Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce)

Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce)
Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce)
While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce.Ingalls Photography

While Lobster Newburg was first served New York City's Delmonico's restaurant in 1876, Boston's Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. This recipe first appeared in our December 2014 issue with the story Boston Uncommon.

Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce)
While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce.
Yield: serves 4

Ingredients

  • Kosher salt, to taste
  • 2 (1 1/2–2-lb.) live lobsters
  • 8 tbsp. unsalted butter
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 1 lb. medium sea scallops
  • 1 lb. medium shrimp, peeled and deveined, tails removed
  • 2 tbsp. flour
  • 14 cup dry sherry
  • 14 cup half & half
  • 2 tsp. hot sauce
  • 1 tsp. Worcestershire sauce
  • 14 tsp. ground white pepper
  • 1 egg yolk
  • 4 vol-au-vent

Instructions

  1. Bring a large pot of salted water to a boil. Cook lobsters 5 minutes; drain and transfer to an ice bath until cold. Drain lobsters; separate claws and tails, reserving legs. Halve tails lengthwise and remove meat; crack claws and remove meat. Roughly chop lobster meat; chill until ready to use. Roughly chop legs and shells.
  2. Add 3 tbsp. butter to pot; melt over medium-high. Cook carrots, celery, and onion until soft, 6–8 minutes. Stir in chopped legs and shells and 8 cups water; boil. Reduce heat to medium; cook 1 12 hours. Strain stock and return to pot; simmer until reduced by three-quarters, 1 hour.
  3. Melt remaining butter in a 6-qt. saucepan over medium-high. Cook scallops and shrimp until just cooked, 4–5 minutes; transfer to a bowl. Sprinkle flour into pan; cook 2 minutes. Whisk in reserved stock; boil. Reduce heat to medium; stir in sherry, half & half, hot and Worcestershire sauces, white pepper, and salt and cook until thickened, 6–8 minutes. Whisk 1 cup sauce with yolk in a bowl and return to pan; add reserved seafood; cook 2 minutes. Divide vol-au-vent bottoms between plates and ladle seafood mixture over top; top with vol-au-vent lids.