Lobster Newburg With Rice

Lobster Newburg on Rice
Lobster Newburg on Rice. Diana Rattray
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins

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


  • 1/4 cup butter
  • 2 tablespoons 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, (slightly beaten)
  • 2 cups lobster (boiled, shelled, and chopped)
  • 1 or 2 tablespoons dry sherry
  • 3 cups cooked rice
  • Garnish: chopped fresh parsley

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 cream. 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, 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 and place it over 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.