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Recipe for :

Lobster Newburg

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

"This famous recipe was born at a New York restaurant, Delmonico's in the 1890s. It can readily be adapted to cooked lobster , but this version is for raw . It will work equally well with scallops . "The right ingredients, real butter, good cream, Madeira or good sherry, are essential . . . the authentic flavour will not be achieved with substitutes", warned Constance Spry, eyebrows no doubt arched. And she was right".


2 - 3 lobster tails depending on state of your wallet
300 ml (1/2 pint) stock comprising 50/50 dry white wine / water plus bouquet garni
3 oz butter
6 tbsps brandy and about twice as much Madeira or sherry
6 oz double cream
salt, pepper
2 egg yolks
1 tbsp single cream

  • Remove lobster meat from shell as directed on label. Cut into half inch medallions.
  • Simmer stock for 5 minutes.
  • Add lobster. Simmer for 3 minutes. It should not be cooked yet! Meanwhile, melt butter in a frying pan.
  • Remove lobster, drain and transfer into gently bubbling butter.
  • Warm brandy in a third pan and set alight.
  • Pour flaming brandy into frying pan, gently stirring.
  • Add Madeira or sherry, swirl once.
  • Add double cream. Turn heat up slightly and reduce sauce a little.
  • Beat yolks and add to pan. Also add single cream. Mix in to thicken sauce. Season and serve.

This recipe works equally well with scallops.

Serves 4

The Fish Society