Dive into the luxurious world of Creamy Lobster Newburg with our roundup of 18 delectable recipes that promise to transform your dinner into a gourmet experience. Whether you’re craving comfort food with a twist or aiming to impress at your next gathering, these dishes blend rich flavors and creamy textures in ways that’ll have you coming back for seconds. Let’s get cooking!
Classic Lobster Newburg
Hey, you ever crave something rich, creamy, and downright luxurious? Classic Lobster Newburg is your answer. It’s a decadent dish that turns any meal into a special occasion.
Ingredients
- For the lobster:
- 2 cups cooked lobster meat, chopped
- For the sauce:
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup sherry
- 2 egg yolks, lightly beaten
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- Salt to taste
Instructions
- In a large skillet, melt the butter over medium heat. Tip: Keep the heat medium to avoid browning the butter.
- Whisk in the flour until smooth, cooking for 1 minute to remove the raw taste. Tip: Constant whisking prevents lumps.
- Gradually add the heavy cream and milk, whisking continuously until the mixture thickens, about 5 minutes.
- Stir in the sherry, then reduce the heat to low.
- Slowly add the beaten egg yolks to the sauce, whisking constantly to incorporate. Tip: Adding the yolks slowly prevents curdling.
- Season the sauce with cayenne pepper, nutmeg, and salt, stirring well.
- Gently fold in the chopped lobster meat, heating through for about 2 minutes.
Ultra creamy and packed with flavor, this Lobster Newburg is a showstopper. Serve it over toast points or puff pastry for an extra touch of elegance.
Lobster Newburg with Sherry
Very few dishes scream luxury and comfort quite like Lobster Newburg with Sherry. It’s creamy, rich, and has that perfect hint of sherry to elevate the flavors. Perfect for when you’re looking to impress or just treat yourself.
Ingredients
- For the lobster:
- 1.5 lbs cooked lobster meat, chopped
- For the sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.5 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup dry sherry
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt to taste
- For serving:
- 4 slices toasted bread
- Fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a large skillet over medium heat. Tip: Keep the heat medium to avoid browning the butter.
- Whisk in the flour and cook for 2 minutes, stirring constantly, to make a roux.
- Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Tip: Adding the liquids slowly ensures a smooth sauce.
- Stir in the sherry, paprika, cayenne pepper, and salt. Cook for another 2 minutes until the sauce thickens.
- Add the chopped lobster meat to the sauce, stirring gently to coat. Heat through for about 3 minutes. Tip: Don’t overcook the lobster to keep it tender.
- Serve the Lobster Newburg over toasted bread, garnished with fresh parsley.
Silky smooth sauce clings to every piece of lobster, creating a dish that’s both decadent and comforting. Try serving it in puff pastry shells for an extra special touch.
Easy Lobster Newburg
Perfect for those nights when you’re craving something luxurious without spending hours in the kitchen, this Easy Lobster Newburg is a game-changer. You’ll love how the rich, creamy sauce hugs the tender lobster pieces, making every bite a little piece of heaven.
Ingredients
- For the lobster:
- 1 lb cooked lobster meat, chopped
- For the sauce:
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- 1/4 tsp paprika
- Salt, to taste
- For finishing:
- 2 tbsp sherry
- 2 egg yolks, lightly beaten
Instructions
- In a large skillet over medium heat, melt the butter until it’s just bubbling.
- Whisk in the flour to create a roux, cooking for about 1 minute until it’s golden but not browned.
- Gradually whisk in the milk and heavy cream, ensuring no lumps form. Tip: Keep the heat medium to avoid scalding the milk.
- Add the nutmeg, paprika, and a pinch of salt, stirring to combine. Let the sauce simmer for 5 minutes until it thickens slightly.
- Gently fold in the chopped lobster meat, heating it through for about 2 minutes. Tip: Don’t stir too vigorously to keep the lobster pieces intact.
- Remove the skillet from heat. Quickly stir in the sherry and then the beaten egg yolks to enrich the sauce. Tip: Tempering the yolks with a bit of the hot sauce first prevents curdling.
- Return the skillet to low heat for 1 minute, stirring constantly, until the sauce is velvety and coats the back of a spoon.
Kick back and enjoy the creamy, decadent flavors of this Lobster Newburg, perfect over toast points or nestled in a buttery puff pastry shell for an extra special touch.
Lobster Newburg Pasta
Just when you thought pasta couldn’t get any more indulgent, along comes Lobster Newburg Pasta to prove you wrong. This dish combines tender lobster with a creamy, sherry-kissed sauce, all tossed with your favorite pasta for a meal that’s as luxurious as it is comforting.
