This is authentic Lobster Newburg and very rich.


  • 4 cups fresh lobster meat (if frozen, thaw and drain very well)
  • 1/3 cup butter
  • 1/2 cup medium-dry sherry
  • generous dash paprika
  • generous dash nutmeg
  • 6 egg yolks
  • 2 cups whipping cream


Cut the lobster into bite-sized pieces. Melt the butter in the top of a double boiler. Add the lobster meat; saute it gently until it is heated through. Add the sherry, paprika and nutmeg. Heat it through again. Blend the egg yolks and heavy cream with a wire whisk. Add to the lobster. Heat gently until it is hot and the sauce begins to thicken. Do not boil. Serve immediately in individual side dishes with a rice pilaf.

Makes 6 servings. If you wish to make this ahead, reheat very gently in a slow oven at 250-300 degrees for 30 to 45 minutes. (Time depends on how completely the dish has been cooled) Stir often and watch to make sure it doesn't overheat or the sauce will separate.

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Submitted 6/13/05.
Source: The Amherst Shore Country Inn
Submitted By: J T
Lobster Newburg