Gluten Free Lobster Newburg

Total time45 min

Prep time20 min

Cook time25 min

4.5

(13)

Lobster Newburg is one of those old-school luxury dishes that feels like it belongs in a white-tablecloth restaurant, and this version brings all of that elegance straight to your home kitchen. The sauce is built on butter-softened shallots, dry sherry reduced until mellow, and a rich heavy cream base thickened with a cornstarch slurry — no flour anywhere in sight, which means the whole dish is naturally safe for anyone avoiding gluten without any awkward substitutions. Egg yolks are carefully tempered into the sauce, giving it that silky, almost custard-like body that makes every bite of lobster feel indulgent. A pinch of cayenne, sweet paprika, white pepper, and a squeeze of fresh lemon juice keep the richness balanced and bright. Served over white rice or gluten free toast points, it makes a stunning dinner for four that looks far more complicated than it actually is. The steps are methodical but totally approachable — just keep the heat low once the yolks go in and you'll be rewarded with a sauce that's genuinely restaurant-worthy.

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Ingredients

4 servings

1 ½ lb cooked lobster meat, cut into 1-inch chunks
3 tbsp unsalted butter
3 tbsp shallots, finely minced
⅓ cup dry sherry
1 ½ cups heavy cream
2 tbsp cornstarch
2 tbsp cold water
3 large egg yolks
¼ tsp cayenne pepper
¼ tsp sweet paprika
½ tsp salt, plus more to taste
¼ tsp white pepper
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)
cooked white rice or gluten free toast points, for serving (optional)

Instructions

1
In a small bowl, whisk together the cornstarch and cold water until completely smooth. Set aside.
2
Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

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