20 Delicious Seafood Newberg Recipes for Gourmet Dinners

Feeling fancy but don’t want to spend all night in the kitchen? You’re in luck! Our roundup of 20 Delicious Seafood Newberg Recipes for Gourmet Dinners is here to save your evening. From creamy lobster to succulent scallops, these dishes promise to deliver restaurant-quality flair with home-cooked heart. Dive in and discover your next show-stopping meal that’s sure to impress any seafood lover at your table.

Classic Lobster Newberg with Sherry Cream Sauce

Zesty and rich, Classic Lobster Newberg with Sherry Cream Sauce is a luxurious dish that’s surprisingly straightforward to prepare. Let’s break it down into simple, manageable steps to ensure your success in the kitchen.

Ingredients

• 1 1/2 lbs fresh lobster meat, chopped (I find that slightly chilled lobster is easier to chop.)
• 3 tbsp unsalted butter (Always go for unsalted to control the dish’s saltiness.)
• 1/2 cup dry sherry (A good quality sherry makes all the difference here.)
• 1 cup heavy cream (For the creamiest sauce, don’t skimp on the fat.)
• 2 egg yolks (Room temperature yolks blend more smoothly into the sauce.)
• 1/4 tsp cayenne pepper (Just a pinch adds a subtle warmth.)
• Salt to taste (I prefer sea salt for its clean flavor.)

Instructions

1. Melt the butter in a large skillet over medium heat until it’s just beginning to foam.
2. Add the chopped lobster meat to the skillet, sautéing gently for about 2 minutes until it’s just opaque.
3. Pour in the sherry, allowing it to simmer for 3 minutes to reduce slightly and cook off the alcohol.
4. Lower the heat to medium-low and stir in the heavy cream, heating until the mixture is hot but not boiling.
5. In a small bowl, whisk the egg yolks lightly, then temper them by slowly adding a few tablespoons of the hot cream mixture, whisking constantly.
6. Gradually stir the tempered yolks back into the skillet, cooking for another 2 minutes until the sauce thickens. Tip: Keep the heat low to avoid curdling the eggs.
7. Sprinkle in the cayenne pepper and salt, adjusting to your preference. Tip: Taste as you go to perfect the seasoning.
8. Remove from heat and let it sit for a minute to allow the flavors to meld. Tip: The sauce will continue to thicken slightly off the heat.

Perfectly creamy with a luxurious texture, this Lobster Newberg pairs wonderfully with toasted brioche or over a bed of al dente pasta. The sherry adds a nuanced depth that elevates the sweet lobster meat, making every bite a decadent experience.

Creamy Crab Newberg with Fresh Herbs

Let’s dive into creating a dish that’s as luxurious as it is comforting, perfect for those evenings when you want to treat yourself. Creamy Crab Newberg with Fresh Herbs is a classic that’s sure to impress, and I’ll guide you through each step to ensure perfection.

Ingredients

• 1 lb fresh lump crab meat – gently picked over for shells, because nobody wants a surprise crunch.
• 1/2 cup unsalted butter – I always use unsalted to control the dish’s saltiness.
• 1 cup heavy cream – for that irresistibly rich texture.
• 1/4 cup dry sherry – a splash adds depth, don’t skip it!
• 2 egg yolks – room temperature blends smoother.
• 1 tbsp fresh lemon juice – brightens the whole dish.
• 1/4 tsp cayenne pepper – just enough for a subtle kick.
• 1/4 cup chopped fresh parsley – for a burst of color and freshness.
• Salt to taste – because seasoning is key.

Instructions

1. Melt the butter in a large skillet over medium heat until it’s just beginning to foam, about 2 minutes.
2. Add the crab meat to the skillet, gently stirring to coat it in butter, and cook for 3 minutes until just warmed through.
3. Pour in the heavy cream and sherry, stirring constantly to combine, and bring the mixture to a gentle simmer.
4. In a small bowl, whisk the egg yolks with lemon juice until smooth, then slowly whisk in a ladle of the hot cream mixture to temper the eggs.
5. Reduce the heat to low and slowly stir the tempered egg mixture back into the skillet, cooking for another 2 minutes until the sauce thickens slightly.
6. Sprinkle in the cayenne pepper and salt, adjusting to your liking, then fold in the chopped parsley.
7. Remove from heat and let it sit for a minute; the sauce will continue to thicken as it cools slightly.

Mmm, the result is a velvety sauce clinging to sweet crab, with herbs adding a fresh contrast. Serve it over toasted brioche or alongside steamed asparagus for a meal that feels both indulgent and balanced.

