Seafood Newburg
Towne Lyne House - lynnfield, MA
 
 
Ingredients
 

Meat from two 1 lb. lobsters
6 oz. fresh scallops
8 peeled and deveined medium shrimp
2 cups milk or Half & Half
2 oz. dry sherry
1/4 cup melted butter
Cayenne pepper, Worcestershire sauce, Spanish paprika, Salt, Roux-equal parts cooked flour and butter (approx. 1/2 lb.)

 
Directions
 

Sauté shrimp, scallops, and lobster meat in melted butter. Season with paprika (approx. 1 tablespoon) and 1 oz. sherry. Cook until shrimp and scallops are done. Reserve. Heat the milk (or Half & Half) until steaming. DO NOT BOIL. Season with salt, cayenne pepper, And Worcestershire sauce to taste. While liquid is steaming add roux until desired thickness of sauce is reached. Add cooked seafood and liquid to sauce and remaining sherry wine and let cook 2 or 3 minutes stirring constantly. Correct the seasoning. Serve on toast points

Serves 12

 
   
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