Creamed Lobster
Enjoy delicious creamed lobster with a buttery, creamy sauce that enhances the sweet flavors. Perfect on puff pastry, toast points, or pasta!
Creamed lobster is a classic way to showcase the rich, sweet flavor of fresh lobster in a buttery, silky cream sauce. It’s elegant but easy, and it comes together quickly with just a few ingredients.
Whether you serve it over puff pastry shells, toast points, or pasta, this dish always feels special. The lobster is gently folded into a béchamel-style sauce with shallots and finished with Parmesan and parsley for an optional flourish.
What You’ll Like About This Dish
Elegant but easy. This dish looks impressive but comes together in minutes.
Showcases the lobster. The creamy sauce complements but doesn’t overpower the sweet meat.
Versatile serving options. Delicious over puff pastry, toast, pasta, or rice.
Perfect for special occasions. A great dish for holidays, anniversaries, or date nights.
Ingredient Notes
- Butter: Forms the base of the roux and adds rich flavor.
- Shallot: Mild and aromatic, it enhances the cream sauce without overwhelming the lobster.
- Flour: Used to thicken the sauce—cook it briefly to eliminate raw flavor.
- Milk or half-and-half: Choose based on your desired richness.
- Cooked lobster: Use fresh or thawed frozen meat from tails, claws, or knuckles.
- Salt and pepper: Season at the end after tasting.
- Parmesan cheese: Optional garnish that adds umami and depth.
- Parsley: Adds color and a fresh finish when sprinkled on top.
Steps to Make Creamed Lobster
- Melt butter in a skillet and cook the minced shallot briefly.
- Stir in the flour and cook for a couple of minutes to form a roux.
- Gradually whisk in the milk or half-and-half until smooth and thickened.
- Season with salt and pepper to taste.
- Fold in the cooked lobster and heat just until warmed through.
- Serve over your choice of puff pastry, toast, or pasta.
- Garnish with Parmesan and parsley, if desired.
Tips for the Best Creamed Lobster
- Don’t boil the sauce after adding the lobster—just heat gently to avoid overcooking.
- Use a fine mesh strainer if your roux has lumps before adding lobster.
- If using frozen lobster, thaw and pat dry to prevent excess moisture in the sauce.
- For richer flavor, use half-and-half or a splash of cream in place of milk.
Recipe Variations
- Add a splash of sherry. A tablespoon of dry sherry enhances the sauce and complements the lobster.
- Swap the shallot. Use finely minced onion or leek if shallots aren’t available.
- Include a pinch of paprika. Adds subtle warmth and color to the cream sauce.
- Stir in peas. For color and texture, stir in a handful of peas at the end.
Serving Suggestions
- Serve over puff pastry shells or toast points for a classic presentation.
- Add a side of steamed asparagus, peas, or green beans.
- Pair with rice, mashed potatoes, or buttered noodles.
- Garnish with Parmesan and parsley for extra flair.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 2 days. Cream sauces are best enjoyed fresh.
Freeze? Not recommended. The texture of the cream sauce and lobster may suffer when thawed and reheated.
To Reheat: Warm slowly in a skillet over low heat, stirring gently. Avoid boiling to maintain a smooth sauce and tender lobster.
Creamed Lobster
Ingredients
- 2 tablespoons butter
- 2 tablespoons shallot, minced
- 2 tablespoons flour
- 1 cup milk, or half-and-half
- 1 1/2 cups lobster meat, cooked, about 12 ounces
- Salt and pepper, to taste
- grated Parmesan cheese, optional, for garnish
- Parsley, optional, for garnish
Instructions
- Melt the butter in a skillet over medium-low heat.
- Add the minced shallots to the butter and cook for 2 minutes.
- Add the flour; cook while stirring for 2 minutes.
- Gradually add the milk to the roux and continue cooking, stirring constantly, until thickened.
- Taste and season with salt and pepper.
- Add the lobster and cook just long enough to heat through.
- Serve over rice, toast points, biscuits, or puff pastry shells. Garnish with shredded Parmesan cheese and parsley if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