Shrimp Newberg over Toasted Brioche

Absolutely nothing beats the luxurious combination of succulent shrimp and rich, creamy sauce served over perfectly toasted brioche. This Shrimp Newberg recipe is a classic that’s sure to impress, and I’ll walk you through each step to ensure your dish turns out perfectly.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 2 tbsp unsalted butter (European-style butter adds a lovely richness)
• 1/2 cup heavy cream (go for organic if you can)
• 2 egg yolks (room temperature blends smoother)
• 1/4 cup dry sherry (a good quality sherry makes all the difference)
• 1/4 tsp cayenne pepper (adjust to your heat preference)
• 1/4 tsp nutmeg (freshly grated nutmeg is my secret weapon)
• 4 slices brioche bread (thick-cut toasts up beautifully)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
2. Add the shrimp to the skillet, cooking for 2 minutes per side until they’re just pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove the shrimp from the skillet and set aside on a plate.
4. In the same skillet, pour in the sherry to deglaze, scraping up any browned bits for extra flavor.
5. Lower the heat to medium-low and whisk in the heavy cream, egg yolks, cayenne, and nutmeg until the sauce begins to thicken, about 3 minutes. Tip: Keep the heat low to prevent the eggs from scrambling.
6. Return the shrimp to the skillet, stirring gently to coat them in the sauce and heat through for 1 minute.
7. While the sauce thickens, toast the brioche slices until golden brown on both sides. Tip: A little butter on the bread before toasting adds a nice crunch.
8. Season the shrimp and sauce with salt to taste, then spoon over the toasted brioche.

Perfectly creamy with a hint of spice, this Shrimp Newberg is a delightful contrast of textures when served over the crisp, buttery brioche. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a drizzle of truffle oil.

Scallop Newberg with a Touch of Nutmeg

Zesty and rich, this Scallop Newberg with a Touch of Nutmeg is a luxurious dish that’s surprisingly simple to make. Let’s dive into the creamy, seafood delight that’s perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1 lb fresh scallops (I always look for dry-packed scallops for better searing)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter adds richness here)
• 1 cup heavy cream (for that velvety sauce we all love)
• 1/4 cup dry sherry (a splash adds depth, don’t skip it!)
• 2 egg yolks (I prefer room temp eggs here for smoother incorporation)
• 1/4 tsp freshly grated nutmeg (just a touch, it’s powerful!)
• Salt to taste (I like a flaky sea salt for finishing)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat and add the butter, letting it melt until frothy.
3. Add the scallops to the skillet, searing for 2 minutes on each side until golden. Remove and set aside.
4. Lower the heat to medium and pour in the sherry, scraping up any browned bits for flavor.
5. Whisk in the heavy cream and bring to a gentle simmer, letting it reduce slightly for about 3 minutes.
6. In a small bowl, beat the egg yolks, then temper them by slowly whisking in a few tablespoons of the hot cream mixture.
7. Return the tempered yolks to the skillet, stirring constantly to thicken the sauce without curdling.
8. Stir in the nutmeg and a pinch of salt, adjusting to your liking.
9. Return the scallops to the skillet, coating them in the sauce and heating through for about 1 minute.

Flavorful and elegant, this dish boasts a creamy sauce that clings to each scallop, with the nutmeg adding a warm, aromatic note. Serve it over a bed of buttery pasta or alongside crusty bread to soak up every last drop of sauce.

Lobster and Crab Newberg Casserole

Kicking off our culinary journey today, we’re diving into a luxurious yet approachable dish that’s perfect for special occasions or when you’re in the mood to treat yourself. This Lobster and Crab Newberg Casserole combines the rich flavors of seafood with a creamy, indulgent sauce, all baked to perfection.

Ingredients

• 1 lb lobster meat, chopped (I find fresh lobster meat elevates the dish, but thawed frozen works in a pinch)
• 1 lb crab meat, picked over for shells (I prefer lump crab for its texture)
• 1/2 cup unsalted butter (always my choice for a richer flavor)
• 1/2 cup all-purpose flour (sifted to avoid lumps)
• 2 cups whole milk (warmed slightly to blend smoothly)
• 1 cup heavy cream (for that irresistible creaminess)
• 1/4 cup sherry (a dry sherry adds depth)
• 1 tsp paprika (smoked paprika is my secret weapon)
• 1/2 tsp cayenne pepper (just enough for a subtle kick)
• 1 cup breadcrumbs (I like panko for extra crunch)
• 1/4 cup grated Parmesan cheese (for a golden, cheesy top)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat until it’s just beginning to foam.
3. Whisk in the flour gradually, cooking for 2 minutes to form a smooth roux. Tip: Keep stirring to prevent burning.
4. Slowly add the warm milk and heavy cream, whisking constantly until the mixture thickens, about 5 minutes.
5. Stir in the sherry, paprika, cayenne, and salt, blending well to incorporate all the flavors.
6. Gently fold in the lobster and crab meat, being careful not to break up the crab too much. Tip: Overmixing can make the seafood tough.
7. Transfer the mixture to a greased casserole dish, spreading it evenly.
8. In a small bowl, mix the breadcrumbs and Parmesan cheese, then sprinkle over the top of the casserole. Tip: For extra crunch, you can lightly toast the breadcrumbs first.
9. Bake for 25-30 minutes, or until the top is golden and the sauce is bubbling around the edges.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. Aromatic and inviting, this casserole emerges from the oven with a golden crust that gives way to a creamy, seafood-packed interior. Serve it over toasted brioche slices or alongside a crisp green salad for a meal that’s as elegant as it is comforting.

