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Saucy Seafood Newburg Recipe (Shrimp, Scallops, Lobster)

Name: Saucy Seafood Newburg Recipe (Shrimp, Scallops, Lobster)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12 servings
Ingredients: Seafood; 1 adet Unit shrimp (peeled and deveined); 1 unit bay scallops; 1 unit lobster meat (cooked, chopped); 1 adet Unit unsalted butter; 1 adet Unit all-purpose flour; 0.5 adet Unit Worcestershire sauce; 1/2 unit dry sherry (or dry white wine); 2 adet Units fresh lemon juice; 1 adet Unit salt (to taste); 1 adet Unit white pepper; 0.25 adet Unit ground nutmeg; 1 adet Unit paprika

This Saucy Seafood Newburg recipe brings shrimp, bay scallops, and lobster together in a buttery flour-thickened sauce, balanced with dry sherry, lemon juice, and warm spices. The malzemeleri-style ingredient list and how-to steps keep it simple: build the quick sauce, then warm the seafood gently so it stays tender.

İyi Bir YemekCommunity Writer

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Saucy Seafood Newburg Recipe (Shrimp, Scallops, Lobster)

Editorial Kitchen Archive

Prep5 min

Cook15 min

DifficultyMedium

ServingsServes 12

Energy-

Ingredients

Scale:12servings

1. Ingredients

Seafood

Unit shrimp (peeled and deveined)

1 unit bay scallops

1 unit lobster meat (cooked, chopped)

2. For the sauce

Unit unsalted butter

Unit all-purpose flour

Unit Worcestershire sauce

1/2 unit dry sherry (or dry white wine)

Units fresh lemon juice

Unit salt (to taste)

Unit white pepper

Unit ground nutmeg

Unit paprika

Step-by-Step Method

7-step method

Prep the seafood

Pat the shrimp and scallops dry, then chop the lobster into bite-size pieces. Keeping them dry helps the sauce cling.

Melt the butter

Set a large skillet over medium heat. Add the butter and let it melt fully without browning.

Cook the flour

Sprinkle in the flour and stir for 1–2 minutes. You’re just taking off the raw flour taste, not aiming for color.

Build the sauce

Stir in the Worcestershire sauce, dry sherry, and lemon juice. Keep whisking or stirring until smooth.

Season gently

Add salt, white pepper, nutmeg, and paprika. Simmer briefly so the sauce thickens and the flavors settle.

Warm the seafood in the sauce

Add shrimp, scallops, and lobster. Stir for 2–4 minutes, just until the shrimp turns pink and everything is heated through; don’t overcook.

Serve right away

Serve hot. It works well over rice, pasta, or toasted bread.

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