Lobster Newburg

By Yankee Magazine

May 23 2002

Coastal New England is renowned for its wonderful lobster dishes. This one was actually invented long ago in the famous Delmonico Restaurant in New York City. But no matter where it is served, it is a dish with great flavor, fantastic for entertaining because it is so easily made.


4 to 6 servings


2 tablespoons butter
1 tablespoon all-purpose white flour
1-1/3 cups cream (or use part milk)
2 cups (1 pound) cooked lobster meat
3 egg yolks, beaten
1/3 cup sherry
1 teaspoon salt


In the top of a double boiler over simmering water, melt the butter. Add the flour and blend to form a smooth paste. Add the cream and cook until thickened. Add the lobster meat. Stir in the eggs, sherry, and salt. Continue cooking until the sauce has thickened, about 3 minutes. Serve at once, in pastry shells or over rice or toast points.