Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Serving Size: 4 people
Cooking Intensity: Medium
Difficulty: Intermediate
Seafood Newburg is the epitome of elegant, old-world dining, a luxurious dish that transforms a simple meal into a celebration. Originating in late 19th-century New York, its rich, velvety sauce of sherry, cream, and egg yolks perfectly coats tender lobster and sweet scallops, creating a symphony of flavors that is both comforting and sophisticated. This recipe is perfect for anniversaries, holiday dinners, or any moment that calls for a touch of indulgence. Serve it over toasted, buttery puff pastry shells, in a bread bowl, or with a side of steamed rice to soak up every last drop of the magnificent sauce.
Ingredients
For the Seafood & Base:
1 lb (450g) lobster tail meat, cut into 1-inch chunks
1 lb (450g) large sea scallops, patted dry
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 cup dry sherry (or brandy for a non-traditional twist)
For the Newburg Sauce:
3 tablespoons unsalted butter
1/2 cup finely chopped shallots (about 2 large)
3 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (optional, for a subtle kick)
3 large egg yolks
2 tablespoons fresh parsley, finely chopped, plus more for garnish
1 tablespoon fresh lemon juice
Salt and white pepper to taste
For Serving:
4 large pre-baked puff pastry shells, or 1 sheet puff pastry, baked according to package instructions
Alternatively: steamed white rice, buttery egg noodles, or crusty bread.
Instructions
Step 1: Prepare and Sear the Seafood
Ensure your lobster and scallops are thoroughly dried with paper towels. Season lightly with salt and pepper.
In a large skillet or Dutch oven over medium-high heat, melt 1 tablespoon of butter with the olive oil.
Add the scallops, ensuring they are not crowded. Sear for 1.5-2 minutes per side until they develop a golden-brown crust. Remove and set aside on a plate.
Add another tablespoon of butter to the skillet. Add the lobster chunks and sauté for 2-3 minutes, just until opaque and firm. Remove and set aside with the scallops.
Deglaze: Reduce heat to medium. Pour the sherry into the hot skillet, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Let it simmer for 1 minute until slightly reduced. Pour this sherry reduction over the set-aside seafood.
Step 2: Build the Aromatic Base
In the same skillet, melt the remaining 3 tablespoons of butter for the sauce over medium heat.
Add the chopped shallots and cook for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Create the Roux and Sauce
Sprinkle the flour over the shallots and garlic. Cook, stirring constantly, for 2-3 minutes to form a light blonde roux. Do not let it brown.
Gradually whisk in the seafood stock, ensuring no lumps form. The mixture will thicken immediately.
Slowly whisk in the heavy cream and milk until fully incorporated.
Add the nutmeg, paprika, and cayenne (if using). Bring the sauce to a gentle simmer, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency. Season with salt and white pepper.
Step 4: Temper the Egg Yolks & Finish the Sauce
In a separate medium bowl, whisk the egg yolks vigorously until smooth.
Crucial Step – Tempering: To prevent the yolks from scrambling, slowly ladle about 1/2 cup of the hot cream sauce into the bowl with the yolks, whisking constantly and vigorously.
Once the yolks are warmed and incorporated, slowly pour this tempered yolk mixture back into the main skillet of sauce, whisking constantly.
Cook over very low heat for 2-3 minutes, stirring gently, until the sauce becomes luxuriously thick and velvety. Do not allow it to boil.
Step 5: Combine and Finale
Gently fold the reserved seafood and any accumulated juices back into the creamy Newburg sauce.
Add the fresh parsley and lemon juice. Stir gently to combine and heat through for 2-3 minutes, just until the seafood is warmed. Taste and adjust seasoning.
Step 6: Serve
Place a warm puff pastry shell or a bed of rice on each plate.
Ladle the Seafood Newburg generously over the top.
Garnish with a sprinkle of fresh parsley and a light dusting of paprika.
Serve immediately, while hot and decadently creamy.
Chef’s Notes & Tips
Seafood Variations: Traditional Newburg is made with lobster, but a mix is wonderful. You can use 1 lb of a single type or a blend like lobster, scallops, and lump crabmeat. For a more economical version, large shrimp are an excellent substitute.
Sherry Note: A good quality dry sherry is key to the authentic flavor. Do not use “cooking sherry” as it is overly salty. If you prefer not to use alcohol, substitute with an additional 1/4 cup of seafood stock and a teaspoon of fresh lemon juice.
The Tempering Step: This is essential for a smooth sauce. Rushing this step can cause the eggs to curdle. If a few small bits do form, you can strain the sauce through a fine-mesh sieve before adding the seafood.
Make Ahead: You can prepare the sauce (through Step 4) up to a day in advance. Store covered in the refrigerator. Reheat it gently over low heat, whisking in a splash of cream if it has thickened too much, before proceeding with Step 5.
Nutrition Information
Per serving (including one puff pastry shell, sauce and seafood only). Note: Nutrition is an estimate and can vary based on specific ingredients and portion sizes.
Calories: ~720 kcal
Total Fat: 48g
Saturated Fat: 26g
Cholesterol: 365mg
Sodium: 980mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 5g
Protein: 38g