Seafood Newburg

Total Time:
1 hr 15 min
30 min
45 min

4 to 6 servings

  • 4 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground nutmeg
  • Pinch cayenne
  • 4 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 cups milk
  • 2 tablespoons tomato paste
  • 1/2 cup dry sherry
  • 4 cups water
  • 2 teaspoons kosher salt
  • 2 bay leaves
  • 10 black peppercorns
  • 1 pound sea scallops
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound lobster tail meat
  • Gremolata for garnish, recipe follows
  • Sea Salt Roasted Asparagus, recipe follows
  • Serving Suggestion: steamed long-grain white rice

To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.

Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.

Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.

Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.

Sea Salt Roasted Asparagus:

2 pounds asparagus

3 to 4 tablespoons extra-virgin olive oil

1 to 2 tablespoons sea salt

Preheat the oven to 400 degrees F.

Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

Yield: 4 to 6 servings


4 tablespoons flat-leaf parsley, chopped

1 tablespoon fresh rosemary leaves, chopped

1 garlic clove, minced

1 tablespoon grated lemon zest

Pinch salt

Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.

Yield: 1/2 cup

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4.4 36
easy and delicious~loved by all~thanks item not reviewed by moderator and published
I also put the lobster, scallops and shrimp into the sauce once the milk/tomato paste was added. I love seafood, added some chunks of cod. Everyone loved it. And the gremolata was easy. I served it on the side of the rice in a mound, but everyone took their mound and put it all over the top of the sauce once they took a bite with it. My guests liked it alot. item not reviewed by moderator and published
I was very disappointed in this recipe. Followed directions, found it pasty and the taste was off, not sure if it was the curry. Would like a more creamy sauce like a bisque. item not reviewed by moderator and published
My husband made this for Christmas eve dinner. We left out the curry, tomato paste and used onions instead of shallots and shrimp for our seafood. It was sooooo good! We both loved it and can't wait to make again. We also just warmed the milk in the microwave and then added, so it saved us a dirty pot. item not reviewed by moderator and published
Made this for my husbands birthday dinner and we both loved it. I used five pots to cook entire meal and it was worth every single one. I followed recipe and made exactly as directed, but will probably take another users advice and cook seafood in sauce next time. item not reviewed by moderator and published
I was very disappointed with this recipe! It was very bland and not at all what I expected. I am not sure if I did something wrong, but I felt I followed the recipe. It seemed a bit pasty, and I felt the curry taste came through but not in a good way. I am not sure what went wrong with the whole dish....but not a good outcome. Will continue to look for another recipe because I really do like this dish. item not reviewed by moderator and published
This was the most delicious sauce ever! It is worth the dish/pot washing. It was much easier than I first thought to make. I followed the recipe exactly except that I chose to serve over rice. My husband and I fought over who got the leftovers for lunch!! I won!!! item not reviewed by moderator and published
This has been the "go to " recipe for Newburg for us... no changes, thank you guys! It is expensive to make, but really packs a wallop when served! item not reviewed by moderator and published
Haven't made yet, but wanted to post my NY eve idea that I'm trying out. I'm making the Newburg sauce and spreading it onto a plate with high edges. I'm taking small chunks of cooked lobster and asparagus and skewering it with cocktail toothpicks and setting it into the Newburg sauce. Everyone knows how good lobster is with champagne. I can't wait to serve this at the NY Eve party! I will post the outcome NY day, but how can you lose with ingredients like that! item not reviewed by moderator and published
I read the other folks reviews who made this , after I cooked this dish. I was going to make a Beef Wellington for Christmas dinner, but at the last minute I had a guest that did not eat beef. I got a 1 lb can of lump crab meat and some frozen scallops. You satue the shallot in some butter. When it is done you add some more butter and the flour and the spice mixture. Cook it for one minuter to lose the raw flour taste and add the liqued, cold. Wisk while adding the liqued a little at a time to make the sauce. I added the crab abd the sliced raw scallops and cooked it in the sauce. No reason to use more than one pan. This is a very easy dish that you can do on a Tuesday night. item not reviewed by moderator and published

Not what you're looking for? Try:

Seafood Gratin

Recipe courtesy of Ina Garten