Ingredients
- For the pasta:
- 8 oz fettuccine
- 1 tbsp salt
- For the lobster:
- 1 lb lobster meat, cooked and chopped
- 2 tbsp butter
- For the sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sherry
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt to taste
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, melt 2 tbsp butter over medium heat. Add the chopped lobster meat and sauté for 2-3 minutes, just until heated through. Remove from skillet and set aside.
- In the same skillet, melt 3 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
- Gradually whisk in the milk, heavy cream, and sherry. Continue whisking until the sauce thickens, about 5 minutes.
- Stir in the paprika, cayenne pepper, and salt. Tip: Keep the heat medium-low to prevent the sauce from curdling.
- Add the cooked lobster meat back to the skillet, stirring to coat in the sauce. Tip: Gently fold the lobster to keep the pieces intact.
- Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Tip: Use tongs for easier mixing and to prevent breaking the pasta.
- Serve immediately, garnished with a sprinkle of paprika if desired.
Great for a special occasion or when you’re in the mood to treat yourself, this Lobster Newburg Pasta is creamy, rich, and packed with flavor. Serve it with a crisp green salad to balance the richness, or go all out with a glass of chilled white wine.
Lobster Newburg Soup
Think you’ve tried every lobster dish out there? Lobster Newburg Soup is here to surprise your taste buds with its creamy, rich flavors that feel like a warm hug.
Ingredients
- For the base:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cups lobster stock
- For the sauce:
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup sherry
- 1/4 tsp cayenne pepper
- For finishing:
- 1 lb cooked lobster meat, chopped
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- Melt the butter in a large pot over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
- Add the chopped onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to ensure even cooking.
- Sprinkle the flour over the onions and stir to combine, cooking for 1 minute to remove the raw flour taste.
- Gradually whisk in the lobster stock, ensuring no lumps form. Bring to a simmer.
- Stir in the heavy cream, sherry, and cayenne pepper. Simmer for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
- Add the chopped lobster meat and heat through for about 2 minutes. Season with salt as needed.
- Garnish with fresh parsley before serving.
Best enjoyed with a side of crusty bread to dip into the velvety soup. The sherry adds a subtle depth, while the lobster keeps it luxurious yet comforting.
Lobster Newburg Casserole
Mmm, imagine diving into a creamy, luxurious dish that’s perfect for those special occasions or when you’re just feeling fancy. Lobster Newburg Casserole is your go-to, blending tender lobster with a rich, sherry-kissed sauce, all topped with a golden, buttery crust.
Ingredients
- For the lobster:
- 1 1/2 lbs cooked lobster meat, chopped
- For the sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup sherry
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- Salt to taste
- For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted unsalted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour until smooth, about 1 minute. Tip: Keep stirring to avoid lumps.
- Gradually whisk in 1 1/2 cups milk and 1/2 cup heavy cream. Cook until the sauce thickens, about 5 minutes, stirring constantly.
- Stir in 1/4 cup sherry, 1/2 tsp paprika, 1/4 tsp nutmeg, and salt. Cook for another 2 minutes. Tip: The sherry adds depth, but you can adjust the amount to your liking.
- Fold in the chopped lobster meat until well coated. Pour the mixture into the prepared baking dish.
- In a small bowl, mix 1 cup panko breadcrumbs, 2 tbsp melted butter, and 1/4 cup Parmesan cheese. Sprinkle evenly over the lobster mixture.
- Bake for 20-25 minutes, or until the topping is golden and the casserole is bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
Absolutely divine, this casserole boasts a velvety sauce that hugs each piece of lobster, while the crispy topping adds a delightful contrast. Serve it over toast points or alongside a crisp green salad for a meal that’s sure to impress.
Lobster Newburg with Mushrooms
Feeling fancy but want something comforting? Lobster Newburg with Mushrooms is your go-to. It’s rich, creamy, and packed with flavors that feel like a hug.
Ingredients
- For the lobster:
- 1 1/2 lbs cooked lobster meat, chopped
- For the mushrooms:
- 2 cups sliced mushrooms
- 2 tbsp butter
- For the sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- Salt to taste
- For finishing:
- 2 tbsp sherry
- 2 egg yolks, beaten
Instructions
- In a large skillet, melt 2 tbsp butter over medium heat. Add the mushrooms and sauté until golden, about 5 minutes. Remove and set aside.
- In the same skillet, melt 3 tbsp butter. Whisk in the flour to create a roux, cooking for 2 minutes until golden.
- Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring to a simmer.
- Add nutmeg, cayenne, and salt. Cook for 5 minutes, stirring constantly, until the sauce thickens.
- Tip: Keep the heat medium-low to prevent the sauce from burning.
