Lobster Newburg With Rice

Lobster Newburg on Rice
Lobster Newburg on Rice Diana Rattray
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Nutrition Facts (per serving)
2864 Calories
114g Fat
265g Carbs
179g Protein
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Nutrition Facts
Amount per serving
Calories 2864
% Daily Value*
Total Fat 114g 146%
Saturated Fat 63g 315%
Cholesterol 1400mg 467%
Sodium 2558mg 111%
Total Carbohydrate 265g 96%
Dietary Fiber 6g 21%
Total Sugars 17g
Protein 179g
Vitamin C 18mg 89%
Calcium 872mg 67%
Iron 22mg 121%
Potassium 2036mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy lobster Newburg is served with rice. Add a salad and crusty rolls for a special and satisfying meal.

You may serve the dish with toast points or on puff pastry shells or biscuits

Lobster Newburg dates back to the year 1876. Ben Wenberg, a sea captain, gave the recipe to Chef Charles Ranhofer of Delmonico's Restaurant in New York City. It was called "lobster a la Wenberg" until Wenberg and the restaurant had a falling-out of some kind. It was temporarily removed from the menu at that time, but because it was so popular with customers, it returned to the menu with a new name, "lobster a la Newberg." By the late 1800s, the spelling had changed to "Newburg."

Source: Encyclopedia of American Food and Drink

Ingredients

  • 1/4 cup butter

  • 2 tablespoons all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon sweet paprika

  • 1 1/2 cups half-and-half

  • 3 large egg yolks

  • 2 cups lobster, boiled, shelled, and chopped

  • 1 to 2 tablespoons dry sherry

  • 3 cups cooked rice, for serving

  • Fresh chopped parsley, for garnish

Steps to Make It

  1. Place the top pan of a double boiler directly over medium heat. Add the butter and cook, stirring, until it has melted; remove from heat. Add flour and stir until smooth. Whisk in the salt, nutmeg, and paprika.

  2. Gradually stir in half-and-half. Place the pan back on the heat and bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring, for 3 minutes longer.

  3. In a small bowl, slightly beat the egg yolks. Stir about 1/2 cup of the hot mixture into the beaten egg yolks and then pour back into the pan.

  4. Place the pan over a pan of hot water set to medium-low heat. Add lobster to the sauce, cooking and stirring until mixture is thickened and lobster is heated through, about 10 minutes.

  5. Add the sherry and stir to blend thoroughly.

  6. Serve over hot cooked rice and garnish with chopped fresh parsley.