24 Delicious Lobster Newburg Recipes Gourmet

Ever dreamed of turning your kitchen into a gourmet seafood haven? Dive into our collection of 24 Delicious Lobster Newburg Recipes, where classic comfort meets luxurious taste. Perfect for home cooks looking to impress or simply treat themselves, these recipes promise to elevate your dining experience. Ready to explore the rich, creamy goodness of Lobster Newburg? Let’s get cooking!

Classic Lobster Newburg with Sherry

Mmm, imagine diving into a dish so decadent, it could make a lobster blush. Our Classic Lobster Newburg with Sherry is the culinary equivalent of a warm hug from the sea, with a boozy wink from the sherry.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – 1/4 cup
• Egg yolks – 2
• Salt – 1/2 tsp
• Cayenne pepper – 1/4 tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to foam, about 2 minutes.
2. Whisk in flour to create a roux, cooking until it turns a light golden color, about 3 minutes. Tip: Keep stirring to avoid burning.
3. Slowly pour in heavy cream, whisking constantly to ensure a smooth sauce.
4. Add sherry, salt, and cayenne pepper, stirring to combine. Let the mixture simmer for 5 minutes to meld flavors.
5. Beat egg yolks in a small bowl, then temper by gradually whisking in 1/2 cup of the hot sauce.
6. Return the tempered egg mixture to the skillet, stirring continuously over low heat until the sauce thickens, about 2 minutes. Tip: Do not boil to prevent curdling.
7. Gently fold in lobster meat, heating through for 3 minutes. Tip: Overcooking the lobster will make it tough.

Delight in the creamy, luxurious texture that hugs each bite of tender lobster, with the sherry adding a sophisticated depth. Serve it over toast points for a crunch contrast or alongside a crisp salad to cut through the richness.

Creamy Lobster Newburg over Toast Points

Now, let’s dive into a dish that’s as luxurious as it is ludicrously easy to whip up—perfect for when you want to impress without the stress. Creamy Lobster Newburg over Toast Points is your ticket to feeling like a gourmet chef without having to actually be one.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – 2 tbsp
• Egg yolks – 2
• Salt – ½ tsp
• Toast points – 8

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add lobster meat, sauté for 3 minutes until just opaque, then remove from skillet.
3. Whisk flour into the remaining butter, cooking for 1 minute to make a roux.
4. Slowly pour in heavy cream, whisking constantly to avoid lumps.
5. Stir in sherry and salt, bring to a simmer for 2 minutes.
6. Whisk egg yolks in a small bowl, then temper by slowly adding ½ cup of the hot cream mixture, whisking constantly.
7. Return tempered yolks to the skillet, stirring until sauce thickens, about 1 minute.
8. Add lobster back to the skillet, heating through for 1 minute.
9. Toast bread points until golden brown, about 3 minutes per side in a 350°F oven.

Buttery, rich, and with a hint of sherry sophistication, this dish turns toast into a throne for the star of the show. Serve it up for a brunch that’ll have everyone thinking you’ve got a personal chef—or at least a very good delivery guy.

Lobster Newburg with a Hint of Nutmeg

Hold onto your hats, seafood lovers, because we’re about to dive fork-first into a dish that’s as luxurious as it is ludicrously delicious. Lobster Newburg with a Hint of Nutmeg is the kind of meal that makes you want to write home about—or at least brag to your neighbors through the fence.

Ingredients

• Lobster meat – 1 lb
• Butter – 3 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – ¼ cup
• Egg yolks – 2
• Nutmeg – ¼ tsp
• Salt – ½ tsp
• Cayenne pepper – ⅛ tsp

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add lobster meat and cook until just opaque, about 3 minutes. Tip: Don’t overcook the lobster, or it’ll turn rubbery—nobody wants that.
3. Sprinkle flour over the lobster, stirring constantly for 1 minute to cook off the raw flour taste.
4. Slowly whisk in heavy cream and sherry, bringing the mixture to a gentle simmer. Tip: Keep the heat medium-low to prevent the cream from separating.
5. In a small bowl, beat egg yolks, then gradually whisk in ½ cup of the hot cream mixture to temper them.
6. Return the tempered yolks to the skillet, stirring constantly until the sauce thickens, about 2 minutes. Tip: This step is crucial for a silky sauce, so keep stirring!
7. Stir in nutmeg, salt, and cayenne pepper, then remove from heat.

Dive into this creamy, dreamy Lobster Newburg where the nutmeg adds just a whisper of warmth. Serve it over toast points for a classic touch, or get wild and spoon it over puff pastry—because why not?

