Seafood Newberg

Seafood Newberg

1 lb. lobster meat

1 lb. crabmeat or scallops

1 lb. shrimp

1 1/2 lb. mushrooms, sliced

2 C. celery chopped

1/2 C. roasted peppers chopped

3 T. butter

1 C. buttered breadcrumbs


1/2 C. sherry

6 T. unsalted butter

1/2 C. flour

3 cup whole milk

1/8 t. paprika, or to taste

1/8 t. cayenne pepper, or to taste

3 C. cream

9 egg yolks

Melt the 6 T. butter in a saucepan over low heat and blend in the flour. Cook for 2 minutes, stirring, without letting it color.

Slowly add the milk, stirring constantly, and cook for a few minutes, until the sauce gets smooth and thick. Stir in the sherry, paprika, and cayenne pepper. Lightly beat together the egg yolks and cream and stir them in. Heat the sauce just enough to thicken it, stirring, but do not let it boil or the yolks will curdle. (To allay fears of salmonella, the temperature should reach 165 degrees.) Salt and pepper to taste. Cool the sauce.

In a saute pan, melt the 3 T. butter. Add the celery and mushrooms and cook until softened. Do not brown. Cool.

In a large bowl, combine all the seafood, roasted peppers, celery and mushrooms. Mix gently to combine. Add mixture to a lightly buttered 13x 9 casserole dish. Pour the cooled sauce over it. Sprinkle with the breadcrumbs.

Bake at 350°F. for about 40 minutes. As soon as it starts to bubble around the edges it is done.

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