You are here: Home » Recipes » Lobster or Shrimp Newburg 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 PrintEmail At Delmonico's, the kitchen might have served Newburg over toast cut into triangles, but rice works just fine. Ingredients 3 cups cooked lobster or shrimp (about 1 pound lobster or 3/4 pound shrimp)3 egg yolks1 1/2 cups heavy cream, divided1 tablespoon butter2 tablespoons dry sherry3/4 teaspoon kosher salt1/8 teaspoon cayenne, or to taste Instructions Cut lobster into bite-size chunks. If using shrimp, leave whole or cut in half 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. 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.