Traditional recipes

Lobster Newburg recipe

Lobster Newburg recipe

  • Recipes
  • Dish type
  • Starters
  • Starters with eggs

This recipe is rich and delicious. An elegant starter for a dinner party.

113 people made this

IngredientsServes: 4

  • 2 egg yolks, beaten
  • 100ml (4 fl oz) double cream
  • 30g (2 oz) butter
  • 2 tablespoons dry sherry or Madeira
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • 350g (12 oz) cooked lobster meat, broken into pieces

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a small bowl, whisk together egg yolks and double cream until well blended. Set aside.
  2. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
  3. Remove from heat, and season with salt, cayenne and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Did you know?

This classic dish originated in New York City in 1876. Developed by Ben Wenberg, a sea captain, it was first served at the historic Delmonico's Restaurant.

Recently viewed

Reviews & ratingsAverage global rating:(99)

Reviews in English (78)

This certainly is a great starter for any dinner party, easy to prepare & make, however it is very rich so next time I will cut down on the amount or use it for 6 guests. I used lobster tails from Iceland and there was plenty of meat for four, but may need more another pack for six, giving more flavour to the dish.(Just did this again and topped with breadcrumbs & toasted under the grill which soaked up the richness a little) a nice starter for our Christmas dinner.-25 Dec 2015

by SHAN3176

My husband and I really enjoyed this.. on the advice of our grocer we used monkfish (he called it "the poor man's lobster!) and it was excellent-this made this delcious recipe very very reasonable-allowing us to enjoy it much more often!!! It was wonderful!-27 Jan 2005


Excellent, and a keeper! I did change the procedure a bit by adding the cayenne pepper to the melted butter. I then added the meat and the shell, covered to steam whilel I prepared other ingredients. This step added flavor directly to the lobster and gain addition flavor from the shell. Remove meat, keeping warm and discard the shell, proceed with recipe.-04 May 2005

The Easy Lobster Newberg Recipe

Lobster is known to be a famous dish loved by many people, especially Lobster Newberg. The taste of this dish is so special that you can't feel it everywhere. This dish is also very easy to make so you can also apply the recipes to make at home. Below will be some introductory information as well as how to make Newberg lobster that you can learn more about.

Learn about Lobster Newberg recipe


Bring a large pot of salted water to a vigorous boil. Add lobster tails and cook, covered, for 8 minutes from the time the water returns to a boil. Transfer to a cutting board, cool, crack open, and remove the meat.

In a heavy saucepan, melt butter over moderate heat. Add lobster meat and cook, stirring occasionally, for 2 minutes. Add 3 tablespoons brandy and 2 tablespoons sherry cook, stirring, for 2 minutes. Remove meat from pan and set aside.

Stir cream into saucepan and boil until reduced. Reduce the heat to low and stir in 7 teaspoons brandy, 4 teaspoons sherry, cayenne pepper, salt and nutmeg. Whisk in egg yolks and cook until thick. Stir in the lobster and heat through.

Lobster Newburg Recipe- A Delicious Classic

  • Author: adapted from Lobster: 75 Recipes Celebrating the World's Favorite Seafood
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 1 x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: French


a delicious, rich sauce on perfectly cooked lobster


  • 2 6 oz lobster tails
  • 1 TBS sherry
  • 1 TBS brandy
  • 4 TBS unsalted butter
  • 3/4 cup heavy cream
  • freshly grated nutmeg
  • 2 egg yolks
  • parsley


  • Heat a large pot of water to boiling. Cook the pasta and during the last two minutes drop in the lobster tails. Reserve about a cup of the pasta water
  • Remove the tails and drain the pasta.
  • Run the lobster tails under cold water.
  • Remove the lobster meat from the shells. Cut into bite sized pieces. Set aside.
  • Melt the butter over medium heat in the pot used to cook the pasta. Add the lobster shells and cook for about three minutes. Remove the shells.
  • Add the heavy cream.
  • stir in the sherry and bourbon and let simmer to cook out the alcohol
  • Temper the egg yolks with some of the warmed cream mixture then slowly incorporate them into the cream to thicken.
  • Grate in about 1/4 tsp nutmeg and then salt to taste.
  • Add the lhe cooked pasta and then add the lobster meat to finish cooking.
  • If it looks too thick use some of the pasta water to thin out the sauce.
  • To serve, split between two plates and sprinkle with paprika and parsley.


I made a simple side salad to go with the dish.

Keywords: lobster, lobster Newburg, lobster and pasta

Patti’s Famous Lobster Newburg

Coarsely chop the lobster meat, place in suitable container for freezing (a plastic bag works well) and add about ½ cup of water and freeze. Thaw the lobster meat and reserve the liquid. The liquid will have a great lobster flavor after being frozen with the meat. In a heavy kettle, melt butter over low heat. Stir in the lobster meat and reserved liquid and let it gently heat, covered, over low heat, stirring occasionally, for 25 minutes. Slowly stir in flour, sea salt, and cayenne pepper. Continue to cook over low heat stirring constantly, for 10 minutes. Stir in the half-and-half or cream. Temper the eggs then add to mixture. Add sherry/vermouth. Do not allow it to boil. Cook at a bare simmer for another 10 minutes while constantly stirring. Serves 8.

If you enjoyed this lobster newburg recipe, you’re guaranteed to love the recipes in our new cookbook!

Lobster Newburg Recipe

There are few seafood dishes as rich and luxuriant as Lobster Newburg. An American classic, it was among the most popular dishes served in the American Pavilion at the Paris Exposition of 1900. But where did this dish originate and who on earth is Newberg?

