Seafood Newburg

• 1 lb shrimp, cleaned, left whole (use small to med. shrimp)
• 1 lb bay scallop, thoroughly cleaned
• 1 lb crabmeat
• 1 lb lobster, cut into bite size pieces
• Sauce:
• 1 small white onion, finely chopped
• 1/2 cup unsalted butter (do not use margarine)
• 1/2 cup flour
• 2 cups light cream
• 1 can cream of shrimp, undiluted
• 1 tablespoon Worcestershire sauce
• 1/4 cup dry sherry, or more to taste
• 1 tablespoon fresh lemon juice
• to taste salt
• to taste white pepper
• 1 dash nutmeg
• 1 dash paprika

1. Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
2. Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
3. Add the cream and soup. Cook until thick and creamy stirring continuously.
4. Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
5. Keep stirring.
6. Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
7. Garnish with some cooked shrimp or lobster pieces.
8. Sprinkle a little fresh chopped parsley over.
9. This serves about 12 for appetizers or 6 for entree..

shrimp, bay scallop, crabmeat, lobster, white onion, unsalted butter, flour, light cream, cream of shrimp, worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg, paprika

Taken from www.food.com/recipe/seafood-newburg-2857 (may not work)