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