21 Delicious Lobster Newburg Recipes for Special Occasions

Craving something luxurious yet surprisingly simple to whip up for your next special occasion? Look no further! Our roundup of 21 Delicious Lobster Newburg Recipes is here to inspire your culinary adventures. From classic creamy versions to innovative twists, these dishes promise to elevate any dinner into a memorable feast. Dive in and discover the perfect recipe to impress your guests and satisfy your seafood cravings!

Classic Lobster Newburg with Sherry

Unveiling the richness of seafood with a touch of sherry, this Classic Lobster Newburg is a decadent dish that’s surprisingly straightforward to master.

Ingredients

• 1.5 lbs cooked lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always reach for European-style for its richer flavor)
• 1/4 cup all-purpose flour (sifted to avoid lumps)
• 1.5 cups whole milk (warmed slightly to prevent curdling)
• 1/2 cup heavy cream (the higher the fat, the silkier the sauce)
• 1/4 cup dry sherry (a good quality one makes all the difference)
• 2 large egg yolks (room temp blends smoother)
• 1/2 tsp paprika (smoked adds a nice depth)
• Salt to taste (I prefer sea salt for its clean finish)
• Freshly ground black pepper (a few twists from the mill)
• 1 tbsp lemon juice (freshly squeezed, please)
• Toast points or puff pastry shells, for serving (homemade toast points elevate the dish)

Instructions

1. Melt butter in a large skillet over medium heat until foamy.
2. Whisk in flour and cook for 2 minutes, stirring constantly to form a roux.
3. Gradually add warm milk, whisking continuously to avoid lumps.
4. Stir in heavy cream and sherry, then simmer for 5 minutes until slightly thickened.
5. Beat egg yolks in a small bowl, then temper by slowly adding 1/2 cup of the hot sauce, whisking constantly.
6. Return the tempered yolks to the skillet, stirring gently to combine.
7. Add lobster meat, paprika, salt, and pepper, cooking for 3-4 minutes until lobster is heated through.
8. Remove from heat and stir in lemon juice for a bright finish.
9. Serve immediately over toast points or in puff pastry shells for an elegant presentation.

Generously creamy with a hint of sherry warmth, this dish pairs beautifully with a crisp green salad or steamed asparagus for contrast. The lobster remains tender, enveloped in a velvety sauce that’s rich without being heavy.

Creamy Lobster Newburg over Toast Points

Lobster Newburg is a classic dish that’s both luxurious and surprisingly simple to make. This version, creamy and rich, pairs perfectly with crisp toast points for a textural contrast.

Ingredients

• 1 lb cooked lobster meat, chopped (fresh tastes best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use European-style for its richer flavor)
• 2 tbsp all-purpose flour (sifted to avoid lumps)
• 1 cup whole milk (warmed slightly to prevent curdling)
• 1/2 cup heavy cream (the higher the fat, the creamier the sauce)
• 2 large egg yolks (room temp blends smoother)
• 1/4 cup sherry (a dry sherry adds depth, but any will do)
• 1/2 tsp paprika (smoked paprika gives a nice twist)
• Salt to taste (I prefer sea salt for its clean flavor)
• 4 slices white bread, crusts removed and cut into triangles (toast points)
• 2 tbsp olive oil (extra virgin for a fruity note)

Instructions

1. Preheat oven to 375°F. Brush bread triangles with olive oil and bake for 10 minutes until golden. Set aside.
2. Melt butter in a saucepan over medium heat. Whisk in flour until smooth, cooking for 2 minutes to remove raw taste.
3. Gradually whisk in warm milk and cream, ensuring no lumps form. Cook until thickened, about 5 minutes.
4. In a bowl, beat egg yolks. Temper by slowly whisking in 1/2 cup of the hot milk mixture, then return all to the saucepan.
5. Stir in sherry, paprika, and salt. Fold in lobster meat and heat through, about 3 minutes—do not boil.
6. Serve immediately over toast points. The sauce should coat the back of a spoon.

Hearty and indulgent, this dish boasts a velvety sauce with chunks of sweet lobster. For an extra touch, garnish with a sprinkle of fresh chives or a dash of cayenne.

Lobster Newburg with a Hint of Nutmeg

This Lobster Newburg with a Hint of Nutmeg is a luxurious dish that’s surprisingly simple to make. The nutmeg adds a warm, subtle depth that elevates the creamy lobster.

