream sauce, sherry, brandy, luxury, dinner party, classic, rich, shellfish, holiday, gourmet, egg yolk, nutmeg, cayenne
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