posted by Sue Freeman 12-02-98 9:35 PM
Seafood Newburg by Michael Hood
12 ounces lobster meat
12 ounces shrimp
12 ounces langostinos
8 ounces bay scallops
2 ounces butter
2 Tablespoons SWEET HUNGARIAN PAPRIKA (only)
1 qt. light cream sauce (recipe follows)
2 ounces dry sherry (Harvey's Bristol Creame is wonderful)
salt and pepper
lemon juice from 1/2 lemon
1 Tablespoon seafood base (fish stock either fresh or bullion)
Cut lobster meat into 1/2 inch cubes. Put butter in large pan and add paprika and heat slowly. Do not burn. Add
seafood and saute for 5 minutes being careful not to over cook the seafood.
Add in cream sauce using a wooden paddle so lobster will not break up. Stir in seafood base and brin to boiling point; add sherry and season to taste with salt and pepper. Add lemon juice.
(Stock can be made from shells of lobster tails, shrimp shells etc. Add water to cover and add one stalk celery,
one half of onion, salt pepper and simmer for 20 minutes. Strain. Return to pan and reduce to 1/2)
Light Cream Sauce
4 Tablespoons butter or margarine
4 Tablespoons flour
1 quart half and half
Melt butter in thick bottomed pan. STir in flour to make a roux. Cook over low heat stirring constantly for 8 to 10 minutes. Do not allow roux to burn.
Heat milk to boiling and stir into roux, while adding hot milk, beating briskly so lumps do not occur. Cook until
sauce is thick and smooth.
Simmer for 5 minutes, stirring occasionally. Bring to boil, strain through a close knitted metal sieve.
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