Lobster a La Newburg

Be the first to review
READY IN: 30mins
Recipe by mollypaul

Sub crabmeat for a wonderful variation of this richly delicious dish. Small portions might make a nice appetizer for your dinner party. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Ingredients Nutrition


  1. Heat the lobster slowly in butter about five minutes or until the outside membrane acquires a full red color.
  2. Add wine and simmer slowly until the wine is almost all reduced.
  3. Beat the cream into the egg yolks; add to lobster and season to taste.
  4. Cook until thickened, stirring constantly.
  5. Serve immediately in warm timbales or over toast.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a