Introduction

When you think of indulgent, luxurious seafood dishes, Shrimp and Lobster Newburg is one that immediately comes to mind. This classic dish, often associated with high-end dining and special occasions, combines succulent shrimp and tender lobster in a rich, creamy sauce made with eggs, brandy, and a touch of sherry. It’s the kind of dish that feels like a celebration on a plate—perfect for romantic dinners, holiday meals, or any time you want to treat yourself and your guests to something truly spectacular.

The origins of Newburg are as rich as the dish itself, with varying accounts of where and how it was first created. Some say it was invented in the late 19th century by a chef in New York City, while others believe it was named after a wealthy New York financier. Regardless of its origins, Shrimp and Lobster Newburg has remained a favorite in fine dining and home kitchens alike, and once you try it, you’ll see why. It’s creamy, flavorful, and showcases the delicate sweetness of both shrimp and lobster in the most decadent way.

I came across this recipe when I was looking to impress guests at a special dinner. After trying it once, it became a go-to dish for memorable meals. Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this dish is guaranteed to wow.

Let’s dive into why you’ll love this recipe and how you can create it at home with ease!

Why You’ll Love This Recipe

Luxurious and Elegant: This dish feels like a five-star restaurant experience right in your own kitchen. The rich, creamy sauce combined with the delicate flavors of shrimp and lobster is unbeatable.
Impressive Yet Easy: Despite its gourmet appearance, Shrimp and Lobster Newburg is actually quite simple to prepare. With just a few key ingredients and some careful attention, you can make a stunning dish that will leave everyone asking for the recipe.
Perfect for Special Occasions: Whether you’re preparing a holiday meal, a romantic dinner, or hosting a fancy dinner party, this dish is sure to impress and create lasting memories.
Flavorful and Decadent: The creamy sauce made with egg yolks, brandy, and sherry coats the seafood perfectly, bringing out the sweetness and natural flavors of the shrimp and lobster.

Preparation Time and Servings

Total Time: 45 minutes (15 minutes prep, 30 minutes cooking)
Servings: This recipe serves 4 people (about 1/2 to 3/4 cup of the seafood mixture per serving).
Nutrition Facts (per serving):
- Calories: 520
- Protein: 40g
- Carbs: 10g
- Fat: 35g

Ingredients

For the Shrimp and Lobster:

1/2 lb lobster tail (about 2 tails): Fresh lobster is the star of this dish, adding a sweet, rich flavor. If lobster tails are unavailable, you can use fresh or frozen lobster meat.
1/2 lb shrimp (peeled and deveined): The shrimp add a juicy, tender texture to the dish and complement the lobster perfectly.
2 tablespoons butter: For sautéing the seafood and adding a rich, buttery flavor.
1/4 cup brandy or cognac: For deglazing the pan and adding depth to the sauce.
2 tablespoons dry sherry: A hint of sherry adds a nutty, sophisticated flavor to the dish.
Salt and pepper to taste: Essential for seasoning the seafood.

The Sauce:

2 tablespoons butter: Additional butter helps create a rich, velvety sauce.
1/4 cup all-purpose flour: To create a roux that thickens the sauce.
1 1/2 cups heavy cream: The base of the sauce, giving it that rich, creamy texture.
4 egg yolks: The key ingredient that gives the sauce its velvety consistency. Be careful not to overcook the yolks—they should thicken the sauce, not scramble.
1/4 teaspoon cayenne pepper: For a gentle kick of heat that balances the richness.
1 tablespoon Dijon mustard: Adds a subtle tang that cuts through the richness.
1 teaspoon lemon juice: Brightens the sauce with a touch of acidity.
1/4 teaspoon paprika: Adds a mild smoky flavor and enhances the color of the sauce.

For Serving:

Cooked rice or buttered toast: Serve the shrimp and lobster Newburg over a bed of rice or on top of crisp, buttered toast for a complete meal.
Chopped fresh parsley: For garnish, adding a touch of freshness and color.

Step-by-Step Instructions

STEP 1: PREPARE THE SEAFOOD

Start by preparing the lobster tails and shrimp. If using lobster tails, carefully cut them in half lengthwise using kitchen scissors, then remove the meat. Chop the lobster meat into bite-sized pieces. If you’re using frozen lobster tails, make sure they are fully thawed before cooking.

Season both the shrimp and lobster with a pinch of salt and pepper. Set aside.

STEP 2: COOK THE SEAFOOD

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is melted and foamy, add the lobster and shrimp to the skillet. Cook the seafood for about 2-3 minutes per side, or until the shrimp turns pink and the lobster meat is opaque. Be careful not to overcook the seafood, as it will become tough. Once cooked, remove the shrimp and lobster from the skillet and set aside.