Rich Lobster Newburg with Brandy

Just when you thought lobster couldn’t get any more indulgent, along comes this Rich Lobster Newburg with Brandy to prove you wrong. It’s like the lobster put on a tuxedo and decided to party in your mouth.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Brandy – 1/4 cup
• Heavy cream – 1 cup
• Egg yolks – 2
• Paprika – 1/2 tsp
• Salt – 1/4 tsp

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add lobster meat and sauté for 2 minutes, just until it starts to turn opaque. Tip: Don’t overcook; lobster gets tough.
3. Sprinkle flour over lobster, stirring constantly for 1 minute to cook off the raw flour taste.
4. Carefully pour in brandy, standing back as it may flame up. Let it simmer for 1 minute to reduce slightly.
5. Whisk heavy cream, egg yolks, paprika, and salt in a bowl. Tip: Tempering the yolks prevents curdling.
6. Slowly add cream mixture to the skillet, stirring continuously over low heat until thickened, about 3 minutes. Tip: Keep the heat low to avoid scrambling the eggs.
7. Remove from heat and let stand for 2 minutes to thicken further.

Absolutely luxurious, this dish boasts a velvety sauce clinging to tender lobster bites. Serve it over toast points for a classic touch or get wild with puff pastry shells.

Lobster Newburg with Fresh Tarragon

Kick off your culinary adventure with this Lobster Newburg that’s as indulgent as a weekend in the Hamptons but easier to pull off than a convincing fake tan. It’s creamy, dreamy, and packed with enough flavor to make your taste buds do a happy dance.

Ingredients

• Butter – 4 tbsp
• Lobster meat – 1 lb
• Heavy cream – 1 cup
• Egg yolks – 2
• Fresh tarragon – 1 tbsp
• Sherry – ¼ cup
• Salt – ½ tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble, about 2 minutes.
2. Add lobster meat to the skillet, sautéing until it’s just opaque, approximately 3 minutes. Tip: Don’t overcook the lobster to keep it tender.
3. Pour in sherry, letting it simmer until reduced by half, about 2 minutes. This concentrates the flavor.
4. Whisk together heavy cream, egg yolks, salt, and cayenne pepper in a bowl until smooth.
5. Slowly add the cream mixture to the skillet, stirring constantly to prevent curdling, until the sauce thickens, about 5 minutes. Tip: Keep the heat medium-low to avoid scrambling the eggs.
6. Remove from heat, stir in fresh tarragon, and let it sit for 1 minute to infuse the flavors. Tip: Fresh tarragon is key here; dried won’t give the same vibrant taste.

Delight in the velvety sauce clinging to succulent lobster, with tarragon adding a whisper of anise. Serve it over toasted brioche for a decadent twist or keep it classic with puff pastry shells.

Decadent Lobster Newburg with Truffle Oil

Mmm, get ready to dive fork-first into a dish that’s as luxurious as a weekend in the Hamptons but surprisingly simple to whip up in your own kitchen. This Decadent Lobster Newburg with Truffle Oil is the culinary equivalent of wearing a tuxedo to a backyard BBQ—unexpectedly fancy and utterly delightful.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – ¼ cup
• Truffle oil – 1 tsp
• Salt – ½ tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble, about 2 minutes.
2. Whisk in flour to create a roux, stirring constantly for 1 minute to avoid lumps.
3. Slowly pour in heavy cream, continuing to whisk until the mixture is smooth and slightly thickened, about 3 minutes.
4. Add sherry, truffle oil, salt, and cayenne pepper, stirring to combine. Let the sauce simmer for 2 minutes to meld the flavors.
5. Gently fold in lobster meat, ensuring each piece is coated in the sauce. Cook for an additional 4 minutes, or until the lobster is heated through.
6. Remove from heat and let sit for 1 minute to allow the sauce to thicken slightly.

Unbelievably creamy with a hint of sherry warmth and the earthy luxury of truffle oil, this dish turns any meal into a celebration. Serve it over toasted brioche or alongside a crisp green salad for a contrast in textures that’ll have your taste buds doing a happy dance.