Seafood Newberg with Wild Mushrooms

Zesty and rich, this Seafood Newberg with Wild Mushrooms is a luxurious dish that combines the ocean’s bounty with earthy fungi for a meal that’s both comforting and elegant. Perfect for a special occasion or when you’re in the mood to treat yourself, this recipe walks you through each step to ensure success.

Ingredients

• 1 lb mixed seafood (I love using scallops and shrimp for their sweetness and texture)
• 2 cups wild mushrooms, sliced (chanterelles or morels add a fantastic depth)
• 1/2 cup heavy cream (go for the high-fat version for that silky finish)
• 2 tbsp unsalted butter (I always use European-style for its richer flavor)
• 1/4 cup sherry (a good quality one makes all the difference)
• 1 tsp paprika (smoked paprika adds a nice touch)
• Salt to taste (I prefer sea salt for its clean taste)
• Fresh parsley, chopped (for garnish, and I’m generous with it)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
2. Add the sliced wild mushrooms to the skillet, sautéing until they’re golden and have released their moisture, about 5 minutes.
3. Season the mixed seafood with paprika and a pinch of salt, then add to the skillet with the mushrooms.
4. Cook the seafood for 2-3 minutes on each side, just until they start to turn opaque.
5. Pour in the sherry, letting it reduce by half, which should take about 2 minutes.
6. Lower the heat to medium-low and stir in the heavy cream, allowing the mixture to simmer gently for 3-4 minutes until slightly thickened.
7. Tip: Don’t let the cream boil to prevent curdling.
8. Tip: Taste and adjust the seasoning before serving to ensure the flavors are balanced.
9. Tip: For an extra touch of luxury, you can finish the dish with a knob of butter off the heat.
10. Garnish with freshly chopped parsley before serving.

Now, this Seafood Newberg with Wild Mushrooms offers a delightful contrast between the tender seafood and the meaty mushrooms, all enveloped in a creamy, slightly tangy sauce. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop of that delicious sauce.

Lightened-Up Shrimp Newberg with Greek Yogurt

Kickstarting your culinary journey with a dish that’s both indulgent and mindful, our Lightened-Up Shrimp Newberg with Greek Yogurt is a testament to how simple swaps can transform a classic into a healthier favorite without sacrificing flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for a prettier presentation)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to for a lighter version, but butter adds richness)
• 1 cup Greek yogurt (full-fat for creaminess, but any will do)
• 1/2 cup dry sherry (a splash more if you’re feeling adventurous)
• 1 tsp paprika (smoked paprika adds a nice depth)
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• Salt to taste (I start with 1/4 tsp and adjust from there)
• Fresh parsley, chopped (for garnish, because we eat with our eyes first)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the shrimp to the skillet, arranging them in a single layer to ensure even cooking, and sauté for 2 minutes per side until they’re just pink.
3. Remove the shrimp from the skillet and set aside on a plate, covering loosely with foil to keep warm.
4. To the same skillet, add the sherry, scraping up any browned bits from the bottom of the pan—this is where all the flavor lives!
5. Stir in the Greek yogurt, paprika, and cayenne pepper, whisking constantly to combine into a smooth sauce, about 2 minutes.
6. Return the shrimp to the skillet, tossing gently to coat in the sauce, and cook for an additional minute until everything is heated through.
7. Season with salt to taste, remembering that the shrimp and sauce will continue to develop flavor as they sit.
8. Garnish with fresh parsley before serving.

Finished with a creamy, tangy sauce that clings lovingly to each shrimp, this dish is a delightful twist on the classic. Serve it over a bed of zucchini noodles for a low-carb option or alongside crusty whole-grain bread to soak up every last drop of sauce.

Traditional Newberg Sauce over Mixed Seafood

Unveiling the secrets to a classic seafood delight, today we’re diving into the art of preparing Traditional Newberg Sauce over Mixed Seafood. This dish, with its rich, creamy sauce and tender seafood, is a testament to the elegance of simple ingredients coming together.

