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Authentic New England Seafood Recipes From The Venus de Milo Restaurant in Swansea Massachusetts

Lobster or Seafood Newburg

Many recipes for Newburg Sauce call for paprika as the coloring agent rather than using a tomato product. While a sauce colored with paprika may be more stable, paprika has a tendency to be bitter tasting. For this reason we use tomato puree to color our Newburg Sauce. Take special care not to boil the sauce as the acidity of the tomato may cause the sauce to break or separate.

Preparation Time: Approx. 45 minutes
Yield: 4 servings

Ingredients:
4 each, puff pastry shells
8 ounces lobster meat (bite sized cubes)
8 ounces sea scallops
8 ounces shrimp (peeled & de-veined)
¼ cup butter
2 cups milk
3 tablespoons all purpose flour
½ cup tomato puree
salt to taste
2 tablespoons sherry wine

Method:
Puff pastry shells are an optional item in this recipe and can be found in the frozen food section of most grocery stores. Cook the pastry shells according to the manufacturers' directions and put them aside.
Heat the milk in a heavy saucepan over a medium heat until the milk begins to simmer. In a separate saucepan melt the butter and add the flour to it making a roux and cook the roux over a medium heat for about a minute while whisking. Add the tomato puree to the roux and cook while whisking for an additional minute.
Add the hot milk to the roux –tomato mixture a ½ cup at a time while continually whisking. Once the milk is incorporated into the sauce add the sherry wine and check the seasoning for saltiness. Simmer the sauce over a low heat for about 10 minutes to allow the alcohol to burn off then remove the sauce from the fire and cover.In a sauté pan melt 3 tablespoons of butter over a medium heat. When the butter begins to bubble add the shrimp and sauté for about a minute. Next add the scallops and lobster meat and sauté until the scallops are white and firm. Add enough Newburg Sauce to the sauté pan to just cover the seafood and simmer for about 2 minutes. If the sauce seems too thick you may thin it down with a little milk. Adjust the seasoning. Serve over pastry shell and garnish with parsley sprigs and a lemon wedge.

Copyright © 1999-2003 Peter Rego. All Rights Reserved.