Lobster Newburg with Crispy Shallots

So, you’ve decided to dive into the decadent world of Lobster Newburg with Crispy Shallots, huh? Brace yourself for a dish that’s as luxurious as it is laughably easy to mess up—but don’t worry, we’ve got your back.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Shallots – 2, thinly sliced
• Heavy cream – 1 cup
• Sherry – ¼ cup
• Egg yolks – 2
• Salt – ½ tsp
• Nutmeg – ¼ tsp

Instructions

1. Melt 2 tbsp butter in a skillet over medium heat. Add shallots, cooking until golden and crispy, about 5 minutes. Remove and set aside on paper towels.
2. In the same skillet, melt remaining butter. Add lobster meat, sautéing until just opaque, about 3 minutes. Tip: Don’t overcook, or you’ll turn your lobster into rubber.
3. Pour in sherry, let it simmer for 2 minutes to reduce slightly. This is where the magic starts.
4. Whisk together cream, egg yolks, salt, and nutmeg in a bowl. Slowly stir into the skillet, cooking on low heat until thickened, about 5 minutes. Tip: Keep the heat low to avoid scrambling the eggs.
5. Serve immediately, topped with crispy shallots. Tip: For an extra crunch, sprinkle some additional shallots on top right before serving.

Heavenly creamy with a punch of sherry and the crunch of shallots, this dish is a showstopper. Try serving it over toast points for a textural contrast that’ll have your guests begging for the recipe.

Light Lobster Newburg with White Wine

Who knew that indulging in a luxurious lobster dish could feel as light as a summer breeze? Our Light Lobster Newburg with White Wine is here to prove that you can have your lobster and eat it too, without the guilt or the heavy cream coma.

Ingredients

• Lobster meat – 1 lb
• Butter – 2 tbsp
• All-purpose flour – 1 tbsp
• Dry white wine – ½ cup
• Low-sodium chicken broth – 1 cup
• Paprika – ½ tsp
• Salt – ¼ tsp
• Fresh parsley – 1 tbsp, chopped

Instructions

1. Melt butter in a large skillet over medium heat until it starts to foam, about 1 minute.
2. Add lobster meat to the skillet, sautéing until just opaque, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Sprinkle flour over the lobster, stirring quickly to coat evenly, about 30 seconds.
4. Pour in white wine, stirring constantly until the mixture thickens slightly, about 1 minute. Tip: Use a wooden spoon to gently scrape up any browned bits for extra flavor.
5. Add chicken broth, paprika, and salt, bringing the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally.
6. Remove from heat and stir in chopped parsley. Tip: Let the dish sit for 2 minutes before serving to allow flavors to meld beautifully.

So there you have it—a dish that’s as light on its feet as it is rich in flavor. Serve it over a bed of angel hair pasta or with a crusty baguette to sop up every last drop of that velvety sauce.

Lobster Newburg with a Parmesan Crust

Dive into the decadent world of Lobster Newburg with a Parmesan Crust, where luxury meets comfort in a dish that’s as fun to make as it is to devour. Perfect for those nights when you’re feeling fancy but your sweatpants are calling the shots.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – 2 tbsp
• Egg yolks – 2
• Parmesan cheese – ½ cup
• Salt – ½ tsp
• Paprika – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the final bake.
2. In a large skillet over medium heat, melt 2 tbsp of butter and sauté the lobster meat until just opaque, about 3 minutes. Remove and set aside.
3. In the same skillet, melt the remaining 2 tbsp of butter and whisk in the flour to create a roux, cooking for 2 minutes until golden.
4. Slowly pour in the heavy cream and sherry, whisking constantly to avoid lumps, and bring to a gentle simmer.
5. Whisk the egg yolks in a small bowl, then temper them by slowly adding a ladle of the hot cream mixture, whisking continuously.
6. Return the tempered yolks to the skillet, stirring constantly, and cook for 2 minutes until the sauce thickens. Tip: Keep the heat low to avoid scrambling the eggs.
7. Fold the lobster meat back into the sauce, season with salt and paprika, and transfer to a baking dish.
8. Sprinkle the Parmesan cheese evenly over the top and bake for 10 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy crust, broil for the last 2 minutes.
9. Let it rest for 5 minutes before serving to allow the sauce to set slightly. Tip: This patience-testing step ensures the perfect consistency.

Lobster Newburg with a Parmesan Crust is a symphony of creamy, cheesy, and briny flavors, with a texture that’s luxuriously smooth under a crackling cheese lid. Serve it over toasted brioche for a touch of sweetness that plays beautifully against the rich sauce, or go classic with a side of crisp greens to cut through the decadence.