Ingredients

• 1.5 lbs cooked lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use European-style for its richer flavor)
• 2 tbsp all-purpose flour (sifted to avoid lumps)
• 1 cup heavy cream (go for the high-fat content for extra creaminess)
• 1/2 cup whole milk (2% can sub, but whole gives a silkier sauce)
• 2 egg yolks (room temp blends smoother into the sauce)
• 1/4 tsp freshly grated nutmeg (pre-grated lacks punch)
• 1 tbsp sherry (a dry sherry works best here)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Melt butter in a large skillet over medium heat until just bubbling.
2. Whisk in flour to form a roux, cooking for 2 minutes until golden.
3. Gradually add heavy cream and milk, whisking constantly to avoid lumps.
4. Reduce heat to low, simmer for 5 minutes until sauce thickens.
5. Beat egg yolks in a small bowl, then temper by slowly whisking in 1/2 cup of the hot sauce.
6. Return yolk mixture to skillet, stirring gently to combine.
7. Add lobster meat, nutmeg, and sherry, heating through for 3 minutes.
8. Season with salt, serve immediately over toast points or puff pastry shells.

Generously spoon the Lobster Newburg over warm, buttery toast for a contrast in textures. The sauce should cling to the lobster, rich and velvety, with the nutmeg offering a whisper of spice. For a showstopper, serve in individual ramekins topped with a puff pastry lid.

Rich Lobster Newburg with Brandy

Zesty and indulgent, this Rich Lobster Newburg with Brandy is a showstopper. Perfect for special occasions, it’s creamy, rich, and packed with flavor.

Ingredients

• 1.5 lbs lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 4 tbsp unsalted butter (I always use European-style for its richness)
• 1/4 cup brandy (a good-quality one makes all the difference)
• 1 cup heavy cream (go for the high-fat version for extra creaminess)
• 2 egg yolks (room temp blends smoother)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• Salt to taste (I prefer sea salt for its clean flavor)
• 1/4 tsp cayenne pepper (adjust based on your heat preference)
• 1 tbsp lemon juice (freshly squeezed, please)
• 4 slices toast or puff pastry shells (for serving, homemade toast adds a nice crunch)

Instructions

1. Melt butter in a large skillet over medium heat until foamy.
2. Add lobster meat, sauté for 2 minutes until just opaque. Tip: Don’t overcook to keep it tender.
3. Pour in brandy, carefully ignite to flambé, or simmer for 1 minute if avoiding flames.
4. Reduce heat to low, stir in heavy cream, and heat until warm but not boiling.
5. Whisk egg yolks in a small bowl, then slowly mix in 1/4 cup of the warm cream to temper.
6. Combine yolk mixture back into the skillet, stirring constantly for 2 minutes until thickened. Tip: Keep heat low to prevent curdling.
7. Season with paprika, salt, cayenne, and lemon juice, stirring well to combine.
8. Serve immediately over toast or in puff pastry shells. Tip: Garnish with fresh parsley for color.

Outstanding in both texture and taste, this dish boasts a velvety sauce that clings to each piece of lobster. Serve it as a luxurious main or an impressive appetizer at your next dinner party.

Lobster Newburg with Fresh Tarragon

Tantalizing and rich, Lobster Newburg with Fresh Tarragon is a decadent dish that’s surprisingly simple to make. This version elevates the classic with a herbaceous twist.

Ingredients

– 2 cups cooked lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
– 3 tbsp unsalted butter (I always use European-style for its richer flavor)
– 1/4 cup all-purpose flour (sifted to avoid lumps)
– 1 1/2 cups whole milk (warmed slightly to prevent curdling)
– 1/2 cup heavy cream (for that luxurious texture)
– 2 tbsp fresh tarragon, chopped (plus extra for garnish)
– 1/4 tsp cayenne pepper (adjust based on your heat preference)
– 1/2 tsp paprika (smoked paprika adds a nice depth)
– Salt to taste (I prefer sea salt for its clean flavor)
– 4 egg yolks (room temperature blends smoother)
– 1 tbsp lemon juice (freshly squeezed makes all the difference)
– 4 slices toasted brioche (for serving, though any good bread will do)

Instructions

1. Melt butter in a large skillet over medium heat until foamy.
2. Whisk in flour to form a roux, cooking for 2 minutes until golden.
3. Gradually add warm milk, whisking constantly to avoid lumps.
4. Stir in heavy cream, tarragon, cayenne, paprika, and salt. Simmer for 5 minutes until thickened.
5. In a separate bowl, whisk egg yolks with lemon juice.
6. Temper yolks by slowly adding 1/2 cup of the hot sauce mixture, whisking constantly.
7. Return tempered yolk mixture to the skillet, stirring gently to combine.
8. Add lobster meat, heating through for 3 minutes—do not boil.
9. Serve immediately over toasted brioche, garnished with extra tarragon.
Zesty and creamy, this dish balances the sweetness of lobster with the sharpness of tarragon. Perfect for a special occasion or when you’re craving something indulgent.

