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



  • 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


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