Ingredients

• 1 cup heavy cream (I find organic heavy cream gives a richer flavor)
• 2 tbsp unsalted butter (always my choice for a smoother sauce)
• 1/2 cup sherry wine (a good quality sherry makes all the difference)
• 1 lb mixed seafood (shrimp, scallops, and lobster meat, fresh or thawed)
• 2 egg yolks (room temperature eggs blend better)
• 1/2 tsp paprika (for that subtle smokiness)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. In a medium saucepan over low heat, melt the unsalted butter, ensuring it doesn’t brown.
2. Gradually whisk in the heavy cream, maintaining a gentle heat to avoid curdling.
3. Add the sherry wine slowly, stirring continuously to incorporate it into the sauce.
4. Bring the mixture to a simmer, then reduce the heat to low, letting it thicken for about 5 minutes.
5. In a separate bowl, lightly beat the egg yolks, then temper them by slowly adding a small amount of the hot cream mixture, whisking constantly.
6. Return the tempered egg mixture to the saucepan, stirring gently to combine and cook for another 2 minutes until the sauce coats the back of a spoon.
7. Season the sauce with paprika and salt, adjusting according to your preference.
8. Add the mixed seafood to the sauce, stirring gently to ensure each piece is evenly coated and heated through, about 3-4 minutes.

Delight in the velvety texture of the Newberg sauce, perfectly complementing the succulent mixed seafood. Serve this luxurious dish over a bed of fluffy rice or with crusty bread to soak up every last drop of sauce.

Lobster Newberg with a Crispy Panko Topping

Amidst the hustle of everyday life, there’s something incredibly satisfying about preparing a dish that feels both luxurious and comforting. Lobster Newberg with a Crispy Panko Topping is just that—a creamy, rich seafood delight topped with a golden, crunchy layer that adds the perfect contrast.

Ingredients

• 1 1/2 lbs fresh lobster meat, chopped (I find that slightly larger chunks give a better texture)
• 1/2 cup unsalted butter (I always keep mine chilled until the moment it’s needed)
• 1/4 cup all-purpose flour (for that perfect roux consistency)
• 1 1/2 cups heavy cream (the richer, the better in my book)
• 1/2 cup sherry (a good quality one makes all the difference)
• 2 egg yolks, lightly beaten (room temperature blends smoother)
• 1/2 tsp paprika (for a subtle smokiness)
• 1/2 cup panko breadcrumbs (the crispier, the better)
• 2 tbsp melted butter (for mixing with the panko)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the 1/2 cup of unsalted butter until it’s just beginning to bubble.
3. Whisk in the 1/4 cup of all-purpose flour to form a roux, cooking for about 2 minutes until it’s a light golden color.
4. Slowly pour in the 1 1/2 cups of heavy cream, whisking constantly to avoid lumps, and bring to a gentle simmer.
5. Add the 1/2 cup of sherry and the 1/2 tsp of paprika, stirring to combine, then fold in the chopped lobster meat.
6. In a small bowl, temper the 2 lightly beaten egg yolks by gradually adding a few spoonfuls of the hot cream mixture, then stir the yolks back into the skillet to thicken the sauce.
7. Season with salt to taste, then transfer the mixture to a baking dish.
8. Mix the 1/2 cup of panko breadcrumbs with the 2 tbsp of melted butter until evenly coated, then sprinkle over the lobster mixture.
9. Bake in the preheated oven for 15-20 minutes, or until the topping is crispy and golden brown.

Mouthwatering doesn’t even begin to describe the creamy lobster enveloped in a rich sauce, contrasted by the crispy panko topping. Serve it over a bed of buttery pasta or with a side of steamed asparagus for a meal that’s as visually stunning as it is delicious.

Crab and Lobster Newberg with a Hint of Cayenne

For those looking to impress at their next dinner party, this Crab and Lobster Newberg with a Hint of Cayenne is a luxurious yet approachable dish that combines the sweetness of seafood with a gentle kick of spice. Follow these steps carefully to create a dish that’s sure to dazzle.

Ingredients

• 1 cup heavy cream (I find organic heavy cream gives a richer flavor)
• 2 tbsp unsalted butter (European-style butter is my preference for its creaminess)
• 1/2 lb fresh crab meat, picked over for shells
• 1/2 lb fresh lobster meat, chopped into bite-sized pieces
• 1/4 cup sherry (a good quality sherry makes all the difference)
• 2 egg yolks (room temperature eggs blend more smoothly)
• 1/4 tsp cayenne pepper (adjust to your heat preference)
• Salt to taste (I like using sea salt for its clean flavor)

Instructions

1. In a medium saucepan over low heat, melt the butter, being careful not to let it brown.
2. Add the heavy cream to the melted butter, stirring gently to combine. Heat the mixture until it’s warm but not boiling, about 3 minutes.
3. Whisk the egg yolks in a small bowl, then slowly add a ladle of the warm cream mixture to the yolks, whisking constantly to temper them.
4. Pour the tempered yolk mixture back into the saucepan, stirring continuously to avoid curdling.
5. Add the sherry, cayenne pepper, and a pinch of salt, stirring to incorporate all the flavors.
6. Gently fold in the crab and lobster meat, heating just until the seafood is warmed through, about 2-3 minutes. Avoid overcooking to keep the seafood tender.
7. Remove from heat and let sit for a minute to allow the flavors to meld.

