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Best Lobster Newburg Recipes

Best Lobster Newburg Recipes

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Lobster Newburg Shopping Tips

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Newburg Cooking Tips

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

Recipe Summary

  • 2 teaspoons margarine or butter
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups milk
  • 2 beaten egg yolks
  • 8 ounces cubed fresh or frozen cooked lobster or refrigerated chunk-style lobster-flavored fish pieces
  • 1 tablespoon dry sherry
  • ⅛ teaspoon white or black pepper
  • dash ground red pepper
  • 2 English Muffins, split and toasted
  • Snipped fresh chives (optional)

In a medium saucepan melt margarine or butter. Stir in flour and salt. Add the 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 yolks. Return all to saucepan. Cook and stir until mixture is thickened and bubbly.

Stir in lobster, dry sherry, white or black pepper, and ground red pepper.

Heat through. Serve over English muffin halves. If desired, garnish with snipped chives.

Recipe Summary

  • 3 lobsters (1 1/4 pounds each)
  • 4 tablespoons unsalted butter
  • 1 medium onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 medium leeks
  • 4 medium carrots
  • 8 fresh sprigs tarragon
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry sherry
  • 2 teaspoons tomato paste
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg yolk

Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.

Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.

Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.

Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.

Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container refrigerate until ready to use.

Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces set aside.

Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.

Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.

In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk whisk to combine. Return mixture to saucepan over low heat whisk to combine. Remove from heat.

Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water set 6 six-ounce ramekins into a large roasting pan.

Add the reserved lobster meat to the sauce stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.

Grilled Lobster with Chipotle Garlic Seaweed Butter

Don’t be afraid of the yellow-green tomalley: Rodney Dunn of Agrarian Kitchen adds the muddy-looking lobster liver sauce to drawn butter for extra lobster flavor. Get the recipe for Grilled Lobster with Chipotle Garlic Seaweed Butter » James Fisher


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.

Best Lobster Newburg Recipes - Recipes

In the same pan, wilt the spinach for 30 seconds, then transfer to a bowl.

In the same pan, add the remaining oil and fry the shallot for 1 minute. Stir in the lobster then add the sherry, brandy and cayenne and season well. Flame the sherry and brandy to burn off the alcohol.

Stir in the hot stock and half the cream then simmer to reduce by half. Pour the remaining cream into a small bowl and whisk in the egg yolks.

Whisk together then pour into the pan with the lobster. Reduce the heat and cook very gently until thickened. Taste for seasoning and stir through the chives.

Place a muffin half onto each of two plates. Divide the spinach evenly between the two muffins, then top with the lobster. Spoon any sauce over at the end and serve with a few chives on top.

In a large non-stick frying pan, heat half the oil and toast the muffin halves on both sides. Set aside on a plate.

In the same pan, wilt the spinach for 30 seconds, then transfer to a bowl.

In the same pan, add the remaining oil and fry the shallot for 1 minute. Stir in the lobster then add the sherry, brandy and cayenne and season well. Flame the sherry and brandy to burn off the alcohol.

Stir in the hot stock and half the cream then simmer to reduce by half. Pour the remaining cream into a small bowl and whisk in the egg yolks.

Whisk together then pour into the pan with the lobster. Reduce the heat and cook very gently until thickened. Taste for seasoning and stir through the chives.

Place a muffin half onto each of two plates. Divide the spinach evenly between the two muffins, then top with the lobster. Spoon any sauce over at the end and serve with a few chives on top.

3. Lobster with herb & garlic butter

A good easy one you just can’t go wrong with! Melted butter, garlic, lemon and a good hit of fresh parsley.

To serve: Drizzle generously over sliced lobster, and also serve in a small bowl so everyone can help themselves (or dunk!). For individual plates, serve it like the Lemon Browned Butter Lobster pictured below.

TIP: Make sure to provide crusty bread. All the lobster juices and butter makes for a very good bread-plate-mopping situation!

