Lobster Newburg

This is a classic dish and one that repays revisiting.


  • 1 small lobster, cooked
  • A wineglass of sherry
  • 1 cup heavy cream
  • 2 egg yolks
  • Pinch of cayenne pepper
  • Salt


Remove the meat from the lobster. Cut the tail meat into slices slantwise and place in a well-buttered baking dish with the claw meat on top. Sprinkle with a little of the sherry. Cover the dish and put into a preheated oven at 325°F to heat.

Meanwhile, put the cream, remaining sherry, egg yolks, cayenne, and salt to taste in a bowl set over a pan of boiling water, and whisk until creamy. Pour this sauce over the lobster and serve with rice.