Seafood Newburg

Elegant! Please feel free to tweek this recipe and use your favorite seafood or use all shrimp etc.

Preparation time

  • Prep Time 40 mins
  • Total Time 50 mins
  • Servings 6


  • 3 (1 1/2 lb) lobsters, cooked and picked
  • 12 large scallops, quartered
  • 1 lb peeled and cleaned medium shrimp
  • 1 1/2 cups milk
  • 1 1/2 cups cream
  • 1/4 cup butter
  • 1/4 cup dry sherry
  • salt
  • cayenne pepper
  • 1/2 teaspoon paprika
  • Roux 1/4 cup butter
  • 1/2 cup flour


  1. Saute shrimp, scallops and lobster in butter.
  2. Add paprika.
  3. Move seafood to a crock pot set on low or warming dish.
  4. Add sherry to hot sauté pan and boil hard to de-glaze the pan.
  5. Add sherry and pan bits to seafood.
  6. In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
  7. Slowly whisk in milk pouring in a half cup at a time.
  8. Add cream slowly, whisking continuously until mixture thickens.
  9. About 3-5 minutes.
  10. (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
  11. Pour over warmed seafood and stir.
  12. Serve with linguini, saltine or common crackers or toast.