Alone for the night? Treat yourself to Lobster Newburg for one

By Jim BaileyYankee Chef logo

This recipe is meant for only a single serving. Why? Because I have received so many emails to “cut it down.” Apparently there are many more singles living by themselves than I had thought. Simply double or triple this recipe as needed.

lobster newberg

Lobster Newburg for one


1 tablespoon flour
1 teaspoon paprika
1 tablespoon butter or margaOKrine
1 cup milk
2 slices toast
2 egg yolks, beaten well
1/4 teaspoon salt
Pinch black pepper
5-6 ounces cooked lobster, chopped
1/4 cup cooked peas
1 tablespoon dry or sweet sherry, optional but recommended
Dash or two hot pepper sauce or large pinch cayenne pepper

Mix the paprika with the flour and set aside. In a small saucepan, melt the butter over medium heat. Whisk in the flour well, forming a roux. Add the milk and continue cooking and whisking until this becomes thick and creamy, about 3 to 5 minutes.
Meanwhile, cut out circles from each slice of toast with the rim of a large water glass. Set these on a plate and set aside.
Remove the Newburg sauce from heat and temper with egg yolks. This is done by removing a 1/2 cup of Newburg sauce and stirring it into the egg yolks. Add the egg yolk mixture back into the Newburg sauce and whisk together. Return to heat and add salt, pepper, lobster, peas, sherry and hot pepper sauce, fold in well. Warm, while stirring, for 1 minute and remove from heat. Pour over toast points and enjoy.

FYI: An old dessert enjoyed along the coast of New England a few generations ago was called the Old Maine Lobster Cake. This was, in reality, a marble cake with the dark part having molasses, cloves and nutmeg while the other, lighter half containing raisins and chopped citron.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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