Seafood Newburgh

Name: Seafood Newburgh
Yield: 10
Ingredients: 1 Tbsp butter; 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 sherry; 1 large egg yolk

By Marsha Gardner
@mrdick1950

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.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

Ingredients

1 Tbsp

butter
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

sherry
1 large

egg yolk
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How to Make Seafood Newburgh

Step-by-Step

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

Printable Recipe Card

About Seafood Newburgh

Course/Dish: Other Main Dishes

Seafood Delight

Cilantro Lime Seafood Salad (In An Avocado Boat)

Big Bill's "King Neptune's Delight" Seafood PotPie

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