top of page

Lobster Newburg

Updated: Apr 23, 2020


4 large pre-cooked lobster tails, rough cut into cubes

1 cup heavy cream

1/3 cup Madeira

3 shallots, minced

4 egg yolks

4 tablespoons unsalted butter

Fresh Italian Parsley, chopped

salt and pepper to taste

2 packages of Puff Pastry Shells, baked as per directions.


In a bowl whisk together the cream and the egg yolks, until smooth.

Melt butter in a deep skillet over medium heat. Add shallots and sauté until soft. Next, add Madeira to skillet, reduce heat, and very slowly whisk in cream egg mixture, keep whisking until smooth. Now add lobster, salt and pepper to taste, and low simmer until lobster is warm and the sauce has thickened.

Pour into pastry cups, garnish with parsley and serve.

Enjoy Cooking

13 views0 comments
bottom of page