Lobster Newburg Sauce, pardon the cliche, is an “Oldie, but a Goodie!” A creamy egg yolk mixture combines so well with sherry to create a super rich and decadent sauce for fresh lobster meat. This seafood sauce will also marry perfectly with crab, shrimp and/or scallops. Serve on top of your favorite fish, or ladle over steamed rice.
Naturally, I created a short TikTok video making this outstanding Lobster Newburg Sauce recipe. Be sure to check it out in the recipe below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
WHAT IS NEWBURG SAUCE?
As mentioned earlier, Newburg sauce dates back to the late 1800’s when it was served with lobster at a hotel in Milford, Pennsylvania and later at Delmonico’s restaurant in New York City.
Newburg sauce is a rich and creamy egg yolk mixture that is flavored with sherry and a hint of cayenne pepper. Most often you will find this sauce served with seafood. Although the addition of ground nutmeg is optional in this seafood sauce recipe, I highly encourage its use.
SEAFOOD FOR LOBSTER NEWBURG
Over the past several months, I have tried this creamy seafood sauce recipe with both lobster and crab. Honestly, I cannot wait to prepare using scallops. Shrimp, or a combination of all of these will create a wonderful Seafood Newburg Sauce.
For this preparation, both lobster tail meat and claw meat were utilized. Thankfully, I was able to find fresh lobster claw meat at my local fish market. However, I did have to cook the lobster tails. Feel free to use only claw meat.
As an alternative, cook a whole lobster and extract the meat.
HOW TO COOK LOBSTER TAILS
Basically, the same rules to cook lobster tails for this seafood sauce recipe will apply to cooking a whole lobster. Boil water. Be sure to salt the water. If using lobster tails, be sure to place a wooden skewer through the tail to keep the tail from curling. Honestly, this just makes cutting the shell and extracting the meat much easier. Cooking the lobster tails should only take a few minutes for 6-ounce tails.
An entire lobster, weighing in at around a pound to a pound and a half, will require approximately 10-12 minutes cook time.
For either preparation, once cooked, cut away the shell and chop up the lobster meat. Do NOT discard the lobster shells. They make for a great seafood stock. Use the lobster stock to make my Lobster Bisque!
BROILING LOBSTER TAILS
As an alternative to boiling the lobster tails or whole lobster in water, broiling is a great option. In fact, I wrote an entire blog on how to properly broil lobster tails. Broiling will also impart a whole new level of flavor to this Lobster Newburg Sauce recipe.
TIPS ON MAKING THE BEST LOBSTER NEWBURG SAUCE
In my opinion, there is only one tricky part to this seafood sauce recipe. That is, the incorporation of the egg/cream mixture into the melted butter and lobster meat. You will need to whisk vigorously to ensure the eggs do NOT scramble.
Be sure to either lower the heat prior to the egg/cream mixture addition, or remove from heat. If this makes you really nervous, add the sherry to the egg/cream mixture prior to its incorporation. This should allow for enough liquid to ensure the eggs will not scramble.
As an alternative, to ensure you do not waste a pound of lobster meat, create the seafood sauce prior to adding in the cooked seafood. Watch the video attached to the recipe a few times. This should help out tremendously.
HOW TO SERVE LOBSTER NEWBURG
Lobster Newburg Sauce should be served immediately. This decadent seafood sauce can be enjoyed in various preparations. My favorite, is layered on top of a gorgeous piece of roasted salmon, or mild white fish. Other options include:
- layer on top of toast points
- spoon over rice
- in puff pastry
HOW TO STORE LEFTOVER SEAFOOD SAUCE
Leftovers can be stored in an airtight container in the fridge for up to two days. Freezing this amazing creamy Seafood Sauce is NOT recommended.Print
LOBSTER NEWBURG SAUCE
- Total Time: 13 minutes
- Yield: 4 servings 1x
A creamy egg yolk mixture combines so well with sherry to create a super rich and decadent sauce for fresh lobster meat. This seafood sauce will also marry perfectly with crab, shrimp and/or scallops. Serve on top of your favorite fish, ladle over steamed rice, or in a puff pastry.
- 1 lb. cooked lobster meat
- 4 tablespoons butter
- 1 cup heavy whipping cream
- 3 egg yolks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoons sherry wine
- 1 tablespoon fresh parsley, chopped
- Cook lobster tail meat according to instructions in post, if needed. Chop.
- In a bowl, whisk the heavy whipping cream, egg yolks, kosher salt, black pepper, nutmeg and cayenne.
- Melt the butter in a pan.
- Add the lobster meat just to warm through for a minute or two.
- Turn down the heat.
- Pour the egg cream mixture into the pan and whisk for a minute.
- Add the sherry and fresh parsley. Cook for another minute.
- Serve immediately with suggestions in post.
SEE POST FOR TIPS!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Serving Size: 1 serving
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