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Seafood Newburg

3 (1 1/2 lb.) lobsters, cooked and picked
12 large scallops, quartered
1 lb. medium shrimp, peeled and cleaned
1 1/2 cups milk
1 1/2 cups cream
1/4 cup butter
1/4 cup dry sherry
Cayenne pepper
1/2 tsp. paprika

1/4 cup butter
1/2 cup flour

Saute shrimp, scallops and lobster in butter.
Add paprika.
Move seafood to a crock pot set on low or warming dish.
Add sherry to hot sauté pan and boil hard to de-glaze the pan.
Add sherry and pan bits to seafood.
In a saucepan over medium heat, cook flour and butter and whisk until well blended and bubbly.
Slowly whisk in milk, pouring in a half cup at a time.
Add cream slowly, whisking continuously until mixture thickens. About 3 to 5 minutes. Cook longer for a thicker sauce or add water to thin it out.
Season with salt and Cayenne pepper.
Pour over warmed seafood and stir.
Serve with linguini, saltine or common crackers or toast.

Coastal Fisherman Merch
CF Merch



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