Indulge in Luxury: Perfect Seafood Newburg for Any Occasion
Experience the epitome of classic elegance with this luxurious Seafood Newburg. Plump lobster, tender shrimp, and perfectly seared scallops are bathed in a rich, velvety sherry-cream sauce, making every bite a celebration. This dish transforms any meal into a special occasion, delivering restaurant-quality flavor with a surprisingly achievable process.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Indulgent combination of lobster, shrimp, and scallops in a rich sauce.
- Perfect for making any meal feel like a gourmet experience.
- Ready in under an hour, making luxury achievable even on busy evenings.
- Versatile enough for intimate dinners or impressive gatherings.
- A timeless classic that consistently wows taste buds.
Ingredients
- 450 grams (1 pound) fresh or thawed lobster tail meat, cut into bite-sized pieces
- 450 grams (1 pound) large shrimp, peeled, deveined, and patted dry
- 450 grams (1 pound) large sea scallops, patted very dry
- 45 grams (3 tablespoons) unsalted butter, divided
- 30 grams (2 tablespoons) finely minced shallots (about 1 large shallot)
- 2 cloves garlic, minced
- 15 grams (2 tablespoons) all-purpose flour
- 240 milliliters (1 cup) dry sherry (or dry white wine/brandy)
- 240 milliliters (1 cup) heavy cream (full-fat)
- Salt, to taste
- White pepper, to taste
- Optional for serving: Toast points or cooked white rice
- Optional for garnish: Fresh parsley, chopped
Instructions
- Prepare your seafood by ensuring the scallops are thoroughly dried with paper towels. Cut the lobster meat into elegant, bite-sized pieces, and clean the shrimp, peeling and deveining them if not already done, then pat them completely dry. This dryness is crucial for achieving a beautiful sear.
- In a large, heavy-bottomed skillet or pan, melt 30 grams (2 tablespoons) of butter over medium-high heat until it shimmers. Add the thoroughly dried scallops in a single layer, ensuring not to overcrowd the pan. Sear them for 2-3 minutes per side until a deep golden-brown crust forms. Remove the seared scallops and set them aside on a clean plate.
- Reduce the heat to medium in the same pan. Add the remaining 15 grams (1 tablespoon) of butter. Once melted, add the finely minced shallots, cooking them gently for 2-3 minutes until they soften and become translucent. Stir in the minced garlic for about 30 seconds until it becomes fragrant, being careful not to let it brown.
- Sprinkle the all-purpose flour over the shallot and garlic mixture. Stir continuously with a whisk or wooden spoon for 1-2 minutes to cook out the raw flour taste, forming a light roux. This step is essential for thickening the sauce later.
- Gradually pour in the dry sherry, whisking constantly to prevent lumps from forming. As the sherry incorporates and begins to reduce slightly, slowly add the heavy cream, continuing to whisk. Bring the mixture to a gentle simmer and cook for about 2-3 minutes, allowing it to thicken into a luxurious, velvety sauce.
- Taste the sauce and adjust the seasoning with salt and white pepper until it reaches your desired flavor profile. White pepper is preferred here to maintain the sauce's pristine color. Gently fold in the prepared lobster pieces and shrimp, warming them through in the sauce for just 2-3 minutes until the shrimp turn pink and opaque. Overcooking will make the seafood tough. Return the seared scallops to the pan and gently incorporate them into the sauce.
- Assess the sauce's consistency. If it appears too thick, add a small splash more heavy cream or even a touch of fish or vegetable broth until it reaches your desired, pourable texture. Serve the Seafood Newburg immediately to savor its optimal flavor and warmth.
- For an exquisite presentation, spoon the rich Seafood Newburg over crisp toast points or a bed of fluffy white rice. Finish with a generous sprinkle of freshly chopped parsley for a burst of color and fresh aroma.
Tools You’ll Need
- Large heavy-bottomed skillet or sauté pan
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Tongs or spatula
- Serving dish
Essential Success Tips
- Always pat your scallops and shrimp very dry before searing; moisture is the enemy of a good crust.
- Do not overcrowd the pan when searing seafood; work in batches if necessary to maintain high heat.
- When making the roux, cook the flour for a full minute or two to eliminate the raw flour taste, but don't let it brown too much.
- Add the sherry and cream gradually, whisking constantly to ensure a smooth, lump-free sauce.
- Cook the lobster and shrimp briefly in the sauce just until warmed through; they will continue to cook slightly off the heat.
Professional Cooking Secrets
- For an extra layer of depth, infuse your cream with a bay leaf and a pinch of nutmeg before adding it to the sauce, then strain it out.
- To elevate the flavor even further, use a high-quality dry sherry like a Fino or Amontillado, or a good quality Cognac instead of brandy.
- A final swirl of cold unsalted butter (monter au beurre) just before serving can add an incredible sheen and richness to the sauce.
Notes
- Storage: Leftover Seafood Newburg can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream or broth if the sauce has thickened too much.
- Variations: Feel free to customize your seafood mix. Crab meat, firm white fish, or even mussels can be delicious additions or substitutions. For a lighter version, use half-and-half in place of heavy cream, though the sauce will be less rich.
- Serving Suggestions: While toast points and rice are traditional, consider serving this over puff pastry shells, pasta, or even creamy mashed potatoes for a comforting twist.
Frequently Asked Questions
Can I prepare Seafood Newburg ahead of time?
While best served fresh, you can prepare the sauce up to one day in advance and store it in the refrigerator. Reheat gently, then add the cooked seafood to warm through just before serving.
What kind of sherry should I use?
A dry sherry, such as a Fino or Amontillado, is ideal for its nutty, savory notes that complement seafood beautifully. Avoid sweet sherries, as they will alter the flavor profile significantly.
My sauce is lumpy, what went wrong?
Lumpy sauce usually occurs when the flour isn't fully cooked into the roux or when liquids are added too quickly without constant whisking. To fix it, you can strain the sauce through a fine-mesh sieve or use an immersion blender to smooth it out before adding the seafood.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 45g, Fat: 35g, Carbs: 15g (per serving, estimated based on 6 servings)
Allergy Information
Contains shellfish (lobster, shrimp, scallops), dairy (butter, heavy cream), and gluten (flour). For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch for thickening. For a dairy-free option, use plant-based butter and cream alternatives, though the richness will differ.
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