Seafood Newburg Recipe

• 1 c. shrimp (peeled & deveined)
• 1 c. scallops
• 1 c. crab
• 1 c. lobster
• 4 tbsp. butter
• 1 tbsp. lemon juice
• 2 tbsp. flour
• 1 pt. heavy cream
• 2 egg yolks, slightly beaten
• 1 tbsp. brandy, 1 tbsp. dry sherry
• 1 tbsp. paprika

1. Heat 2 Tbsp.
2. butter in skillet of chafing dish, add in lemon juice and seafood and cook over low heat about 5 min.
3. Set aside.
4. Heat remaining butter, add in the flour and cook 1 minute, stirring constantly.
5. Slowly add in cream and cook and stir till sauce is slightly thickened.
6. Beat 2 Tbsp.
7. of sauce into Large eggs, returning egg-sauce mix to the sauce and add in sherry and brandy.
8. Over very low heat stir in seafood and cook only till heated through.
9. Add in paprika, stir and serve over rice, pasta or possibly pastry shells.
10. Serves 4-6.

shrimp, scallops, crab, lobster, butter, lemon juice, flour, heavy cream, egg yolks, brandy, paprika

Taken from cookeatshare.com/recipes/seafood-newburg-53427 (may not work)