Best 9 Lobster Or Crab Newburg For Two Recipes

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Welcome to the delectable world of Lobster or Crab Newburg, an iconic dish that has tantalized taste buds for centuries. Originating in the bustling kitchens of New York City in the late 1800s, this dish quickly gained popularity and became a staple in high-end restaurants and celebratory gatherings.

Lobster or Crab Newburg is an epitome of culinary artistry, showcasing the succulent sweetness of lobster or crab enveloped in a velvety sauce enriched with butter, cream, sherry, and a touch of paprika. The variations of this dish are endless, with some recipes incorporating mushrooms, bacon, and even truffles. Whether you prefer the classic Lobster Newburg or its crab counterpart, this dish is sure to leave you craving for more.

In this article, we present two exquisite recipes for Lobster or Crab Newburg, meticulously crafted to guide you through the culinary journey of creating this timeless masterpiece. The first recipe, Lobster Newburg, takes you on a luxurious adventure with succulent lobster meat, while the second recipe, Crab Newburg, introduces the delicate flavors of crab.

Both recipes provide step-by-step instructions, ensuring that even novice cooks can recreate this dish with confidence. From preparing the succulent seafood to creating the luscious sauce, we have meticulously outlined every step to guarantee a flawless outcome.

So, embark on this culinary expedition and indulge in the sheer delight of Lobster or Crab Newburg, a dish that promises to transport your taste buds to culinary heaven.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY SEAFOOD NEWBURG



Creamy Seafood Newburg image

This seafood Newburg is a flavorful combination of shrimp and chunks of lobster, crab, or scallops. Use any combination of seafood in this rich dish.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h31m

Yield 4

Number Of Ingredients 14

1 pound shrimp (or more)
8 ounces crab, scallops, or lobster meat (thawed, drained, and diced)
2 tablespoons dry sherry
2 teaspoons lemon juice
1/8 teaspoon nutmeg
3/4 stick (6 tablespoons) unsalted butter
1/3 cup all-purpose flour
2 cups half-and-half (warmed)
1/2 teaspoon salt (or to taste)
1/4 cup heavy cream
1 large egg yolk
1/2 cup mild cheddar cheese (shredded)
Optional: ground paprika
Optional: fresh chopped parsley

Steps:

  • Gather the ingredients.
  • Remove the shells from the shrimp. With a sharp knife, make a shallow cut down the back of a shrimp and pull the dark vein out . If the vein doesn't come out easily, scrape it out with the tip of the knife. The vein is the digestive system of the shrimp, so it should be removed. Repeat with the remaining shrimp.
  • Rinse well, chop large shrimp coarsely. Leave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl.
  • To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, lemon juice, and nutmeg.
  • Cover the bowl and refrigerate for about 45 minutes to 1 hour.
  • Melt the butter in a medium saucepan over medium-low heat.
  • Add the flour and continue cooking for about 3 minutes while stirring constantly.
  • Gradually whisk in about 1/4 cup of the half-and-half. Gradually add the remaining half-and-half, whisking constantly. Add the salt and continue cooking until bubbling and thickened.
  • In a bowl, whisk the heavy cream with the egg yolk.
  • Add to the thickened sauce while whisking constantly.
  • Stir in the cheese and continue cooking until the cheese has melted.
  • Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked.
  • Spoon the seafood Newburg over toast points , puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
  • Sprinkle with paprika or garnish with fresh chopped parsley , as desired.

Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Cholesterol 463 mg, Fiber 0 g, Protein 43 g, SaturatedFat 18 g, Sodium 1991 mg, Sugar 1 g, Fat 32 g, ServingSize 4 servings, UnsaturatedFat 0 g

LOBSTER NEWBERG



Lobster Newberg image

This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.

Provided by Chef John

Categories     Seafood     Shellfish     Lobster

Time 25m

Yield 4

Number Of Ingredients 9

4 (4 ounce) lobster tails, split in half
salt to taste
2 tablespoons clarified butter
2 tablespoons sherry wine
½ cup heavy whipping cream
2 large egg yolks
1 pinch freshly grated nutmeg
1 pinch cayenne pepper, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Steps:

  • Season lobster tails with salt.
  • Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
  • Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
  • Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
  • Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
  • Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.6 g, Cholesterol 227.2 mg, Fat 22.4 g, Fiber 0.1 g, Protein 19.6 g, SaturatedFat 13.1 g, Sodium 447.9 mg, Sugar 0.2 g

CRAB NEWBURG à LA CROSS CREEK



Crab Newburg à la Cross Creek image

Crab Newburg was Marjorie Kinnan Rawlings's most celebrated dish, the one on which the Florida author of "The Yearling" claimed laurels as a cook. It is a version of the famous 19th-century lobster recipe popularized at Delmonico's in New York. Making it is an easy business, as much an assemblage as a recipe. You heat crabmeat in an enormous amount of butter, thicken it slightly with flour, thicken it a great deal with cream and eggs and cut the fat (slightly) with spices and booze. The resulting pinkish stew ought to be served with toast points or in a puff-pastry shell, perhaps with rice and absolutely with a green salad with a tart, lemony vinaigrette. Rawlings admits that you might use less cream, or less butter or fewer eggs. "The brandy may be omitted," she cautions, "but never the sherry." You'll want to set everything up well before dinner so that you can work quickly and serve the dish directly from the pan.