Spicy Lobster Newburg with Cayenne Pepper

Hold onto your hats, folks, because we’re about to dive into a dish that’s as bold and brash as a lobster in a biker jacket. This Spicy Lobster Newburg isn’t just a meal; it’s a flavor-packed adventure that’ll have your taste buds doing the tango.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Heavy cream – 1 cup
• Cayenne pepper – 1 tsp
• Egg yolks – 2
• Sherry – ¼ cup

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble.
2. Add lobster meat to the skillet, sautéing for 3 minutes until it’s just opaque. Tip: Don’t overcook the lobster, or it’ll turn rubbery.
3. Pour in the sherry, letting it simmer for 2 minutes to reduce slightly.
4. Whisk together heavy cream, egg yolks, and cayenne pepper in a bowl until smooth.
5. Slowly stir the cream mixture into the skillet, cooking on low heat for 5 minutes until the sauce thickens. Tip: Keep the heat low to prevent the eggs from scrambling.
6. Remove from heat once the sauce coats the back of a spoon. Tip: For an extra kick, sprinkle a bit more cayenne pepper on top before serving.

Rich, creamy, and with a kick that sneaks up on you, this Spicy Lobster Newburg is like the ocean decided to throw a party in your mouth. Serve it over toast points for a crunch that contrasts beautifully with the velvety sauce, or go all out and ladle it into a hollowed-out bread bowl for a meal that’s as fun to eat as it is delicious.

Lobster Newburg with Wild Mushrooms

Alright, let’s dive into a dish that’s as luxurious as it is ludicrously delicious—Lobster Newburg with Wild Mushrooms. This isn’t just food; it’s a love letter to indulgence, with a side of fungi for good measure.

Ingredients

• Lobster meat – 1 lb
• Wild mushrooms – 1 cup
• Butter – 3 tbsp
• Heavy cream – 1 cup
• Sherry – ¼ cup
• Egg yolks – 2
• Salt – ½ tsp
• Paprika – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to foam.
2. Add wild mushrooms to the skillet, sautéing until they’re golden and have released their moisture, about 5 minutes.
3. Pour in sherry, letting it simmer until reduced by half, roughly 2 minutes. Tip: This step is your chance to flambé if you’re feeling fancy—just stand back!
4. Stir in heavy cream, bringing the mixture to a gentle simmer. Do not let it boil.
5. Whisk egg yolks in a small bowl, then slowly ladle in some of the hot cream mixture to temper them.
6. Return the tempered yolks to the skillet, stirring constantly until the sauce thickens, about 2 minutes. Tip: Keep the heat low to avoid scrambling the eggs.
7. Add lobster meat and paprika, heating through for about 3 minutes. Tip: Fresh lobster is king, but thawed frozen works in a pinch.
8. Season with salt, then remove from heat.

Now, this Lobster Newburg is a symphony of creamy, briny, and earthy notes, with a texture that’s as smooth as your best pickup line. Serve it over toast points for crunch, or go full decadence with puff pastry shells. No matter how you dish it up, it’s guaranteed to impress.

Lobster Newburg with a Touch of Lemon Zest

Who knew that indulging in a luxurious seafood dish could be as easy as pie? Well, almost. Our Lobster Newburg with a Touch of Lemon Zest is here to prove that sophistication and simplicity can share a plate, especially when that plate is yours.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – ¼ cup
• Egg yolks – 2
• Lemon zest – 1 tsp
• Salt – ½ tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat. Tip: Keep the heat medium to avoid browning the butter.
2. Add lobster meat to the skillet, sauté for 3 minutes until just opaque. Remove and set aside.
3. In the same skillet, whisk in flour to the remaining butter, cooking for 1 minute to form a roux.
4. Gradually whisk in heavy cream, ensuring no lumps remain. Tip: A flat whisk works wonders here.
5. Stir in sherry, bring the mixture to a gentle simmer for 2 minutes.
6. In a small bowl, beat egg yolks, then slowly whisk in ½ cup of the hot cream mixture to temper.
7. Return the tempered yolks to the skillet, stirring constantly for 1 minute until thickened.
8. Add back the lobster, lemon zest, salt, and cayenne pepper, heating through for 1 minute. Tip: Lemon zest adds brightness, so don’t skip it!

This Lobster Newburg is a creamy dream with a zesty kick, perfect for spooning over toast points or puff pastry shells for an extra touch of elegance. The sherry adds depth, while the lemon zest keeps it lively—no one will guess how effortlessly it came together.

Hearty Lobster Newburg with Peas and Carrots

Craving a dish that’s as luxurious as it is comforting? Our Hearty Lobster Newburg with Peas and Carrots is like a hug in a bowl, but make it fancy. Perfect for when you want to impress but also really, really want to eat.

