Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Maine Lobster
(Homarus Americanus)

Deap Sea lobster
(Projasus Bahaamondi)

Spiny Lobster
(Palinurus Argus)

Rock Lobster

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Lobster Newburg is an old-style rich and creamy lobster dish that is tradionally served over buttered toast points. It may also fill crepes or be tossed with pasta. This is a basic recipe that may be dressed up with fresh herbs or tomatoes.


  • 2 live lobsters (1 ½ to 2 pounds each)
  • 3 tablespoons olive oil
  • 1 cup white wine
  • ½ cup sherry or Madeira
  • 2 cups heavy cream
  • Salt
  • Cracked pepper
  • Pinch of cayenne
  • Pinch of nutmeg
  • Beurre manue (uncooked roux)


  1. Cut the lobster
  2. Turn the lobster around and cut the tail and body half ways.
  3. Remove the claws
  4. Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that can be scraped out and discarded, and the yellow green and coral are the tomalley and the roe which are delicious and may be left in.
  5. Heat the olive oil in at least a 4 quart sauté or sauteuse. Sear all the lobster pieces until bright red. Remove lobster from pan.
  6. Deglaze the pan with white wine. Reduce by half.
  7. Add cream, Madeira/Sherry and seasonings, return the lobster to the pot and cook until the meat is cooked through, about 8 minutes.
  8. Remove lobster from the pot and remove the meat from the shell.
  9. Whisk in beurre manie a little at a time until sauce begins to thicken.
  10. Simmer over medium heat for 15 minutes.
  11. Adjust seasonings and serve over cooked lobster.

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