Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce)

Name: Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce)
Ingredients: Kosher salt, to taste; 2 (1 1/2–2-lb.) live lobsters; 8 tbsp. unsalted butter; 2 carrots, chopped; 2 stalks celery, chopped; 1 medium yellow onion, chopped; 1 lb. medium sea scallops; 1 lb. medium shrimp, peeled and deveined, tails removed; 2 tbsp. flour; 1 ⁄ 4 cup dry sherry; 1 ⁄ 4 cup half & half; 2 tsp. hot sauce; 1 tsp. Worcestershire sauce; 1 ⁄ 4 tsp. ground white pepper; 1 egg yolk; 4 vol-au-vent

www.saveur.com

While Lobster Newburg was first served New York City's Delmonico's restaurant in 1876, Boston's Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops,...

View Original

Share this recipe:

Ingredients

Kosher salt, to taste
2 (1 1/2–2-lb.) live lobsters
8 tbsp. unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 medium yellow onion, chopped
1 lb. medium sea scallops
1 lb. medium shrimp, peeled and deveined, tails removed
2 tbsp. flour
1⁄4 cup dry sherry
1⁄4 cup half & half
2 tsp. hot sauce
1 tsp. Worcestershire sauce
1⁄4 tsp. ground white pepper
1 egg yolk
4 <a href="https://www.saveur.com/article/techniques/how-to-make-vol-au-vent/">vol-au-vent</a>