Crayfish Newburg

By Fiordland Lobster Company

A rich and delicious way to serve fresh lobster


2 cooked Crayfish (each approximately 450g or 1 x 1kg)

Salt and (freshly milled) Black Pepper

75g Butter

5 Tablespoons of good Dry Sherry (Tio Pepe or Pykes Fino preferably)

150ml of fresh Cream

Yolks of 3 standard Eggs

225g of freshly cooked Rice



  1. Cut crayfish in half and discard the stomach.

  2. Remove the meat from the shell and cut into neat cubes.

  3. Season with salt and pepper, then fry gently in butter for approximately two minutes.

  4. Pour in sherry and simmer slowly until the liquid has reduced by approximately half.

  5. Put the cream and the (broken) egg yolks into a double saucepan, (or into a basin standing over a saucepan of gently simmering water).

  6. Stir until the mixture is sufficiently thick to coat the back of a wooden spoon. DO NOT allow to boil. Adjust seasoning to taste.

  7. Arrange the hot rice on warm serving plates. Place equal amounts of crayfish meat and liquid from the pan on to the centre of each.

  8. Pour the cream and egg yolk sauce over each.

  9. Sprinkle lightly with paprika.

Chef’s Comments: It is very important not to overcook this dish at any point, as it may be easily spoilt.