Perfectly creamy with a subtle heat, this Newberg is best served over toasted brioche or puff pastry for an extra indulgent touch. The combination of crab and lobster offers a delightful contrast in textures, making each bite a luxurious experience.

Seafood Newberg with a White Wine Reduction

Gathering around the table for a seafood feast is one of life’s simple pleasures, and this Seafood Newberg with a White Wine Reduction is no exception. Perfect for beginners, this recipe breaks down each step to ensure a delicious outcome every time.

Ingredients

• 1 lb fresh lobster meat, chopped (I find the sweetness of fresh lobster elevates the dish)
• 1/2 lb large shrimp, peeled and deveined
• 1/2 cup dry white wine (a crisp Sauvignon Blanc works wonders here)
• 1 cup heavy cream (for that rich, velvety texture we all love)
• 2 tbsp unsalted butter (I always opt for unsalted to control the dish’s saltiness)
• 1 tbsp all-purpose flour (for thickening the sauce just right)
• 1/2 tsp paprika (adds a subtle smokiness)
• Salt to taste (though I’m specific about measurements, adjust this as you go)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the flour to the skillet, whisking constantly to form a smooth roux, about 2 minutes. Tip: Keep the heat medium to avoid burning the roux.
3. Slowly pour in the white wine, continuing to whisk to incorporate it into the roux seamlessly.
4. Gradually add the heavy cream, whisking continuously to ensure a smooth sauce, then stir in the paprika and a pinch of salt.
5. Add the chopped lobster meat and shrimp to the skillet, cooking until the shrimp turn pink and opaque, about 4-5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Once the seafood is cooked through, remove the skillet from the heat. Tip: Letting the dish sit for a minute allows the flavors to meld beautifully.

How the creamy sauce clings to the tender seafood creates a harmony of flavors that’s both luxurious and comforting. Serve this over a bed of fluffy rice or with crusty bread to soak up every last drop of the white wine reduction.

Shrimp and Scallop Newberg in a Buttery Sauce

Mastering the art of seafood dishes can seem daunting, but this Shrimp and Scallop Newberg in a Buttery Sauce is a luxurious yet approachable recipe that’s perfect for a special dinner. Let’s break it down into simple, foolproof steps to ensure your success.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 1 lb sea scallops, muscles removed (pat them dry for the best sear)
• 1/2 cup unsalted butter (I always use European-style for its richer flavor)
• 1 cup heavy cream (go for the high-fat version to make the sauce extra indulgent)
• 2 tbsp all-purpose flour (this is our thickening agent, so don’t skip it)
• 1/4 cup dry sherry (a splash adds depth, but you can substitute with white wine)
• 1 tsp paprika (smoked paprika gives a nice twist)
• Salt to taste (I prefer sea salt for its clean flavor)
• Freshly ground black pepper (always grind it fresh for the best taste)

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of butter until it’s just beginning to foam.
2. Add the shrimp and scallops to the skillet, seasoning lightly with salt and pepper. Cook for 2 minutes per side, or until just opaque. Remove from skillet and set aside.
3. In the same skillet, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
4. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer.
5. Stir in the sherry and paprika, then return the seafood to the skillet. Simmer for another 2 minutes to heat through.
6. Season the sauce with additional salt and pepper if needed, then remove from heat.

Now, the moment of truth: your Shrimp and Scallop Newberg should boast a velvety sauce that clings to each piece of seafood, offering a rich, buttery flavor with a hint of smokiness from the paprika. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop of that glorious sauce.

Lobster Newberg with Tarragon and Chives

Once you’ve mastered the basics of seafood dishes, Lobster Newberg with Tarragon and Chives is a luxurious yet approachable recipe to try. This dish combines rich flavors with a creamy texture, perfect for a special occasion or a weekend treat.

