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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 each: 882 calories, 81g fat (48g saturated fat), 505mg cholesterol, 790mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 29g protein.

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  • oopsnirish
    Sep 28, 2017

    No comment left

  • SuSey22
    Apr 3, 2015

    made this for Good delicious,easy to make!

  • jonesmr11
    Aug 31, 2012

    Delicious! Easy to make!

  • tagthebird
    May 24, 2012

    No comment left

  • Lindyb1
    Sep 14, 2009

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  • Nancy418
    Sep 3, 2008

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  • lisacorc
    Jul 14, 2008

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  • rosannegrow
    Feb 22, 2006

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