Savor Classic Lobster Newburg for a Luxurious Dinner Experience
Indulge in the timeless elegance of Classic Lobster Newburg, a luxurious dish featuring succulent lobster bathed in a rich, creamy, and subtly boozy sauce. Perfect for a sophisticated dinner party or a special occasion, this recipe delivers an unforgettable gourmet experience right to your table.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
4 servings
Keywords
Why This Recipe Delivers
- It's a truly elegant dish that transforms any meal into a special occasion.
- The rich, velvety sauce perfectly complements the sweet, tender lobster meat.
- Impressively gourmet, yet surprisingly manageable for the home cook.
- Offers a unique and sophisticated flavor profile with subtle notes of brandy and cream.
- A comforting and decadent meal that feels like a lavish treat.
Ingredients
- 450 g (1 lb) Lobster Meat, fresh or thawed frozen, cooked and chopped
- 56 g (4 tbsp) Unsalted Butter, divided
- 1 medium Onion, finely chopped
- 60 ml (1/4 cup) Brandy (can substitute with cooking sherry, dry white wine, or extra chicken stock)
- 240 ml (1 cup) Chicken or Seafood Stock
- 240 ml (1 cup) Heavy Cream (minimum 35% milk fat)
- 15 ml (1 tbsp) Worcestershire Sauce
- 2 large Egg Yolks
- Salt, to taste
- Freshly ground Black Pepper, to taste
- Fresh Parsley, chopped, for garnish
- Buttered toast points or cooked white rice, for serving
Instructions
- If using live lobsters or whole pre-cooked lobsters in the shell, bring a large pot of generously salted water to a rolling boil. Carefully add the lobsters and cook for 8-10 minutes, or until the shells turn a vibrant red and the meat is opaque. Remove from the pot and let cool slightly. Once cool enough to handle, carefully extract the meat from the tails, claws, and knuckles, then chop it into bite-sized pieces. Set aside.
- In a large, heavy-bottomed skillet or saucepan, melt 2 tablespoons (28 g) of the unsalted butter over medium heat. Add the finely chopped onion and sauté gently for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent, but not browned.
- Carefully pour in the brandy (or your chosen substitute). If you wish to flambé, gently tilt the pan to ignite the alcohol with a long match or lighter (ensure no flammable materials are nearby). Allow the flames to die down naturally. Otherwise, simply bring the mixture to a simmer and cook for 2 minutes, allowing the alcohol to evaporate and concentrate the flavor.
- Add the chicken or seafood stock and the heavy cream to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it gently bubble and thicken for 10-15 minutes, stirring occasionally, until the sauce coats the back of a spoon. The longer it simmers, the richer and thicker it will become.
- Gently fold in the chopped lobster meat and the Worcestershire sauce. Cook for an additional 5-7 minutes over very low heat, just long enough to heat the lobster through and allow it to absorb the flavors of the sauce. Avoid overcooking, as lobster can become tough quickly.
- In a small bowl, whisk the two egg yolks until smooth. To temper the yolks, slowly ladle about 120 ml (1/2 cup) of the hot sauce from the skillet into the whisked yolks, whisking constantly to prevent scrambling. This gradually raises the temperature of the yolks.
- Pour the tempered egg yolk mixture back into the skillet with the lobster and sauce. Add the remaining 2 tablespoons (28 g) of butter. Stir continuously over very low heat for 1-2 minutes until the sauce thickens further to your desired consistency, becoming velvety smooth. Do not allow the sauce to boil after adding the egg yolks, as this can cause them to curdle.
- Season the Lobster Newburg generously with salt and freshly ground black pepper to taste. Adjust as needed to balance the rich flavors.
- Serve the luxurious Lobster Newburg immediately over warm, crisp buttered toast points, fluffy white rice, or even a delicate pasta like tagliatelle. Garnish generously with freshly chopped parsley for a vibrant touch of color and freshness.
Tools You’ll Need
- Large pot (for cooking lobster, if applicable)
- Large, heavy-bottomed skillet or saucepan
- Whisk
- Measuring cups and spoons
- Sharp knife and cutting board
- Small bowl (for tempering egg yolks)
- Lobster crackers and picks (if using whole lobsters)
Essential Success Tips
- Use fresh, high-quality lobster meat for the best flavor and texture; avoid overcooking the lobster as it can become rubbery.
- When tempering the egg yolks, add the hot sauce very slowly while whisking vigorously to prevent them from scrambling.
- Do not let the sauce boil after adding the egg yolks; maintain a very low heat to ensure a smooth, creamy consistency.
- Taste the sauce throughout the cooking process and adjust seasoning (salt and pepper) as needed to achieve perfect balance.
- For the ultimate richness, use a good quality heavy cream with at least 35% milk fat.
Professional Cooking Secrets
- Before adding the stock and cream, deglaze the pan with a splash of dry sherry or white wine after the brandy step to capture even more concentrated flavors from the sautéed onions and pan drippings.
- If you want an even deeper, more complex lobster flavor, you can make a quick lobster stock from the shells after extracting the meat, then use that in place of or in addition to the chicken/seafood stock.
- For a silky-smooth finish, consider straining the sauce through a fine-mesh sieve after it thickens, before incorporating the lobster and tempered egg yolks. This removes any small onion pieces or imperfections.
Notes
- Storage: Leftover Lobster Newburg can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of milk or cream if the sauce has become too thick.
- Variations: For an added layer of flavor, consider sautéing a handful of sliced mushrooms with the onions. You can also experiment with different types of seafood like crab meat or scallops in addition to or as a substitute for lobster.
- Serving Suggestions: While classic with toast or rice, it's also excellent over puff pastry shells, mashed potatoes, or even alongside steamed asparagus for a complete meal.
Frequently Asked Questions
Can I use frozen pre-cooked lobster meat?
Yes, absolutely! Ensure it is fully thawed and drained of any excess liquid before chopping and adding to the sauce. Adjust cooking time slightly as it will only need to be heated through.
Can I make Lobster Newburg ahead of time?
While it's best served fresh, you can prepare the sauce (without the lobster and egg yolks) a day in advance. Reheat gently, then add the lobster and tempered egg yolks just before serving.
What is the best way to extract lobster meat?
Once the lobster is cooked and cooled slightly, twist off the tail and claws. Use kitchen shears or a nutcracker for the claws and knuckles. For the tail, cut along the underside of the shell and gently pull out the meat. A fork or pick can help with smaller pieces.
Nutrition Facts (Per Serving)
Calories: Approximately 550-600 per serving, Protein: 35g, Fat: 45g (mostly from cream and butter), Carbs: 10-15g (excluding toast/rice). Values are approximate and depend on specific ingredient brands and serving sizes.
Allergy Information
Contains shellfish (lobster), dairy (butter, heavy cream), and eggs (egg yolks). If serving with toast, it will contain gluten. For a gluten-free option, serve over rice or gluten-free bread.
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