"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Seafood Newburg

Published by: Sarah

  • Dec
  • 9

¾ c Parmesan Cheese
1 c  Heavy Cream
1 c Lobster Stock, divided
¼  c Sherry
Baby Shrimp
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
Top with fresh bread crumbs & broil to brown.


Leave a comment: