Yankee Magazine

May 23, 2002

Lobster Newburg

Course Main Dish
Cuisine New England


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


  • 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 popovers, pastry shells, toast or over rice or toast points or pasta.
Tried this recipe?Let us know how it was!