Gastronomic lore tells us that the forerunner of this famous lobster dish was actually created at Delmonico's, the well-known New York City restaurant, during its heyday in the latter part of the last century. Mr. Ben Wenburg (or Wenberg, as some believe), a Delmonico's habitué during this period, is said to have devised a dish made with seafood, cream, and egg yolks. It was called Wenburg on the menu until some time later when the epicurean Mr. Wenburg became involved in a dispute with the management. Thereafter, the restaurant renamed the offering seafood "Newburg," and a classic was born.
Ingredients
Serves 6
Preparation
Step 1
Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
Step 2
In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.
Leave a Review
Reviews (43)
Back to TopWe’ve been eating Seafood Newburg for Christmas Eve dinner for my entire life. We have done both pastry shells and rice. I make a vat of this as the number at the table has been 12-30 depending on the year. For the 14 people this year I’ll use 2 lbs lobster meat, 2 lbs lump crab, 1-2 lbs shrimp and if I can find them a few pounds of Langoustines. Basically you make a delicate custard and simmer the seafood and sherry in said custard. I add a bit more sherry (good sherry) to the recipe and white and black pepper (cayenne is too overpowering to me). I’ve not used brandy before. Once it’s all cooked, I put the lid on the pot, turn off all heat and let it sit for as long as I can before bringing it back up to heat right before serving. It really allows the flavors to mix. I also serve it with a cruet of good sherry for the table.
Sashall
Rehoboth Beach De
12/21/2018
We've made this a couple times and really enjoyed it. Served in little puff pastry cups. Use all the leftover shells/lobster bodies to make lobster stock.
snflory
Concord, MA
12/11/2017
Suggestions on how to use cooked lobster tails in this recipe - rather than fresh?
chrishall9
Boston
12/6/2016
Absolutely boil the cream. Never an issue. I added a halved garlic clove to the cream as I reduced it, removing it after. After it is reduced, you do NOT need to whisk in four egg yolks. Maybe one. Maybe none. Four is overkill, and made me wish I'd gone with my instincts, instead of staying true to the recipe as written.
tputn
Western Mass
12/31/2015
I always make a recipe "as instructed" the first time, but now that it is complete, I will echo some other cook's suggestions to lower the heat of the cream mixture. And like yet another cook, my "low" heat at the end was too hot and my sauce turned to custard when I added the yolks. Thank goodness for her suggestion to add cream. It saved the day. With these lessons learned, I'll enthusiastically make this again.
mgreentv5
Cape Cod, MA
12/24/2015
Hi all...a rendition of this recipe has been in my family for years! My grandfather was a lobster fisherman and this is a dish we always had for Christmas breakfast (maybe to slow us down when we were younger). The only thing that we do different up here is to serve it either over mashed potatoes (do NOT hold the butter) or puff pastry. I agree with jjandecho - do not boil the cream but allow it to slowly thicken. Don't change a thing otherwise...heaven on a plate and crazy glue for the veins!
stephmartin
BEAUTIFUL NOVA SCOTIA
12/18/2013
For a different twist (since toast points aren't my thing), try serving it over Basamati rice with a garnish of fresh Cilantro leaves --- DIVINE!
Anonymous
Ellsworth, Maine
7/18/2012
I have been trying various seafood newburg recipes every year for about 10 years, trying to find the definitive one for New Year's Eve. This is it!
Cassiecat
Seattle WA
2/11/2012
I would only recommend changing one thing on this recipe. Do NOT Boil the cream, slowly simmer it to reduce. This may take longer but the richness of the cream that you lose by boiling can be astounding. Never BOIL cream, always simmer and stir frequently, the same goes for stocks that you prepare, do not boil them, always simmer them slowly. Once the stock is complete, then it is okay to boil down, but never do so with cream.
jjandecho
Boston, MA
12/7/2011
If I should die before I wake (from so much cholesterol in one sitting) it would be worth it!! This is ABSOLUTELY DELICIOUS! I used B&B for the brandy, adding just a touch of sweetness, and it was perfect. You have to try this at least once!
winnie25
Las Vegas
9/2/2011
Perfectly delicious as is! Would also try with shrimp and/or scallops.
stoli
Tamarac, FL
8/29/2011
We made this on New Year's Eve in Maine and it was absolutely fabulous! We doubled it for 6 people, and I used only sherry (didn't have cognac). Otherwise followed the recipe. Served over split phyllo shells, with some good champagne (for the adults!). Even my 10 year old loved it.
tracyinnewton
newton, ma
1/11/2010
I thought the recipe needed a fourth lobster. Also, I like chunks of meat so I would not cut all of the lobster into half-inch pieces. I have been eating lobster newburg for 50 years. There is something missing in this recipe. It just might be cooking the empty shells in a fry pan and then adding a bit of brandy to flambe. The rendered liquid might add depth to the newburg sauce. When I figure this out, I will be back with an additional note.
Chpielme
Holden, MA
12/27/2009
Wonderful recipe as a filling for Sunday Brunch omelletes.
Anonymous
Oregon
11/14/2007
I made this as an appetizer for our Valentines Dinner and it was exceptional! My fiance absolutely loved it and I can't wait to make it again! I am going to try it over rice--thanks!
mschan17
Ches, VA
4/19/2007
