Classic Lobster Newburg Recipe

Special occasions call for special meals and the rich creamy flavors of this easy Lobster Newburg recipe - or Lobster a la Newburg, as it is more traditionally referred too - may be the perfect choice.

My suggestion, if available...

...use fresh, previously boiled lobster meat. However, as is the case with most lobster recipes, frozen canned lobster meat may easily be substituted.

Avoid the common mistake...
When emailing friends to tell them about your great Newburg, make sure you spell it with a "u", rather than the commonly misspelled way - Lobster Newberg!

Easy Recipe for Lobster Newburg

Traditionally served with buttered toast points, the Newburg sauce is also great when used to fill crepes, mixed with your favorite pasta, or served over rice.

Servings: 4
Preparation Time: 20 minutes (not including lobster cooking time)

Ingredients:

16 ounces cooked lobster meat (fresh or canned) cut into pieces 1" or smaller
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/4 cup flour
1 3/4 cups light cream or half and half
1/2 cup dry sherry
1/2 teaspoon paprika
1/8 teaspoon cayenne with dash of nutmeg, grated fresh if desired
2 tablespoons fresh diced parsley
1 finely chopped shallot
1 cup sliced white button mushrooms
1 cup freshly grated Parmesan or Romano cheese, with ground pepper and salt to taste

Preparation:

1. Heat butter and oil in saucepan, saute shallots.
2. Add flour stirring constantly until mixture is smooth and lightly foams.
3. Stir in sherry, paprika, nutmeg, cayenne, and mushrooms. Let simmer 3-4 minutes.
4. Gradually add cream, stirring until sauce thickens.
5. Stir in lobster, parsley, salt and pepper to taste. Let simmer until ready to serve.

Serving suggestion:

Serve with buttered toast points, over pasta or rice, or as a filling for crepes. Top with Parmesan or Romano cheese and for added elegance, add meat from the tips of the lobster claws.

Add diced cherry tomatoes to make a slightly gourmet Lobster Newburg recipe, or experiment with your own spices. I would love to hear about your version of the recipe. Bon appetit!