Ingredients

• 1 1/2 lbs cooked lobster meat, chopped (fresh or thawed frozen works best)
• 3 tbsp unsalted butter (I always keep mine chilled until ready to use)
• 1/4 cup all-purpose flour (for a smoother sauce, sift it first)
• 1 1/2 cups whole milk (warmed slightly to prevent curdling)
• 1/2 cup heavy cream (the richer, the better for this dish)
• 2 large egg yolks (room temperature blends more easily)
• 1 tbsp fresh tarragon, finely chopped (dried can work in a pinch, but fresh is preferred)
• 1 tbsp fresh chives, snipped (adds a nice color and mild onion flavor)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• Salt to taste (I like to use sea salt for its clean taste)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 2 minutes.
2. Whisk in the flour to form a roux, cooking for 1-2 minutes until it turns a light golden color.
3. Gradually add the warmed milk, whisking constantly to avoid lumps, then stir in the heavy cream.
4. Reduce the heat to low and simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly.
5. In a small bowl, lightly beat the egg yolks, then temper them by slowly whisking in a cup of the hot sauce.
6. Return the tempered egg mixture to the skillet, stirring continuously to incorporate and thicken the sauce further.
7. Add the chopped lobster meat, tarragon, chives, and paprika, stirring gently to combine and heat through, about 3-4 minutes.
8. Season with salt to taste, then remove from heat.

Serve this decadent Lobster Newberg over toasted brioche or puff pastry for an extra special touch. The creamy sauce clings beautifully to the lobster, while the tarragon and chives add a fresh, herbaceous note that balances the richness.

Creamy Seafood Newberg with a Parmesan Crust

Gathering around the table for a hearty meal is one of life’s simple pleasures, and today, we’re diving into a dish that’s as luxurious as it is comforting. This Creamy Seafood Newberg with a Parmesan Crust is a showstopper that’s surprisingly straightforward to make, perfect for impressing guests or treating yourself to a special dinner.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and lobster meat work beautifully) – fresh is best, but frozen works in a pinch.
• 2 tbsp unsalted butter – I always reach for European-style for its richer flavor.
• 1 cup heavy cream – the higher the fat content, the silkier the sauce.
• 1/2 cup grated Parmesan cheese – freshly grated melts more evenly.
• 1 tbsp all-purpose flour – a little goes a long way to thicken the sauce.
• 1/2 tsp paprika – smoked paprika adds a lovely depth.
• Salt to taste – I prefer sea salt for its clean taste.
• 1/4 cup breadcrumbs – panko gives the crust a delightful crunch.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
3. Add the mixed seafood to the skillet, cooking until just opaque, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Sprinkle the flour over the seafood, stirring gently to coat, which will help thicken the sauce.
5. Slowly pour in the heavy cream, stirring constantly to create a smooth sauce. Tip: Keep the heat medium to avoid curdling the cream.
6. Stir in the paprika and a pinch of salt, adjusting the seasoning as needed.
7. Transfer the seafood mixture to a baking dish, spreading it evenly.
8. In a small bowl, mix the grated Parmesan with breadcrumbs, then sprinkle over the seafood. Tip: For extra color, broil for the last 2 minutes.
9. Bake for 15-20 minutes, or until the top is golden and bubbly.

Delight in the creamy, rich flavors paired with the crispy Parmesan crust. Serve this dish over a bed of buttery pasta or with crusty bread to soak up every last bit of sauce for a meal that’s truly unforgettable.

Newberg Style Seafood Stew with Saffron

Every now and then, a dish comes along that combines the richness of the sea with the warmth of spices in a way that feels both luxurious and comforting. Newberg Style Seafood Stew with Saffron is one such dish, offering a symphony of flavors that are as delightful to prepare as they are to savor.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and firm white fish work beautifully)—freshness is key here, so I always ask my fishmonger for the catch of the day.
• 2 tbsp extra virgin olive oil—my go-to for its fruity notes that complement seafood so well.
• 1 medium onion, finely diced—I like yellow onions for their sweetness.
• 2 garlic cloves, minced—freshly minced garlic makes all the difference.
• 1 pinch saffron threads—about 1/4 tsp, soaked in 2 tbsp warm water to unlock its golden hue and aroma.
• 1 cup dry white wine—a crisp Sauvignon Blanc adds a lovely acidity.
• 2 cups fish stock—homemade if possible, for the deepest flavor.
• 1/2 cup heavy cream—room temperature blends in more smoothly.
• Salt and freshly ground black pepper—to season layers of the dish.
• 2 tbsp chopped fresh parsley—for a bright finish.

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering but not smoking.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant—this builds a flavor base.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 3 minutes.
5. Add the saffron with its soaking water, fish stock, and bring to a gentle simmer—this infuses the broth with saffron’s distinctive flavor and color.
6. Gently add the mixed seafood, starting with the firmest pieces first, and simmer until just cooked through, about 5 minutes—overcooking makes seafood tough.
7. Stir in the heavy cream, warming through but not boiling, to enrich the stew.
8. Season with salt and pepper, tasting as you go—the broth should be well-balanced but not overpowering.
9. Garnish with chopped parsley before serving for a pop of color and freshness.

Rich and velvety, this stew boasts a luxurious texture with layers of flavor from the saffron and seafood. Serve it in wide, shallow bowls with crusty bread to soak up every last drop of the fragrant broth.