Ingredients

• Lobster meat – 1 lb
• Butter – 3 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – 2 tbsp
• Peas – 1 cup
• Carrots – 1 cup, diced
• Salt – ½ tsp
• Paprika – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble. Tip: Don’t let it brown, or you’ll lose that sweet, sweet butter flavor.
2. Add flour to the butter, whisking constantly for 2 minutes to create a smooth roux. This is your sauce’s backbone, so no lumps allowed.
3. Slowly pour in heavy cream, whisking continuously to combine with the roux. Keep whisking until the mixture thickens, about 3 minutes.
4. Stir in sherry, salt, and paprika, then add lobster meat, peas, and carrots. Cook for 5 minutes, or until the lobster is heated through and the veggies are tender. Tip: Overcooking lobster turns it rubbery, so keep an eye on the clock.
5. Remove from heat and let sit for 2 minutes to allow the flavors to marry. Tip: This is the perfect time to toast some bread for dipping.

Every bite of this Newburg is a creamy, dreamy delight, with the sweetness of lobster and peas playing off the slight crunch of carrots. Serve it over toast or puff pastry for an extra indulgent twist.

Lobster Newburg with Crispy Bacon Bits

Brace yourselves, food lovers, because we’re about to dive fork-first into a dish that’s as luxurious as it is laughably easy to love. Lobster Newburg with Crispy Bacon Bits is the culinary equivalent of wearing pajamas to a black-tie event—unexpectedly fabulous.

Ingredients

• Lobster meat – 1 lb
• Bacon – 4 slices
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Sherry – ¼ cup
• Egg yolks – 2
• Salt – ½ tsp
• Paprika – ¼ tsp

Instructions

1. Preheat your oven to 375°F to get it ready for the bacon.
2. Lay the bacon slices on a baking sheet and bake for 15-20 minutes until crispy. Tip: For extra crispiness, place the bacon on a rack over the baking sheet.
3. While the bacon cooks, melt butter in a large skillet over medium heat.
4. Add the lobster meat to the skillet and sauté for 2 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Pour in the sherry and let it simmer for 1 minute to reduce slightly.
6. Whisk together the heavy cream, egg yolks, salt, and paprika in a bowl.
7. Slowly add the cream mixture to the skillet, stirring constantly for 3 minutes until thickened. Tip: Keep the heat medium-low to avoid curdling the eggs.
8. Crumble the crispy bacon into bits.
9. Serve the Lobster Newburg hot, garnished with bacon bits.

Delightfully creamy with a smoky crunch, this dish turns any dinner into a decadent affair. Try serving it over toasted brioche for a texture contrast that’s downright sinful.

Lobster Newburg with a Breadcrumb Topping

Venture into the luxurious world of seafood with a dish that’s as fun to make as it is to devour—our Lobster Newburg with a Breadcrumb Topping is the culinary equivalent of a standing ovation. Perfect for when you want to impress without the stress, this recipe is your ticket to gourmet town, population: you.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – 2 tbsp
• Egg yolks – 2
• Breadcrumbs – ½ cup
• Paprika – ½ tsp

Instructions

1. Preheat your oven to 375°F—because every great dish starts with a warm welcome.
2. In a skillet over medium heat, melt 2 tbsp of butter and sauté the lobster meat until just opaque, about 3 minutes. Tip: Don’t overcook the lobster; it’s like a good joke—timing is everything.
3. Remove the lobster and set aside. In the same skillet, melt the remaining 2 tbsp of butter, whisk in the flour to create a roux, and cook for 1 minute until golden.
4. Slowly pour in the heavy cream and sherry, whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
5. Whisk the egg yolks in a small bowl, then temper them by slowly adding a few spoonfuls of the hot cream mixture, whisking constantly. Tip: This prevents scrambled eggs in your sauce—a texture no one’s here for.
6. Return the tempered yolks to the skillet, stirring gently to combine. Add the lobster back in, mixing well.
7. Transfer the mixture to a baking dish, sprinkle with breadcrumbs and paprika, and bake for 15 minutes until the topping is golden and crispy. Tip: For an extra crunch, toast the breadcrumbs in a dry pan before sprinkling.

Absolutely divine, the creamy, rich lobster Newburg is perfectly contrasted by the crispy breadcrumb topping. Serve it in a toasted bread bowl for a carb-on-carb masterpiece that’ll have everyone asking for seconds.

