Lobster or Shrimp Newburg

Kitchen Tested
  • Yield 4 servings
  • Prep 15 mins
  • Cook 15 mins

Use shrimp or lobster in this elegant New York classic.

Mark Boughton Photography / styling: Teresa Blackburn

At Delmonico's, the kitchen might have served Newburg over toast cut into triangles, but rice works just fine.


3 cups cooked lobster or shrimp (about 1 pound lobster or 3/4 pound shrimp)
3 egg yolks
1 1/2 cups heavy cream, divided
1 tablespoon butter
2 tablespoons dry sherry
3/4 teaspoon kosher salt
1/8 teaspoon cayenne, or to taste


  1. Cut lobster into bite-size chunks. If using shrimp, leave whole or cut in half
  2. Whisk egg yolks with 1/2 cup cream. In a large nonstick skillet, melt butter. Add fish and toss to coat with butter.  Add remaining cream, sherry, salt and cayenne; simmer 3 minutes to slightly reduce. Lower heat.
  3. Ladle a scant 1/4 cup of sauce into yolk mixture; whisk. Stir yolk mixture into the pan; cook and stir until sauce thickens. Do not boil. Serve over toast or hot cooked white rice.

Recipe by Jean Kressy.




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