Lobster Newberg with a Light Cream Sauce

Kickstart your culinary adventure with this elegant yet approachable Lobster Newberg, a dish that marries the richness of lobster with a light cream sauce for a perfect balance of flavors. Let’s dive into the methodical process of creating this classic, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1.5 lbs fresh lobster meat, chopped (I find that slightly larger chunks add a delightful texture)
• 3 tbsp unsalted butter (extra creamy butter makes a difference here)
• 1 cup heavy cream (for that silky, light sauce we’re aiming for)
• 2 egg yolks (room temperature eggs blend more smoothly into the sauce)
• 1/2 cup sherry wine (a good quality sherry elevates the dish)
• 1/4 tsp cayenne pepper (just enough to whisper warmth without overpowering)
• Salt to taste (I prefer sea salt for its clean, crisp flavor)

Instructions

1. Melt the unsalted butter in a large skillet over medium heat until it’s just beginning to foam.
2. Add the chopped lobster meat to the skillet, sautéing gently for about 3 minutes until it’s just opaque. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Pour in the sherry wine, allowing it to simmer for 2 minutes to reduce slightly, which concentrates the flavor.
4. Whisk together the heavy cream and egg yolks in a separate bowl until fully combined. Tip: Tempering the yolks by slowly adding a bit of the hot liquid prevents curdling.
5. Gradually add the cream mixture to the skillet, stirring constantly over low heat until the sauce thickens, about 5 minutes. Tip: Keep the heat low to avoid separating the sauce.
6. Season with cayenne pepper and salt, stirring well to incorporate all the flavors.

Just like that, you’ve created a Lobster Newberg with a sauce that’s luxuriously creamy yet surprisingly light. The tender lobster chunks are enveloped in a sauce with a hint of sherry warmth, making it a dish that’s as comforting as it is sophisticated. Serve it over toasted brioche or alongside steamed asparagus for a meal that feels both indulgent and balanced.

Seafood Newberg with Artichoke Hearts

Before you dive into the culinary adventure of making Seafood Newberg with Artichoke Hearts, let’s gather our ingredients and prepare for a delightful cooking experience. This dish combines the richness of seafood with the unique texture of artichoke hearts, creating a meal that’s both luxurious and comforting.

Ingredients

• 1 lb lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 1/2 lb shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 1 cup artichoke hearts, quartered (jarred in water, not oil, for this recipe)
• 2 tbsp unsalted butter (always my choice for a richer flavor)
• 1 cup heavy cream (cold, straight from the fridge)
• 1/4 cup sherry (a dry sherry elevates the dish beautifully)
• 2 egg yolks (room temperature blends smoother)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
2. Add the lobster and shrimp to the skillet, sautéing until the shrimp turn pink and the lobster is opaque, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the seafood from the skillet and set aside, covering to keep warm.
4. In the same skillet, add the artichoke hearts and sauté for 2 minutes until slightly browned.
5. Pour in the sherry to deglaze the pan, scraping up any browned bits with a wooden spoon. Tip: This step adds incredible flavor, so don’t skip it.
6. Reduce the heat to low and slowly stir in the heavy cream and paprika, mixing well.
7. In a small bowl, whisk the egg yolks, then gradually add a spoonful of the hot cream mixture to temper them. Tip: Tempering prevents the eggs from scrambling.
8. Slowly pour the tempered egg mixture back into the skillet, stirring constantly until the sauce thickens, about 2 minutes.
9. Return the seafood to the skillet, stirring gently to coat with the sauce. Heat through for another minute.
10. Season with salt to taste, then remove from heat.

Great job! The Seafood Newberg with Artichoke Hearts should have a creamy, velvety sauce with tender pieces of seafood and the slight crunch of artichokes. Serve it over toasted brioche or alongside a crisp green salad for a meal that’s sure to impress.

Crab Newberg with a Dash of Paprika

Every now and then, a dish comes along that combines simplicity with elegance, and Crab Newberg with a Dash of Paprika is just that. Let me guide you through creating this creamy, flavorful seafood delight that’s perfect for impressing guests or treating yourself.

Ingredients

• 1 lb fresh lump crab meat – gently picked through for shells, because no one likes a surprise crunch.
• 1/2 cup unsalted butter – I always use unsalted to control the dish’s saltiness better.
• 1 cup heavy cream – for that irresistibly rich sauce.
• 2 tbsp all-purpose flour – to thicken our sauce to perfection.
• 1/2 tsp paprika – a dash adds a subtle smokiness that elevates the dish.
• 2 egg yolks – room temperature blends smoother into the sauce.
• 1/4 cup sherry – a splash for depth and a touch of sweetness.
• Salt to taste – though I find the crab’s natural saltiness often suffices.

