Food Ingredients Seafood Shellfish Seafood Newburg 4.0 (1) 2 Reviews This classic mid-century seafood dish is rich lobster, shrimp, scallops, and fish simmered in a sherry-spiked cream sauce. By Martha Greenlaw Martha Greenlaw Martha Greenlaw co-authored two cookbooks with her daughter Linda: Recipes from a Very Small Island (2005) and The Maine Summer Cookbook (2011). An avid home cook who loved to entertain, she collaborated with Linda, a talented fisher and writer, to create cozy, straightforward recipes that reflected their rustic New England coastal lifestyle. Food & Wine's Editorial Guidelines and Linda Greenlaw Updated on December 18, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Matt Taylor-Gross / Food Styling by Barrett Washburne Total Time: 25 mins Yield: 6 Want a throwback dish that holds up? Seafood Newburg was created decades ago, but this ultra-rich dish will be a popular addition to a dinner party or holiday meal. It's the dish everyone still begs for at the Inn at Isle au Haut, operated by Linda Greenlaw. Greenlaw, who you might remember as a commercial fishing boat captain in book and movie The Perfect Storm, moved to Isle au Haut, where her parents live, in 1997. She and her mother, Martha Greenlaw, co-authored a cookbook that includes this recipe. Frequently asked questions What is Seafood Newburg? This dish is a take on Lobster Newberg, which was said to have been created by Ben Wenberg, a boat captain, and served at New York's Delmonico restaurant in 1876. Seafood Newberg includes lobster, plus shrimp, scallops, and haddock or hake fillets. Suggested pairing Splurge on an earthy French Meursault with this meal, to play off the sherry notes in this elegant seafood dish. Notes from the Food & Wine Test Kitchen Don't rush when cooking the cream sauce; it needs to simmer for five minutes so the raw flour taste cooks off and doesn't interfere with the flavors of the sherry, cream, butter, and seafood. This dish is at its best when served immediately after cooking, so the sauce doesn't dry out and the seafood doesn't overcook. Ingredients 1 stick (4 ounces) unsalted butter 3 tablespoons all-purpose flour 2 cups light cream 1/2 cup dry sherry, such as fino or amontillado 1/2 teaspoon sweet paprika Pinch of freshly grated nutmeg 1/2 pound sea scallops, halved horizontally 1/2 pound haddock or hake fillet, skinned and cut into 1 1/2-inch pieces 1/2 pound medium shrimp, shelled and deveined 1/2 pound cooked lobster meat, cut into bite-size pieces Salt and freshly ground pepper Directions Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes. Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve. Originally appeared: August 2005 Rate It Print