Lobster Cream Sauce

An elegant accompaniment to any baked fish.
Course Accompaniment
Cuisine New England, Seafood


  • 3/4 lb. fresh lobster meat cut into bite size pieces
  • 3 tbsp flour
  • 3 tbsp butter or margarine or margarine
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 cup milk
  • 1/2 cup cream
  • 1 tbsp dry sherry not cooking sherry
  • 1 pinch nutmeg
  • 1 pinch paprika


  • Melt the butter or margarine in a sauce pan
  • Add the flour, salt and pepper, mix till well blended.
  • Add the cream and milk and cook over medium heat, stirring constantly until it begins to thicken
  • Add the sherry and cook for one more minute.
  • Add the lobster meat, a dash of nutmeg and a dash of paprika, mix well and remove from heat.
  • When fish comes out of the oven, (see baked haddock with lobster sauce) pour the lobster sauce over the top of the fish and continue to cook, for an additional 5 minutes.
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