There’s something so comforting and indulgent about creamy seafood dishes, and this Creamy Lobster Newburg has been my go-to when I want to serve something elegant but cozy.
The richness of lobster, combined with a velvety brandy-kissed sauce, makes this dish a true showstopper for special dinners or holiday meals.
Why I Love This Recipe
I love how this recipe brings together classic elegance and heartwarming flavors.
It’s surprisingly easy to prepare, and the result is restaurant-worthy.
Whether I’m using fresh or frozen lobster, the creamy, savory sauce always steals the show.
What You’ll Need (Ingredient Highlights)
Lobster meat – Fresh or frozen, tender lobster is the star.
Butter + flour – For a smooth, rich roux base.
Onion & mushrooms – Adds depth and umami.
Lobster stock + heavy cream – Create a luscious, flavorful sauce.
Egg yolks – For luxurious texture.
Brandy & Worcestershire – Brings a sophisticated depth (optional, but recommended).
Paprika & parsley – For color and a hint of warmth.
Pro Tips Before You Start
If using frozen lobster, thaw it fully before cooking.
Whisk the flour gently to avoid lumps in your roux.
Temper the egg yolks slowly with hot sauce to avoid curdling.
Add brandy off the heat if you’re using an open flame.
How to Make Creamy Lobster Newburg
Step 1. Prepare the Lobster
If starting with whole lobsters, boil them in salted water for 8–10 minutes.
Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces.
Step 2. Sauté Onion & Mushrooms
In a large skillet, melt the butter over medium heat.
Add the finely chopped onion and sliced mushrooms.
Cook until the onion is translucent and mushrooms are tender.
Step 3. Make the Roux
Sprinkle flour over the mixture and stir constantly for 2–3 minutes.
This forms a roux that will thicken the sauce beautifully.
Step 4. Add Stock and Simmer
Gradually whisk in the lobster stock, stirring to avoid lumps.
Let it simmer and thicken until the consistency coats the back of a spoon.
Step 5. Stir in the Cream
Reduce the heat to low and pour in the heavy cream.
Mix gently until fully incorporated and smooth.
Step 6. Temper the Egg Yolks
In a small bowl, whisk the egg yolks.
Slowly add a few spoonfuls of the hot sauce while whisking.
Then, gradually stir this tempered mixture back into the pan, continuing to stir until smooth.
Step 7. Season the Sauce
Add brandy (if using), Worcestershire sauce, paprika, salt, and pepper.
Let the sauce simmer gently for about 5 minutes to develop flavor.
Step 8. Add Lobster Meat
Gently fold in the cooked lobster and warm through for 2–3 minutes.
Be careful not to overcook, or the lobster will become rubbery.
Step 9. Garnish and Serve
Taste and adjust seasoning as needed.
Remove from heat and sprinkle with freshly chopped parsley. Serve hot.
What to Serve It With
Buttery puff pastry shells or vol-au-vents
Rice pilaf or creamy mashed potatoes
Steamed asparagus or green beans
Toasted brioche or sourdough slices
Variations / Substitutions
Swap lobster stock with seafood or chicken stock if needed.
Use shrimp or scallops for a budget-friendly version.
Omit brandy for a kid-friendly option.
Add a dash of cayenne if you want more heat.
Storage & Leftovers
Store cooled leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop over low heat—avoid boiling to prevent curdling.
Not recommended for freezing due to the cream and egg content.
FAQs
Can I make this ahead of time?
You can prep the sauce and lobster separately, then combine and heat just before serving.
What if I don’t have lobster stock?
Chicken or seafood stock works well as a substitute.
Can I use canned lobster meat?
Yes, but fresh or frozen lobster gives the best texture and flavor.
Is the brandy necessary?
It adds a beautiful depth but can be skipped if preferred.
Can I make this gluten-free?
Yes—replace the flour with a gluten-free all-purpose blend.
Why temper the egg yolks?
It prevents them from scrambling when added to the hot sauce.
Can I serve this over pasta?
Absolutely! It’s delicious over tagliatelle or pappardelle.
Final Thoughts
This Creamy Lobster Newburg feels like a dish made to impress—but it’s so approachable, anyone can pull it off.
It’s rich without being heavy, and perfect for both holidays and romantic dinners at home.
Every bite is warm, buttery, and filled with seafood love.
