Decadent Lobster and Seafood Newburg
Indulge your guests with this luxurious Decadent Lobster and Seafood Newburg, a classic dish that's perfect for upscale gatherings or special occasions. Rich and creamy, this dish features a delightful mix of shrimp, bay scallops, crab, and tender pieces of lobster, all enveloped in a velvety sauce spiced with Worcestershire and sherry. Serve it over fluffy rice, hearty noodles, or crispy puff pastry shells for a touch of elegance. The aromatic blend of nuts and paprika lending an irresistible finish garnished with vibrant parsley and succulent seafood pieces makes this a true showstopper.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Shrimp
1 lb (cleaned, left whole (use small to medium shrimp))
Bay scallops
1 lb (thoroughly cleaned)
Crabmeat
1 lb (fresh or canned)
Lobster
1 lb (cut into bite-sized pieces)
White onion
1 small (finely chopped)
Unsalted butter
1/2 cup (do not use margarine)
Flour
1/2 cup (all-purpose)
Light cream
2 cups (heavy cream can be substituted)
Cream of shrimp soup
1 can (undiluted)
Worcestershire sauce
1 tablespoon (for seasoning)
Dry sherry
1/4 cup (or more to taste)
Fresh lemon juice
1 tablespoon (squeezed from fresh lemon)
Salt
to taste (for seasoning)
White pepper
to taste (for seasoning)
Nutmeg
1 dash (freshly grated preferred)
Paprika
1 dash (for garnish)
Instructions
1
In a large pot, combine water and white wine and bring to a gentle simmer. Poach the shrimp, scallops, and lobster for about 3-4 minutes, or until just cooked through. Remove the seafood from the pot and allow it to drain on a plate lined with paper towels, reserving a little for garnish.
2
In a deep skillet or saucepan, melt the unsalted butter over medium heat. Add the finely chopped onions and sauté until softened and translucent, ensuring they do not brown, about 3-4 minutes.
3
Gradually whisk in the flour, stirring continuously to create a smooth roux. Cook the mixture for another 2 minutes without coloring.
4
Slowly pour in the light cream and the can of undiluted cream of shrimp soup, stirring constantly until the sauce thickens and becomes creamy, approximately 5-7 minutes.
5
Stir in the Worcestershire sauce, dry sherry, fresh lemon juice, salt, white pepper, nutmeg, and paprika. Adjust the flavors to your liking.
6
Gently fold in all the poached seafood, taking care not to break the delicate pieces. Finally, stir in the crab meat, allowing it to warm through without overcooking.
7
Serve immediately over a bed of rice, noodles, or inside puff pastry shells. For presentation, garnish each serving with a few reserved pieces of shrimp or lobster, and sprinkle with freshly chopped parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Lobster and Seafood Newburg?
It is a luxurious, rich, and creamy seafood dish featuring a blend of shrimp, bay scallops, crab, and lobster in a velvety sauce flavored with sherry and Worcestershire.
What types of seafood are included in this recipe?
This recipe includes 1 lb each of shrimp, bay scallops, crabmeat, and lobster pieces.
How do I poach the seafood for the Newburg?
Combine water and white wine in a large pot and bring to a gentle simmer. Poach the shrimp, scallops, and lobster for 3-4 minutes until just cooked through.
Can I use frozen seafood for this dish?
Yes, you can use frozen seafood, but ensure it is completely thawed and patted dry before poaching for the best texture.
What is the base of the Newburg sauce?
The sauce is based on a roux made of unsalted butter, finely chopped white onions, and all-purpose flour, combined with light cream and cream of shrimp soup.
Can I substitute the light cream with something else?
Yes, heavy cream can be substituted for light cream if you prefer an even richer and thicker consistency.
What kind of crabmeat is best for this recipe?
You can use either fresh or canned crabmeat, depending on your preference and availability.
What size shrimp should I use?
The recipe recommends using small to medium shrimp that have been cleaned and left whole.
What should I serve with Seafood Newburg?
It is delicious when served over a bed of fluffy rice, hearty noodles, or inside elegant puff pastry shells.
Can I use margarine instead of butter?
No, the recipe specifies using unsalted butter and explicitly advises against using margarine to maintain the quality of the flavor.
What role does dry sherry play in the recipe?
Dry sherry provides the classic, sophisticated depth of flavor that is characteristic of a traditional Newburg sauce.
How do I prepare the lobster for this dish?
The lobster should be cut into bite-sized pieces before being poached in the wine and water mixture.
How do I make the roux without browning it?
Whisk the flour into the melted butter and onion mixture continuously over medium heat for 2 minutes, ensuring it stays pale.
What seasonings are used in the sauce?
The sauce is seasoned with Worcestershire sauce, dry sherry, fresh lemon juice, salt, white pepper, nutmeg, and paprika.
Can I prepare this dish in advance?
While best served fresh, you can poach the seafood and prepare the sauce base ahead of time, then combine and heat them gently just before serving.
How do I prevent the onions from browning?
Sauté the finely chopped onions over medium heat for only 3-4 minutes until they are softened and translucent.
Is the cream of shrimp soup used undiluted?
Yes, use one can of undiluted cream of shrimp soup to ensure the sauce is flavorful and thick.
How much dry sherry should I add?
Start with 1/4 cup of dry sherry, but you can add more to taste depending on your flavor preference.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
What is the best way to reheat Seafood Newburg?
Reheat it gently on the stovetop over low heat, stirring occasionally to prevent the cream sauce from breaking.
Can I use black pepper instead of white pepper?
You can use black pepper, but white pepper is preferred to maintain the clean, white appearance of the creamy sauce.
When should I add the crabmeat?
Stir in the crabmeat at the very end of the cooking process just to warm it through, avoiding overcooking.
What garnish is recommended for presentation?
Garnish with reserved pieces of shrimp or lobster, freshly chopped parsley, and a dash of paprika.
How long does the whole cooking process take?
The total active cooking time is approximately 25 to 30 minutes including poaching and sauce preparation.
Can I add other seafood like scallops?
The recipe already includes bay scallops, but you could add other shellfish if desired, ensuring they are poached correctly.
Is fresh lemon juice necessary?
Freshly squeezed lemon juice provides a bright acidity that balances the richness of the cream and butter.
How do I ensure the seafood stays tender?
Be careful not to over-poach the seafood in the beginning and only fold it into the sauce at the end to warm it through.
Why is nutmeg used in the recipe?
A dash of nutmeg adds a subtle, warm aromatic note that complements cream-based seafood sauces perfectly.
Is this recipe suitable for large parties?
Yes, it is categorized as a fancy party food and is excellent for upscale gatherings or special occasions.
Can I make this dish gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure your soup and sauces are certified gluten-free.