Seafood Newburg

• 5 lb. scallops
• 4 lb. shrimp in shell
• 1 lemon, sliced
• 2 bay leaves
• 2 whole cloves
• 1 1/4 lb. butter
• 20 oz. bread flour
• 6 qt. hot milk
• 12 oz. butter
• 4 lb. lobster meat, cooked
• 4 tsp. paprika
• 6 oz. sherry wine

1. Wash scallops, cut in 3/4-inch pieces.
2. Poach in boiling water 3 minutes.
3. Drain and cover with cold water.
4. Cook shrimp in boiling water and lemon, bay leaves and whole cloves 5 minutes. Drain and cool in cold water.
5. Clean shrimp and cut in half lengthwise.
6. Melt 1 1/4 pounds butter; add flour.
7. Cook 8 to 10 minutes, do not brown.
8. Add scalded milk and stir until thick and smooth.
9. Clean lobster, remove bones and intestinal vein from tail. Cut in chunks.
10. Saute lobster in butter until lobster is hot.
11. Add shrimp and paprika; saute until seafood is done, about 3 minutes. Heat scallops to boiling.
12. Remove from heat; drain.
13. Add all seafood to sauce.
14. Incorporate wine.
15. Season lightly with salt. Garnish with parsley.
16. Can be served in patty shell or toast, etc. Makes 50 portions.

scallops, shrimp, lemon, bay leaves, cloves, butter, bread flour, hot milk, butter, lobster meat, paprika, sherry wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479756 (may not work)