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Seafood Newburg

by

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Difficulty: Intermediate
Cost: $$$ (Premium)

Ingredients

For the Seafood & Base:

  • 1 lb (450g) lobster tail meat, raw, cut into 1-inch chunks

  • 1 lb (450g) large sea scallops, patted dry

  • 3 tablespoons unsalted butter, divided

  • 2 tablespoons olive oil

  • 1/4 cup dry sherry

  • Salt and freshly ground white pepper (black pepper is okay)

For the Newburg Sauce:

  • 3 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 1 ½ cups whole milk, warmed

  • 1 cup heavy cream, warmed

  • 1 teaspoon paprika (preferably Hungarian sweet)

  • 1/4 teaspoon freshly grated nutmeg

  • A pinch of cayenne pepper

  • 2 large egg yolks

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons chopped fresh parsley, for garnish

For Serving (Choose One):

  • Buttered toast points

  • Cooked puff pastry shells

  • Steamed white rice

  • Egg noodles

Instructions

Step 1: Sauté the Seafood

  1. Season the lobster and scallops lightly with salt and white pepper.

  2. In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil until shimmering.

  3. Add the scallops first, searing for 1.5-2 minutes per side until golden brown. Remove and set aside on a plate.

  4. Add another tablespoon of butter to the skillet. Add the lobster pieces and sauté for 3-4 minutes, just until opaque and cooked through. Remove and set aside with the scallops.

  5. Reduce heat to medium. Pour the sherry into the skillet to deglaze, scraping up any browned bits. Let it simmer and reduce by half, about 2 minutes. Pour this reduced sherry over the reserved seafood.

Step 2: Make the Roux & Sauce Base

  1. In a medium, heavy-bottomed saucepan over medium heat, melt the 3 tablespoons of butter.

  2. Whisk in the flour to form a smooth paste (a roux). Cook, whisking constantly, for 2-3 minutes until it turns a light blonde color and smells nutty. Do not let it brown.

  3. Gradually whisk in the warm milk and heavy cream, ensuring no lumps form. Continue to whisk until the mixture thickens and just begins to simmer.

  4. Stir in the paprika, nutmeg, and cayenne. Reduce heat to low and simmer gently for 5 minutes, stirring occasionally. Season with salt and white pepper to taste.

Step 3: Temper the Egg Yolks & Finish the Sauce

  1. In a small bowl, whisk the egg yolks with the lemon juice until smooth.

  2. To prevent curdling, slowly ladle about 1/2 cup of the hot cream sauce into the egg yolk mixture while whisking vigorously. This is called tempering.

  3. Slowly pour the tempered egg mixture back into the main sauce pot, whisking constantly.

  4. Cook over very low heat for 2-3 more minutes, stirring constantly, until the sauce is luxuriously thick and velvety. Do not boil.

Step 4: Combine and Serve

  1. Gently fold the reserved seafood and any accumulated juices into the Newburg sauce. Heat through over low heat for 2-3 minutes, just until the seafood is warmed.

  2. Taste and adjust seasoning.

  3. Serve immediately over your chosen base (toast points, pastry, etc.). Garnish with a sprinkle of fresh chopped parsley.

Chef’s Notes & Tips

  • Seafood Variations: Classic Newburg is made with lobster, but you can use a mix. Shrimp, crab, or a firm white fish like halibut are excellent additions or substitutes. Adjust cooking times accordingly.

  • Sherry Substitute: If you don’t have dry sherry, a good brandy or cognac works beautifully. For a non-alcoholic version, use 1/4 cup of seafood or vegetable broth with a teaspoon of sherry vinegar.

  • Avoiding Curdling: The key to a smooth sauce is tempering the egg yolks and maintaining low heat after they’re added. Never let the sauce boil once the yolks are incorporated.

  • Make-Ahead: You can prepare the sauce (through Step 3) 1 day ahead. Store covered in the fridge. Reheat gently over low water (a bain-marie), whisking constantly, before adding freshly cooked seafood.

Nutrition Information (Per Serving, sauce only, served over 1 cup steamed rice)

  • Calories: ~720

  • Total Fat: 48g

  • Saturated Fat: 27g

  • Cholesterol: 345mg

  • Sodium: 680mg

  • Total Carbohydrates: 32g

  • Dietary Fiber: 1g

  • Sugars: 7g

  • Protein: 38g

Note: Nutritional values are estimates calculated using an online database and will vary based on exact ingredients, portion sizes, and serving base used. This is a rich, indulgent dish best enjoyed in moderation.

The Last Word on Seafood Newburg

Seafood Newburg is more than a recipe; it’s an experience. It’s the crackle of toast points giving way to a sauce so rich it feels like silk, the sweet brine of perfect seafood, and the warm, complex notes of sherry and nutmeg. While it requires a bit of attention—the careful roux, the precise tempering of eggs—the process is a rewarding culinary ritual. In under an hour, you create a dish that speaks of grandeur and generosity. It’s a testament to the timeless truth that sometimes, the most memorable meals are built on a foundation of butter, cream, and impeccable seafood. Serve it with a simple green salad and a crisp white wine, and prepare for the silence that falls over the table, broken only by the sounds of pure enjoyment.

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