Lobster Newburg 1 



Hen lobster (live)                                                  5 x   600 g

Oil                                                                           125 ml

Brandy                                                                     125 ml

Marsala                                                                    225 ml

Cream                                                                      400 ml

Fish stock                                                                125 ml

Butter                                                                      125 ml




  1. Place each lobster on a board.  Holding firmly insert a trussing needle or the point of a knife through the cross mark on the centre of the head.
  2. Remove the two large claws from the body of the lobster and crack the shell across the middle; the meat will be removed when cooked.
  3. Separate the body from the tail and cut the tail into 4 pieces across the shall.
  4. Cut the body in two lengthways, remove and dispose of the gravel bag.  Remove and place on one side the intestines and coral which are reserved for finishing the sauce.
  5. Heat the oil in a saucepan until very hot, add the pieces of lobster and body shell and fry over a fierce heat until the flesh has stiffened and the shell is bright red in colour.
  6. Clear the pan of any oil, add the brandy and marsala.  Reduce by one third, season, add the fish stock and cream, cover with a lid and simmer for 15 minutes.
  7. Remove the lobster and take the meat out of the shells.  Keep it hot.
  8. Pass the coral and intestines through a sieve with an equal amount of butter.  Whisk the coral butter into the sauce and re-heat without boiling.
  9. Pass the sauce through a fine conical strainer and add the remaining butter.
  10. Serve the lobster in a dish, masked with the sauce.  Serve with a pilaff of rice separately.



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