Classic Lobster Newburg

Few dishes feel as indulgent and memorable as Classic Lobster Newburg. Tender chunks of lobster are gently folded into a rich, velvety cream sauce that perfectly enhances the natural sweetness of the seafood. Every bite feels luxurious, making this dish ideal for special occasions, elegant dinners, or simply treating yourself at home.

Dating back to the late 19th century, Lobster Newburg carries a sense of culinary history that adds to its charm. It’s a recipe that has stood the test of time—simple yet refined. If you’re a seafood lover, this classic dish pairs beautifully with other favorites like crispy Coconut Shrimp, offering a balance of elegance and comfort without requiring hours in the kitchen.

What Is Classic Lobster Newburg?

Classic Lobster Newburg is a rich, creamy seafood dish made with lobster meat, butter, cream, egg yolks, and gentle spices. Traditionally served over buttered toast or in crisp pastry shells, it’s known for its smooth texture and luxurious flavor.

As for the name “Newburg,” its origins are often debated. Some trace it back to a New York restaurant, while others attribute it to a chef’s creative inspiration. Regardless of the story, one thing is certain—this dish has been winning hearts for generations. After all, the way to the heart truly is through the stomach, and few dishes do that better than this one.

Why You’ll Love Classic Lobster Newburg

• Elegant yet simple—restaurant-quality results at home

• Rich and creamy without being overpowering

• Perfect for entertaining or special family dinners

• More affordable than dining out, with the same indulgent feel

A finishing touch of fresh herbs or a dusting of paprika elevates the presentation and flavor. If you enjoy creamy seafood dishes, Classic Lobster Newburg may quickly become a favorite—possibly even more satisfying than many seafood pasta recipes.

How to Make Classic Lobster Newburg

Quick Overview

This dish comes together in about 30 minutes, making it surprisingly approachable for such an elegant recipe. With a handful of ingredients and a few simple techniques, you’ll create a creamy, unforgettable seafood dish that feels both classic and special.

Key Ingredients

• 1 lb (450 g) lobster meat, cooked and chopped

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 2 cups heavy cream

• ½ cup seafood or fish stock

• ¼ teaspoon cayenne pepper (adjust to taste)

• Salt and black pepper, to taste

• 2 egg yolks

• 1 teaspoon fresh lemon juice

• 2 tablespoons fresh parsley or chives, finely chopped

• Toasted bread or pastry shells, for serving

Fresh ingredients are key to achieving the best flavor and texture.

Step-by-Step Instructions

1. Prepare the Lobster
   If starting with whole lobsters, boil for 8–10 minutes until shells turn bright red. Cool, remove the meat, and chop into bite-sized pieces.

2. Make the Roux
   Melt butter in a large skillet over medium heat. Whisk in flour and cook for about 2 minutes, stirring constantly without browning.

3. Add Cream and Stock
   Gradually whisk in heavy cream and seafood stock until smooth. Bring to a gentle simmer and cook until thickened, about 5 minutes.

4. Season the Sauce
   Add cayenne pepper, salt, and black pepper. Adjust seasoning to taste.

5. Temper the Egg Yolks
   In a small bowl, whisk egg yolks with lemon juice. Slowly add a few spoonfuls of the hot sauce while whisking continuously to prevent curdling.

6. Combine Everything
   Remove skillet from heat. Stir the tempered egg mixture into the sauce, then gently fold in the lobster meat.

7. Serve
   Spoon over toasted bread or into pastry shells. Garnish with fresh parsley or chives and serve immediately.

Classic Lobster Newburg

Indulge in the luxurious taste of Classic Lobster Newburg, featuring succulent lobster meat enveloped in a creamy, velvety sauce. Perfect for impressing guests without complicated preparation.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 470

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb lobster meat, cooked and chopped Freshly cooked lobster meat is preferred.
• 4 tablespoons unsalted butter For the roux.
• 1/4 cup all-purpose flour To thicken the sauce.
• 2 cups heavy cream Provides creaminess.
• 1/2 cup seafood stock (or fish stock) Enhances flavor.
• 1/4 teaspoon cayenne pepper Adjust to taste.
• Salt to taste Salt
• Black pepper to taste Black pepper
• 2 egg yolks egg yolks For richness.
• 1 teaspoon freshly squeezed lemon juice Adds brightness.
• 2 tablespoons finely chopped fresh parsley or chives For garnish.
• as needed pieces Toasted bread or pastry shells For serving.

Method

 

Preparation

1. If using whole lobsters, cook them in boiling water for about 8-10 minutes until the shells turn bright red. Let them cool, then extract the meat and chop it into bite-sized pieces.
2. In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly to avoid browning.
3. Gradually whisk in the heavy cream and seafood stock until the mixture is smooth. Bring to a gentle simmer, allowing it to thicken for about 5 minutes.
4. Stir in the cayenne pepper, salt, and black pepper to taste. Adjust the cayenne to your preference.
5. In a small bowl, whisk the egg yolks and lemon juice together. Slowly temper the egg yolks by adding a few spoonfuls of the hot sauce to the yolk mixture, whisking continuously.
6. Remove the skillet from heat, and gently stir the tempered egg yolk mixture back into the sauce. Add the lobster meat and stir to combine.
7. Spoon the lobster mixture over toasted bread or place it into your pastry shells. Top with chopped parsley or chives for garnish.

Notes

For best results, use fresh ingredients. Store leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the lobster mixture for up to a month. Reheat gently over low heat and add a splash of cream if necessary.