Light Lobster Newburg with Low-Fat Cream

Very few dishes balance indulgence and health like this Light Lobster Newburg. It’s creamy, rich, yet surprisingly light.

Ingredients

• 1 lb lobster meat, cooked and chopped (fresh is best, but thawed frozen works in a pinch)
• 1 cup low-fat cream (I find organic brands lend a smoother texture)
• 2 tbsp unsalted butter (European-style butter adds a nice depth)
• 1/4 cup dry sherry (a good quality sherry makes all the difference)
• 1 tsp paprika (smoked paprika for a hint of warmth)
• Salt to taste (I like to use sea salt for its clean flavor)
• 4 slices whole wheat toast (toasted until golden for the perfect crunch)

Instructions

1. Melt butter in a large skillet over medium heat until frothy, about 2 minutes.
2. Add lobster meat to the skillet, stirring gently to coat with butter, for 1 minute.
3. Pour in sherry, increase heat to medium-high, and simmer until slightly reduced, about 3 minutes.
4. Reduce heat to low, stir in low-fat cream and paprika, and simmer gently for 5 minutes. Tip: Avoid boiling to prevent curdling.
5. Season with salt, tasting as you go to avoid over-salting. Tip: The sauce should coat the back of a spoon when ready.
6. Serve immediately over toasted whole wheat toast. Tip: Garnish with a sprinkle of paprika for color.

Buttery lobster shines in this dish, with the low-fat cream offering a velvety backdrop. Try serving it alongside a crisp green salad for contrast.

Spicy Lobster Newburg with Cayenne Pepper

Lobster lovers, rejoice! This Spicy Lobster Newburg with Cayenne Pepper is a decadent twist on the classic, packing heat and richness in every bite.

Ingredients

• 1.5 lbs lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use European-style for its richer flavor)
• 1/4 cup all-purpose flour (sifted to avoid lumps)
• 1.5 cups whole milk (2% can sub, but whole gives creamier results)
• 1/2 cup heavy cream (the real deal, no substitutes here)
• 2 tsp cayenne pepper (adjust based on your heat tolerance)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• Salt to taste (I prefer sea salt for its clean flavor)
• 4 egg yolks (room temp blends smoother into the sauce)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/4 cup sherry (a dry sherry works best for balancing the richness)

Instructions

1. Melt butter in a large skillet over medium heat until just bubbling.
2. Whisk in flour gradually to form a roux, cooking for 2 minutes until golden.
3. Slowly pour in milk and heavy cream, whisking constantly to prevent lumps.
4. Add cayenne pepper, paprika, and salt, stirring to combine.
5. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until thickened.
6. Beat egg yolks in a small bowl, then temper by slowly whisking in 1/2 cup of the hot sauce.
7. Return the tempered yolks to the skillet, stirring continuously for 2 minutes.
8. Add lobster meat and sherry, cooking for another 3 minutes until lobster is heated through.
9. Finish with lemon juice, stirring well to incorporate.

Bold flavors and a velvety texture make this dish a showstopper. Serve over toasted brioche or alongside a crisp green salad for contrast.

Lobster Newburg with Wild Mushrooms

Every now and then, a dish comes along that’s both luxurious and surprisingly simple to make. Lobster Newburg with Wild Mushrooms is that dish.

Ingredients

• 1.5 lbs lobster meat, cooked and chopped (fresh is best, but thawed frozen works in a pinch)
• 2 cups wild mushrooms, sliced (I love a mix of shiitake and chanterelle for depth)
• 3 tbsp unsalted butter (European-style butter adds a nice richness)
• 1/4 cup all-purpose flour (sifted to avoid lumps)
• 1.5 cups whole milk (warmed slightly to blend smoothly)
• 1/2 cup heavy cream (the higher the fat, the silkier the sauce)
• 3 egg yolks (room temp blends easier into the sauce)
• 1/4 cup sherry (a dry sherry balances the richness)
• 1/2 tsp paprika (smoked paprika adds a nice twist)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Melt butter in a large skillet over medium heat. Tip: Don’t let it brown.
2. Add mushrooms, sauté until golden, about 5 minutes. Remove and set aside.
3. Whisk flour into the same skillet, cook for 1 minute to remove raw taste.
4. Gradually whisk in milk, then cream, until smooth. Tip: Keep the heat medium to avoid scorching.
5. Simmer sauce until thickened, about 3 minutes, stirring constantly.
6. Whisk egg yolks in a bowl, then slowly add 1/2 cup hot sauce to temper.
7. Return yolk mixture to skillet, stir well. Tip: This enriches the sauce without curdling.
8. Add sherry, paprika, and salt, stir to combine.
9. Fold in lobster and mushrooms, heat through, about 2 minutes.

