Seafood Newburg Recipe
This classic seafood Newburg features tender shrimp, scallops, and lobster simmered in a rich, creamy sherry-infused sauce. Elegant yet easy, it's perfect for holidays, special dinners, or a luxurious weeknight meal.
Ingredients
Seafood
- 1 cup cooked lump lobster meat or imitation lobster
- 1 cup cooked shrimp peeled and deveined
- 1 cup scallops bay or sea scallops
Newburg Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup dry sherry
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley for garnish
For Serving (Optional)
- Puff pastry shells
- Buttered toast points
- Cooked rice or pasta
Instructions
Prepare the Seafood
- If using uncooked shrimp or scallops, lightly sauté until just opaque. Set all seafood aside.
Make the Roux
- Melt butter in a skillet over medium heat. Stir in the flour and cook for 1 minute until smooth and lightly golden.
Add Cream and Milk
- Slowly whisk in heavy cream and milk until silky and thickened.
Add Sherry and Seasoning
- Stir in sherry, mustard, paprika, cayenne, salt, and pepper. Simmer gently for 2 minutes.
Temper the Egg Yolks
- In a small bowl, whisk egg yolks. Add a spoonful of the hot sauce to the yolks and mix to warm them (tempering).
- Pour the tempered yolks back into the pan and stir until thickened—do not boil.
Add the Seafood
- Fold in the cooked lobster, shrimp, and scallops. Simmer on low for 2–3 minutes until warmed through.
Finish & Serve
- Add lemon juice and parsley. Serve hot over puff pastry shells, rice, toast, or pasta.
Notes
- Do not boil after adding egg yolks—this prevents curdling.
- You can use all one type of seafood if preferred.
- For extra richness, add 1 tablespoon of butter at the end (monte au beurre).
- Leftovers are best reheated gently on low heat.