Seafood Newburg

• 3 (1 1/2 lb) lobsters, cooked and picked
• 12 large scallops, quartered
• 1 lb peeled and cleaned medium shrimp
• 1 1/2 cups milk
• 1 1/2 cups cream
• 1/4 cup butter
• 1/4 cup dry sherry
• salt
• cayenne pepper
• 1/2 teaspoon paprika
• Roux
• 1/4 cup butter
• 1/2 cup flour

1. Saute shrimp, scallops and lobster in butter.
2. Add paprika.
3. Move seafood to a crock pot set on low or warming dish.
4. Add sherry to hot saute pan and boil hard to de-glaze the pan.
5. Add sherry and pan bits to seafood.
6. In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
7. Slowly whisk in milk pouring in a half cup at a time.
8. Add cream slowly, whisking continuously until mixture thickens.
9. About 3-5 minutes.
10. (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
11. Pour over warmed seafood and stir.
12. Serve with linguini, saltine or common crackers or toast.

lobsters, shrimp, milk, cream, butter, sherry, salt, cayenne pepper, paprika, butter, flour

Taken from www.food.com/recipe/seafood-newburg-49811 (may not work)