Zesty and rich, this dish pairs beautifully with crusty bread or over puff pastry. The mushrooms add an earthy contrast to the sweet lobster.

Lobster Newburg with a Parmesan Crust

Nowhere’s a dish that turns a luxurious lobster into a creamy, cheesy delight. Perfect for impressing guests or treating yourself.

Ingredients

• 1.5 lbs lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 1/2 cup unsalted butter (I always keep mine chilled until use)
• 1/4 cup all-purpose flour (sifted to avoid lumps)
• 2 cups whole milk (warmed slightly to prevent curdling)
• 1/2 cup heavy cream (the richer, the better)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 1/4 cup sherry (a good quality one makes all the difference)
• 2 egg yolks (room temp blends easier)
• 1/2 tsp paprika (smoked adds a nice depth)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly golden crust.
2. Melt butter in a large skillet over medium heat. Watch closely to avoid browning.
3. Whisk in flour until smooth, cooking for 2 minutes to remove raw taste.
4. Gradually add milk and cream, stirring constantly to prevent lumps.
5. Bring to a gentle simmer, then reduce heat. Cook until thickened, about 5 minutes.
6. Remove from heat. Stir in Parmesan, sherry, and paprika until cheese melts.
7. Beat egg yolks in a small bowl. Temper by slowly adding 1/2 cup of the hot sauce, whisking constantly.
8. Return yolk mixture to skillet, stirring to combine. Add lobster meat and salt.
9. Transfer to a baking dish. Sprinkle with extra Parmesan for that crust.
10. Bake for 15 minutes, or until top is bubbly and golden.

A creamy, rich interior meets a crispy, cheesy top in this Lobster Newburg. Serve it over toast points for a classic touch or alongside a crisp salad to cut through the richness.

Lobster Newburg with Crispy Bacon Bits

Unleash a luxurious twist on your dinner routine with this rich, creamy Lobster Newberg, elevated by the crunch of crispy bacon bits.

Ingredients

• 1.5 lbs lobster meat, chopped (fresh or thawed from frozen works best)
• 6 slices thick-cut bacon (I swear by applewood-smoked for that sweet, smoky depth)
• 3 tbsp unsalted butter (European-style butter melts smoother, in my experience)
• 1/2 cup heavy cream (go for the high-fat version for that velvety texture)
• 2 egg yolks (room temp blends easier into the sauce)
• 1/4 cup sherry (a dry sherry adds a nice complexity)
• 1/2 tsp paprika (smoked paprika kicks it up a notch)
• Salt to taste (I like a flaky sea salt for finishing)

Instructions

1. Preheat your oven to 400°F. Lay bacon slices on a baking sheet. Bake for 15-20 minutes until crispy. Let cool, then crumble into bits.
2. In a large skillet over medium heat, melt butter. Add lobster meat, sauté for 3-4 minutes until just opaque. Remove lobster; set aside.
3. In the same skillet, pour in sherry. Simmer for 2 minutes to reduce slightly. Tip: Deglazing scrapes up those flavorful bits.
4. Whisk in heavy cream and egg yolks. Cook on low heat, stirring constantly, until sauce thickens, about 5 minutes. Tip: Keep the heat low to avoid curdling.
5. Stir in paprika and reserved lobster. Heat through for 2 minutes. Season with salt.
6. Serve immediately, topped with bacon bits. Tip: A sprinkle of fresh chives adds color and a mild oniony bite.

This dish boasts a luscious sauce clinging to tender lobster, with bacon adding a smoky crunch. Try serving over toasted brioche for a decadent twist.

Lobster Newburg with a Touch of Lemon Zest

Must-try Lobster Newburg gets a bright upgrade with lemon zest. This creamy, indulgent dish is perfect for special occasions.

