Classic Seafood Newburg Recipe – Luxurious Dinner Made Simple

The first time I made this Classic Seafood Newburg, I was trying to recreate a special dish I had tasted at a coastal bistro during a holiday. I remember being completely captivated by the richness of the sauce and the tender pieces of seafood that melted in my mouth. I wanted to bring that same fine-dining experience into my kitchen—without the fuss or the high-end price tag. That’s exactly what this dish delivers. Every time I make it now, it brings back the warmth and joy of that night, but with the ease of a home-cooked meal.

This Seafood Newburg recipe is my go-to when I want to impress guests or treat myself and my family to something indulgent yet easy to make. It feels fancy, but it comes together effortlessly using everyday techniques and ingredients that are easy to find. It’s the kind of recipe that makes you feel like a chef without needing culinary training.

Why You Will Love This Recipe

You’ll love this Classic Seafood Newburg because it’s elegant, flavorful, and quick to prepare. The creamy, velvety sauce pairs beautifully with the mix of seafood, and it turns a simple dinner into a luxurious experience. It’s ideal for date nights, small celebrations, or even a comforting weeknight meal. The richness of the sauce is perfectly balanced, and the tender texture of seafood gives it a restaurant-quality finish.

Versatile

What makes this recipe even more valuable is how versatile it is. You can easily adapt it to your preferred combination of seafood—shrimp, scallops, lobster meat, or white fish all work well. It can be served over puff pastry shells, rice, noodles, or even mashed potatoes, depending on what you have on hand. This flexibility makes it an excellent choice for different occasions and preferences.

Affordable

Despite sounding and tasting luxurious, this dish is surprisingly budget-friendly. You don’t need to splurge on expensive ingredients. I often use a combination of frozen shrimp, scallops, and fish fillets to keep the cost low without sacrificing flavor. The creamy sauce is made with basic pantry staples, and a few substitutions can make it even more economical without altering the overall taste.

Ingredients for the Recipe

Here’s what you’ll need to bring this rich and satisfying dish to life:

• 1 cup cooked shrimp, peeled and deveined

• 1 cup cooked scallops

• 1 cup cooked lobster or firm white fish

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 cup milk

• 1/2 cup heavy cream

• 2 egg yolks, lightly beaten

• 1/2 teaspoon salt

• 1/4 teaspoon ground white pepper

• 1/4 teaspoon paprika

• 1/8 teaspoon ground nutmeg

• 1 tablespoon tomato paste

• 1 tablespoon lemon juice

• Chopped parsley for garnish

• Puff pastry shells, rice, or noodles for serving

Let’s move on to how to make this elegant meal come together in your own kitchen.

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Preparing Classic Seafood Newburg is easier than it sounds, and the result is a comforting, elegant dish that’s ready in under an hour. You’ll be surprised how quickly the rich sauce comes together and how adaptable the seafood portion can be depending on what you have available. Follow these simple steps for a flawless Newburg every time.

Step 1: Prepare the Seafood

Start by ensuring all your seafood is cooked and ready to use. If you’re using frozen shrimp, scallops, or lobster meat, thaw them completely and pat dry. Boil or steam the seafood gently until just cooked through. Avoid overcooking—seafood should be tender, not rubbery. Once done, set aside on a plate while you prepare the sauce.

Step 2: Make the Roux

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is fully melted and bubbling slightly, add 2 tablespoons of all-purpose flour. Stir continuously using a whisk or wooden spoon to form a smooth paste. Cook this mixture for about 2 minutes to eliminate the raw flour taste, stirring often to prevent browning.

Step 3: Add the Milk and Cream

Gradually pour in 1 cup of milk, stirring constantly to keep the mixture smooth. Allow it to heat gently, then add 1/2 cup of heavy cream. Continue to stir and let the sauce thicken. This process takes around 4 to 5 minutes. You want a smooth, creamy texture without lumps. Keep the heat moderate to avoid scorching.

Step 4: Temper the Egg Yolks

In a small bowl, lightly beat 2 egg yolks. Now, temper the yolks to avoid scrambling. To do this, slowly whisk in a few spoonfuls of the hot cream sauce into the yolks, one spoon at a time. Then pour the tempered yolk mixture back into the saucepan, stirring constantly. This step creates the silky, custard-like richness the dish is known for.

Step 5: Season the Sauce

Add 1 tablespoon of tomato paste for color and depth of flavor. Stir in 1 tablespoon of lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon ground white pepper, 1/4 teaspoon paprika, and 1/8 teaspoon ground nutmeg. Continue to cook the sauce for another 2 minutes on low heat, allowing the flavors to meld.

Step 6: Add the Seafood

Now it’s time to bring everything together. Gently fold in your prepared seafood: 1 cup each of cooked shrimp, scallops, and lobster or white fish. Stir just until everything is coated in the sauce and heated through. Don’t let the sauce boil at this stage, as it may cause the eggs to curdle or the seafood to overcook.

Step 7: Serve Immediately

Serve the Seafood Newburg hot over puff pastry shells, a bed of rice, or wide egg noodles. Garnish with freshly chopped parsley for a touch of color and freshness. The sauce should be velvety and smooth, enveloping the tender seafood in every bite.

Quick and Easy

While it sounds gourmet, this dish is remarkably quick and easy. The sauce comes together in under 15 minutes, and if you have pre-cooked or thawed seafood on hand, the entire dish can be ready in about 30 minutes. It’s perfect for a weeknight dinner when you want something extra special without spending hours in the kitchen.

Customizable

Another reason I love this recipe is how adaptable it is. If lobster isn’t available, use extra shrimp or fish. Prefer a thicker sauce? Just simmer a bit longer. Want a spicier kick? Add a pinch of cayenne. This dish is forgiving and responds well to your personal touch. You can also make it dairy-free by substituting the milk and cream with unsweetened coconut cream and a touch of cashew milk, though the flavor will be slightly different.

Popular with Many People

I’ve served this Seafood Newburg at family gatherings, date nights, and even dinner parties, and it never fails to impress. Everyone loves the balance of richness and lightness, and it satisfies both seafood lovers and those who typically lean toward comfort food. It’s one of those rare recipes that’s both nostalgic and refined—a true crowd-pleaser.

From kitchen to table, it’s a dish that leaves a lasting impression without demanding a complicated process. Once you make it, you’ll want to add it to your regular rotation for when you need something that feels like a celebration.

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FAQs

Q: Can I use frozen seafood for this recipe?
A: Absolutely. Using frozen shrimp, scallops, or fish works well. Just thaw them fully and pat dry before cooking. Avoid overcooking to keep the seafood tender.

Q: What can I serve with Seafood Newburg?
A: This dish pairs beautifully with puff pastry shells, steamed rice, wide egg noodles, or even mashed potatoes. Choose whichever base you prefer for a hearty meal.

Q: Can I prepare this recipe in advance?
A: It’s best served fresh, as the sauce may thicken and seafood texture can change when refrigerated. However, you can prepare the sauce and seafood separately a few hours ahead and combine just before serving.

Q: Is there a dairy-free option?
A: Yes, substitute milk and cream with coconut cream and unsweetened cashew milk. This will slightly alter the flavor but still deliver a creamy texture.

Q: How do I prevent the sauce from curdling?
A: Temper the egg yolks carefully by gradually whisking in hot sauce before adding back to the pan. Avoid boiling once the yolks are added and keep heat low.