Instructions

1. Melt the butter in a large skillet over medium heat until it’s just beginning to bubble.
2. Whisk in the flour to create a roux, cooking for 2 minutes until it’s a light golden color, stirring constantly to prevent burning.
3. Slowly pour in the heavy cream, whisking continuously to ensure a smooth sauce without lumps.
4. Add the paprika and sherry, stirring to combine, and let the mixture simmer gently for 3 minutes to meld the flavors.
5. Beat the egg yolks in a small bowl, then temper them by gradually whisking in a few tablespoons of the hot sauce before adding them back into the skillet.
6. Gently fold in the crab meat, heating through for about 2 minutes, being careful not to break up those beautiful lumps.
7. Season with salt if needed, but taste first – the crab might have brought enough to the party.

Here’s how it turns out: the sauce is luxuriously creamy, clinging to each piece of crab, while the paprika offers a warm, smoky undertone. Serve it over toasted brioche or alongside a crisp green salad for a contrast in textures that’s simply divine.

Shrimp Newberg with a Lemon Zest Finish

Begin by imagining a dish that combines the richness of seafood with the bright, citrusy notes of lemon, creating a symphony of flavors that dance on your palate. Shrimp Newberg with a Lemon Zest Finish is just that—a luxurious yet approachable recipe that’s perfect for special occasions or when you’re in the mood to treat yourself.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 2 tbsp unsalted butter (extra virgin olive oil can be a lighter substitute)
• 1 cup heavy cream (for that indulgent, velvety texture)
• 2 egg yolks (room temperature blends smoother)
• 1 tbsp lemon zest (freshly grated for the brightest flavor)
• 1/2 cup dry sherry (a splash adds depth)
• Salt to taste (I prefer sea salt for its clean taste)
• 1/4 tsp cayenne pepper (just a hint for warmth)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
2. Add the shrimp to the skillet, cooking for 2 minutes per side until they’re pink and just opaque.
3. Remove the shrimp from the skillet and set aside on a warm plate.
4. Pour the sherry into the skillet, scraping up any browned bits, and let it reduce by half, about 2 minutes.
5. Lower the heat to medium-low and whisk in the heavy cream, bringing it to a gentle simmer.
6. In a small bowl, beat the egg yolks, then gradually whisk in a few tablespoons of the hot cream to temper them.
7. Slowly pour the tempered yolks back into the skillet, stirring constantly to avoid curdling.
8. Add the lemon zest, salt, and cayenne pepper, stirring to combine.
9. Return the shrimp to the skillet, tossing to coat in the sauce, and heat through for about 1 minute.

Once the shrimp are beautifully coated in the creamy, lemony sauce, the dish is ready to serve. The texture is luxuriously creamy, with the shrimp offering a tender bite, while the lemon zest provides a refreshing finish. Consider serving over a bed of fluffy rice or with crusty bread to soak up every last drop of the sauce.

Lobster Newberg with a Brandy Infused Cream Sauce

Once you’ve mastered the basics of seafood dishes, Lobster Newberg with a Brandy Infused Cream Sauce is a luxurious next step that’s sure to impress. This dish combines tender lobster with a rich, creamy sauce that’s subtly enhanced with brandy, creating a perfect balance of flavors.

Ingredients

• 1 1/2 lbs fresh lobster meat, chopped (I find that claw and knuckle meat adds wonderful texture)
• 3 tbsp unsalted butter (European-style butter is my preference for its richness)
• 1/4 cup brandy (a good quality brandy makes all the difference)
• 1 cup heavy cream (keep it cold until use for best results)
• 2 egg yolks (room temperature blends more smoothly)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• Salt to taste (I like to use sea salt for its clean flavor)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
2. Add the chopped lobster meat to the skillet, sautéing gently for about 2 minutes until just opaque. Tip: Avoid overcooking to keep the lobster tender.
3. Carefully pour in the brandy, standing back as it may flame up. Let it simmer for 1 minute to cook off the alcohol.
4. Reduce the heat to low and stir in the heavy cream, warming it through but not boiling. Tip: Keeping the heat low prevents the cream from separating.
5. In a small bowl, whisk the egg yolks, then slowly temper them by adding a few tablespoons of the warm cream mixture, whisking constantly.
6. Return the tempered yolks to the skillet, stirring gently to incorporate and thicken the sauce. Tip: This step enriches the sauce without curdling the eggs.
7. Season with paprika and salt, stirring well to combine all the flavors.
8. Remove from heat and let it sit for a minute to allow the flavors to meld.

Every bite of this Lobster Newberg offers a creamy, velvety texture with the sweet, delicate flavor of lobster shining through. Serve it over toasted brioche or alongside steamed asparagus for a truly decadent meal.

Conclusion

Now that you’ve explored these 20 Delicious Seafood Newberg Recipes, it’s clear there’s a dish for every gourmet dinner occasion. Whether you’re a seasoned chef or a curious home cook, these recipes promise to delight. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!