Lobster Newburg with Fresh Dill

Venture into the world of decadent dining with a dish that’s as luxurious as it is ludicrously delicious. Lobster Newburg with Fresh Dill is the culinary equivalent of wearing a tuxedo to a beach party—unexpectedly fabulous.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – 1/4 cup
• Egg yolks – 2
• Fresh dill – 2 tbsp, chopped
• Salt – 1/2 tsp
• Cayenne pepper – 1/4 tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble.
2. Whisk in flour and cook for 2 minutes, stirring constantly to avoid lumps.
3. Slowly pour in heavy cream, whisking continuously to create a smooth sauce.
4. Add sherry, salt, and cayenne pepper, then simmer for 5 minutes until slightly thickened.
5. Beat egg yolks in a small bowl, then temper by slowly whisking in 1/2 cup of the hot sauce.
6. Return the tempered yolks to the skillet, stirring constantly to prevent curdling.
7. Add lobster meat and cook for 3 minutes, just until heated through.
8. Remove from heat and stir in fresh dill for a burst of herby brightness.

Now, this dish is a symphony of creamy, briny, and slightly spicy notes, with the dill playing the lead violin. Serve it over toast points for crunch, or go full indulgence with a puff pastry shell. No matter how you dish it up, it’s guaranteed to steal the spotlight.

Lobster Newburg with a Splash of Cognac

Feast your eyes and prepare your taste buds for a dish that’s as luxurious as it is ludicrously delicious. Lobster Newburg with a Splash of Cognac is the culinary equivalent of wearing a tuxedo to a beach party—unexpectedly fancy but oh-so-right.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Cognac – ¼ cup
• Egg yolks – 2
• Paprika – ½ tsp
• Salt – ½ tsp

Instructions

1. Melt butter in a large skillet over medium heat (350°F).
2. Add lobster meat, sauté for 3 minutes until just opaque. Tip: Don’t overcook; lobster turns rubbery faster than a bad stand-up routine.
3. Sprinkle flour over lobster, stir to coat evenly.
4. Gradually pour in heavy cream, stirring constantly to avoid lumps. Tip: Imagine you’re conducting an orchestra—smooth, steady movements are key.
5. Add cognac, bring to a gentle simmer (bubbles should be shy, not throwing a pool party).
6. In a separate bowl, whisk egg yolks. Temper by slowly adding ½ cup of the hot cream mixture, whisking non-stop.
7. Return tempered yolks to skillet, stirring gently. Cook for 2 minutes until thickened. Tip: If it coats the back of a spoon like a cozy blanket, it’s ready.
8. Season with paprika and salt, stir well.

Outrageously creamy with a boozy whisper of cognac, this dish pairs perfectly with crusty bread for mopping up every last drop. Serve it over toast points for a nod to tradition, or go rogue with a pile of crispy fries—because why not?

Lobster Newburg with Roasted Garlic

Just when you thought lobster couldn’t get any more decadent, along comes Lobster Newburg with Roasted Garlic to prove you deliciously wrong. This dish is like the lobster’s fancier cousin who went to culinary school and came back with a degree in deliciousness.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Heavy cream – 1 cup
• Egg yolks – 2
• Sherry – 2 tbsp
• Roasted garlic – 2 cloves
• Salt – ½ tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F to roast the garlic. Wrap the garlic cloves in foil and roast for 30 minutes until soft and golden.
2. Melt butter in a large skillet over medium heat. Add lobster meat and cook for 3 minutes until just opaque. Tip: Don’t overcook the lobster to keep it tender.
3. In a bowl, whisk together heavy cream, egg yolks, sherry, salt, and cayenne pepper. Tip: Temper the egg yolks by slowly adding a bit of the warm cream mixture to prevent curdling.
4. Reduce heat to low and pour the cream mixture into the skillet with the lobster. Stir constantly for 5 minutes until the sauce thickens. Tip: Keep the heat low to avoid scrambling the eggs.
5. Mash the roasted garlic and stir into the lobster mixture. Cook for another 2 minutes to blend the flavors.

Dive into this creamy, garlicky lobster dream with a side of crusty bread to sop up every last bit of sauce. The roasted garlic adds a mellow depth that makes this dish irresistibly moreish.

