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Seafood Newburg

Ingredients

Directions

Melt 4 tablespoons of the butter in a medium saucepan.
Whisk in the flour and cook over low heat for 1 minute.
Whisk in the cream and sherry and bring to a simmer over moderately high heat.
Whisk in the paprika and nutmeg over low heat.
Cook, whisking often, until no floury taste remains, about 5 minutes.
Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter.
Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes.
Add the shrimp and lobster and cook, stirring, for 2 minutes.
Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer.
Season with salt and pepper and serve.