Lobster Newburg
⏲ ~16 min total · prep 14 · cook 2 · 4 servings
Recipe Lab · 2026-10-08 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Adapted from The Boston Cooking-School Cook Book, Fannie Merritt Farmer (1918), Project Gutenberg eBook #65061 (Public domain in the USA (verified on the Project Gutenberg ebook page)).
Ingredients
- 1 1/2 lb lobster, thawed if frozen
- 1/4 cup unsalted butter
- 1/3 cup heavy cream
- 1 tbsp dry sherry
- 1 tbsp brandy
- 2 large egg yolks
- 1/2 tsp fine salt
- 1/8 tsp cayenne pepper
- 1/8 tsp freshly grated nutmeg
- 1 tbsp minced fresh chives
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves 4).
| Per serving | |
|---|
| calories kcal | 345 |
| protein g | 30.1 |
| fat g | 22.6 |
| carbs g | 1.1 |
| fiber g | 0.0 |
| net carbs g | 1.1 |
Instructions
- Poach the lobster: bring a wide pot of salted water to a bare simmer, slide the tails and claws in, and cook 4 minutes for the tails and 6 for the claws. Pull the meat, chop into bite-size pieces, and pat dry.
- Whisk the egg yolks and heavy cream in a small bowl until completely smooth, then set the bowl beside the stove. Measure the salt, cayenne, and nutmeg now too; the last two minutes of this dish move fast.
- Melt the butter in a 10-inch skillet over medium heat. Add the lobster and toss for 3 minutes so every piece is coated and warmed through. Cooked lobster needs heat, not cooking; go longer and it turns rubbery.
- Sprinkle in the salt, cayenne, and nutmeg, then pour in the sherry and brandy. Keep the pan moving for 1 minute while the alcohol steams off and the butter turns glossy.
- Drop the heat to low. Whisk the cream mixture once more and pour it in slowly, stirring constantly. Cook 1 to 2 minutes, until the sauce coats the back of a spoon and reads 165 degrees F on an instant-read thermometer. Do not let it boil or the yolks scramble.
- Pull the pan off the heat and taste for salt. Spoon the lobster and sauce into warm shallow bowls and scatter the chives over. Four servings; buttered cauliflower rice makes a good landing for the extra sauce.
Why this recipe works
- Gentle Poaching: Simmering the lobster in water preserves the delicate texture and prevents the meat from becoming rubbery.
- Cream Yolk Emulsion: Whisking egg yolks with cream before adding heat creates a velvety sauce that thickens without flour.
- Alcohol Reduction: Reducing the sherry and brandy concentrates the savory flavor while ensuring the alcohol evaporates.
Tips
- Warm Shell Removal. Remove the meat from the shells while they are still warm to ensure it slides out easily.
- Temperature Control. Keep the cream and yolk mixture at room temperature before adding it to the pan to prevent curdling.
- Gentle Heat. Maintain a low simmer when adding the cream mixture to avoid scrambling the eggs in the sauce.
- Seasoning Balance. Taste the sauce after removing it from the heat and adjust salt before serving to ensure the flavors are balanced.
- Garnish Choice. Use fresh chives to provide a sharp herbal note that cuts through the richness of the butter and cream.
Serving
This recipe serves 4 people and pairs beautifully with steamed asparagus or a simple green salad dressed with lemon vinaigrette. The rich creamy sauce complements the sweet lobster meat making it an ideal centerpiece for a special dinner. Serve the dish immediately while the sauce is hot to maintain the best texture and flavor profile. For a lighter touch consider adding a side of roasted cauliflower or zucchini noodles to balance the meal.
Storage
Store any leftover lobster and sauce in an airtight container in the refrigerator for up to two days. The sauce may separate slightly upon cooling so reheat gently on the stove over low heat while whisking constantly to reincorporate the fats. Avoid microwaving this dish as it can toughen the lobster meat and scramble the eggs in the sauce. If you plan to make the sauce ahead of time keep the lobster meat separate until you are ready to reheat and combine them.
Variations
- Shrimp Newburg: Swap the lobster tails for large shrimp to create a similar rich sauce with a slightly different texture.
- White Wine Sauce: Replace the sherry and brandy with a dry white wine for a lighter flavor profile.
- Coconut Cream: Use full-fat coconut cream instead of heavy cream to make the dish dairy-free while keeping it keto.
FAQ
- Can I use pre-cooked lobster meat? Yes you can use thawed pre-cooked lobster. Add it to the pan during the last minute of cooking to warm it through without overcooking the meat.
- How do I keep the sauce from curdling? Ensure your cream and yolk mixture is at room temperature and add it slowly to the pan over low heat while whisking constantly.
- Is it safe to freeze this dish? Freezing is not recommended because the egg yolks in the sauce can separate and the lobster meat may become rubbery upon thawing.
- What can I substitute for the sherry? You can use dry white wine or a splash of white vinegar mixed with a little water as a substitute for the sherry.
- Why is my sauce separating? Separation often occurs if the heat is too high or if the sauce is whisked too slowly. Lower the heat and whisk vigorously to recombine the ingredients.
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Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
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