Lobster Newburg

Lobster Newburg

Not sure why but we get a craving for Lobster this time of year at The Little Shop.


  • 1/4 cup Butter Premium Extra Virgin Olive Oil
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half (half milk, half cream, or light cream)
  • 4 egg yolks (slightly beaten)
  • 2 cups lobster meat (coarsely chopped)
  • 1/4 cup dry sherry
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • Toast points or puff pastry shells, for serving
  • Parsley (finely chopped) for garnish


  • Warm Oil in a large skillet over medium heat, and blend in flour. Stir the mixture for about 2 minutes.
  • Gradually stir in the half-and-half and stir until the sauce thickens over medium heat.
  • Stir in a small amount of the hot cream sauce into the beaten egg yolks. This tempers the eggs so that they will not scramble.
  • Whisk the now tempered egg yolk mixture into the hot pan sauce. Continue cooking, over medium heat, stirring constantly for about 1 to 2 minutes.
  • Add the lobster, sherry, lemon juice, and salt. Continue to cook over medium heat until lobster is heated through, but do not boil or sauce will scald.
  • Serve in hot puff pastry shells or over toast points. (I actually used risotto for my dish)


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