Description
A decadent and creamy Seafood Newburg recipe featuring lobster, shrimp, and scallops seared to perfection and simmered in a rich buttery sauce with shallots, garlic, dry sherry, and heavy cream. Perfect for special occasions or an indulgent dinner.
Ingredients
Scale
Seafood
- 1 lb Lobster, cut into bite-sized pieces (can substitute crab)
- 1 lb Shrimp, deveined and thawed if frozen
- 1 lb Scallops, patted dry
Sauce & Seasoning
- 3 tbsp Butter (divided)
- 2 tbsp Shallots, finely chopped (can substitute onions)
- 2 cloves Garlic, minced
- 2 tbsp Flour
- 1 cup Dry Sherry (can substitute dry white wine or brandy)
- 1 cup Heavy Cream (can substitute half-and-half for lighter option)
- Salt, to taste
- White Pepper, to taste
Instructions
- Preparation: Thoroughly dry the scallops, cut the lobster into bite-sized pieces, and clean and pat dry the shrimp to ensure optimal texture and searing.
- Seared Scallops: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear the scallops for 2-3 minutes on each side until they achieve a golden brown crust. Remove and set aside on a plate.
- Sauté Aromatics: Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Add the chopped shallots and cook until softened, then stir in the minced garlic and cook for about 30 seconds until fragrant.
- Make Roux: Sprinkle the flour over the cooked shallots and garlic mixture and stir continuously for 1-2 minutes to form a light roux, which will thicken the sauce.
- Add Liquids: Gradually pour in the dry sherry while stirring constantly to prevent lumps. Slowly add the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.
- Combine Seafood & Season: Season the sauce with salt and white pepper to taste. Gently fold in the lobster and shrimp pieces, warming them through, then return the seared scallops to the pan to combine flavors.
- Adjust Consistency: If the sauce is too thick, add a splash of additional cream or broth to reach your desired consistency.
- Serve: Serve the Seafood Newburg immediately over toast points or fluffy rice. Garnish with a sprinkle of fresh parsley for a vibrant finish.
Notes
- Ensure scallops are patted dry to get a nice golden sear.
- Use fresh garlic rather than powdered for a better flavor profile.
- Dry sherry may be substituted with dry white wine or brandy if preferred.
- Adjust salt and white pepper according to taste preferences.
- Serve immediately to enjoy the sauce at its richest and best texture.
