Poorman's Lobster Newburg

Poorman's Lobster Newburg

Malcolm Reding

"This is a superb entree that won't break the bank and is so easy to prepare. Your guests will love it. I usually use monkfish, which has a lobster-like flavor but you can use any white meaty fish, even tilapia. It takes about 30 minutes from start to finish. Serve with your favorite white wine, rice pilaf, and roasted asparagus."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


29 m servings 289 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Combine shrimp soup and cream cheese in a small saucepan over medium heat; cook, stirring constantly, until the cream cheese has melted and sauce starts to bubble, 3 to 5 minutes. Stir in sherry. Cook, stirring constantly, until heated through, 1 to 2 minutes. Remove from heat and keep warm.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Season monkfish fillets with salt and black pepper. Place in a shallow baking dish.
  4. Bake monkfish in the preheated oven until flesh flakes easily with a fork, 10 to 12 minutes.
  5. Transfer monkfish to serving plates. Serve topped with sauce and garnished with parsley.


  • Cook's Note:
  • If you have a convection oven, bake at 375 degrees F (190 degrees C).


Read all reviews 2
Most helpful
Most positive
Least positive

We really enjoyed this basic recipe which I had to alter a bit because I did not have Cream of Shrimp soup on hand, and my husband loathes cream cheese. So I substituted Cream of Mushroom soup, ...

Wow! I did use tilapia as the recipe submitter mentioned and this was excellent. I am not fan of cream of soups but it was great in this. The combo of the soup, cream cheese, and sherry creates...

Other stories that may interest you