Lobster Newburg

Lobster Newburg features tender cooked lobster in a rich, sherry-and-cognac cream sauce, spooned over golden toast. Tempering the egg yolks and keeping the sauce below a boil helps create a smooth, spoon-coating texture.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

For the lobster Newburg

4 tbsp unsalted butter
0.25 cup shallot finely chopped
0.25 cup dry sherry
2 tbsp cognac or brandy
1 cup heavy cream
3 egg yolks large
0.5 tsp fine salt
0.125 tsp ground cayenne pepper
0.125 tsp nutmeg freshly grated
1 lb cooked lobster meat cut into 1/2-inch pieces

For serving

4 white bread slices

Equipment

1 2-quart saucepan

Method

Make the lobster Newburg

In a 2-quart saucepan, melt the butter over medium-low heat. Add the shallot and cook, stirring, until softened, 2–3 minutes.
Add the sherry and cognac and simmer until the liquid is reduced by about half, 2–3 minutes.
Stir in the cream and heat until steaming, about 2–3 minutes; do not let it boil.
In a small bowl, whisk the egg yolks with the salt, cayenne, and nutmeg. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks.
Pour the yolk mixture into the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat a spoon and reaches 160°F, about 2–4 minutes.
Fold in the lobster and cook gently until heated through, 1–2 minutes; do not let the sauce boil.

Toast and serve

Toast the bread until golden, 2–4 minutes.
Place a slice of toast on each plate and spoon the lobster Newburg over it.

Notes

Whisk the hot cream mixture into the yolks slowly to temper them, and keep the sauce below a boil to prevent curdling. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the cream sauce may separate. Use gluten-free bread for a gluten-free serving.