Creamy, rich Lobster Newberg combines fresh lobster with a delightful sauce. This version is served in individual portions with a buttery crumb topping. This post is sponsored by Hood Cream. All opinions are my own.
The bright glow of twinkling lights hung on trees and garlands. Lavish tablecloths in reds, blues, golds, silvers and greens lining the table. The gleam of fine silver and delicate china. The melodies of carols filling the rooms. Oh, how I love the holiday season.
But don’t let the finery end at the decorations livening up your home.
A decadent, delightful dish like the classic Lobster Newberg is a wonderful treat to serve on holidays and other special occasions. And your lobster-loving guests will adore it.
This dish is deceptively easy to make — but your guests will never know that. Cooked, shelled lobster is enrobed in a creamy sauce seasoned with sherry, paprika and more. In this version the creamy dish is divided into individual portions and topped with a crunchy, buttery topping.
The secret to the creamy sauce is good heavy cream. I use Hood Cream, which has been a staple in my kitchen for years and years. From homemade butter to fresh whipped cream to creamy sauces like this, Hood has a wonderful flavor and quality.
Where did this dish originate from? Legend has it that Delmonico’s, the famed restaurant in New York, was the first to serve Lobster Newberg in 1876 after regular patron, and sea captain, Ben Wenberg created it. Lesser known stories have it originating in Pennsylvania at Hotel Fauchere in Milford. Of course, owner and chef Louis Fauchere had also worked at Delmonico’s so … who knows.
The 1951 cookbook “Ford Treasury of Favorite Recipes from Famous Eating Places” identifies it as a signature dish at Old Original Bookbinder’s restaurant in Philadelphia, and there are a few historic menus online from Bookbinders that list the dish — though it seems unlikely it originated there.
Wherever it came from, it’s special and delicious.
Living in Maine, we are fortunate to have access to fresh lobster trapped just off the coast. The fishmonger that we most often shop at always has tanks full of live lobsters, a precooked lobster or two available and already shelled lobster as well. It makes for easy eating.
Thanks to Hood for sponsoring this post. Premium, high-quality creams by Hood are used by chefs and home cook to help dishes like this turn out just right. Hood Cream is available as Half & Half, Light Cream, Heavy Cream, Fat Free Half & Half and Whipping Cream, and is available throughout New England in grocery stores. Founded in 1846, Hood is the top dairy brand in New England and the largest branded dairy operation in the United States.
For more recipes using Hood Cream, visit the Hood Cream website.
- 2 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 cup Hood Heavy Cream
- 2 large egg yolks
- 3 tbsp sherry
- 1/2 tsp sweet Hungarian paprika
- Sea salt and ground black pepper
- 1 lb cooked, shelled lobster meat (about 2 lobsters)
- 8 buttery crackers, crushed
- 2 tbsp panko breadcrumbs
- 1/2 tbsp butter, melted
- Melt the butter in a medium skillet set over medium heat. Once fully melted, whisk in the flour until well-combined and golden. Lower the heat to medium-low heat.
- Meanwhile, whisk together the Hood Heavy Cream and egg yolks until smooth. Pour into the skillet along with the sherry and continually whisk until thickened, about 5-7 minutes.
- Season with paprika, salt and pepper. Taste, and adjust seasonings as desired.
- Divide the lobster evenly among four individual sized broiler-safe baking dishes. Pour the sauce over, dividing equally among the dishes.
- In a small bowl, stir together the cracker crumbs, panko breadcrumbs and butter until well-combined. Divide between the four baking dishes, sprinkling all over.
- Broil for 3-4 minutes, until just golden.