- Stir in the lobster meat and sautéed mushrooms. Cook for 3 minutes to warm through.
- Remove from heat. Quickly stir in the sherry and beaten egg yolks to enrich the sauce.
- Tip: Add the egg yolks off the heat to avoid scrambling them.
- Return to low heat for 1 minute, stirring, until the sauce is velvety.
- Tip: For extra flavor, a dash of paprika on top before serving adds color and warmth.
Rich and decadent, this dish pairs wonderfully with toasted bread or over puff pastry. The creamy sauce clings to the lobster, making every bite a luxurious experience.
Lobster Newburg Tart
Lobster Newburg Tart is the kind of dish that turns a regular dinner into a special occasion. You’ll love how the rich, creamy filling pairs with the flaky crust.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 lb cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 egg yolks
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups flour and 1/2 tsp salt. Add 1/2 cup diced butter and blend until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Roll out the dough on a floured surface and fit into a 9-inch tart pan. Trim edges, prick the bottom with a fork, and bake for 15 minutes.
- For the filling, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup flour and cook for 2 minutes.
- Slowly add 1 cup heavy cream and 1/2 cup milk, whisking constantly until the sauce thickens.
- Remove from heat. Stir in 2 egg yolks, 1/4 tsp cayenne, 1/4 tsp nutmeg, and salt. Fold in 1 lb lobster meat.
- Pour the filling into the crust and bake for 25 minutes, or until golden.
Absolutely decadent, this tart boasts a creamy interior with a hint of spice. Serve it warm with a side of crisp greens for a contrast in textures.
Lobster Newburg Risotto
Oh, you’re in for a treat with this Lobster Newburg Risotto. It’s creamy, luxurious, and just the thing to impress at your next dinner party or to treat yourself on a special night in.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- For the Lobster Newburg sauce:
- 1 lb cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- Salt to taste
- For garnish:
- 2 tbsp chopped fresh parsley
- 1/2 lemon, zested
Instructions
- Heat the olive oil and 2 tbsp butter in a large pan over medium heat until the butter melts.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the Arborio rice, coating it well with the butter and oil, and toast for 2 minutes.
- Pour in the white wine and stir until it’s mostly absorbed by the rice.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
- While the risotto cooks, melt 2 tbsp butter in a separate pan over medium heat for the Lobster Newburg sauce.
- Whisk in the flour to create a roux, cooking for 1 minute until golden.
- Slowly whisk in the heavy cream and milk, ensuring no lumps form. Bring to a simmer.
- Add the cayenne pepper, nutmeg, and salt, then fold in the lobster meat. Cook for 3-4 minutes until heated through.
- Once the risotto is creamy and al dente, gently fold in the Lobster Newburg sauce.
- Garnish with chopped parsley and lemon zest before serving.
Zesty and rich, this risotto pairs the tender bite of Arborio rice with the decadent creaminess of Lobster Newburg. Serve it straight from the pan for a cozy family-style meal or plate it elegantly for a more formal affair.
Lobster Newburg Quiche
Ever find yourself craving something luxurious yet comforting for brunch? This Lobster Newburg Quiche combines the rich flavors of lobster and a creamy Newburg sauce in a flaky crust, making it a showstopper that’s surprisingly easy to whip up.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 1 cup cooked lobster meat, chopped
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1/2 cup sherry wine
- 1/2 tsp paprika
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups flour and 1/2 tsp salt. Add 1/2 cup diced butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
- Bake the crust for 10 minutes, then remove from the oven.
- In a saucepan, melt 1 tbsp butter over medium heat. Stir in 1 tbsp flour to make a roux.
- Slowly whisk in 1/2 cup sherry wine and cook until thickened. Tip: Keep whisking to prevent lumps.
- Add 1 cup heavy cream, 1/2 cup milk, 1/2 tsp salt, 1/4 tsp nutmeg, and 1/2 tsp paprika. Stir until the sauce is smooth.
- Remove from heat and let cool slightly. Whisk in 3 eggs one at a time.
- Fold in 1 cup chopped lobster meat and pour the mixture into the pre-baked crust.
- Bake for 35-40 minutes, or until the filling is set and the top is golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
This quiche is creamy with chunks of tender lobster, all encased in a buttery crust. Try serving it with a crisp green salad to balance the richness.
Spicy Lobster Newburg
Ready to dive into a dish that’s as luxurious as it is comforting? Spicy Lobster Newburg combines succulent lobster with a creamy, slightly spicy sauce that’s perfect for those special occasions—or when you’re just treating yourself.
