Lobster or Shrimp Newburg

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins

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


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


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 480
  • Fat 41g
  • Saturated Fat 24g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 12g
  • Cholesterol 435mg
  • Sodium 1100mg
  • Potassium 350mg
  • Carbohydrate 4g
  • Fiber 0g
  • Sugars 0
  • Protein 25g
  • Trans Fat 1g
  • Vitamin A 30%
  • Vitamin C 0
  • Calcium 20%
  • Iron 4%