Seafood Newburg Recipe

Introduction

Seafood Newburg is a rich, creamy classic dish featuring lobster, shrimp, and scallops in a luscious sherry-flavored sauce. It’s an elegant yet comforting seafood entrée that’s perfect for special occasions or a luxurious weeknight meal.

Ingredients

• 1 lb cooked lobster meat, chopped
• ½ lb cooked shrimp, peeled and deveined
• ½ lb scallops
• 4 tablespoons unsalted butter
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 1 cup heavy cream
• ½ cup dry sherry
• 1 tablespoon all-purpose flour
• Salt and freshly ground white pepper, to taste
• Chopped fresh parsley, for garnish
• Toast points or cooked rice, for serving

Instructions

1. Step 1: In a large skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until they are softened and fragrant, about 2-3 minutes.
2. Step 2: Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to form a roux, ensuring the flour is fully incorporated without browning.
3. Step 3: Slowly whisk in the dry sherry and heavy cream, stirring continuously until the sauce thickens and becomes smooth.
4. Step 4: Add the chopped lobster, shrimp, and scallops to the sauce. Cook gently for 3-5 minutes until the seafood is heated through but still tender.
5. Step 5: Season the dish with salt and freshly ground white pepper to taste. Remove from heat.
6. Step 6: Garnish with chopped fresh parsley and serve immediately over toast points or cooked rice for a satisfying meal.

Tips & Variations

• Use dry sherry for the best flavor; a splash of brandy can be substituted if needed.
• For extra richness, add a pinch of cayenne pepper or a dash of paprika to the sauce.
• If scallops are large, slice them in half to cook evenly with the other seafood.
• Serve with crusty bread instead of toast points for a different texture.

Storage

Store leftover Seafood Newburg in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the cream sauce from curdling, stirring frequently. Avoid freezing as the cream sauce may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of cooked?

Yes, but adjust the cooking time accordingly. Sear the seafood first if raw, as overcooking in the sauce may make it tough.

Is there a non-alcoholic substitute for dry sherry?

You can replace dry sherry with equal parts chicken broth mixed with a teaspoon of apple cider vinegar or white grape juice to mimic its flavor without alcohol.

Seafood Newburg Recipe

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★★★★★

4.7 from 66 reviews

Seafood Newburg is a rich and creamy classic dish featuring a decadent blend of lobster, shrimp, and scallops simmered in a luscious cream and sherry sauce. Served over toast points or rice, this elegant recipe is perfect for special occasions or whenever you crave a luxurious seafood entrée.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 1 lb cooked lobster meat, chopped
• ½ lb cooked shrimp, peeled and deveined
• ½ lb scallops

Sauce

• 4 tablespoons unsalted butter
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 1 cup heavy cream
• ½ cup dry sherry
• 1 tablespoon all-purpose flour
• Salt and freshly ground white pepper, to taste

Garnish & Serving

• Chopped fresh parsley, for garnish
• Toast points or cooked rice, for serving

Instructions

1. Prepare the base: In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and minced garlic, sautéing them until they become softened and fragrant, about 2-3 minutes.
2. Create the roux: Sprinkle the flour evenly over the butter, shallots, and garlic mixture. Stir constantly for 1-2 minutes to cook the flour and form a smooth roux, ensuring the mixture does not brown.
3. Add liquids and thicken sauce: Slowly whisk in the dry sherry and heavy cream, stirring continuously to combine. Continue to cook the sauce until it thickens slightly and becomes smooth.
4. Incorporate seafood: Add the chopped lobster meat, cooked shrimp, and scallops to the skillet. Gently cook the seafood in the sauce for 3-5 minutes until heated through and flavors meld together.
5. Season and finish: Season the dish with salt and freshly ground white pepper to taste. Stir well to evenly distribute seasoning.
6. Serve: Garnish with chopped fresh parsley. Serve immediately over toast points or cooked rice for a complete and elegant meal.

Notes

• Use fully cooked lobster and shrimp to ensure the seafood is heated through without overcooking.
• Dry sherry adds a subtle sweetness and depth; if unavailable, a dry white wine can be substituted.
• For a thicker sauce, you can increase the flour to 1.5 tablespoons slightly, but avoid making it too thick.
• Serve promptly as the cream-based sauce can thicken and separate if reheated multiple times.
• Toast points can be made by toasting sliced white bread brushed with butter, cut into triangles.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch (use about half the amount).

Keywords: Seafood Newburg, lobster newburg, creamy seafood recipe, lobster shrimp scallops, elegant seafood dish