Indulge in the rich and creamy flavors of the ocean with our collection of 18 decadent seafood Newberg delight recipes. This classic dish originated from the French Quarter of New Orleans, where it’s typically served as a luxurious main course or special occasion treat.
Newberg is characterized by its creamy sauce made with butter, cream, and spices, which perfectly complements the tender and flavorful seafood. Whether you’re in the mood for lobster, shrimp, scallops, crab, or a combination of these, we’ve got you covered. From classic takes to creative twists, our recipes showcase the versatility and deliciousness of Newberg-style dishes.
In this article, we’ll dive into the world of creamy seafood Newberg delights, exploring flavors and ingredients that will transport your taste buds to the Gulf Coast. So sit back, relax, and get ready to indulge in a culinary journey that’s sure to satisfy even the most discerning palates.
Classic Lobster Newberg with Sherry Sauce
A rich and decadent dish that combines succulent lobster meat with a creamy sherry sauce, perfect for special occasions or romantic dinners.
Ingredients:
– 1 pound lobster meat (claw and body)
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup dry white wine
– 1/4 cup sherry
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and whisk to combine; cook for 1 minute.
3. Gradually add the heavy cream, white wine, and sherry, whisking constantly.
4. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
5. Stir in the lobster meat and season with salt and pepper.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: Approximately 10-12 minutes.
Creamy Shrimp Newberg over Toast Points
This classic American dish is a delightful combination of succulent shrimp, creamy sauce, and crispy toast points. Perfect for a special occasion or a luxurious dinner party.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup white wine (optional)
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Toast points or baguette slices for serving
Instructions:
1. Melt butter in a large skillet over medium-high heat.
2. Add onion and garlic; sauté until softened, about 3 minutes.
3. Add shrimp; cook until pink and just done, about 2-3 minutes per side.
4. Remove shrimp from skillet; set aside.
5. Reduce heat to medium; add heavy cream, white wine (if using), Dijon mustard, salt, and pepper. Stir until smooth.
6. Return shrimp to skillet; simmer in sauce for 1-2 minutes or until heated through.
7. Serve over toast points or baguette slices.
Cooking Time: 15-20 minutes
Scallop Newberg with Tarragon and Brandy
This classic dish is a decadent take on traditional scalloped creamed scallops, elevated by the addition of tarragon and brandy. Perfect for a special occasion or romantic evening in.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1/4 cup cognac (or other brandy)
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 2 sprigs fresh tarragon, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Rinse scallops under cold water, pat dry with paper towels.
3. In a large skillet, melt butter over medium-high heat. Add scallops; cook for 2-3 minutes per side, or until seared and cooked through.
4. Remove scallops from skillet; set aside.
5. Reduce heat to medium; add cognac (and brandy), heavy cream, garlic, and tarragon. Simmer for 2-3 minutes, or until sauce has thickened slightly.
6. Add cooked scallops back into the sauce; toss gently to coat.
7. Serve immediately.
Cooking Time: 20-25 minutes
Crab Newberg with a Hint of Nutmeg
Experience the rich flavors of Louisiana’s Creole cuisine with this decadent crab dish, infused with the warmth of nutmeg. This indulgent recipe is perfect for special occasions or cozy nights in.
Ingredients:
– 1 lb jumbo lump crab meat
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/4 cup white wine (dry)
– 1/2 teaspoon paprika
– 1/4 teaspoon ground nutmeg
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Add crab meat, heavy cream, white wine, paprika, and nutmeg. Stir gently to combine.
3. Reduce heat to low and simmer for 5-7 minutes or until the mixture thickens slightly.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Lobster and Shrimp Newberg in Puff Pastry
Elevate your dinner party with this luxurious recipe that combines succulent lobster and shrimp in a rich, creamy sauce wrapped in flaky puff pastry.
Ingredients:
– 1 sheet of puff pastry, thawed
– 1/2 cup lobster meat, diced
– 1/2 cup cooked and peeled shrimp, diced
– 1/4 cup heavy cream
– 2 tablespoons butter
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a saucepan, combine lobster meat, shrimp, heavy cream, butter, and flour. Cook over medium heat until the mixture thickens, stirring occasionally.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Spoon the lobster-shrimp mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Brush with egg wash (beaten egg mixed with a little water) for golden brown finish.
7. Bake for 25-30 minutes or until puff pastry is golden brown.
Cooking Time: 25-30 minutes
Rich Crab and Scallop Newberg with Cream
Elevate your seafood game with this decadent and creamy dish, featuring succulent crab and scallops bathed in a rich Newburg sauce.
