Bubbas, Main Course, Recipes

Lobster Newberg

Posted by

Bubbas Dalkey

March 26, 2026

On March 13, 2024

The Ingredients

2 cooked lobsters (about 700-800 grams each, poaching time for these sizes is 9-10 minutes)
60 grams unsalted butter
30 grams all-purpose flour
240 milliliters heavy cream
60 milliliters dry sherry
3 large egg yolks
Salt and freshly ground black pepper, to taste
Pinch of cayenne pepper
Pinch of nutmeg
Chopped fresh parsley, for garnish

The Method

Serves 4
Remove the meat from the cooked lobsters and cut it into bite-sized pieces. Set aside.
In a large skillet or saucepan, melt the butter over medium heat (you can use about 30 milliliters of oil if preferred).
Once the butter is melted, sprinkle the flour over it and whisk constantly until the mixture is smooth and bubbly, about 1-2 minutes.
Gradually pour in the heavy cream while whisking constantly to avoid lumps. Cook until the mixture thickens, about 2-3 minutes.
Stir in the sherry and continue cooking for another minute.
In a small bowl, whisk the egg yolks until smooth. Slowly pour a ladleful of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the skillet with the remaining cream mixture, whisking constantly to incorporate.
Add the lobster meat to the skillet and stir gently to coat it with the sauce. Cook for an additional 2-3 minutes, until the lobster is heated through.
Season the mixture with salt, black pepper, cayenne pepper, and nutmeg to taste.
Serve the Lobster Newberg hot, garnished with chopped fresh parsley.
Optionally, you can serve Lobster Newberg over toasted bread or puff pastry shells.

Order your ingredients here from Bubba's Online Fish Market

Chef Tips: Use fresh lobster for best flavor. Be patient when tempering eggs to prevent scrambling. Adjust seasoning to taste; balance sweetness, richness, and spice. Garnish with parsley for freshness and color contrast. Serve hot for maximum enjoyment.