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Lobster or Shrimp Newburg

Lobster or Shrimp Newburg

Use shrimp or lobster in this elegant New York classic.

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

Prep: 15 days Cook: 15 days
Serves: 4 Save

Ingredients (10)

  • 1 lb Lobster Meat, Cooked
  • or ¾ lb Cooked Shrimp
  • 3 Egg Yolks
  • 1½ cup Heavy Cream
  • 1 T Butter
  • 2 T Sherry, Dry
  • ¾ tsp Kosher Salt
  • ¼ tsp Cayenne Pepper

Serve With

  • 4 Bread Slices
  • or 2 cup Cooked White Rice
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  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.