Lobster Newburg

This would make a luxurious starter for Christmas. Save the egg whites to make the Meringue à la Reine
Prep Time15 minutes
Cook Time30 minutes
Course: Starter
Cuisine: Shellfish
Servings: 6


  • 2 large cooked lobsters
  • 125 g butter melted
  • 6 large slices white bread
  • 50 g butter
  • 150 ml sherry or Madeira
  • 1 tbsp brandy
  • 3 egg yolks
  • 300 ml cream
  • S&P
  • Paprika


  • Cut the lobsters in half lengthwise.
  • Extract the meat from the claws and tail of the lobsters and cut into large bite-sized pieces – set meat aside.
  • Pre-heat oven to 150C, Gas 2.
  • Cut each slice of bread into a large circle and leave to soak in the melted butter until the butter has been absorbed.
  • Bake the butter soaked bread on a baking tray for 25 minutes.
  • Meanwhile, in a separate bowl, beat the egg yolks and add the cream and set aside.
  • Melt the remaining butter in a heavy based pan, add the lobster meat and season with salt and pepper.
  • Heat through on a very low heat for 5 minutes, then pour over the sherry or Madeira and brandy.
  • Continue to cook over very low heat until liquid reduced by half, approximately 10 minutes.
  • Remove from heat and add the egg yolk and cream mixture.
  • Shake the pan until the cream has bended with the lobster and sherry. Gently move the pan, side to side, until the sauce has thickend, about 3 minutes, but do not stir as the lobster meat will break up and the cream mixture might curdle.
  • Put a bread circle on each plate and spoon the lobster and sauce over. Sprinkle with a little paprika.