Provided by Sam Sifton

Categories     easy, quick, dips and spreads, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons unsalted butter
1 pound crabmeat, approximately 2 cups
2 tablespoons all-purpose flour or instant flour
1 1/2 cups heavy cream
2 tablespoons lemon juice (or juice of 1 lemon)
Kosher salt and freshly ground black pepper to taste
Pinch of ground cloves
1/2 teaspoon sweet paprika, or to taste
Pinch of cayenne pepper, or to taste
1/2 cup dry sherry
3 eggs
1 tablespoon brandy
1 tablespoon parsley, finely chopped

Steps:

  • In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown. Add the crabmeat and stir gently. Cook for one minute, then sprinkle flour over the top and stir gently to incorporate. Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice. When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine. Add sherry and stir again.
  • In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine. Add the brandy, garnish with parsley and rush to the table, serving with toast points.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 54 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 33 grams, Sodium 723 milligrams, Sugar 3 grams, TransFat 1 gram

LOBSTER NEWBURG



Lobster Newburg image

We live in Maine, so we like to use fresh lobster in this time-honored recipe. However, it can also be made with frozen, canned or imitation lobster. No matter how you prepare it, guests will think you fussed when you treat them to these rich individual seafood casseroles. -Wendy Cornell, Hudson, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 cups cooked lobster meat or canned flaked lobster meat or imitation lobster chunks
3 tablespoons butter
1/4 teaspoon paprika
3 cups heavy whipping cream
1/2 teaspoon Worcestershire sauce
3 egg yolks, lightly beaten
1 tablespoon sherry, optional
1/4 teaspoon salt
1/3 cup crushed butter-flavored crackers (about 8 crackers)

Steps:

  • In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.

Nutrition Facts : Calories 882 calories, Fat 81g fat (48g saturated fat), Cholesterol 505mg cholesterol, Sodium 790mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein.

LOBSTER NEWBURG



Lobster Newburg image

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Provided by PATTY5

Categories     Seafood     Shellfish     Lobster

Time 30m

Yield 4

Number Of Ingredients 8

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

Steps:

  • In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
  • Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g

LOBSTER (OR CRAB) NEWBURG FOR TWO



Lobster (or crab) Newburg For Two image

This is another recipe from the Dayton's-Hudson's- and Marshall Field's cookbook. This one was submitted by Leny Sanders of Marshall Field's. It's sinfully delicious, and very easy.

Provided by MizzNezz

Categories     Crab

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 shallot, minced
1/4 cup diced red bell pepper
4 tablespoons flour
1 cup chicken broth
1/4 cup dry sherry
1 cup sliced mushrooms
1 lb lobsters or 1 lb crabmeat
1/2 cup half-and-half
1/2 cup fresh breadcrumb
1 tablespoon grated parmesan cheese

Steps:

  • In lg skillet, melt butter; saute shallot and red pepper.
  • Add flour and stir until mixed; add broth and sherry.
  • Simmer for 3 minutes.
  • Add mushrooms; simmer 5 minutes.
  • Add lobster or crab and half and half.
  • Do not boil, but let this mixture heat through.
  • Spoon into 1 qt casserole dish.
  • Sprinkle with breadcrumbs and Parmesan cheese.
  • Place under broiler until breadcrumbs are light brown.

BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE



Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce image

Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.

Provided by FoodieFanatic

Categories     Crab

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh sole fillets
2 ounces mushrooms, diced
1/2 ounce leek, diced (whites only)
1 1/2 ounces butter
1 ounce fresh crabmeat, chopped (all liquid squeezed out)
1/2 ounce madeira wine
1 ounce heavy cream
1/2 cup Ritz cracker crumbs, crushed
1/4 lb butter
1 lb maine lobster meat, chopped
1 1/2 cups madeira wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 gallon heavy cream
3/4 lb light roux, cooked (equal portions of butter and flour)

Steps:

  • Saute mushrooms, leeks, and butter until soft.
  • Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
  • Saute until 75% of liquid is gone.
  • Add dash of salt, and black pepper.
  • Add this to 1/2 cup cracker crumbs.
  • Mound stuffing in ovenproof dish.
  • Place fish on top.
  • Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
  • To Make Lobster Sauce:.
  • Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
  • Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
  • Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
  • Spoon this on top of fish and serve.

Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3

LOBSTER NEWBURG



Lobster Newburg image

Enjoy these juicy boiled lobsters - perfect when you want dinner to be ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
2 cups milk
2 cups cut-up cooked lobster
2 tablespoons dry sherry or apple juice
6 cups hot cooked rice

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 1/2 g

LOBSTER NEWBURG



Lobster Newburg image

Categories     Milk/Cream     Egg     Lobster     Brandy     Sherry     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 9

three 1 1/2-pound live lobsters
1/2 stick (1/4 cup) unsalted butter
2 tablespoons plus 1 teaspoon medium-dry Sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks, beaten well
toast points as an accompaniment

Steps:

  • Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
  • In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

Tips:

  • For the best results, use fresh lobster or crab meat. Frozen seafood can be used, but it should be thawed and drained thoroughly before cooking.
  • If you are using frozen seafood, be sure to thaw it in the refrigerator overnight or under cold running water for 30 minutes.
  • Do not overcook the seafood. Overcooked seafood will be tough and chewy.
  • Serve Lobster or Crab Newburg immediately over rice, pasta, or toast points.
  • Garnish with fresh parsley or chives for a pop of color and flavor.

Conclusion:

Lobster or Crab Newburg is a classic dish that is perfect for a special occasion or a romantic dinner. It is rich, creamy, and flavorful, and it is sure to impress your guests. With just a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that everyone will love.

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