![](https://thehomechefnh.com/wp-content/themes/monmarthe/php/thumb.php?src=https://thehomechefnh.com/wp-content/uploads/2011/12/Seafood-Newburg.jpg&w=536&h=258&zc=1&q=100)
¾ c Parmesan Cheese
1 c Heavy Cream
1 c Lobster Stock, divided
¼ c Sherry
Baby Shrimp
Scallops
Lobster
Chopped Chive for garnish
Combine cheese & heavy cream in sauce pan and reduce by half.
Add ½ c stock & simmer.
In separate pan heat remaining stock and add shrimp, scallops & lobster.
Season with salt & pepper.
Cook until just done (about 3-5 minutes).
Add sherry and simmer another 2 minutes.
Add seafood to sauce (do not add juices from seafood pan).
Top with chives.
Serve over any pasta or rice
OR
Top with fresh bread crumbs & broil to brown.
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