Seafood Recipes

LobsterNewburg

Lobster medallions are folded through a sherry-reduced cream and egg yolk sauce, spiced with nutmeg and cayenne, served with toasted brioche.

Lobster Newburg
8 People
Serves
20 Mins
Prep Time
20 Mins
Cook Time
Medium
Difficulty
American
Cuisine
The Recipe

About This SeafoodDish

Treat yourself to the indulgent flavours of Lobster Newburg, a luxurious seafood dish featuring fresh lobster in a rich, creamy sauce. Perfect for special occasions or a gourmet meal at home, this recipe combines the sweetness of lobster with a velvety, decadent sauce. Easy to prepare and impressive to serve, Lobster Newburg will be a hit with seafood lovers. Order fresh, high-quality lobster from Pearl Seafoods and enjoy premium seafood delivered straight to your door across Sydney, for a true gourmet experience.

Ingredients

  1. 4 whole lobster tails (about 300–400g each)
  2. 1 cup thickened cream
  3. 1/2 cup dry sherry
  4. 1/4 teaspoon ground nutmeg
  5. Pinch of cayenne pepper
  6. 4 large egg yolks
  7. Salt, to taste
  8. Black pepper, to taste
  9. 2 tablespoons chopped fresh parsley (for garnish)
  10. Toasted brioche or puff pastry shells, to serve

Method

  1. Start by cooking the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes, or until the shells turn red and the lobster meat is opaque. Remove from the water and let it cool.
  2. Use kitchen scissors to cut down the centre of the underside of each lobster tail. Gently peel back the shell and break it away. Carefully remove the lobster meat in one piece and cut crossways into 3cm-thick medallions. Repeat with the remaining lobster tails.
  3. Bake the brioche or puff pastry shells following the packet directions.
  4. Meanwhile, place the sherry in a medium saucepan over medium heat. Cook for 5 minutes or until the liquid has reduced by half. Reduce heat to low.
  5. Use a balloon whisk to whisk together the cream, egg yolks, nutmeg, and cayenne pepper in a bowl. Add to the reduced sherry. Cook, stirring constantly without boiling, for 10 minutes or until the mixture thickens.
  6. Add the lobster medallions and cook for 3 minutes or until the lobster is heated through. Season with salt and pepper. Sprinkle with parsley. Serve with the toasted brioche or puff pastry shells.
From Our Kitchen

Chef's Tip

Great Lobster Newburg is all about indulgence — sweet, tender lobster folded through a rich, silky sauce with gentle warmth from sherry and spice. Keep the sauce smooth and just thickened, avoiding high heat so the egg yolks stay velvety rather than scrambling, and warm the lobster gently to preserve its delicate texture, delivering a truly classic, restaurant-style finish.

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NUTRITION

NutritionPerServing

  • Calories 415 kcal
  • Total Fat 25.0 g
  • Total Carbohydrate 9.0 g
  • Protein 32.0 g
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