Ingredients
- For the lobster:
- 1.5 lbs lobster meat, chopped
- 2 tbsp butter
- For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- Salt to taste
- For serving:
- 2 slices toasted bread
- Fresh parsley, chopped
Instructions
- Melt 2 tbsp butter in a large skillet over medium heat.
- Add the chopped lobster meat and sauté for 3-4 minutes, until just cooked through. Remove and set aside.
- In the same skillet, melt another 2 tbsp butter over medium heat.
- Whisk in 2 tbsp flour until smooth, cooking for 1 minute to remove the raw flour taste.
- Gradually whisk in 1 cup heavy cream and 1/2 cup whole milk, ensuring no lumps form.
- Stir in 1 tsp cayenne pepper and 1/2 tsp paprika. Cook for 2-3 minutes until the sauce thickens.
- Return the lobster to the skillet, stirring to coat in the sauce. Heat for another 2 minutes.
- Season with salt to taste.
- Serve the Spicy Lobster Newburg over toasted bread, garnished with fresh parsley.
Now, this dish boasts a creamy texture with a kick from the cayenne, making it a standout. Try serving it in small ramekins for an elegant appetizer or over pasta for a heartier meal.
Lobster Newburg with Cognac
Hey, ever find yourself craving something rich, decadent, and a little fancy without wanting to spend all day in the kitchen? Lobster Newburg with Cognac is your answer.
Ingredients
- For the lobster:
- 2 live lobsters (1 1/2 lbs each)
- 4 tbsp unsalted butter
- For the sauce:
- 1/4 cup cognac
- 1 1/2 cups heavy cream
- 3 egg yolks
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove and let cool.
- Once cool, remove the meat from the shells. Chop into bite-sized pieces.
- In a large skillet, melt the butter over medium heat. Add the lobster meat and sauté for 2 minutes.
- Remove the skillet from heat. Add the cognac and return to the stove. Ignite the cognac with a long match to flambé. Let the flames die down naturally.
- In a bowl, whisk together the heavy cream, egg yolks, paprika, and cayenne pepper. Slowly add this mixture to the skillet, stirring constantly.
- Cook over low heat, stirring continuously, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Do not let it boil.
- Season with salt to taste.
Enjoy this creamy, luxurious dish over toast points or puff pastry for an extra indulgent touch. The cognac adds a warm depth that perfectly complements the sweet lobster meat.
Lobster Newburg Pie
Ever had one of those days where you crave something indulgent yet comforting? This Lobster Newburg Pie is your answer, combining luxurious lobster with a creamy, rich sauce all tucked under a flaky crust.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 lb cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 egg yolks
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups flour and 1/2 tsp salt. Add 1/2 cup diced butter, blending until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork.
- Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly.
- For the filling, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup flour until smooth.
- Slowly add 1 cup milk and 1/2 cup heavy cream, stirring constantly until the sauce thickens.
- Remove from heat. Beat 2 egg yolks in a small bowl, then gradually whisk into the sauce. Stir in 1/4 tsp cayenne, 1/4 tsp nutmeg, and salt.
- Fold in 1 lb chopped lobster meat, then pour the mixture into the pre-baked crust.
- Bake for 25 minutes, or until the filling is set and the crust is golden brown.
What you get is a pie with a velvety filling that contrasts beautifully with the crisp crust. Serve it with a simple green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Lobster Newburg Stuffed Shells
Lobster Newburg stuffed shells are the ultimate comfort food with a luxurious twist. Imagine tender pasta shells filled with rich, creamy lobster Newburg, baked to perfection.
Ingredients
- For the lobster Newburg filling:
- 1 lb cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sherry
- 1/2 tsp paprika
- Salt to taste
- For the shells:
- 12 jumbo pasta shells
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F and grease a baking dish with olive oil.
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux, cooking for 2 minutes until golden.
- Gradually whisk in the milk and heavy cream, ensuring no lumps form, then stir in the sherry and paprika.
- Add the chopped lobster meat to the sauce, stirring gently to combine, and cook for another 3 minutes until heated through.
- Fill each pasta shell with the lobster Newburg mixture and place them in the prepared baking dish.
- Sprinkle the stuffed shells with grated Parmesan cheese.
- Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
Buttery and rich, these stuffed shells offer a delightful contrast of textures, from the creamy filling to the al dente pasta. Serve them with a crisp green salad to cut through the richness, or enjoy as is for a truly indulgent meal.
Lobster Newburg with Tarragon
Today’s the perfect day to whip up something luxurious yet surprisingly simple. Lobster Newburg with Tarragon is a creamy, dreamy dish that feels fancy but is totally doable at home.
