This is a traditional lobster Newburg, made with the classic rich cream, egg, and sherry sauce.
Lobster Newburg is an American seafood dish that originated in New England. In 1876, sea captain Ben Wenberg created the dish, which is similar to lobster Thermidor, in New York City and presented it to the chef at Delmonico's restaurant who put it on the menu. After a bitter argument left the pair estranged, the dish was renamed. It continued to satisfy seafood lovers at the restaurant, while Weinberg was banished from visiting the restaurant.
This lobster Newburg recipe is made with half-and-half, sherry, cooked lobster meat, and butter. It's a rich and delicious lobster recipe, perfect for serving over toast or puff pastry shells.
- 2 cups cooked lobster meat (about 2 small lobsters)
- 2 tablespoons butter (or margarine)
- 1/4 teaspoon salt
- dash of cayenne pepper
- 3 tablespoons dry sherry
- 3 egg yolks (lightly beaten)
- 1 cup half-and-half
- 4 pieces buttered toast (or pastry shells)
- In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes.
- Add salt, cayenne pepper, and sherry. Mix beat egg yolks with the half-and-half and add to lobster.
- Cook, stirring constantly until lobster Newburg is thickened and heated through, but do not bring to a boil.
- Serve lobster Newburg over buttered toast or pastry shells.
Cooking Tips and Ingredient Substitutions
You can use different seafood to make your own Newburg soup.
Simply exchange shrimp or crawfish tail meat one-for-one in this recipe. As this is a soup, it should be served with a hearty bread, biscuit or pastry shell. Try this copycat recipe of Red Lobster's famous buttery biscuits.