Ingredients

• 1.5 lbs lobster meat, cooked and chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use European-style for richer flavor)
• 2 tbsp all-purpose flour (sifted to avoid lumps)
• 1 cup heavy cream (go for the high-fat version for extra creaminess)
• 1/2 cup sherry (a good quality dry sherry makes all the difference)
• 2 egg yolks (room temp blends smoother)
• 1 tsp lemon zest (freshly grated for the brightest flavor)
• 1/4 tsp cayenne pepper (adjust if you’re sensitive to heat)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Melt butter in a large skillet over medium heat until just bubbling.
2. Whisk in flour quickly to form a roux, cooking for 1 minute until golden.
3. Slowly pour in heavy cream, whisking constantly to avoid lumps.
4. Add sherry, lemon zest, and cayenne, stirring to combine. Simmer for 2 minutes.
5. Beat egg yolks in a small bowl, then temper by slowly adding 1/2 cup of the hot sauce, whisking non-stop.
6. Return tempered yolks to the skillet, stirring gently. Cook for 1 more minute on low heat.
7. Fold in lobster meat, heating through for 2-3 minutes until just warmed.
8. Season with salt, then remove from heat to prevent overcooking.

Ultra-creamy with a hint of citrus, this Lobster Newburg shines over toast points or puff pastry. The lemon zest cuts through the richness, offering a modern twist on the classic.

Lobster Newburg with Fresh Dill

Absolutely no dish says indulgence quite like Lobster Newburg with Fresh Dill. This creamy, rich recipe is a showstopper, perfect for those special occasions when only the best will do.

Ingredients

• 1.5 lbs fresh lobster meat, chopped (I find claw meat adds sweetness)
• 3 tbsp unsalted butter (European-style butter elevates the sauce)
• 1/4 cup all-purpose flour (sifted to avoid lumps)
• 1 cup whole milk (warmed slightly to blend smoothly)
• 1/2 cup heavy cream (for that luxurious texture)
• 2 tbsp sherry (a dry variety works best)
• 1/2 tsp paprika (smoked paprika adds depth)
• 1/4 tsp cayenne pepper (just enough for a subtle kick)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Melt butter in a large skillet over medium heat until foamy.
2. Whisk in flour gradually, cooking for 2 minutes to form a roux. Tip: Keep stirring to prevent burning.
3. Slowly add warm milk, whisking constantly until the mixture thickens, about 3 minutes.
4. Stir in heavy cream, sherry, paprika, and cayenne. Simmer for 5 minutes on low heat. Tip: The sauce should coat the back of a spoon.
5. Add chopped lobster meat and fresh dill. Cook for another 4 minutes, just until lobster is heated through. Tip: Overcooking makes lobster tough.
6. Season with salt to taste, then remove from heat.

The Lobster Newburg is luxuriously creamy with a hint of smokiness and spice. Serve it over toasted brioche or puff pastry for an extra decadent touch.

Lobster Newburg with a Splash of White Wine

Lobster Newburg is a classic dish that feels luxurious yet approachable. Let’s make it with a splash of white wine for an extra layer of flavor.

Ingredients

• 1.5 lbs lobster meat, cooked and chopped (I like to use fresh lobster for the best flavor)
• 3 tbsp unsalted butter (European-style butter adds richness)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 1 cup heavy cream (go for organic if possible)
• 1/2 cup dry white wine (a Chardonnay works beautifully here)
• 2 egg yolks (room temp helps them blend smoothly)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• Salt to taste (I prefer sea salt for its clean flavor)
• 1/4 tsp cayenne pepper (just a pinch for a subtle kick)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 2 tbsp sherry (a good quality sherry elevates the dish)
• 4 slices toast or puff pastry shells (for serving)

Instructions

1. Melt butter in a large skillet over medium heat. Tip: Don’t let it brown.
2. Whisk in flour until smooth, cooking for 1 minute to remove raw taste.
3. Gradually add heavy cream, stirring constantly to avoid lumps.
4. Pour in white wine, continuing to stir until the sauce thickens, about 3 minutes.
5. Beat egg yolks in a small bowl, then slowly whisk in 1/2 cup of the hot sauce to temper.
6. Return the yolk mixture to the skillet, stirring well to combine.
7. Add paprika, salt, cayenne, lemon juice, and sherry, stirring to blend.
8. Fold in lobster meat, heating gently until warmed through, about 2 minutes. Tip: Overcooking toughens the lobster.
9. Serve immediately over toast or in puff pastry shells. Tip: Garnish with fresh parsley for color.

Silky sauce coats the tender lobster, with the wine adding a bright note. Try serving it in mini pastry shells for an elegant appetizer.

