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Lobster Newburg
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Lobster Newburg

$99.95
Rated 4.6 out of 5 Read Reviews Questions & Answers
Internet Only

Lobster Newburg

Exclusive Internet Only
$99.95
This item is available for a limited time and cannot be added to a Registry.

For Father's Day delivery, order by Sunday, June, 09, 2013, 5PM (PST).

  • Lobster Newburg debuted at the legendary Delmonico's restaurant in the 19th century, and it’s been a classic for special-occasion dining every since. Our updated version is made by a New England family seafood company, whose award-winning chefs combine sweet, tender chunks of fresh Maine lobster with a rich sherry cream sauce. We've also included buttery puff pastry shells, ready to bake in the oven.

    • 1 qt. Lobster Newburg; eight 4"-diam. pastry shells.
    • Shipped frozen.
    • Made in the USA.
    • A Williams-Sonoma exclusive.

  • Receiving Instructions

    • The lobster Newburg was shipped frozen with gel packs. Refrigerate or freeze upon receipt. The lobster Newburg keeps up to 4 days refrigerated or up to 3 months frozen.

    Cooking Instructions

    • 8 frozen sheets of puff pastry
    • 1 egg beaten with 1 tsp. water
    • 1 container lobster Newburg, thawed overnight in the refrigerator
    • Preheat an oven to 375°F. Line a baking sheet with parchment paper.
    • Generously prick the tops of the frozen puff pastry with the tines of a fork or toothpick. Brush the tops with the egg mixture. Place the pastries on the prepared baking sheet, spacing them evenly apart. Bake until the pastries have puffed up, are golden on the tops and bottoms, and are firm along the sides, about 30 minutes. Transfer to a wire rack and let cool completely. Using a sharp paring knife, cut out the inside round of each pastry; reserve both pieces.
    • Put the thawed lobster Newburg in a saucepan, set over medium heat and cook, stirring, until warmed through, about 15 minutes. Set the puff pastry rims on a plate and spoon the lobster Newburg into the pastry shells. Cover each with an inside round. Serve immediately.

    Williams-Sonoma Kitchen

  • Shipping Information

    To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow up to one week for delivery.

    Shipping Rates

    The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

    Return Policy

    At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. If, within 90 days, you are not completely satisfied with your purchase for any reason, please return the item for an exchange or refund of the merchandise value. View Full Return Policy.

    • Lobster Newburg: Heavy cream, lobster, whole milk, water, modified food starch, butter, lobster base (cooked lobster, salt, maltodextrin, tomato paste, flavor [autolyzed yeast extract, corn syrup solids, salt, citric acid], natural flavor, cod liver oil, butter, sweet whey, onion powder, dextrose, oleoresin paprika, flavorings) tomato paste, sugar, paprika, nutmeg, black pepper.
    • Pastry shells: USDA grade AA butter, unbleached flour, water, salt, lemon juice.

Tasting Notes

We think Lobster Newburg should be truly luxurious—and this one is. The rich, creamy sauce is chock-full of succulent Maine lobster chunks—more than a whole lobster in each quart. The other all-natural ingredients are equally impressive, from heavy cream and homemade lobster stock to fine sherry. For the ultimate presentation, we’ve included prize-winning all-butter puff pastry shells.

About Hancock Gourmet

Hazel Ellis Hancock opened a lobster restaurant in Ogunquit, Maine, in 1946, which she ran alongside her sisters Fannie and Mina. The three handed their recipes down to their heirs, including granddaughter Cal Hancock. The restaurant has stayed in the family, and Cal launched Hancock Gourmet in 2000. She uses her Nana’s prized recipes and only the freshest shellfish to deliver a taste of Maine to seafood lovers nationwide. 

Serving Suggestions

  • This is a gratifyingly simple dish for busy hosts—just heat the lobster sauce while you’re baking the puff pastry shells.
  • Spoon the luscious sauce into the fresh-baked shells.

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