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Seafood Newburg

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.

Plus: More Seafood Recipes and Tips

  • Total Time:
  • Servings: 6

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  • 1 stick (4 ounces) unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups light cream
  • 1/2 cup dry sherry, such as fino or amontillado
  • 1/2 teaspoon sweet paprika
  • Pinch of freshly grated nutmeg
  • 1/2 pound sea scallops, halved horizontally
  • 1/2 pound haddock or hake fillet, skinned and cut into 1 1/2-inch pieces
  • 1/2 pound medium shrimp, shelled and deveined
  • 1/2 pound cooked lobster meat, cut into bite-size pieces
  • Salt and freshly ground pepper


  1. Melt 4 tablespoons of the butter in a medium saucepan. 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.
  2. Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster 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.

Suggested Pairing

Splurge on an earthy Meursault, to play off the sherry notes in this elegant lobster dish.

Contributed By Published August 2005

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