Lobster Newburg with Garlic Butter Sauce

Warm up to the rich, creamy embrace of Lobster Newburg, a classic that never fails to impress. This version gets a bold twist with a garlic butter sauce that’s downright irresistible.

Ingredients

• 1.5 lbs lobster meat, cooked and chopped (fresh is best, but thawed frozen works in a pinch)
• 4 tbsp unsalted butter (I always reach for European-style for its richer flavor)
• 3 garlic cloves, minced (the more, the merrier in my book)
• 1 cup heavy cream (go for the high-fat content for that luxurious texture)
• 2 egg yolks (room temp blends smoother into the sauce)
• 1/2 cup sherry (a dry variety adds the perfect depth)
• 1/2 tsp paprika (smoked paprika gives a nice twist)
• Salt to taste (I prefer sea salt for its clean flavor)
• 4 slices toast or puff pastry shells (for serving)

Instructions

1. Melt butter in a large skillet over medium heat. Tip: Keep the heat steady to avoid browning the butter too quickly.
2. Add minced garlic, sauté for 1 minute until fragrant but not browned. Tip: Stir constantly to prevent burning.
3. Pour in sherry, let it simmer for 2 minutes to reduce slightly.
4. Whisk in heavy cream, bring to a gentle simmer. Tip: A simmer, not a boil, to prevent curdling.
5. In a small bowl, beat egg yolks. Gradually whisk in 1/2 cup of the hot cream mixture to temper.
6. Return the tempered yolks to the skillet, whisking constantly for 2 minutes until thickened.
7. Stir in lobster meat and paprika, heat through for 3 minutes. Season with salt.
8. Serve immediately over toast or in puff pastry shells.

Unbelievably creamy with a punch of garlic, this dish pairs wonderfully with a crisp green salad. Try serving it in mini pastry shells for an elegant appetizer option.

Lobster Newburg with a Crunchy Breadcrumb Topping

Here’s a twist on the classic Lobster Newberg that adds a satisfying crunch. Perfect for impressing guests or treating yourself.

Ingredients

• 1.5 lbs lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use European-style for richer flavor)
• 1/2 cup heavy cream (go for the high-fat version for creaminess)
• 1/4 cup sherry (a good quality one makes all the difference)
• 2 egg yolks (room temp blends smoother)
• 1/2 cup panko breadcrumbs (for that unbeatable crunch)
• 1 tbsp olive oil (extra virgin is my go-to)
• Salt and pepper (to season, but measure with your heart)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking of the topping.
2. In a skillet over medium heat, melt butter. Watch closely to avoid browning.
3. Add lobster meat, sauté for 2 minutes until just opaque. Overcooking makes it tough.
4. Pour in sherry, let it reduce by half, about 1 minute. It should smell fragrant.
5. Lower heat, stir in heavy cream. Keep stirring to prevent curdling.
6. Whisk egg yolks in a bowl, then slowly mix into the skillet. This thickens the sauce.
7. Transfer mixture to a baking dish. Spread evenly for consistent topping coverage.
8. Mix panko with olive oil, sprinkle over lobster. Press lightly to adhere.
9. Bake for 10 minutes until topping is golden. A quick broil adds extra crunch if desired.

Delight in the creamy lobster paired with the crispy topping. Serve over toast points for an elegant touch or straight from the dish for comfort.

Lobster Newburg with Sweet Paprika

Wondering how to elevate your seafood game? Lobster Newburg with Sweet Paprika is a rich, creamy dish that’s surprisingly simple to master.

Ingredients

• 1.5 lbs cooked lobster meat, chopped (fresh tastes best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use European-style for its richer flavor)
• 2 tbsp all-purpose flour (sifted to avoid lumps)
• 1 cup whole milk (2% can sub, but whole gives a creamier sauce)
• 1/2 cup heavy cream (the real deal, no substitutes here)
• 2 large egg yolks (room temp blends smoother)
• 1 tbsp sweet paprika (Hungarian is my favorite for its depth)
• 1/2 tsp cayenne pepper (adjust if you’re sensitive to heat)
• 1/4 cup sherry (a dry variety works best)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Melt butter in a large skillet over medium heat until just bubbling.
2. Whisk in flour to form a roux, cooking for 2 minutes until golden.
3. Gradually add milk, whisking constantly to prevent lumps.
4. Stir in heavy cream, bringing the mixture to a gentle simmer.
5. Reduce heat to low. Temper egg yolks by slowly adding a cup of the hot mixture to them, then return all to the skillet.
6. Add paprika, cayenne, and sherry, stirring well to combine.
7. Fold in lobster meat, heating through for about 3 minutes.
8. Season with salt, then remove from heat.

