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Lobster NewburgLobster Newburg is made with a rich and buttery sherry cream sauce and plenty of lobster meat.


serves totaltime preptime cookingtime
6 persons 35 minutes 15 minutes 20 minutes


{tab Ingredients}

  • 2 large Lobsters, cooked
  • 175 grams Butter, unsalted
  • 6 slices White Bread
  • 150 ml Madeira
  • 1 tablespoon Brandy
  • Salt & Black Pepper
  • 3 medium Egg Yolks
  • 300 ml Double Cream
  • Paprika

{tab Instructions}

  1. Carefully extract the meat from the tails and claws of the lobsters and cut it into 5cm pieces.
  2. Trim six circles from the bread and leave to soak in 125 grams melted butter, until this has been absorbed.
  3. Bake the butter-soaked bread on a baking tray in the centre of the oven for 25 minutes, at 150°C.
  4. Meanwhile, melt the remaining butter in a heavy-based pan, add the lobster meat and season with salt and pepper.
  5. Heat through over very low heat for 5 minutes, then pour over the Madeira and brandy.
  6. Continue cooking over very low heat until the wine has reduced by half, after 10 minutes.
  7. While the lobster is cooking, beat the egg yolks and stir in the cream.
  8. Remove the pan from the heat and pour the egg and cream mixture over the lobster.
  9. Shake the pan until the cream has mixed thoroughly with the wine, then move it gently to and fro over gentle heat until the sauce has the consistency of thick cream.
  10. Do not stir, or the meat will disintegrate and the sauce will curdle.
  11. After about 3 minutes the lobster should be ready.
  12. Adjust seasoning and spoon the lobster and sauce on the bread rounds.
  13. Sprinkle the lobster with a little paprika and serve at once.


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