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Lobster Newburg

 Lobster Newburg
We live in Maine, so we like to use fresh lobster in this time-honored recipe. However, it can also be made with frozen, canned or imitation lobster. No matter how you prepare it, guests will think you fussed when you treat them to these rich individual seafood casseroles. —Wendy Cornell, Hudson, Maine
4 ServingsPrep/Total Time: 25 min.


  • 3 cups cooked lobster meat or canned flaked lobster meat or imitation lobster chunks
  • 3 tablespoons butter
  • 1/4 teaspoon paprika
  • 3 cups heavy whipping cream
  • 1/2 teaspoon Worcestershire sauce
  • 3 egg yolks, lightly beaten
  • 1 tablespoon sherry, optional
  • 1/4 teaspoon salt
  • 1/3 cup crushed butter-flavored crackers (about 8 crackers)


  • In a large skillet, saute the lobster in butter and paprika for 3-4
  • minutes; set aside. In a large saucepan, bring cream and
  • Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine
  • egg yolks, sherry if desired and salt.
  • Remove cream from the heat; stir a small amount into egg yolk
  • mixture. Return all to the pan, stirring constantly. Bring to a
  • gentle boil; cook and stir for 5-7 minutes or until slightly
  • thickened. Stir in the lobster.
  • Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with
  • cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until
  • golden brown. Yield: 4 servings.

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Lobster Newburg (continued)

Nutritional Facts: 1 serving equals 882 calories, 81 g fat (48 g saturated fat), 505 mg cholesterol, 790 mg sodium, 12 g carbohydrate, trace fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.