Lobster newberg

When cooking to impress try Clodagh McKenna's recipe for a seafood classic - lobster cooked in a rich, creamy sauce
By Clodagh McKenna
Lobster newberg
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes plus 2 hrs freezing
  • Effort: hard



  • 2 live lobster, (700-900g)
  • 3 tbsp olive oil
  • 225 ml white wine
  • 700 ml double cream
  • 110 ml sherry
  • 1 pinches grated nutmeg
  • pinches cayenne pepper
  • 1 pinches black pepper
  • 10 g butter
  • 1 tbsp plain flour
  • 50 ml single cream
  • 2 egg yolks, beaten


1. To prepare the lobsters humanely, wrap them in plastic bag and place in a deep freeze at minus 10-15C for 2 hours.2. Cut the lobsters in half lengthways and remove the claws. Heat the olive oil in a large saucepan, add the claws and fry until cooked through - about 5-7 minutes. Remove and set aside. 3. Pour in the the white wine and cook briskly, scraping the base of the pan to remove the lobster juices and meat. Cook until reduced by half. 4. Add the double cream and sherry and season with nutmeg, cayenne pepper, salt and freshly ground pepper. 5. Add the lobster body to the pan and cook for 8 minutes. Take out the lobster and remove the meat from the shell, discarding the intestinal tract which runs down the centre of the meat. 6. In a heavy-based saucepan, melt the butter and whisk in the flour until smooth. 7. Beat together the cream and egg yolks over a medium heat, and add gradually to the flour and butter mixture, stirring until thickened. 8. Pour the cream mixture into the lobster sauce and simmer for 15 minutes. 9. Return the lobster meat and claws to the pan to warm through. 10. To serve, place the lobster pieces on a plate, pour over the creamy sauce and serve with steamed rice and lightly-blanched green beans.

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