Lobster Newburg Recipe by Patti
Lobster Newberg Ingredients
3 pounds lobster meat, cut into bite-sized pieces
¾ cup water to freeze the lobster in
¾ cup unsalted butter
¾ cup all-purpose flour
1½ teaspoons fine sea salt
3-4 shakes cayenne pepper (according to taste)
2 quarts half-and-half or light cream
4 eggs (beaten)
¼ cup medium dry sherry or dry vermouth
How to Make Lobster Newburg
Coarsely chop the lobster meat, place in suitable container for freezing (a plastic bag works well) and add about ½ cup of water and freeze. Thaw the lobster meat and reserve the liquid. The liquid will have a great lobster flavor after being frozen with the meat. In a heavy kettle, melt butter over low heat. Stir in the lobster meat and reserved liquid and let it gently heat, covered, over low heat, stirring occasionally, for 25 minutes. Slowly stir in flour, sea salt, and cayenne pepper. Continue to cook over low heat stirring constantly, for 10 minutes. Stir in the half-and-half or cream. Temper the eggs then add to mixture. Add sherry/vermouth. Do not allow it to boil. Cook at a bare simmer for another 10 minutes while constantly stirring. Serves 8.
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