Lobster Newberg

Lobster Newberg

March 25: National Lobster Newberg Day

Lobster for Lent? Eating it may seem a bit fancy for fasting on Fridays, but we admit that the main appeal, besides the taste of the now costly crustacean, was the simplicity in cooking it Newberg style. Long before lobsters became a luxury, the bottom-dwellers of the ocean were consider poor people’s food. So there is no need to feel guilty for this gastronomy—cook lobsters in a rich Newberg sauce for Lent and National Lobster Newberg Day!


(Adapted from Southern Food on About.com)


  • 2 cups cooked lobster meat (fresh is ideal but we used frozen, thawed according to packaged directions)
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt
  • dash of cayenne pepper
  • 3 tablespoons sherry
  • 3 egg yolks, lightly beaten
  • ½ cup cream
  • ½ cup milk
  • 6 puff pastry shells, baked (we used Pepperidge Farms brand)


Bake the puff pastry shells as directed on the package. While they are baking, prepare the lobster. In a saucepan over low heat, mix the lobster with butter for about 3 minutes. Season with salt and cayenne pepper. Stir in the sherry.

Lobster Newberg

Mix together the beaten egg yolks, cream and milk, then pour into the saucepan, stirring constantly until thickened but not boiling. Remove from the stovetop. Spoon over hot, hollowed-out baked puff pastry shells. Serve immediately.

Lobster Newberg


  • Read more about the recipe origins of Lobster Newberg from the Steak Perfection website. The original 1894 recipe is scanned from an old cookbook on the Feeding America website.
  • Learn how to cook fresh lobster from our post on June 15, which is National Lobster Day.