Seafood Newburgh

Marsha Gardner


A downsized recipe from my catering days. I would often make this for 200 or more at a time.

My original recipe came from Filene's Basement Department Store in Boston, Massachusetts, which had a tea room.


★★★★★ 1 vote



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1 Tbsp
2 Tbsp
all purpose flour
3/4 c
chicken stock
3/4 c
light cream
kosher salt and freshly ground black pepper to taste
1/2 c
shrimp, diced
1/4 c
lobster meat, diced
1/4 c
scallops, chopped
1 Tbsp
1 large
egg yolk

How to Make Seafood Newburgh


  • 1Make a rich, medium-thin white sauce from first four ingredients.
  • 2Add remaining ingredients and heat to just below boiling point.
  • 3Serve in puff pastry shells or over toast points.
  • 4A nice dish for a ladies luncheon or shower.

Printable Recipe Card

About Seafood Newburgh

Course/Dish: Other Main Dishes

Show 3 Comments & Reviews

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