Rachael Ray's Seafood Newburg

1. Heat a large nonstick skillet over medium to medium-high.

2. Melt the butter in the skillet. When it foams, add the shallots and garlic and stir for 1 to 2 minutes.

3. Sprinkle the flour into the skillet. Whisk in the flour, let the mixture bubble, then whisk in the sherry until it’s incorporated into the sauce, about 30 seconds. While whisking, slowly stream in the half-and-half. Reduce the heat to low and bring the sauce to a low simmer. Season the sauce with nutmeg, salt, and white pepper. Remove from heat. Cover to keep warm while you cook the seafood.

4. In another large nonstick skillet, heat the oil, three turns of the pan, over medium-high to high. Add the seafood and cook until lightly browned on the outside and opaque inside, 5 to 7 minutes. Season with salt, then douse the seafood with the lemon juice. Transfer the seafood to the sauce, folding gently to combine.

5. Transfer to a serving bowl or platter. Top with the herbs and a light sprinkling of paprika, if using. Serve with the bread.


Step 1

Lightly saute mushrooms, shallots, and garlic in olive oil. Stir in lobster and sherry. Set aside to be able to use the same pan for stuffing preparation.

Melt butter and combine crumbled crackers and parsley. Set aside 1/2 of the stuffing mixture.

Add lobster mixture to remaining stuffing in pan. Combine well.

Pour into casserole dish and top with the remaining stuffing.

Bake 10-15 minutes in a preheated 325°F oven or until topping is lightly browned.

As an added bonus, while the casserole is baking, saute extra lobster claw meat to use with lemon as a garnish on top of the cooked casserole.

And, for a very casual presentation, bake the recipe in a non-stick oven-proof frying pan, using that as your serving dish at the table.

Since this recipe is a very rich version of Lazy Mans Lobster, it is best served with a light side dish of a green garden salad or a summer fruit salad.

Lobster Thermidor

So many steps are involved in the preparation of a really splendid lobster Thermidor, no wonder it costs a fortune in any restaurant! But it is not a particularly difficult dish to execute, and everything may be prepared in advance and heated up just before serving. This is an especially attractive recipe for lobster Thermidor because the meat is stirred in hot butter before it is sauced, and turns a rosy red. Buy lobsters weighing a good 2 pounds each, so the shells will be large enough to hold the filling.

A Note on Dealing with Live Lobsters: If you object to steaming or splitting a live lobster, it may be killed almost instantly just before cooking if you plunge the point of a knife into the head between the eyes, or sever the spinal cord by making a small incision in the back of the shell at the juncture of the chest and the tail.

  • Covered, enameled or stainless steel kettle with tight-fitting cover
  • Covered, enameled or stainless steel saucepan
  • enameled or 4-cup stainless steel saucepan
  • 1/2-quart enameled or stainless steel saucepan
  • Wooden spoon
  • Wire whip
  • 3-quart mixing bowl
  • 12-inch enameled or stainless steel skillet
  • Shallow roasting pan or fireproof serving platter
  • 3 cups dry white wine or 2 cups dry white vermouth
  • 2 cups water
  • 1 large onion , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1 stalk celery , thinly sliced
  • 6 sprigs parsley
  • 1 bay leaf
  • 1/4 tsp. thyme
  • 6 peppercorns
  • 1 Tbsp. fresh or dried tarragon
  • 3 live lobsters , 2 pounds each
  • 1/2 pound sliced fresh mushrooms
  • 1 Tbsp. butter
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • 5 Tbsp. butter
  • 6 Tbsp. flour
  • 1 Tbsp. cream
  • 1 Tbsp. dry mustard
  • 2 egg yolks
  • 1/2 cup whipping cream
  • 4 to 6 Tbsp. more whipping cream
  • Pinch cayenne pepper

Steaming the lobsters: Simmer wine, water, vegetables, herbs, and seasonings in the kettle for 15 minutes. Then bring to a rolling
boil and add the live lobsters. Cover and boil for about 20 minutes. The lobsters are done when they are bright red and the long head-feelers can be pulled from the sockets fairly easily.

While the lobsters are steaming, stew the mushrooms slowly in the covered saucepan with the butter, lemon juice, and salt for 10 minutes.

