Why You’ll Love This Recipe

Lobster Newburg is a dish that brings together rich flavors and elegant presentation. The creamy sauce complements the sweetness of the lobster, while the Worcestershire sauce and paprika add complexity to the flavor profile. The dish is perfect for impressing guests or enjoying a special meal. It’s surprisingly easy to make, and the result is an unforgettable dining experience. Whether served as an appetizer or a main course, this classic recipe is a guaranteed crowd-pleaser.

Ingredients

1 ½ pounds lobster meat (cooked, can be fresh or frozen)
4 tablespoons unsalted butter
½ cup finely chopped onion
1 cup sliced mushrooms
¼ cup all-purpose flour
2 cups lobster stock (or chicken stock)
1 cup heavy cream
2 egg yolks
1 teaspoon Worcestershire sauce
½ teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Lobster: If using whole lobsters, cook them by boiling them in salted water for about 8-10 minutes. Remove the meat from the shells and chop it into bite-sized pieces.
Sauté Onions and Mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onions and sliced mushrooms, sautéing until the onions become translucent.
Make the Roux: Sprinkle the flour over the onion and mushroom mixture, stirring continuously for 2-3 minutes to create a roux. This will help thicken your sauce.
Add Stock: Gradually pour in the lobster stock while whisking to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken.
Incorporate Cream: Reduce the heat to low and add the heavy cream, stirring until well combined.
Combine Egg Yolks: In a separate bowl, whisk together the egg yolks and a few tablespoons of the hot sauce to temper them. Slowly mix this back into the skillet, stirring continuously to avoid scrambling the eggs.
Flavor the Sauce: Add the Worcestershire sauce, paprika, salt, and pepper. Stir thoroughly to combine, allowing the sauce to simmer gently for about 5 minutes.
Add Lobster: Gently fold in the cooked lobster meat and allow it to warm through, which should only take a few minutes.
Final Touches: Taste and adjust seasoning if needed. Remove from heat once the lobster is heated and the sauce is rich and creamy.
Garnish and Serve: Serve immediately, garnished with freshly chopped parsley.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 25-35 minutes
Total Time: 40-50 minutes
Servings: 4 servings

Variations

Different Seafood: While lobster is traditional, you can also use crab meat or shrimp for a similar rich, seafood experience.
Vegan Version: For a vegan version, you can substitute the lobster with jackfruit or other plant-based seafood alternatives and use coconut cream and plant-based butter for the sauce.
Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick to the dish.
Extra Vegetables: If you prefer, you can add spinach or leeks to the mixture for added flavor and texture.

Storage/Reheating

Storage: Leftover Lobster Newburg can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat on the stove over low heat, stirring occasionally, until warmed through. Be careful not to overheat, as the sauce may separate.

FAQs

1. Can I use frozen lobster meat?

Yes, frozen lobster meat works well in this recipe. Just be sure to thaw it completely before using.

2. Can I make this dish ahead of time?

Lobster Newburg is best served fresh, but you can prepare the sauce ahead of time and store it in the fridge. Reheat the sauce gently before adding the lobster.

3. Can I use a different type of stock?

If you don’t have lobster stock, you can use chicken or vegetable stock as an alternative, though the flavor will be slightly different.

4. How can I avoid the eggs from scrambling?

To avoid scrambled eggs, be sure to temper the egg yolks by gradually adding a few tablespoons of the hot sauce to them before mixing them into the skillet. This helps prevent them from cooking too quickly.

5. Can I use half-and-half instead of heavy cream?

You can use half-and-half as a substitute, but the sauce may not be as rich and creamy. Heavy cream provides a fuller texture and flavor.

6. How do I know when the sauce is thick enough?

The sauce should coat the back of a spoon. If you run your finger through the sauce on the spoon, it should leave a clean line.

7. Can I make this dish without mushrooms?

Yes, you can omit the mushrooms if you don’t like them, or you can substitute with other vegetables like leeks or spinach.

8. What should I serve with Lobster Newburg?

Lobster Newburg pairs wonderfully with crusty bread, roasted vegetables, or a light salad.

9. Can I freeze leftovers?

Lobster Newburg is best enjoyed fresh, but you can freeze leftovers. However, the sauce may change in texture after freezing and reheating.

Conclusion

Classic Lobster Newburg is a timeless seafood dish that brings sophistication and luxury to your table. The combination of sweet lobster, creamy sauce, and rich flavors from the Worcestershire sauce and paprika makes it an unforgettable experience. Whether you’re celebrating a special occasion or simply treating yourself to an indulgent meal, this recipe will deliver on both flavor and elegance. Enjoy every bite of this decadent dish!

Classic Lobster Newburg: An Amazing Ultimate Seafood Experience

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Author: Paula
Total Time: 40-50 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Classic Lobster Newburg is the epitome of luxury in seafood dishes. Combining succulent lobster meat with a rich, creamy sauce made from eggs, cream, and a unique blend of seasonings, it’s perfect for special occasions or an indulgent treat.

Instructions

If using whole lobsters, cook them by boiling them in salted water for about 8-10 minutes. Remove the meat from the shells and chop it into bite-sized pieces.
In a large skillet, melt the butter over medium heat. Add the chopped onions and sliced mushrooms, sautéing until the onions become translucent.
Sprinkle the flour over the onion and mushroom mixture, stirring continuously for 2-3 minutes to create a roux. This will help thicken your sauce.
Gradually pour in the lobster stock while whisking to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken.
Reduce the heat to low and add the heavy cream, stirring until well combined.
In a separate bowl, whisk together the egg yolks and a few tablespoons of the hot sauce to temper them. Slowly mix this back into the skillet, stirring continuously to avoid scrambling the eggs.
Add the Worcestershire sauce, paprika, salt, and pepper. Stir thoroughly to combine, allowing the sauce to simmer gently for about 5 minutes.
Gently fold in the cooked lobster meat and allow it to warm through, which should only take a few minutes.
Taste and adjust seasoning if needed. Remove from heat once the lobster is heated and the sauce is rich and creamy.
Serve immediately, garnished with freshly chopped parsley.

Notes

If using frozen lobster meat, be sure to thaw it completely before using.

If you don’t have lobster stock, chicken or vegetable stock can be used as an alternative.

For a richer sauce, you can use half-and-half instead of heavy cream, though the sauce may be less thick and creamy.

This dish pairs beautifully with crusty bread, roasted vegetables, or a light salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the sauce may separate when reheated.

Prep Time: 15 minutes
Cook Time: 25-35 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 750mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 45g
Cholesterol: 200mg