🦞 Seafood Newburg (Serves 4)

⏱ Time

• Prep: 15 minutes

• Cook: 25 minutes

• Total: ~40 minutes

🛒 Ingredients

Seafood:

• 1 cup lobster meat (or shrimp, scallops, or a mix)

• 1 cup shrimp, peeled and deveined

• ½ cup scallops (optional)

Sauce:

• 3 tbsp butter

• 2 tbsp all-purpose flour

• 1½ cups heavy cream

• ½ cup whole milk

• 2 egg yolks

• 1 tbsp dry sherry (or cooking sherry)

• ¼ tsp paprika

• ¼ tsp nutmeg (optional but classic)

• Salt and black pepper, to taste

• 1 tbsp fresh parsley, chopped

For Serving (optional):

• Toast points

• Puff pastry shells

• Rice or mashed potatoes

🔪 Preparation

1. Cut seafood into bite-sized pieces.

2. If seafood is raw, lightly season with salt and pepper.

3. Separate egg yolks and set aside.

🍲 Cooking Instructions

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour and cook 1 minute (do not brown).

3. Slowly whisk in cream and milk; cook until slightly thickened.

4. Lower heat and stir in paprika, nutmeg, salt, and pepper.

5. Add seafood and gently simmer 5–7 minutes, until just cooked.

6. In a bowl, whisk egg yolks with sherry.

7. Slowly stir yolk mixture into the sauce (low heat—do not boil).

8. Cook 2–3 minutes, stirring constantly, until velvety.

9. Remove from heat and garnish with parsley.

🍽 Serving Ideas

• Over toast or puff pastry (classic)

• With rice or mashed potatoes

• With buttered noodles

• Alongside a green salad

❓ Q & A Section

Q: What seafood works best for Newburg?

A: Lobster is traditional, but shrimp, scallops, crab, or a mix all work beautifully.

Q: Can I make this without alcohol?

A: Yes. Replace sherry with seafood stock or a splash of lemon juice.

Q: How do I avoid curdling the sauce?

A:

• Keep heat low after adding egg yolks

• Stir constantly

• Never let the sauce boil

Q: Can I make it ahead of time?

A: It’s best fresh, but you can prep the sauce base ahead and gently reheat, adding seafood just before serving.

Q: Is Seafood Newburg very rich?

A: Yes—it’s meant to be indulgent. Serve smaller portions with lighter sides.

Q: How long do leftovers last?

A: Store in the fridge for up to 2 days. Reheat gently on low heat.

Q: Can I lighten the recipe?

A: You can use half-and-half instead of cream, but the sauce will be less luxurious.