Lobster Newburg

May 09, 2023May 9, 20230 2

Indulge in the classic and decadent Lobster Newburg

by The Chefin Seafood

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

572

Sugar

Fat

51g

Lobster Newburg is a classic seafood dish that has been enjoyed for centuries. Originating from the United States in the late 1800s, it was popularized by Delmonico's Restaurant in New York City. The dish consists of lobster meat cooked in a rich and creamy sauce made with butter, egg yolks, and cream. It is traditionally served over toast points or puff pastry cups. Lobster Newburg is perfect for a special occasion or to impress your guests. The dish is a decadent indulgence that is sure to leave a lasting impression on anyone who tastes it.

Instructions

1.	Melt the butter in a double boiler over medium heat.
2.	Add the lobster meat and seasonings and stir thoroughly.
3.	Add the sherry wine and stir for 1 minute.
4.	In a separate bowl, beat the egg yolks and cream until well combined.
5.	Pour the egg mixture into the lobster mixture and cook, stirring constantly, until thickened and creamy, for about 5-7 minutes, but do not let it boil.
6.	Remove from heat and serve immediately.

PROS

Lobster Newburg is a rich and creamy dish that is decadent and flavorful.
It is perfect for a special occasion or to impress your guests.
The delicate flavor of the lobster meat is perfectly complemented by the creamy sauce.

CONS

Lobster is an expensive ingredient, making this dish quite costly to prepare.
It is also high in cholesterol and calories, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Lobster is a good source of protein and contains important nutrients such as phosphorus, selenium, and vitamin B12. However, it is also high in cholesterol and should be consumed in moderation as part of a balanced diet.

	6 tablespoons butter
	3 cups cooked lobster meat , cubed
	1 dash nutmeg
	1 dash paprika
	1/2 teaspoon salt
	2 tablespoons sherry wine
	6 egg yolks
	1 1/2 cups light cream