Seafood Newburg


1 pound butter
2 cups flour
1 gallon milk, scalded
4 cans (11 ounces each) lobster meat, drained (reserving liquid)
4 teaspoons paprika
1/4 pound butter, melted
1/2 cup sherry
3 packages (12 ounces each) langostino, drained (reserving liquid)
2 pounds scallops, poached, drained (reserving liquid), and sliced
2 pounds flounder, poached, drained (reserving liquid)


Melt pound of butter in heavy pot, blend in flour over low heat, and cook for about 4 minutes. Slowly stir in scalded milk and cook until thickened and smooth.

Cut lobster into large pieces, coat well with paprika (which gives a smooth color to the sauce), and saute a few minutes in melted ¼ pound butter. Add sherry, warm through, and mix in white sauce and other ingredients. Blend well and season with additional sherry if desired.


Serves 35-45.

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