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Classic Lobster Newburg

Indulge in the luxurious taste of Classic Lobster Newburg, featuring succulent lobster meat enveloped in a creamy, velvety sauce. Perfect for impressing guests without complicated preparation.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 470
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lobster meat, cooked and chopped Freshly cooked lobster meat is preferred.
  • 4 tablespoons unsalted butter For the roux.
  • 1/4 cup all-purpose flour To thicken the sauce.
  • 2 cups heavy cream Provides creaminess.
  • 1/2 cup seafood stock (or fish stock) Enhances flavor.
  • 1/4 teaspoon cayenne pepper Adjust to taste.
  • Salt to taste Salt
  • Black pepper to taste Black pepper
  • 2 egg yolks egg yolks For richness.
  • 1 teaspoon freshly squeezed lemon juice Adds brightness.
  • 2 tablespoons finely chopped fresh parsley or chives For garnish.
  • as needed pieces Toasted bread or pastry shells For serving.

Method
 

Preparation
  1. If using whole lobsters, cook them in boiling water for about 8-10 minutes until the shells turn bright red. Let them cool, then extract the meat and chop it into bite-sized pieces.
  2. In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly to avoid browning.
  3. Gradually whisk in the heavy cream and seafood stock until the mixture is smooth. Bring to a gentle simmer, allowing it to thicken for about 5 minutes.
  4. Stir in the cayenne pepper, salt, and black pepper to taste. Adjust the cayenne to your preference.
  5. In a small bowl, whisk the egg yolks and lemon juice together. Slowly temper the egg yolks by adding a few spoonfuls of the hot sauce to the yolk mixture, whisking continuously.
  6. Remove the skillet from heat, and gently stir the tempered egg yolk mixture back into the sauce. Add the lobster meat and stir to combine.
  7. Spoon the lobster mixture over toasted bread or place it into your pastry shells. Top with chopped parsley or chives for garnish.

Notes

For best results, use fresh ingredients. Store leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the lobster mixture for up to a month. Reheat gently over low heat and add a splash of cream if necessary.