Lobster Newburg with a Creamy Béchamel Sauce

Now, let’s dive into a dish that’s as luxurious as it is comforting, a true showstopper that’ll have your guests thinking you’ve been moonlighting as a five-star chef. Lobster Newburg with a Creamy Béchamel Sauce is the culinary equivalent of a black-tie event in your mouth, and luckily, it’s easier to whip up than you might think.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 3 tbsp
• Milk – 2 cups
• Heavy cream – 1 cup
• Sherry – 2 tbsp
• Egg yolks – 2
• Salt – ½ tsp
• Nutmeg – ¼ tsp

Instructions

1. Melt butter in a large saucepan over medium heat until fully liquid and slightly bubbly, about 2 minutes.
2. Whisk in flour to create a roux, stirring constantly for 1 minute to avoid lumps.
3. Gradually add milk and heavy cream, whisking continuously until the mixture thickens, about 5 minutes.
4. Reduce heat to low, then stir in sherry, salt, and nutmeg, blending well into the sauce.
5. Beat egg yolks in a small bowl, then slowly temper by adding a ladle of the hot sauce to the yolks, whisking constantly to prevent curdling.
6. Pour the tempered yolks back into the saucepan, stirring to fully incorporate into the béchamel sauce.
7. Add lobster meat to the sauce, gently folding to coat and heat through, about 3 minutes, ensuring not to overcook the lobster.
8. Remove from heat and let sit for 2 minutes to allow flavors to meld before serving.

Delightfully rich and velvety, this Lobster Newburg is a symphony of flavors that pairs beautifully with crispy toast points or over a bed of fluffy rice. For an extra touch of elegance, garnish with a sprinkle of paprika or fresh chives before serving to your impressed dinner guests.

Lobster Newburg with a Crunchy Panko Topping

Feast your eyes and prepare your taste buds for a dish that’s as luxurious as it is laughably easy to make. Lobster Newburg with a Crunchy Panko Topping is the kind of meal that’ll have you feeling like a gourmet chef without the fuss.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Sherry – 2 tbsp
• Egg yolks – 2
• Panko breadcrumbs – ½ cup
• Paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F to get it ready for the final bake.
2. In a large skillet, melt 2 tbsp of butter over medium heat. Add the lobster meat and cook until just opaque, about 3 minutes. Remove and set aside.
3. In the same skillet, melt the remaining 2 tbsp of butter. Whisk in the flour to create a roux, cooking for 1 minute until golden.
4. Slowly pour in the heavy cream and sherry, whisking constantly to avoid lumps. Bring to a gentle simmer.
5. In a small bowl, beat the egg yolks. Temper them by slowly whisking in a few spoonfuls of the hot cream mixture, then pour everything back into the skillet. Cook for 2 minutes, stirring constantly, until thickened.
6. Return the lobster to the skillet, stirring gently to coat. Season with salt and half the paprika.
7. Transfer the mixture to a baking dish. Sprinkle the panko breadcrumbs and remaining paprika on top.
8. Bake for 10 minutes, or until the topping is golden and crispy.

Rich, creamy, and with a satisfying crunch, this Lobster Newburg is a textural dream. Serve it over toast points for a classic touch or get wild by stuffing it into puff pastry shells for a party-ready appetizer.

Lobster Newburg with a Dash of Paprika

Prepare to dive fork-first into a dish that’s as luxurious as a weekend in the Hamptons but as easy to whip up as your favorite midnight snack. Lobster Newburg with a Dash of Paprika is the culinary equivalent of wearing pajamas to a black-tie event—unexpectedly fabulous.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Flour – 2 tbsp
• Heavy cream – 1 cup
• Paprika – 1 tsp
• Sherry – 2 tbsp
• Egg yolks – 2
• Salt – ½ tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble, about 2 minutes.
2. Whisk in flour to create a roux, stirring constantly for 1 minute to avoid lumps.
3. Slowly pour in heavy cream, continuing to whisk until the mixture thickens, about 3 minutes. Tip: Keep the heat medium to prevent scorching.
4. Add lobster meat, paprika, and sherry, stirring gently to combine. Cook for 5 minutes until the lobster is heated through.
5. In a small bowl, beat egg yolks, then gradually whisk in ½ cup of the hot cream mixture to temper. Tip: This prevents the eggs from scrambling when added back to the skillet.
6. Return the tempered egg mixture to the skillet, stirring constantly for 2 minutes until the sauce is velvety. Tip: If the sauce seems too thick, a splash of cream can loosen it.
7. Season with salt, then remove from heat.

Zesty and rich, this Lobster Newburg boasts a creamy texture that clings to every bite, with paprika adding a smoky whisper. Serve it over toasted brioche for a decadent twist that’ll have everyone pretending they’re dining by the sea.

Lobster Newburg with Sweet Corn

Today’s the day to ditch the mundane and dive fork-first into something decadently different. Lobster Newburg with Sweet Corn isn’t just a dish; it’s a luxurious escape on a plate, blending the rich, buttery goodness of lobster with the sweet pop of corn in a way that’ll make your taste buds do a happy dance.

