Chunks of buttery lobster tails smothered in a rich and smooth cream sauce, this lobster Newburg recipe will be the highlight of your meal thanks to its decadent flavors.
Why this recipe works
This dish is a special one. Rich, creamy, and smooth with chunks of tender lobster meat throughout. Lobster Newburg is a classic seafood dish, similar to lobster thermidor with its rich creamy sauce but different in consistency and presentation. If you’re a fan of Thermidor, you’ll love Newburg as they’re both overflowing with incredible flavor.
Lobster Newburg is elevated with Cognac and egg yolk in its sauce and is perfect for pairing with flaky pastry, toast, crackers, or biscuits as the vehicle at your next dinner party.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LOBSTER – Prepare your lobster using our steamed lobster tail recipe or whichever way you feel most comfortable.
COGNAC – While cognac is a traditional ingredient in Lobster Newburg, you can either omit it or use Brandy, sherry, or seafood stock in its place.
SAUCE – The cream sauce mixture should be slightly thickened. If it’s too thick, you can thin it with additional cream or milk. If you want to cut the calories back, you can replace the heavy cream with whole milk. This can cause the sauce to be a little thinner which may mean you’ll need more flour to thicken it.
How to Make Lobster Newburg
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook the lobster tails (you can follow our steamed lobster tail instructions) and cut into bite sized chunks.
- Add egg yolks to a measuring cup. Add 2 tablespoons of the heavy cream to the egg yolks and whisk with a fork.
- Melt butter in a large skillet over medium-high heat.
- Add minced garlic to the butter and saute for 1 minute. Add flour and stir.
- Add garlic salt and stir to combine.
- Add remaining heavy cream and bring to a gentle boil. Reduce heat to low.
- To temper the eggs, slowly drizzle the egg and cream mixture into the hot skillet while whisking continuously. Tempering the egg mixture is essential, you do not want to end up with scrambled eggs.
- Whisk in the cognac, nutmeg, cayenne pepper, and lemon juice.
- Add the cooked lobster chunks and stir together.
- Serve alone in a dish or over biscuits, toast, or flaky pastry.
Frequently Asked Questions & Expert Tips
Tempering simply means to combine two ingredients, one hot and one cold (or room temp). You want to raise the temperature of your eggs gradually without cooking them in the process. Whisking continuously is key once you’ve slowly drizzled the egg and cream mixture into the hot skillet so as to not cook or scramble them.
Serving Suggestions
Serve lobster Newburg alone in a dish or over biscuits, crackers, toast, or flaky pastry. This dish is commonly served as an appetizer or hors d’oeuvre.
More Lobster Recipes
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Lobster Newburg
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1.25 pounds lobster 2 large tails
- 4 large egg yolks
- 3 cups heavy whipping cream divided
- ½ cup butter 8 Tablespoons
- 1 Tablespoon minced garlic
- 1 Tablespoon all purpose flour
- 1 Tablespoon garlic salt
- 3 Tablespoons cognac
- ½ teaspoon nutmeg
- 1 teaspoon cayenne pepper
- 2 Tablespoons lemon juice
Things You’ll Need
Before You Begin
- Find our steamed lobster tail instructions here.
- The cream sauce mixture should be slightly thickened. If it’s too thick, you can thin it with additional cream or milk.
- While cognac is a traditional ingredient in Lobster Newburg, you can either omit it or use seafood stock in its place.
- While it seems like we are using a lot of cayenne pepper, the heavy cream actually cuts down the heat drastically.
- If you want to cut the calories back, you can replace the heavy cream with whole milk. This can cause the sauce to be a little thinner which may mean you’ll need more flour to thicken it.
- Tempering eggs can sometimes be a tricky process as you want to make sure you’re continuously whisking the eggs in hot liquid without scrambling them. Tempering simply means to combine two ingredients, one hot and one cold (or room temp). You want to raise the temperature of your eggs quickly but gradually without cooking them in the process. Whisking continuously is key here.
Instructions
- Cook the lobster tails (you can follow our steamed lobster tail instructions) and cut into bite sized chunks.
- Add egg yolks to a measuring cup. Add 2 tablespoons of the heavy cream to the egg yolks and whisk with a fork.
- Melt butter in a large skillet over medium-high heat.
- Add minced garlic to the butter and saute for 1 minute. Add flour and stir.
- Add garlic salt and stir to combine.
- Add remaining heavy cream and bring to a gentle boil. Reduce heat to low.
- To temper the eggs, slowly drizzle the egg and cream mixture into the hot skillet while whisking continuously. Tempering the egg mixture is essential, you do not want to end up with scrambled eggs.
- Whisk in the cognac, nutmeg, cayenne pepper, and lemon juice.
- Add the cooked lobster chunks and stir together.
- Serve alone in a dish or over biscuits, toast, or flaky pastry.
Nutrition
Chef Antoine Davis
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