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a platter with roasted salmon topped with lobster newburg sauce



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


  1. Cook lobster tail meat according to instructions in post, if needed. Chop.
  2. In a bowl, whisk the heavy whipping cream, egg yolks, kosher salt, black pepper, nutmeg and cayenne. 
  3. Melt the butter in a pan. 
  4. Add the lobster meat just to warm through for a minute or two.
  5. Turn down the heat.
  6. Pour the egg cream mixture into the pan and whisk for a minute.
  7. Add the sherry and fresh parsley. Cook for another minute.
  8. Serve immediately with suggestions in post. 
  9. ENJOY!



  • Prep Time: 5 minutes
  • Cook Time: 8 minutes


  • Serving Size: 1 serving

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