The sauce: When the lobsters are done, remove them from the kettle. Pour the mushroom cooking juices into the lobster steaming juices in the kettle and boil down rapidly until liquid has reduced to about 2 1/4 cups. Strain into the 4-cup enameled or stainless steel saucepan and bring to the simmer.

Cook the butter and flour slowly together in the 1 1/2-quart saucepan for 2 minutes without browning. Off heat, beat in the simmering lobster-cooking liquid. Boil, stirring, for 1 minute. Set aside. Film top of sauce with the cream.

Split the lobsters in half lengthwise, keeping the shell halves intact. Discard sand sacks in the heads, and the intestinal tubes. Rub lobster coral and green matter through a fine sieve into the mixing bowl, and blend into it the mustard, egg yolks, cream, and pepper. Beat the sauce into this mixture by driblets.

Return the sauce to the pan, and stirring with a wooden spoon, bring it to the boil and boil slowly for 2 minutes. Thin out with tablespoons of cream. Sauce should be thick enough to coat a spoon fairly heavily. Taste carefully for seasoning. Set aside, top filmed with a spoonful of cream.

Sautéing the lobster meat: Remove the meat from the lobster tails and claws, and cut it into 3/8-inch cubes. Set the skillet with the butter over moderate heat. When the butter foam begins to subside, stir in the lobster meat and sauté, stirring slowly, for about 5 minutes until the meat has turned a rosy color. Pour in the cognac and boil for a minute or two, shaking the skillet, until the liquid has reduced by half.

Final assembly: Preheat oven to 425 degrees. Fold the cooked mushrooms and two thirds of the sauce into the skillet with the lobster meat. Arrange the split lobster shells in the roasting pan. Heap the lobster mixture into the shells cover with the remaining sauce. Sprinkle with cheese and dot with butter. The recipe may be prepared ahead up to this point and refrigerated.

Place in upper third of 425-degree oven for 10 to 15 minutes, until lobster is bubbling and the top of the sauce is nicely browned. Serve immediately on a platter or serving plates.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.

Lobster Newberg

  • Spending summers in New England as a child, lobster was a required tradition. A treat that made vibrant red appearances at family reunions and special summertime dinners. But until last year, the only way I ever ate lobster was with drawn butter -- either straight from the shell, cracked and removed by me, or in a buttered hot dog roll Connecticut style.

But last fall when I was in Cape Cod, I had lobster prepared a different way for the first time ever. It was served in a creamy sauce with a buttery crumble topping, as a pot pie. And oh my, was it good. No, it was better than good. It was freakin’ amazing.

I came home from that trip dying to make it myself. Immediately I started researching the recipe, until I found one that was really similar. I haven’t made that yet, but I discovered that Lobster Newberg was somewhat similar -- and without a couple of the steps involved in making a Lobster Pot Pie.

Lobster Newberg has chunks of lobster served in a creamy, buttery sauce over toast.

It’s decadent and mouthwatering -- and best of all, it only takes about 25 minutes to make. My version is mild, but traditionally Lobster Newberg has a bite to it thanks to the inclusion of cayenne pepper. If you want yours to have that bite, skip the paprika and add cayenne instead.

So, where’d this dish come from? Sometimes spelled Lobster Newburg (like the New York town), Lobster Newberg is believed to have first been served at the famed Delmonico’s in New York. It was named for a wealthy sea captain Ben Wenberg (Newberg is an anagram of Wenberg), who introduced the dish to the restaurant after a voyage. Or so the legend goes.

Want to switch it up a bit? Serve over Pillsbury Simply Biscuits. They’ll sop up the sauce and make it easy to get every last drop. YUM!

Has lobster piqued your interest? Learn how to cook lobster the traditional way in this How to Steam a Lobster guide.

Try one of these recipes that feature this rudy crustacean:

Lobster Bisque
Seafood Salad Sandwiches
Shell-Seafood Pasta Salad
Seafood Pasta with Saffron
Deviled Lobster Tails

Here's the recipe for Lobster Newberg:

Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

Watch the video: Lobster Newberg Recipe aka Lobster Newburg - How to Make Lobster Newburg (August 2022).