Ingredients:
– 1 lb jumbo lump crab meat
– 12 large scallops
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup white wine
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, 1 minute.
3. Add crab meat and scallops; cook until lightly browned, about 5 minutes.
4. Add heavy cream, white wine, paprika, salt, and pepper. Stir to combine.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the sauce has thickened slightly.
6. Remove from oven and garnish with chopped parsley if desired.
Cooking Time: 15-17 minutes
Seafood Newberg with Wild Mushrooms
A rich and flavorful dish that combines succulent seafood with the earthy taste of wild mushrooms, perfect for a special occasion or dinner party. This recipe serves 4-6 people.
Ingredients:
– 1 pound mixed seafood (shrimp, scallops, mussels)
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cups mixed wild mushrooms (such as chanterelle and cremini), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup dry white wine
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Add seafood and cook until pink, about 2-3 minutes per side.
4. Pour in cream and white wine; stir to combine. Bring mixture to a simmer.
5. Reduce heat to low and let sauce thicken for 5-7 minutes.
6. Season with paprika, salt, and pepper. Garnish with parsley if desired.
Cooking Time: 20-25 minutes
Lobster Newberg with a Touch of Cayenne
Experience the decadence of succulent lobster in a rich and creamy sauce, elevated by a hint of spice from cayenne pepper. This classic recipe is sure to impress.
Ingredients:
– 1 lb lobster meat (claw and body)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup cognac or dry white wine
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add lobster meat and cook for 2-3 minutes or until opaque.
3. Pour in heavy cream, cognac/wine, paprika, and cayenne pepper. Stir to combine.
4. Bring mixture to a simmer and cook for 5-7 minutes or until sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Shrimp Newberg with Garlic Butter Sauce
This classic seafood dish is a flavorful celebration of succulent shrimp, rich butter, and aromatic garlic. Serve it as an impressive main course or as part of a decadent dinner party.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt 1 tablespoon of butter in a large skillet over medium-high heat.
2. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of butter and melt it over medium heat.
5. Add the minced garlic and cook for 30 seconds, or until fragrant.
6. Stir in the white wine (if using) and lemon juice. Bring to a simmer.
7. Return the shrimp to the skillet and toss with the garlic butter sauce. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Velvety Scallop Newberg with White Wine
Elevate your scallops with this rich and creamy Newberg-inspired dish, perfect for a special occasion or romantic dinner. This velvety sauce infused with white wine is sure to impress.
Ingredients:
– 12 large scallops
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup white wine (dry)
– 1 tablespoon Dijon mustard
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse scallops under cold water, pat dry with paper towels.
2. In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, cooking for 1 minute.
3. Gradually add heavy cream and white wine, whisking continuously to avoid lumps.
4. Bring mixture to a simmer, then reduce heat to low and cook for 5 minutes or until sauce thickens.
5. Add Dijon mustard and season with salt and pepper.
6. Cook scallops in the skillet for 2-3 minutes per side, or until opaque and cooked through.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Crab Newberg with a Crispy Breadcrumb Topping
A rich and creamy seafood dish gets a delightful crunch from a crispy breadcrumb topping.
Ingredients:
– 1 pound jumbo lump crab meat
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup panko breadcrumbs
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook for 1 minute.
3. Gradually add heavy cream, whisking constantly. Bring to a simmer and cook until thickened, about 5 minutes.
4. Stir in paprika, salt, and pepper. Remove from heat.
5. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
6. Add crab meat and stir until heated through.
7. Pour cream mixture into the skillet and stir to combine.
8. Transfer the mixture to a baking dish and top with panko breadcrumbs.
9. Bake for 10-12 minutes, or until crumbs are golden brown.
Cooking Time: 15-17 minutes
Lobster Newberg with a Light Cream Sauce
This classic recipe combines succulent lobster meat with a rich and creamy sauce, perfect for special occasions or romantic dinners. With just a few simple steps, you can impress your guests with this decadent dish.
Ingredients:
– 1 pound lobster meat, chopped
– 2 tablespoons butter
– 1/4 cup cognac (optional)
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the lobster meat and cook until lightly browned, about 3-4 minutes.
3. If using cognac, add it to the saucepan and cook for an additional minute.
4. In a small bowl, whisk together the heavy cream and flour. Gradually add the cream mixture to the saucepan, whisking constantly to prevent lumps.
5. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
6. Season with salt and pepper to taste.
7. Serve the Lobster Newberg hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 15-20 minutes
Seafood Newberg with Fresh Herbs and Lemon
Experience the classic flavors of Seafood Newberg elevated by the brightness of fresh herbs and a squeeze of lemon. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb mixed seafood (shrimp, scallops, mussels), cleaned and patted dry
– 2 tbsp butter
– 1/4 cup white wine
– 1/4 cup heavy cream
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
– Fresh lemon wedges for serving
Instructions:
1. In a large skillet, melt butter over medium-high heat. Add seafood and cook until pink and flaky, about 3-4 minutes.
2. Remove seafood from skillet and set aside. Reduce heat to medium.
3. Add white wine and heavy cream to the skillet, stirring to combine. Bring mixture to a simmer.
4. Stir in parsley, dill, and lemon juice. Season with salt and pepper.
5. Return seafood to the skillet and toss to coat with the sauce.
6. Serve immediately, garnished with additional herbs and lemon wedges if desired.
Cooking Time: 15-20 minutes
Shrimp and Crab Newberg in a Buttery Sauce
A decadent and indulgent seafood dish that combines succulent shrimp and crab with a rich, buttery sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lump crab meat
– 2 tablespoons (1/4 stick) unsalted butter
– 1 clove garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt the butter in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute.
3. Add the shrimp and crab meat; cook until pink, about 2-3 minutes per side.
4. Remove the seafood from the skillet and set aside.
5. Reduce the heat to medium; add the heavy cream and Dijon mustard.
6. Simmer the sauce for 2-3 minutes or until slightly thickened.
7. Return the shrimp and crab to the skillet; toss with the buttery sauce.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Scallop Newberg with a Hint of Paprika
This elegant dish combines succulent scallops with a rich and creamy sauce, infused with the subtle warmth of paprika. Perfect for special occasions or dinner parties.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– 1/4 cup white wine
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the scallops under cold water and pat dry with paper towels.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the scallops and cook for 2-3 minutes per side, or until they’re seared to your liking. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter. Once melted, pour in the heavy cream and white wine. Bring the mixture to a simmer and let reduce by half.
4. Stir in the paprika and season with salt and pepper to taste.
5. Serve the scallops atop the sauce, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lobster Newberg with a Splash of Cognac
Elevate your dining experience with this decadent seafood dish that combines succulent lobster with the richness of cognac. This classic recipe is sure to impress.
Ingredients:
– 1 pound lobster meat (fresh or frozen, thawed)
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup cognac
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Add flour and whisk to combine; cook for 1 minute.
3. Gradually add heavy cream, whisking constantly.
4. Bring mixture to a simmer; reduce heat to low and cook for 5 minutes or until thickened.
5. Stir in cognac and lobster meat; season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Creamy Seafood Newberg with Pasta
This classic seafood dish combines succulent shrimp, scallops, and mussels in a rich and creamy sauce served over tender pasta. A perfect treat for any seafood lover.
Ingredients:
– 1 pound linguine pasta
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, scallops, mussels)
– 1 cup heavy cream
– 1/2 cup white wine
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add seafood; cook until pink, about 5 minutes.
4. Sprinkle flour over the mixture; cook for 1 minute.
5. Gradually add heavy cream and white wine; stir until sauce thickens, about 2 minutes.
6. Combine cooked pasta and seafood mixture; season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Shrimp Newberg with a Crispy Parmesan Crust
A classic American dish gets a crispy twist! This recipe combines succulent shrimp with a creamy sauce, topped off with a crunchy Parmesan crust.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/4 cup white wine (optional)
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp from skillet and set aside.
4. Reduce heat to medium and add heavy cream, white wine (if using), garlic, paprika, salt, and pepper. Simmer for 5 minutes or until sauce thickens slightly.
5. In a shallow dish, mix panko breadcrumbs and Parmesan cheese. Dip cooked shrimp into the breadcrumb mixture, coating evenly.
6. Place coated shrimp on a baking sheet lined with parchment paper and bake for 5-7 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Indulge in the rich flavors of the sea with these 18 creamy seafood Newberg delight recipes. From classic lobster dishes to innovative crab and scallop creations, there’s something for every palate. Savor the elegance of Lobster Newberg with Sherry Sauce or experience the boldness of Crab Newberg with a Hint of Nutmeg. Try your hand at Velvety Scallop Newberg with White Wine or go all out with the decadent Rich Crab and Scallop Newberg with Cream. Whatever your taste, these recipes are sure to delight.