Ingredients
- For the lobster:
- 2 live lobsters (about 1 1/2 lbs each)
- 4 tbsp unsalted butter
- For the sauce:
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbsp dry sherry
- 1 tsp fresh tarragon, chopped
- 1/4 tsp paprika
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove and let cool.
- Once cool, remove the meat from the shells, chop into bite-sized pieces, and set aside.
- In a large skillet, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 2 minutes until golden.
- Slowly whisk in the heavy cream and milk, ensuring no lumps form. Cook for 5 minutes until the sauce thickens.
- Stir in the sherry, tarragon, paprika, and salt. Cook for another 2 minutes to blend the flavors.
- Add the lobster meat to the sauce, stirring gently to coat. Heat through for 3 minutes.
- Serve immediately over toast points or puff pastry for an extra indulgent touch.
Now, the Lobster Newburg with Tarragon is ready to impress. The sauce is velvety with a hint of tarragon that complements the sweet lobster perfectly. Try serving it in a hollowed-out bread bowl for a fun, edible presentation.
Lobster Newburg Gratin
Very few dishes can make you feel as fancy as Lobster Newburg Gratin does, yet it’s surprisingly simple to whip up. You’ll love how the creamy, rich sauce pairs with the tender lobster, all topped with a golden, crispy crust.
Ingredients
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- For the lobster:
- 1 lb cooked lobster meat, chopped
- 2 tbsp sherry
- For the topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour until smooth.
- Gradually add 1 cup milk and 1/2 cup heavy cream, whisking constantly to avoid lumps.
- Stir in 1/4 tsp nutmeg, 1/4 tsp cayenne pepper, and 1/2 tsp salt. Cook until the sauce thickens, about 5 minutes.
- Add 1 lb chopped lobster meat and 2 tbsp sherry to the sauce. Stir gently to combine.
- Transfer the mixture to a baking dish.
- In a small bowl, mix 1/2 cup panko breadcrumbs, 2 tbsp melted butter, and 1/4 cup grated Parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the lobster mixture.
- Bake for 20 minutes, or until the topping is golden and crispy.
Mmm, the Lobster Newburg Gratin comes out bubbling with a contrast of creamy interior and crunchy top. Serve it straight from the oven with a side of steamed asparagus for a meal that feels luxurious yet comforting.
Lobster Newburg with Peas
Kick off your culinary adventure with this indulgent Lobster Newburg with Peas, a dish that’s as luxurious as it is comforting. Perfect for those special occasions when you’re looking to impress or simply treat yourself to something extraordinary.
Ingredients
- For the lobster:
- 1 1/2 lbs cooked lobster meat, chopped
- For the sauce:
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sherry
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt to taste
- For the peas:
- 1 cup frozen peas, thawed
Instructions
- Melt the butter in a large skillet over medium heat until foamy.
- Whisk in the flour to create a roux, cooking for 1-2 minutes until golden.
- Gradually add the milk and heavy cream, whisking constantly to avoid lumps.
- Stir in the sherry, paprika, cayenne, and salt, bringing the sauce to a gentle simmer.
- Add the chopped lobster meat to the sauce, stirring to coat evenly, and cook for 3-4 minutes until heated through.
- Gently fold in the thawed peas and cook for an additional 2 minutes.
- Remove from heat and let it sit for a minute to thicken slightly before serving.
Lobster Newburg with Peas is a creamy, rich dish with a hint of spice and sweetness from the peas. Serve it over toasted brioche or puff pastry for an extra decadent touch.
Lobster Newburg Pot Pie
You know those dishes that feel like a warm hug on a chilly evening? That’s exactly what this Lobster Newburg Pot Pie brings to the table.
Ingredients
- For the filling:
- 1 lb cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/4 cup sherry
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, melt the butter for the filling.
- Add the lobster meat to the skillet, stirring gently for 2 minutes.
- Pour in the heavy cream and sherry, then sprinkle in the paprika, salt, and cayenne pepper. Stir to combine.
- Simmer the mixture on low heat for 5 minutes, until slightly thickened. Tip: Don’t let it boil to prevent the cream from separating.
- For the crust, mix flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Roll out the dough on a floured surface to fit your pie dish.
- Pour the lobster filling into the dish, then cover with the crust. Trim and crimp the edges.
- Cut a few slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes, until the crust is golden brown. Tip: Place a baking sheet underneath to catch any spills.
Buttery crust gives way to a creamy, rich filling with just the right kick. Serve it straight from the oven with a crisp green salad for a meal that’s both luxurious and comforting.
Conclusion
We hope this roundup of 18 Creamy Lobster Newburg recipes has inspired your next culinary adventure! Each dish offers a unique twist on this classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!
