Lobster Newburg

Lobster Newburg

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4

    • Ingredients

  • 2teaspoonsbutter
  • 1tablespoonall-purpose flour
  • 1/4 teaspoonsalt
  • 1 1/2 cupsmilk
  • 2beaten egg yolks
  • 8ouncescubed, cooked lobsters
  • 1tablespoondry sherry
  • 1/8 teaspoon white pepper or 1/8 teaspoonblack pepper
  • 1dashground red pepper
  • 2English muffins, split and toasted
  • snipped fresh chives(optional)

    • Directions

  • In a medium saucepan, melt butter.
  • Stir in flour and salt.
  • Add the milk all at once.
  • Cook and stir until thickened and bubbly.
  • Cook and stir 1 more minute.
  • Stir about half 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.

    • Reviews

  • “Very easy to make.I used loganstinos instead of full lobsters.I am planning on using this recipe again. Also, I used full whipping cream and more pepper. Can’t tell you about leftovers, there weren’t any leftover.”

  • “YUM!! My favotite,–lobster, in a wonderful creamy sauce. I served this over rice, and had a spinach salad on the side. I’m going to try this recipe using shrimp also, it really is easy to do!”

  • “I made as directed and the flavor was very good. My meal preparation timing was a bit off and this had to sit for about 15 minutes after it was finished before everything else was ready. It was a little too thick by then so I needed to add additional milk which worked fine. Will make this again. Thanks mielhollinger!”

  • “Absolutely wonderful…I tried this twice once exactly as written and it was perfect. The consistency of the sauce(which I think is the hardest thing to get right in this type of recipe) was perfect…even picky hubby said it was perfect. Second time – I didn’t have lobster so I thawed some raw extra large shrimp and used a can of tiny shrimp that I rinsed and patted dry. The shrimp newburg with ths recipe is to die for.”

  • “Great recipe. I didn’t have any sherry on hand so used Shiraz which gave it a more distinctive taste and was a good alternative. Served over a salad and the left-over sauce made a good dressing. “

  • “Awsome recipe – I added a shake or two of nutmeg, used cognac instead of sherry (and doubled it) – used 150z pre packaged lobster, simmered the sauce with the lobster for about 5 minutes over med/medhigh heat to reduce – served over angel hair pasta – wow!! easy, fast and GREAT”

  • “This is very rich and delicious. Did not serve over english muffins, but over fettucini.”

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