Seafood Newburg:

Rich and Delectable Dish!

According to the epicurious legends, Lobster Newburg was first created in New York City at a famous restaurant called Delmonico’s. Since that time, it has made its way north and altered in various ways depending on the chef’s taste. More often now you will find Seafood Newburg as a staple on many higher-end, traditional seafood restaurant menus like the Union Oyster House.

If you can’t make the trip to Boston, but would love to try this delectable, rich dish, then look no further. Follow the recipe below and share with friends and family.

Ingredients:

• Pepperidge Farm Puff Pastry Cups (freezer sections of grocery store)
• 1-1/2 lb live lobster
• 1lb of sea scallops
• 1lb of 41-50ct shrimp, peeled and deveined
• ¼ cup plus a tablespoon of butter
• ¼ cup of flour
• 1 cup heavy cream
• ¼ cup dry sherry
• Pinch of paprika
• 2 tbsp tomato paste
• Worcestershire sauce
• Salt to taste

Directions:

1. In a large pot, boil the lobster and pull out when done to cool. Crack and pull out all the lobster meat and cut into chunks.
2. Follow the directions to bake the pastry puff cups, allowing them time to bake fully while you prepare the Newburg.
3. Sautee the butter and flour together in a medium sauce pan until a thick paste forms.
4. In a separate frying pan, melt a tablespoon of butter and add the shrimp, scallops, and dry sherry to cook on medium until the seafood is cooked through. Scoop the shrimp and scallops out with a slotted spoon.

Pour heavy cream into the butter and flour paste slowly, constantly whisking as you pour. Then add the sherry and butter mixture, continuing to whisk while simmering on med-low.

5. Add tomato paste, paprika, worcestershire and salt to taste. Keep stirring until smooth and creamy.
6. Add the shrimp, scallops and lobster to the sauce and turn off.
7. Place freshly baked pastry puff on a plate and scoop the Seafood Newburg onto the puffs

Best served with rice pilaf and asparagus spears.

Enjoy!

by LA DiNardi