As a dedicated fan of the delectably tender, sweet cold water lobster, how could I possibly not share a favorite lobster recipe (first published in my 2012 book) with you on National Lobster Newburg Day? Here it is… straight out of my first full-color cookbook, “Lobacious Lobster” from 2017.
Super Simple Lobster Newburg
This is one of the most wonderful ways to present a splashy-looking and tasting entrée without all the “fuss.”
¼ c butter
2 T flour
½ tsp salt
¼ tsp paprika (& a dash of cayenne pepper, optional)
2 T dry sherry (you can substitute dry white wine)
2 lg egg yolks, slightly beaten
1 and ½ c light cream
2 c (about 1 lb) cooked lobster meat, cut in ½ – 1” pieces
In the top of a double boiler over simmering water, melt the butter; stir in flour. Then stir in salt, paprika & sherry, followed by lobster. In a small bowl, combine yolks and cream. Stir a couple of spoonfuls of the hot butter mixture into the cream mixture; then gradually stir the entire cream mixture into the butter mixture in the top of the double boiler. Continue to cook over the lowest heat over the hot simmering water just until thickened, stirring often. Stir in the lobster and let cook 1-2 more minutes, just to heat the lobster through. Serve on its own, over crispy toast points or puff pastry patty shells, or in a crusty bread bowl. Makes 4 appetizers or 2 entrée servings.
KISS Tip: Do NOT overcook this or any other lobster dish or you will get tough lobster.
KISS Variation: For One-Bite Newburgs spoon the hot filling into pre-made miniature phyllo pastry cups and serve with a touch of freshly chopped parsley on top. Mini pastry cups can typically be found in boxes of 15 in a supermarket frozen food section.