Key to this dish’s allure is its velvety sauce clinging to succulent lobster. Serve over toasted brioche or alongside crisp asparagus for contrasting textures.

Lobster Newburg with a Creamy Béchamel Sauce

Bold flavors and rich textures define this Lobster Newburg with a Creamy Béchamel Sauce. Perfect for a special occasion or when you’re craving something indulgent.

Ingredients

• 1.5 lbs lobster meat, cooked and chopped (I find fresh Maine lobster makes all the difference)
• 4 tbsp unsalted butter (European-style butter adds a nice richness)
• 1/4 cup all-purpose flour
• 2 cups whole milk (warmed to prevent lumps)
• 1/2 cup heavy cream (for that velvety texture)
• 1/4 cup sherry (a dry sherry works best here)
• 1/2 tsp paprika (smoked paprika adds depth)
• Salt to taste (I like to use sea salt for its clean flavor)
• 4 egg yolks, room temperature (they blend smoother when not cold)
• 1 tbsp lemon juice (freshly squeezed, please)

Instructions

1. Melt butter in a large saucepan over medium heat until foamy.
2. Whisk in flour to create a roux, cooking for 2 minutes until golden.
3. Gradually add warm milk, whisking constantly to avoid lumps.
4. Stir in heavy cream and sherry, bringing the mixture to a gentle simmer.
5. Add paprika and salt, then reduce heat to low, cooking for 5 minutes until thickened.
6. Whisk egg yolks in a separate bowl, then slowly temper with 1/2 cup of the hot sauce.
7. Return the tempered yolks to the saucepan, stirring constantly for 2 minutes.
8. Add lobster meat and lemon juice, heating through for 3 minutes.
9. Remove from heat and let stand for 2 minutes before serving.

Serve this decadent dish over toasted brioche or puff pastry for an extra touch of luxury. The creamy béchamel clings to the succulent lobster, creating a harmonious bite every time.

Lobster Newburg with a Dash of Worcestershire Sauce

You’ve got to try this Lobster Newburg with a dash of Worcestershire sauce for a rich, creamy dish that’s surprisingly easy to make. Perfect for impressing guests or treating yourself to something special.

Ingredients

• 1 lb cooked lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use Kerrygold for its rich flavor)
• 2 tbsp all-purpose flour (sifted to avoid lumps)
• 1 cup heavy cream (go for the high-fat version for extra creaminess)
• 1/2 cup whole milk (2% can sub, but whole gives a silkier texture)
• 1 tsp Worcestershire sauce (Lea & Perrins is my favorite)
• 2 large egg yolks (room temp blends smoother)
• 1/4 tsp cayenne pepper (adjust if you’re sensitive to heat)
• Salt to taste (I use sea salt for a cleaner taste)
• 1/4 cup sherry (a dry variety works best here)

Instructions

1. Melt butter in a large skillet over medium heat until foamy.
2. Whisk in flour to form a roux, cooking for 2 minutes until golden.
3. Slowly pour in heavy cream and milk, whisking constantly to avoid lumps.
4. Add Worcestershire sauce, cayenne, and salt, stirring to combine.
5. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
6. In a separate bowl, whisk egg yolks with sherry until smooth.
7. Gradually add 1/2 cup of the hot cream mixture to the yolks, whisking constantly to temper.
8. Pour the yolk mixture back into the skillet, stirring to incorporate fully.
9. Add chopped lobster meat, heating gently for 3-4 minutes until warmed through.
10. Serve immediately over toast points or puff pastry shells for a decadent touch.

Great for a luxurious brunch or dinner, this Lobster Newburg boasts a velvety texture with a hint of spice. Pair it with a crisp white wine to cut through the richness.

Lobster Newburg with Fresh Chives

Ready to elevate your seafood game? Lobster Newburg with Fresh Chives is a decadent dish that’s surprisingly straightforward to make. Rich, creamy, and packed with flavor, it’s perfect for special occasions.

