Lobster Newburg

Not  much seems like summer’s here except when serving lobster. I had this for the first time when I was about 20 years old and fell in love with lobster prepared almost any way.


  • 1/4 cup butter
  • 2 tbsp. flour
  • pinch of salt
  • pinch of nutmeg
  • 1/2 tsp. paprika
  • 1 cup whipping cream
  • 3 egg yolks, slightly beaten
  • 2 cups coarsely chopped boiled lobster
  • 2 tbsp. sherry
  • cooked fettucine noodles (enough for 4 servings)

Melt butter in the top of a double boiler, over direct heat. Remove from the heat and whisk in the flour to make a smooth mixture. Add the salt, nutmeg and paprika.

Gradually whisk in the cream and bring to the boil; reduce the heat and simmer, whisking, 3 minutes longer.

Now add a little bit of the hot mixture to the egg mixture and pour all of it back into the double boiler. Add the lobster and cook, over hot water until the mixture has thickened and the lobster is hot (about 8-10 minutes). Do not boil.

Stir in the sherry and serve over cooked and buttered noodles. I know everyone serves this over rice, but come on – try it with noodles and you will melt.

All that is needed with this dinner is a crisp, chilled salad and a glass of a chilled, crisp Pinot Gris…..did I say glass? I really meant bottle. sorry!



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