Ingredients

• Lobster meat – 1 lb
• Sweet corn kernels – 1 cup
• Butter – 4 tbsp
• Heavy cream – 1 cup
• Sherry – 2 tbsp
• Egg yolks – 2
• Salt – ½ tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble, about 2 minutes.
2. Add lobster meat and sweet corn kernels to the skillet, sautéing until the lobster is just opaque, roughly 3 minutes. Tip: Don’t overcook the lobster to keep it tender.
3. Pour in sherry and let it reduce by half, about 1 minute, stirring constantly to infuse the flavors.
4. Whisk together heavy cream, egg yolks, salt, and cayenne pepper in a bowl until smooth.
5. Reduce heat to low and slowly stir the cream mixture into the skillet, cooking until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Tip: Keep the heat low to prevent curdling.
6. Remove from heat and let it sit for 2 minutes to allow the flavors to meld. Tip: A brief rest makes all the difference in flavor depth.

Buttery, creamy, and with just a hint of spice, this Lobster Newburg is a textural dream, with the sweet corn adding a delightful crunch. Serve it over toasted brioche for an extra indulgent twist that’ll have everyone asking for seconds.

Lobster Newburg with a Light Cream Sauce

Ready to dive into a dish that’s as luxurious as it is laughably easy to whip up? Let’s talk about turning that fancy lobster into a creamy dream that’ll have your taste buds throwing a party.

Ingredients

• Lobster meat – 1 lb
• Butter – 2 tbsp
• Flour – 1 tbsp
• Heavy cream – 1 cup
• Sherry – 2 tbsp
• Egg yolks – 2
• Salt – ½ tsp
• Paprika – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble.
2. Whisk in flour and cook for 1 minute to create a roux, stirring constantly to avoid burning.
3. Slowly pour in heavy cream, whisking continuously to ensure a smooth sauce.
4. Add sherry, salt, and paprika, then simmer the sauce for 3 minutes to let the flavors marry.
5. Beat egg yolks in a small bowl, then temper them by gradually whisking in ½ cup of the hot sauce.
6. Return the tempered egg mixture to the skillet, stirring constantly to thicken the sauce without scrambling the eggs.
7. Gently fold in lobster meat and cook for 2 minutes, just until the lobster is heated through.

Every bite of this Lobster Newburg is a creamy, dreamy escape, with the sherry adding a subtle kick that’s downright addictive. Serve it over toast points for a crunch contrast or go all out with puff pastry shells for a truly decadent experience.

Lobster Newburg with Fresh Chives

Ever had one of those days where only a dish dressed to the nines in luxury will do? Enter our Lobster Newburg with Fresh Chives, a recipe that’s as indulgent as it is surprisingly simple to whip up. Perfect for when you want to impress without the stress, this dish is your ticket to a fancy-pants dinner that’ll have everyone thinking you’ve got a personal chef hiding in the pantry.

Ingredients

• Lobster meat – 1 lb
• Butter – 4 tbsp
• Heavy cream – 1 cup
• Egg yolks – 2
• Sherry – 1/4 cup
• Fresh chives – 2 tbsp, chopped
• Salt – 1/2 tsp
• Pepper – 1/4 tsp

Instructions

1. Melt butter in a large skillet over medium heat until it’s just beginning to bubble, about 2 minutes.
2. Add lobster meat to the skillet, sautéing until it’s just opaque, roughly 3 minutes. Tip: Don’t overcook the lobster; it’ll continue to cook in the sauce.
3. Pour in sherry, stirring gently to combine, and let it reduce by half, about 2 minutes.
4. Whisk together heavy cream, egg yolks, salt, and pepper in a bowl until smooth.
5. Lower the heat to medium-low and slowly add the cream mixture to the skillet, stirring constantly to prevent curdling.
6. Cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 minutes. Tip: If the sauce starts to separate, remove from heat and whisk vigorously.
7. Remove from heat and stir in chopped chives. Tip: Save a pinch of chives for garnish to add a pop of color.

Lobster Newburg is a symphony of creamy, rich flavors with a hint of sherry that dances on the palate. Serve it over toasted brioche or puff pastry cups for an extra touch of elegance that’ll make any meal feel like a celebration.

Conclusion

Dive into the luxurious world of Lobster Newburg with our roundup of 24 gourmet recipes that promise to elevate your dining experience. Whether you’re a seasoned chef or a curious home cook, there’s a dish here to inspire your next meal. We’d love to hear which recipe stole your heart—drop us a comment below and don’t forget to share your favorites on Pinterest!