Seafood Newburg
A Decadent, Creamy Delight for Special Occasions
⏱ Prep Time: 15 minutes
🍳 Cook Time: 20 minutes
🍽 Serves: 4
🦞 Ingredients
Seafood (use one or a mix):
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225 g (½ lb) lobster meat, chopped
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225 g (½ lb) shrimp, peeled, deveined, and chopped
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225 g (½ lb) scallops, cut into bite-size pieces
For the Sauce:
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3 tbsp unsalted butter
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2 tbsp all-purpose flour
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1 cup heavy cream
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½ cup whole milk
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3 large egg yolks
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2 tbsp dry sherry (or brandy)
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¼ tsp nutmeg
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¼ tsp paprika or cayenne (optional)
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Salt & white pepper, to taste
For Serving (optional):
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Toasted bread points
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Puff pastry shells
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Cooked rice or buttered noodles
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Fresh parsley or chives, chopped
🍳 Instructions
1. Cook the Seafood
Melt 1 tbsp butter in a skillet over medium heat.
Add seafood and sauté gently for 2–3 minutes, just until barely cooked.
Remove seafood from pan and set aside (do not overcook).
2. Make the Newburg Sauce
In the same pan, melt remaining butter over medium heat.
Whisk in flour and cook for 1 minute (do not brown).
Gradually whisk in cream and milk until smooth.
Simmer gently until thickened, about 3–4 minutes.
3. Enrich the Sauce
Lower heat. Whisk egg yolks with sherry in a bowl.
Slowly add a ladle of hot sauce to the yolks to temper them.
Return mixture to pan, stirring constantly.
Add nutmeg, paprika, salt, and white pepper.
4. Combine & Finish
Gently fold seafood back into the sauce.
Heat just until warmed through — do not boil.
🍽 Serving Suggestions
Serve hot over:
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Crispy puff pastry shells
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Toasted brioche or sourdough
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Buttered rice or egg noodles
Garnish with fresh herbs and a light sprinkle of paprika.
🌟 Tips for Perfect Seafood Newburg
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Keep heat low after adding egg yolks to prevent curdling
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Use fresh, high-quality seafood for best flavor
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Sherry is traditional, but brandy or white wine works well
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Sauce should be silky, not thick like gravy
💎 Why It’s Special
✔ Luxuriously creamy
✔ Classic fine-dining flavor
✔ Perfect for holidays & celebrations
✔ Impressive yet surprisingly easy