STEP 3: FLAVOR THE PAN

In the same skillet, add 1/4 cup of brandy (or cognac) and 2 tablespoons of dry sherry. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where much of the flavor is. Allow the alcohol to cook off for about 1-2 minutes, leaving behind a rich, flavorful base for the sauce.

STEP 4: MAKE THE SAUCE

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, stir in the 1/4 cup of flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, until it forms a paste and begins to smell slightly toasted.

Slowly add the 1 1/2 cups of heavy cream to the roux, whisking constantly to avoid lumps. Continue to cook the sauce over medium heat, whisking occasionally, until it thickens (about 4-5 minutes).

STEP 5: TEMPER THE EGG YOLKS

In a small bowl, whisk together the 4 egg yolks. To prevent the eggs from scrambling when added to the sauce, you need to temper them. Slowly add a small amount of the hot cream mixture into the egg yolks, about 1 tablespoon at a time, whisking constantly. Once the yolks are warmed up, gradually add the yolk mixture into the cream sauce, whisking vigorously. Cook the sauce for another 2-3 minutes, or until it thickens to a custard-like consistency.

STEP 6: FINISH THE SAUCE

Stir in the cayenne pepper, Dijon mustard, lemon juice, and paprika. Taste the sauce and adjust the seasoning with salt and pepper if needed. The sauce should be smooth, velvety, and rich.

STEP 7: COMBINE THE SEAFOOD AND SAUCE

Return the cooked shrimp and lobster to the skillet with the sauce. Stir gently to coat the seafood in the creamy sauce. Allow the seafood to warm through for about 1-2 minutes.

STEP 8: SERVE

Spoon the shrimp and lobster mixture over cooked rice or buttered toast. Garnish with a sprinkle of fresh parsley for a burst of color and freshness.

How to Serve

Pair with Sides: Shrimp and Lobster Newburg pairs beautifully with a side of buttered asparagus, steamed broccoli, or a light green salad to balance the richness of the dish.
Wine Pairing: A crisp, Chardonnay or a dry Champagne works wonderfully with this dish, as both wines complement the creamy sauce and seafood flavors.
Garnish: Garnish with additional fresh parsley or a drizzle of extra brandy for a touch of flair.

Additional Tips

Don’t Overcook the Seafood: Shrimp and lobster cook quickly, so be sure to remove them from the pan as soon as they turn pink and opaque. Overcooking will result in rubbery, tough seafood.
Make It Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. Reheat it gently over low heat, adding a little extra cream if needed to bring the sauce back to its silky consistency.
Adjust the Richness: If the sauce is too rich for your taste, feel free to add a bit of chicken broth or water to thin it out slightly without compromising the flavor.
Lobster Alternatives: If lobster is out of your budget, you can substitute it with scallops or crab meat for a similarly

luxurious result.

Recipe Variations

Vegetarian Option: Swap the seafood for mushrooms and artichokes for a vegetarian twist on the classic Newburg sauce.
Spicy Kick: Add a bit of chili paste or hot sauce to the sauce if you like a little extra heat.
Use Different Shellfish: Feel free to mix and match with crab meat, scallops, or clams for a shellfish medley.

Freezing and Storage

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm the seafood mixture in a skillet over low heat, adding a little cream or broth to loosen the sauce.
Freezing: I don’t recommend freezing this dish, as the cream sauce can separate when thawed, and the seafood may become rubbery.

FAQ Section

Can I use frozen shrimp or lobster?
Yes, you can use frozen shrimp or lobster, but be sure to thaw them completely before cooking for the best texture.

Can I substitute the egg yolks in the sauce?
For a dairy-free or egg-free version, you can substitute the egg yolks with a combination of cornstarch and vegetable broth, although it will change the texture slightly.

Can I make this dish ahead of time?
You can prepare the sauce and cook the seafood separately in advance. When ready to serve, simply reheat the seafood and sauce together gently.

What is the best way to cook lobster tails?
If you’re cooking fresh lobster tails, they can be boiled or broiled before adding them to the Newburg sauce.

Conclusion

Shrimp and Lobster Newburg is a show-stopping dish that will elevate any meal to extraordinary heights. Whether you’re serving it for a holiday dinner, a romantic date night, or just a special treat, this creamy, decadent seafood dish will surely impress. It’s a bit of a splurge, but the result is well worth it. The sweet lobster and shrimp, paired with the rich, velvety sauce, create a dining experience that feels both elegant and indulgent.

So go ahead, treat yourself and your loved ones to a dish that’s as delicious as it is luxurious. And remember, cooking doesn’t have to be complicated to be spectacular—this Shrimp and Lobster Newburg recipe proves just that. Enjoy!

Introduction

Why You’ll Love This Recipe