When it comes to elegant dining and sophisticated flavors, few dishes can match the luxurious appeal of Seafood Newburg. This classic American dish, with its rich, creamy sauce and medley of premium seafood, transforms any meal into a special occasion. Whether you’re hosting a dinner party, celebrating an anniversary, or simply treating yourself to something extraordinary, Seafood Newburg delivers restaurant-quality sophistication right to your table.
Why You’ll Love This Recipe
This Seafood Newburg recipe combines the finest elements of coastal cuisine with timeless elegance. The velvety cream sauce, infused with dry sherry and perfectly seasoned, creates a harmonious backdrop for tender lobster, succulent shrimp, and delicate scallops. What makes this dish truly special is its versatility – it’s impressive enough for formal entertaining yet approachable enough for home cooks to master.
The recipe strikes the perfect balance between indulgence and refinement. Unlike heavy, overpowering sauces, this Seafood Newburg features a silky, well-balanced cream base that enhances rather than masks the natural sweetness of the seafood. The addition of sherry adds depth and complexity, while the careful seasoning ensures each bite is perfectly harmonized.
Ingredients You’ll Need
For the Seafood:
- 1 lb cooked lobster meat, chopped
- ½ lb cooked shrimp, peeled and deveined
- ½ lb scallops
For the Sauce:
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 1 cup heavy cream
- ½ cup dry sherry
- 1 tablespoon all-purpose flour
- Salt and freshly ground white pepper, to taste
For Serving:
- Chopped fresh parsley, for garnish
- Toast points or cooked rice, for serving
How to Make Seafood Newburg
Step-by-Step Instructions
Step 1: Prepare the Seafood Begin by ensuring all your seafood is properly prepared. If using fresh scallops, pat them completely dry with paper towels to ensure proper searing. Cut the cooked lobster meat into bite-sized pieces, and verify that the shrimp are fully cleaned and deveined.
Step 2: Sear the Scallops In a large skillet or sauté pan, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the scallops in a single layer, ensuring they don’t touch each other. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops and set aside.
Step 3: Build the Sauce Base In the same pan, reduce heat to medium and add the remaining 2 tablespoons of butter. Add the finely chopped shallots and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to let it burn.
Step 4: Create the Roux Sprinkle the flour over the shallot mixture and stir constantly for 1-2 minutes to create a light roux. This step is crucial for thickening the sauce and preventing lumps.
Step 5: Add Liquids Gradually Slowly pour in the dry sherry while stirring continuously to prevent lumps from forming. Allow the mixture to simmer for 2-3 minutes to cook off the alcohol. Gradually add the heavy cream, stirring constantly to maintain a smooth consistency.
Step 6: Season and Combine Season the sauce with salt and freshly ground white pepper to taste. Gently fold in the cooked lobster meat and shrimp, allowing them to warm through for 2-3 minutes. Add the seared scallops back to the pan and gently combine with the sauce.
Step 7: Final Touches Remove from heat and taste for seasoning adjustments. The sauce should be creamy and coat the back of a spoon. If it’s too thick, add a splash of cream; if too thin, simmer gently for a few more minutes.
Step 8: Serve Serve immediately over toast points or fluffy rice, garnished with freshly chopped parsley for a pop of color and fresh flavor.
Helpful Tips
Seafood Selection: Use the freshest seafood available. If fresh isn’t accessible, high-quality frozen seafood works well – just ensure it’s completely thawed and patted dry before cooking.
Sherry Substitute: If you don’t have dry sherry, you can substitute with dry white wine or even a splash of brandy for a different flavor profile.
Sauce Consistency: The key to perfect Seafood Newburg is achieving the right sauce consistency. It should be creamy but not thick enough to coat pasta – think of it as a luxurious, pourable sauce.
Temperature Control: Keep the heat at medium or medium-low once you add the cream to prevent curdling. If the sauce appears to be separating, remove from heat and whisk vigorously.
Make-Ahead Elements: You can prepare the sauce base (through step 5) earlier in the day and reheat gently before adding the seafood.
Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 people
Difficulty Level: Intermediate
This recipe serves 4-6 people as a main course when served over rice or with toast points. The cooking process requires attention to detail, particularly when building the sauce, but the techniques are straightforward and achievable for home cooks with basic culinary skills.
Notes
Wine Pairing: Seafood Newburg pairs beautifully with a crisp Chardonnay, Sauvignon Blanc, or even a light Pinot Noir. The richness of the dish complements wines with good acidity.
Presentation: For an elegant presentation, serve in individual ramekins or over puff pastry shells. Garnish with a sprinkle of paprika or fresh herbs for color contrast.
Scaling: This recipe can easily be doubled for larger gatherings. Use a larger pan and increase cooking times slightly to accommodate the additional volume.
Equipment: A heavy-bottomed pan or skillet is essential for even heat distribution and preventing the sauce from scorching.
Frequently Asked Questions
Q: Can I use frozen seafood? A: Absolutely! Just ensure all seafood is completely thawed and patted dry before cooking. Frozen seafood can be just as delicious as fresh when properly handled.
Q: What if I don’t have sherry? A: Dry white wine, vermouth, or even a splash of brandy can substitute for sherry. Each will create a slightly different flavor profile but will still be delicious.
Q: Can I make this dish ahead of time? A: While best served fresh, you can prepare the sauce base earlier in the day and reheat gently before adding the seafood. Avoid reheating the complete dish as the seafood can become tough.
Q: Why is my sauce separating? A: High heat is usually the culprit. Keep the temperature at medium or lower once you add the cream, and stir constantly. If separation occurs, remove from heat and whisk vigorously.
Q: Can I add other types of seafood? A: Certainly! Crab meat, langostines, or even chunks of firm white fish work wonderfully in this recipe. Adjust cooking times based on the seafood you choose.
Storage Instructions
Refrigerator Storage: Store leftover Seafood Newburg in the refrigerator for up to 2 days in an airtight container. The cream sauce may thicken when cold, which is normal.
Reheating: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of cream or milk if the sauce has thickened too much. Avoid microwaving as it can make the seafood tough and cause the sauce to separate.
Freezing: While technically possible, freezing is not recommended as cream-based sauces can separate when thawed, and the seafood texture may become compromised.
Food Safety: Always ensure reheated Seafood Newburg reaches an internal temperature of 165°F (74°C) before serving.
Conclusion
Seafood Newburg represents the pinnacle of American coastal cuisine – a dish that transforms premium seafood into an unforgettable dining experience. This recipe delivers restaurant-quality results with techniques that home cooks can master, making it perfect for special occasions or whenever you want to create something truly memorable.
The combination of tender lobster, succulent shrimp, and perfectly seared scallops nestled in a velvety, sherry-infused cream sauce creates a dish that’s both sophisticated and deeply satisfying. Whether served over rice, with toast points, or in puff pastry shells, Seafood Newburg never fails to impress.
Remember, the key to exceptional Seafood Newburg lies in using quality ingredients, controlling your heat, and building the sauce with patience and care. With these fundamentals in place, you’ll create a dish that rivals the finest seafood restaurants and becomes a cherished part of your culinary repertoire.
So gather your ingredients, take your time with the technique, and prepare to savor one of America’s most beloved seafood classics. Your guests – and your taste buds – will thank you for the extraordinary experience that is Seafood Newburg.
Can i keep it warm in crock Pot to serve a large gathering!