Lobster Newburg

Homard à la Newburg

Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This is another of the great French classics that were once popular on American menus (in French restaurants, at least) but now are all but Forgotten. This is a pity because, when well prepared, lobster Newburg captures the essence of lobster Far better than lobster à l’américaine.

Lobster Newburg is made in the same way as lobster à l’américaine except that cream, marsala, and Cognac replace the tomatoes. 1 use semidry Madeira instead of marsala because 1 find most marsala too swee