The most popular theory on the history of the dish is that it was created by Delmonico's Restaurant in New York City, when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially with the after-theater crowd, and owner Charles Delmonico honoured the capatain by naming the dish Lobster à la Wenberg. But unfortunately, Wenberg and Delmonico had a huge falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand.

So with a typographical slight-of-hand, Delmonico changed the spelling from 'Wenberg' to 'Newberg,' and Lobster Newberg was born. Rich, creamy, saucy and delicious, this easy Lobster Newburg recipe is lusciously prepared with fresh or frozen lobster mixed with cream, butter, tomato, fragrant spices, cognac and a dash of sherry, ladled over buttery puff pastry shells or a bed of Spanish rice, and finished with a garnish of snipped chives. An elegant entrée for any special occasion, it can also easily be tweaked with shrimps, scallops or any other fine seafood that would honour old Captain Wenberg.

Traditional Recipe -

8 puff pastry vol-au-vents pastry shells
4 tbsp flour
1 tbsp paprika
1/2 tsp curry powder
1/8 tsp grated nutmeg
pinch of cayenne
7 tbsp unsalted butter
1 shallot, minced
2 cups cream
2 tbsp tomato paste
1/4 cup brandy
1/4 cup sherry
2 lobster tails, shelled and chopped into bite-size pieces
1 bunch of chives half chopped and half left whole

Step 1.
Combine the flour, paprika, curry powder, nutmeg, cayenne and salt to taste, in a small bowl and set aside. Melt 4 tbsp of butter in a large saucepan over low heat and add the minced shallot. Cook 3 minutes until it begins to brown. Add the flour mixture and stir well until well mixed with the butter. Then add the sherry ad brandy and whisk until smooth. Meanwhile, in small saucepan, bring the cream and tomato paste to a low simmer over medium heat, being careful not to let it come to a boil. Add the hot cream mixture to the flour gradually slowly, whisking constantly until the mixture is creamy and thick. Remove from the heat, cover and set aside.

Step 2.
Bake pastry shells according to manufacturer's instructions and set aside.

Step 3.
In a sauté pan, melt the remaining 3 tbsp of butter over medium heat and when it starts to bubble, add the lobster and 1 tbsp of chopped chives. Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. If sauce is too thick, add some more cream and adjust seasoning.

Step 4.
Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives.

Recipe Summary

  • 4 (2.5-ounce) sourdough rolls
  • 1 tablespoon butter
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons water
  • 1 1/2 tablespoons dry sherry
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/4 cups 1% low-fat milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, cut into small pieces
  • 1 cup chopped cooked lobster meat
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 2 teaspoons chopped fresh chives

Hollow out each roll, leaving about a 1/4-inch-thick shell reserve torn bread for another use. Place hollowed bread shells on a baking sheet. Bake at 375° for 7 minutes or until lightly toasted. Remove the bread shells from oven set aside.

Melt butter in a nonstick skillet over medium heat. Add onion and garlic cook 2 minutes or until tender, stirring frequently. Add water and sherry, and cook 1 minute. Sprinkle flour over onion mixture cook 1 minute, stirring constantly. Gradually add milk, stirring constantly with a whisk bring to a boil. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Add cream cheese stir with a whisk until cheese melts. Stir in lobster, juice, salt, and paprika. Spoon 1/2 cup lobster mixture into each bread shell sprinkle each serving with 1/2 teaspoon chives. Serve immediately.

The History of Lobster Newberg

Although there are a couple of restaurants that claim to have created this amazing meal back in the 1800’s, most stories attribute this dish to Delmonico’s Restaurant in New York City. A wealthy sea captain named Ben Wenberg shared his recipe idea with Charles Delmonico, the restaurant manager at the time.

Intrigued by the idea, Charles Delmonico gathered all of the ingredients on the spot so that Wenberg could demonstrate how to prepare the recipe.

With its tender chunks of lobster in an amazing sauce – everyone agreed that the dish was delicious! After a few tweaks by the restaurant chef, Lobster a la Wenberg was added to the menu at Delmonico’s and quickly become a customer favorite.

A few months later, Charles Delmonico and Ben Wenberg had a falling out – and Lobster a la Wenberg was removed from the menu. But customers kept asking to order the dish, so it was renamed Lobster Newberg and added back to the menu to this day.

Lobster Newberg is often listed as Lobster Newburg – but either way you spell it, it’s absolutely delicious!

You may enjoy these other Lobster recipes:

heart solid heart solid icon

Recipe Summary

  • 1 stick (4 ounces) unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups light cream
  • 1/2 cup dry sherry, such as fino or amontillado
  • 1/2 teaspoon sweet paprika
  • Pinch of freshly grated nutmeg
  • 1/2 pound sea scallops, halved horizontally
  • 1/2 pound haddock or hake fillet, skinned and cut into 1 1/2-inch pieces
  • 1/2 pound medium shrimp, shelled and deveined
  • 1/2 pound cooked lobster meat, cut into bite-size pieces
  • Salt and freshly ground pepper

Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.

Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.

Recipe Summary

  • 2 teaspoons margarine
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups milk
  • 1 beaten egg
  • 8 ounces cubed fresh or frozen cooked lobster or frozen lobster-flavored, tail-shape fish pieces, thawed and chopped
  • 1 tablespoon dry sherry
  • Dash ground red pepper
  • Dash white or black pepper
  • 2 English muffins, split and toasted

In a medium saucepan melt margarine. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Stir about half of the hot mixture into the beaten egg. Return all to saucepan. Cook and stir mixture until thickened, but do not boil.

Stir in lobster, dry sherry, ground red pepper, and white or black pepper. Heat through. Serve over English muffin halves. Makes 4 serving.

Watch the video: How to Make Lobster Newburg: Time to Eat (January 2022).