Seafood Newburg - LINDA GREENLAW AND MARTHA GREENLAW

By á-46

Newburg, with its sherry-spiked cream sauce, seems like a throwback to the Eisenhower administration, but this ultrarich dish is the one that everyone begs for at the Inn at Isle au Haut.

this recipe serves 2-3 but can be doubled to serve more

Ingredients

• 1 stick (4 ounces) unsalted butter
• 3-4 tablespoons all-purpose flour
• 1 cup light cream
• 1 cup heavy cream
• 1 1/2 cups dry sherry
• 1 teaspoon sweet paprika
• Pinch of freshly grated nutmeg
• Whatever seafood you want to add. I use cooked lobster,cooked crab, shrimp and scallops.

Preparation

Step 1

Melt 4 tablespoons of the butter in a medium - large saucepan or cast iron casserole dish. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.


Meanwhile, in a large skillet, melt the remaining 4 tablespoons of butter. Add the scallops and cook over moderate heat, stirring gently, about 3 minutes. Add the shrimp, lobster, crab and scallops and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.

(I use a cast iron casserole dish or one that can be heated on the stove instead of a sauce pan.)