Seafood Newburg

Ingredients

• Servings: 12
• 1 lb shrimp, cleaned, left whole (use small to med. shrimp)
• 1 lb bay scallop, thoroughly cleaned
• 1 lb crabmeat
• 1 lb lobster, cut into bite size pieces
• 1 small onion, finely chopped
• 1/2 cup unsalted butter (do not use margarine)
• 1/2 cup flour
• 2 cups light cream
• 1 can cream of shrimp, undiluted
• 1 tablespoon worcestershire sauce
• 1/4 cup dry sherry, or more to taste
• 1 tablespoon fresh lemon juice
• to taste salt
• to taste pepper
• 1 dash nutmeg
• 1 dash paprika

Recipe

• 1 poach the seafood in water and wine being careful not to overcook. remove from pan and drain. reserve a little for garnish
• 2 make sauce: saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
• 3 add the cream and soup. cook until thick and creamy stirring continuously.
• 4 add worcestershire sauce, sherry, lemon juice, salt, pepper, nutmeg and paprika.
• 5 keep stirring.
• 6 add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.serve over rice, noodles or puff pastry shells.
• 7 garnish with some cooked shrimp or lobster pieces.
• 8 sprinkle a little fresh chopped parsley over.
• 9 this serves about 12 for appetizers or 6 for entree..