Ingredients

• 1.5 lbs lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use European-style for its richer flavor)
• 1/4 cup all-purpose flour (sifted to avoid lumps)
• 1.5 cups whole milk (2% can sub, but whole gives a creamier sauce)
• 1/2 cup heavy cream (non-negotiable for that luxurious texture)
• 2 egg yolks (room temp blends smoother into the sauce)
• 1/4 cup sherry (a good quality one makes all the difference)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• Salt to taste (I start with 1/4 tsp and adjust)
• Fresh chives, finely chopped (about 2 tbsp, for garnish)

Instructions

1. Melt butter in a large skillet over medium heat. Keep an eye on it to avoid browning.
2. Whisk in flour gradually to form a roux. Cook for 2 minutes, stirring constantly to eliminate the raw flour taste.
3. Slowly pour in milk, whisking continuously to prevent lumps. Tip: A flat whisk works best here.
4. Add heavy cream and bring the mixture to a gentle simmer. The sauce should thicken enough to coat the back of a spoon.
5. Reduce heat to low. Temper egg yolks by whisking in a small amount of the hot sauce, then stir them back into the skillet.
6. Stir in sherry, paprika, and salt. The sauce should be smooth and velvety. Tip: If it’s too thick, a splash of milk can loosen it.
7. Gently fold in lobster meat. Heat through for about 3 minutes, just until the lobster is warmed. Tip: Overcooking the lobster will make it tough.
8. Garnish with fresh chives before serving.

The dish boasts a creamy, velvety sauce with tender chunks of lobster, all brightened by the fresh chives. Serve it over toasted brioche or puff pastry shells for an extra indulgent touch.

Lobster Newburg with a Light Tomato Sauce

Just when you thought lobster couldn’t get any more indulgent, this Lobster Newburg with a Light Tomato Sauce comes along. It’s a luxurious twist on the classic, perfect for those special occasions.

Ingredients

• 1.5 lbs lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always reach for European-style for its richer flavor)
• 1/2 cup heavy cream (the higher the fat, the silkier the sauce)
• 1/2 cup tomato sauce (homemade or your favorite jarred brand)
• 1/4 cup sherry (a dry variety adds depth without sweetness)
• 2 egg yolks (room temp blends smoother into the sauce)
• 1/2 tsp paprika (smoked paprika gives a nice twist)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Melt butter in a large skillet over medium heat until foamy.
2. Add lobster meat, sauté for 2 minutes until just opaque. Remove and set aside.
3. In the same skillet, pour in sherry, let it reduce by half, about 1 minute.
4. Whisk in heavy cream and tomato sauce, bring to a gentle simmer.
5. In a small bowl, beat egg yolks, then slowly whisk in 1/4 cup of the hot sauce to temper.
6. Return tempered yolks to the skillet, stirring constantly to avoid curdling.
7. Add paprika and salt, stir well to combine.
8. Return lobster to the skillet, heat through for 1 minute.
9. Serve immediately over toasted brioche or puff pastry for an extra decadent touch.

Final touch: The sauce should cling to the lobster, rich yet balanced by the tomato’s acidity. For a show-stopping presentation, serve in individual ramekins with a sprinkle of fresh chives.

Lobster Newburg with a Hint of Mustard

Ready to elevate your seafood game? This Lobster Newburg with a Hint of Mustard combines rich flavors with a creamy texture, perfect for a luxurious dinner.

Ingredients

• 1.5 lbs lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp unsalted butter (I always use European-style for its richer flavor)
• 1/4 cup all-purpose flour (sifted to avoid lumps)
• 2 cups whole milk (warmed slightly to prevent curdling)
• 1/2 cup heavy cream (the secret to its velvety texture)
• 2 tbsp Dijon mustard (adds a tangy depth)
• 1/4 tsp cayenne pepper (just enough for a subtle kick)
• Salt to taste (I prefer sea salt for its clean flavor)
• 1/4 cup sherry (a dry variety works best here)
• 2 egg yolks (room temp blends smoother)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)

Instructions

1. Melt butter in a large skillet over medium heat until foamy.
2. Whisk in flour to form a roux, cooking for 2 minutes until golden.
3. Gradually add warm milk, whisking constantly to avoid lumps.
4. Stir in heavy cream, Dijon mustard, cayenne, and salt. Simmer for 5 minutes until thickened.
5. Add lobster meat and sherry, cooking for 3 minutes until lobster is just heated through.
6. In a small bowl, whisk egg yolks with lemon juice. Temper by slowly adding 1/2 cup of the hot sauce, then return all to the skillet.
7. Cook on low for 2 minutes, stirring constantly, until sauce is creamy and coats the back of a spoon.

Creamy and indulgent, this dish pairs beautifully with buttery toast points or over a bed of fluffy rice. The hint of mustard adds a surprising twist that keeps you coming back for more.

Conclusion

Feasting on lobster Newburg has never been easier with these 21 delectable recipes perfect for any special occasion. Whether you’re a seasoned chef or a curious newcomer, there’s a dish here to inspire your next culinary adventure. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest for others to discover!

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