lobster newburg sauce recipe

Written ByJenny Smyth Posted on
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The Best lobster newburg sauce recipe

I’ve always been a fan of rich and creamy sauces, and Lobster Newburg is one of my all-time favorites. This classic dish has been a staple in fine dining restaurants for centuries, and I’m excited to share my own take on the recipe with you.

The origins of Lobster Newburg are a bit murky, but it’s believed to have originated in the 1800s at Delmonico’s Restaurant in New York City. The name ‘Newburg’ is thought to be a reference to the city’s 19th-century mayor, Cornelius Vanderbilt’s son-in-law, George W.

Vanderbilt, who was known for his love of fine cuisine. As for the taste and texture of Lobster Newburg, it’s a symphony of flavors and sensations that will leave you wanting more.

The succulent chunks of lobster meat are perfectly balanced by the rich, buttery sauce that coats every bite. And let’s not forget the key home cooking technique involved: making a roux from scratch!

This crucial step sets the foundation for the sauce’s velvety texture and deep flavor profile.

Lobster Newburg Sauce

4.9 from 1143 votes

A rich and creamy sauce featuring tender lobster meat in a velvety blend of butter, cream, and egg yolks with a hint of sherry. This classic sauce elevates any seafood dish or can be served over toast points for an elegant meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Sauce

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups heavy cream
1/2 cup dry sherry
3 large egg yolks
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups cooked lobster meat, chopped

👨‍🍳Directions

1In a medium saucepan over medium heat, melt the butter until it foams and begins to bubble, about 2 minutes.
2Whisk in the flour and cook, stirring constantly, until the mixture turns a light golden color and smells nutty, about 2 minutes.
3Gradually pour in the heavy cream while whisking continuously to prevent lumps.
4Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
5In a small bowl, whisk together the egg yolks and dry sherry until smooth.
6Slowly ladle about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs, then pour the egg mixture back into the saucepan.
7Add the paprika, salt, and cayenne pepper, then stir in the chopped lobster meat.
8Cook over low heat, stirring gently, until the sauce is hot and slightly thickened, about 3 to 4 minutes.
9Do not let it boil or the eggs may curdle.
10The sauce should be smooth and creamy with a rich orange hue.
11Remove the saucepan from the heat and let the sauce rest for 1 minute before serving.
12Serve immediately over toast points, rice, or pasta, garnished with fresh parsley if desired.

🔧Equipment

Medium saucepan
Whisk
Small bowl
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 38g💛Saturated Fat: 23g❤️Cholesterol: 245mg🧂Sodium: 680mg🌾Total Carbs: 10g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 22g

📝Notes

For best results, use fresh or thawed frozen lobster meat. If you prefer a milder flavor, substitute half the sherry with chicken broth. The sauce can be made ahead and gently reheated over low heat, but avoid boiling.

Watch Video Of How Lobster Newburg Sauce Works

Storing leftover lobster Newburg sauce is easy. Let it cool completely, then transfer it to an airtight container and keep it in the refrigerator for up to two days. When you are ready to reheat, do it slowly on the stovetop over low heat, stirring often.

You might need to add a little milk or cream to bring back the smooth texture. Avoid microwaving because it can make the sauce separate. For serving ideas, I love to spoon the reheated sauce over fresh puff pastry shells or toasted English muffins for a quick lunch.

It also works great as a filling for crepes or even as a topping for baked potatoes. This recipe is always a good idea for any occasion because it feels elegant but is actually simple to make. It works well for family gatherings because everyone loves the rich, creamy flavor, and it pairs nicely with a simple green salad or steamed vegetables.

❓ Frequently Asked Questions About Lobster Newburg Sauce

1. Can I use frozen lobster for this sauce?

Yes, you can use frozen lobster tails or even frozen cooked lobster meat. Just make sure to thaw them completely in the refrigerator overnight and pat them dry before cooking to remove excess moisture. This helps the sauce stay thick and not watery.

2. What can I substitute for sherry in the recipe?

You can use dry white wine or even a splash of brandy if you do not have sherry. For a non alcoholic version, use a little seafood stock with a pinch of sugar to mimic the sweetness. The alcohol cooks off, so the flavor is mild.

3. How do I prevent the cream from curdling?

Keep the heat on low to medium low and stir constantly when adding the cream. Do not let the sauce boil. If you need to reheat it, do it gently over low heat. Adding a teaspoon of cornstarch mixed with cold water can also help stabilize the sauce.

4. What dishes go well with lobster Newburg?

This sauce is traditionally served over puff pastry shells, toasted brioche, or rice. It also works well over pasta like fettuccine or linguine. For a lighter option, serve it over steamed asparagus or zucchini noodles.

5. Can I make this sauce ahead of time?

You can make the sauce up to one day ahead, but it is best to add the lobster just before serving to keep it tender. Store the sauce in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of cream if it has thickened too much.

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