","datePublished":"2016-05-07"},{"@type":"Review","author":{"@type":"Person","name":"Cookiegirl"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I tried my hand a this recipe. I used heavy whipping cream instead of milk. I like a more condensed consistency. Excellent recipe. Will definitely do it again. ","datePublished":"2016-02-22"},{"@type":"Review","author":{"@type":"Person","name":"beverlyedwards404"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This an absolutely delicious recipe, although a bit ambitious to assemble. I used evaporated milk instead of regular milk and heated it in the microwave. I think evaporated gives a creamier texture to sauces and it works. I didn't have lobster meat and used lump crab meat instead and it was excellent. I also blended in the gremolata to the cream sauce just before serving and it was awesome -- so be sure to make the gremolata or the dish could be rather bland in my opinion. You can always ramp it up with more curry, but not everyone likes a lot of curry. This recipe is worth the extra work and be sure not to overcook the seafood! ","datePublished":"2015-06-25"},{"@type":"Review","author":{"@type":"Person","name":"Geri P."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"easy and delicious~loved by all~thanks","datePublished":"2013-12-27"},{"@type":"Review","author":{"@type":"Person","name":"Karol D."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I also put the lobster, scallops and shrimp into the sauce once the milk/tomato paste was added. I love seafood, added some chunks of cod. Everyone loved it. And the gremolata was easy. I served it on the side of the rice in a mound, but everyone took their mound and put it all over the top of the sauce once they took a bite with it. My guests liked it alot.","datePublished":"2013-12-16"},{"@type":"Review","author":{"@type":"Person","name":"Sue Williams"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"My husband made this for Christmas eve dinner. We left out the curry, tomato paste and used onions instead of shallots and shrimp for our seafood. It was sooooo good! We both loved it and can't wait to make again. We also just warmed the milk in the microwave and then added, so it saved us a dirty pot. ","datePublished":"2012-12-25"},{"@type":"Review","author":{"@type":"Person","name":"lhljljl"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Made this for my husbands birthday dinner and we both loved it. I used five pots to cook entire meal and it was worth every single one. I followed recipe and made exactly as directed, but will probably take another users advice and cook seafood in sauce next time. ","datePublished":"2010-01-21"},{"@type":"Review","author":{"@type":"Person","name":"Loveideasfromall"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This was the most delicious sauce ever! It is worth the dish/pot washing. It was much easier than I first thought to make. I followed the recipe exactly except that I chose to serve over rice. My husband and I fought over who got the leftovers for lunch!! I won!!!","datePublished":"2010-01-06"}],"recipeCategory":"main-dish"}
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Step 1
To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
Step 2
Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
Step 3
Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
Step 4
Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
Step 5
Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
Step 6
Preheat the oven to 400 degrees F.
Step 7
Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.