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Classic Lobster Newburg

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A rich and creamy classic seafood dish featuring tender lobster in a sherry‑cream sauce—perfect for an indulgent dinner.

Ingredients

Units Scale
  • 2 pounds cooked lobster meat, chopped
  • 4 tablespoons unsalted butter
  • 1 small shallot, minced
  • 2 tablespoons brandy or cognac
  • 1/2 cup dry sherry
  • 1 cup heavy cream
  • 2 egg yolks
  • 1/2 teaspoon paprika
  • Salt and white pepper, to taste
  • Chopped chives or parsley, for garnish

Instructions

  1. Melt butter in a skillet over medium heat. Add shallot and sauté until translucent, about 2 minutes.
  2. Add brandy, carefully flame to burn off alcohol (optional), then stir in sherry; reduce by half, about 3–4 minutes.
  3. Lower heat; stir in cream and paprika. Bring to a gentle simmer.
  4. Temper egg yolks by whisking a splash of hot cream mixture into yolks, then pour back into skillet, stirring constantly.
  5. Add chopped lobster meat; warm through for 2–3 minutes without boiling.
  6. Season with salt and white pepper to taste.
  7. Serve immediately, garnished with chives or parsley. Pairs well with toasted brioche or rice.

Notes

  • Use high‑quality cooked lobster; leftover or fresh‑cooked both work.
  • Tempering egg yolks prevents curdling—do it slowly.
  • If sauce gets too thick, thin with a little more cream or lobster stock.
  • For a lighter twist, substitute half‑and‑half for heavy cream.

Nutrition

Find it online: https://easy-tapas-recipes.com/classic-lobster-newburg/