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Lobster Newburg Recipe with Sherry

User Rating 4.5 Star Rating (4 Reviews)


cooked lobster on a plate
Tetra Images/Getty

This lobster Newburg is made with half-and-half, sherry, cooked lobster meat, and butter.  It's a rich and delicious lobster recipe, perfect for serving over toast or puff pastry shells.

Yield: Makes 4 Servings


  • 2 cups cooked lobster meat, about 2 small lobsters
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • dash of cayenne pepper
  • 3 tablespoons dry sherry
  • 3 egg yolks, lightly beaten
  • 1 cup half-and-half
  • buttered toast or pastry shells


In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes.

Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells.

Serves 4.

See Also

Boiled Lobster

User Reviews

Reviews for this section have been closed.

 5 out of 5
A Sunday Brunch Treat, Member GHungWittler

On Sunday, breakfast and lunch can be an ideal time to serve Lobster Newburg to impress your guests. This Lobster Newburg recipe is delicious, garnished with diced green scallions and fresh parsley. In addition, I have tried other seafood varieties, such as Crab la Newburg, adding a touch of lime juice, white wine vinegar, salt, and white pepper to taste. Everyone's favorite for Sunday Brunch.

3 out of 3 people found this helpful.

See all 4 reviews

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