Delmonico’s Lobster Newburg

Delmonico’s Lobster Newburg

No Photo

Have you made this?

 Share your own photo!

Baby Kato


This recipe has been posted here for play in CQ3 - New York. Found at website:

Delmonico’s in New York, hails itself as “America’s first restaurant.” One of the most popular meals you can order there is the Lobster Newburg which is rich and delicious, truly extravagant.


☆☆☆☆☆ 0 votes

45 Min
2 Hr
Stove Top


  • ·
    two 1 lb. live lobsters
  • ·
    3 tbsp. unsalted butter
  • ·
    ½ cup diced carrot
  • ·
    ½ cup diced onion
  • ·
    ½ cup diced celery
  • ·
    2 tbsp. tomato paste
  • ·
    ¼ cup plus 1 tbsp. brandy
  • ·
    3 cups heavy cream
  • ·
    coarse salt and freshly ground white pepper to taste
  • ·
    2 shallots, peeled and minced
  • ·
    cayenne pepper to taste
  • ·
    freshly ground nutmeg to taste
  • ·
    1 large egg yolk, at room temperature
  • ·
    1 tbsp. freshly squeezed, strained lemon juice
  • ·
    1 oz. american sturgeon caviar (optional)
  • ·
    brioche batons (optional)

How to Make Delmonico’s Lobster Newburg


  1. Place a lobster on a cutting board. Using a sharp chef’s knife held vertically, plunge the point into the lobster’s head about 1 inch behind the eyes. Push the knife completely in to touch the cutting board and then move it forward to cut the entire head in half.

    This is the quickest and easiest method of killing a live lobster.

    Pull the claws from the body. Prepare an ice water bath in a bowl large enough to hold all the lobster parts and set it aside.
  2. Place the claws and bodies in the top half of a steamer over boiling water. Cover and steam the lobster for 4 minutes.

    Remove the bodies and continue steaming the claws for an additional 3 minutes.

    Immerse both the bodies and claws in the ice water bath as soon as you remove them from the steamer to stop the cooking.
  3. Crack the shells on the bodies and claws and carefully remove the meat, keeping it in pieces as large as possible.

    Separately reserve the meat and the shells.

    Preheat the oven to 350 degrees Fahrenheit.
  4. Place the lobster shells in a roasting pan in the preheated oven and roast, turning occasionally, for about 12 minutes, or until nicely colored and fragrant.

    Remove from the oven and set aside.
  5. Heat 2 tablespoons of the butter in a large saucepan over medium heat.

    Add the carrot, onion, and celery and sauté for about 4 minutes, or just until the vegetables begin to soften without taking on any color.

    Add the tomato paste and sauté for about 1 minute, or just until well-incorporated.
  6. Stir in the reserved lobster shells, followed by ¼ cup of the brandy. Cook for about 3 minutes, stirring to de-glaze the pan.

    Add the cream, stir to blend, and raise the heat. Bring to a simmer and then immediately lower the heat to a gentle simmer.

    Season with salt and pepper and cook gently for about 1 ½ hours, or until very thick and well seasoned.
  7. Remove the sauce from the heat and pour it through a fine-mesh sieve into a clean container, pressing on the solids to extract all the flavor.

    Discard the solids and set the sauce aside.

    Heat the remaining tablespoon of butter in a medium sauté pan over medium-low heat. Add the shallots and season with cayenne and nutmeg.

    Cook, stirring constantly, for about 2 minutes, or until the seasonings have colored and are fragrant.
  8. Add the reserved lobster meat and sauté for 1 minute.

    Add the remaining tablespoon of brandy, stirring to de-glaze the pan.

    Add the reserved cream sauce, raise the heat, and bring to a gentle simmer.

    Place the egg yolk in a small bowl.
  9. Remove from the heat and, using a slotted spoon, transfer and add am equal portion of the lobster meat to each of 4 shallow soup bowls.

    Whisk a bit of the hot sauce into the egg yolk to temper it and then whisk the egg mixture into the sauce.
  10. Add the lemon juice, taste, and, if necessary, adjust the seasoning with salt and pepper.

    Pour the sauce over the lobster in each bowl.

    If using, spoon and equal portion of caviar into the center of each bowl and garnish with Brioche Batons.

    Serve immediately.

Printable Recipe Card

About Delmonico’s Lobster Newburg

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American

Leave a Comment

19 Shrimp Recipes to Try

19 Shrimp Recipes to Try

How can a food so yummy be so good for you? An excellent source of vitamins and minerals, shrimp is also linked to promoting heart and brain health. Looks like it’s time to up your shrimp intake, and we have the 19 recipes to help you do it. Full of flavor, healthy, and easy to […]

How to Use a Can of Condensed Cream of Mushroom Soup

How to Use a Can of Condensed Cream of Mushroom Soup

Admit it, we all have a can of condensed cream of mushroom soup in our kitchen. It’s been a pantry staple since it first appeared on store shelves in 1934. The soup is versatile and an easy way to start tons of recipes. We’re sharing 21 dinner recipes that use a can of condensed cream […]

14 Snacks for Cinco De Mayo

14 Snacks for Cinco De Mayo

Send your taste buds south of the border with these tasty Mexican appetizers. Cinco de Mayo is a fun holiday. We can’t think of anything more fun than celebrating with finger foods. Fresh salsa, kicking guacamole, cheesy corn dip, meaty queso … each bite will be a party of flavors in your mouth. Turn your […]