Lobster Newberg

Ready in 30 minutes

Adapted from Joy of Cooking

Top-ranked recipe named "Lobster Newberg"

100% would make again


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2 tablespoons Vegetable oil
1 pound lobster meat
3 medium shallots; coarsely chopped
3 tablespoons tomato paste
1 teaspoon paprika
6 tablespoons Dry white wine
1 cups chicken stock
1 cups heavy cream; plus 2 tablespoons
1 teaspoon Salt
1 tablespoon Butter
6 small Mushrooms; sliced
2 tablespoons dry sherry
1 large egg yolk
1 tablespoons fresh tarragon; chopped
1 tablespoons fresh parsley; chopped
hot cooked rice

Original recipe makes 4



Heat vegetable oil in a large saucepan. Add shallots, tomato paste and paprika and cook for about 5 minutes.

Add the white wine and bring to a boil. Boil until almost evaporated, 1 to 2 minutes.

Then stir in 1-1/2 cups chicken stock, 1-1/2 cups heavy cream and 1 teaspoon salt. Bring to a boil, reduce heat to a simmer and simmer gently for 15 minutes.

meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until softened and the liquid has evaporated about 5 minutes.

Add the cream sauce to the skillet with the mushrooms, stir in the lobster meat and bring to a simmer. Add the sherry and simmer for 30 seconds

In a small bowl, whisk together the egg yolk, 2 tablespoons of the hot cream sauce and 2 tablespoons heavy cream. Whisk this mixture into the lobster sauce and bring just to a simmer over low heat. Do not boil.

Stir in tarragon and parsley and serve over rice.

Calories Per Serving: 642 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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