Lobster Newburg Old School
Indulge in the rich, creamy decadence of Lobster Newburg Old School, a timeless seafood classic that exudes elegance and flavor. This luxurious dish features tender, succulent lobster meat gently folded into a velvety sauce made from butter, shallots, dry sherry, heavy cream, and tempered egg yolks, with a hint of cayenne and nutmeg for a subtle kick. Prepared in just under 40 minutes, this recipe strikes the perfect balance between sophistication and ease, ideal for dinner parties or a romantic date night. Served over crisp toast points or nestled in buttery puff pastry shells, and topped with fresh chives, this retro-inspired dish promises a restaurant-quality dining experience right at home. Perfect for fans of vintage recipes and seafood lovers alike, Lobster Newburg effortlessly combines nostalgia and indulgence.
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Recipe Information
Ingredients
- 1.5 pounds Lobster meat (cooked, chopped into bite-sized pieces)
- 4 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely minced)
- 0.5 cup Dry sherry
- 1 cup Heavy cream
- 4 large Egg yolks
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.125 teaspoon Nutmeg (optional, freshly grated)
- 2 tablespoons Chives (fresh, chopped, for garnish)
- 6 pieces Toast points or puff pastry shells (for serving)
Instructions
In a large skillet over medium heat, melt the butter. Add the minced shallots and sauté for 2–3 minutes until softened and fragrant, but not browned.
Pour in the dry sherry and bring the mixture to a simmer. Cook for 3–4 minutes to allow the alcohol to cook off and reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Cook for 2–3 minutes, stirring frequently, until the mixture is heated through.
In a small mixing bowl, whisk the egg yolks until smooth. Slowly ladle in a small portion of the hot cream mixture, whisking constantly, to temper the eggs. Gradually pour the tempered egg yolks back into the skillet while stirring continuously to prevent curdling.
Add the cayenne pepper, salt, black pepper, and nutmeg (if using) to the skillet. Cook gently over low heat for 4–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Do not allow the mixture to boil.
Fold in the cooked lobster meat, ensuring it is evenly coated in the sauce. Cook for another 2–3 minutes just to warm the lobster through.
Taste and adjust the seasoning if needed. Remove the skillet from the heat.
Serve the Lobster Newburg over toast points or in puff pastry shells. Garnish with freshly chopped chives for a pop of color and added flavor.
Enjoy this old-school classic immediately while still warm!
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1592 mg | 531% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.9 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 895 mg | 69% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
