Description
Luxurious and indulgent, Shrimp and Lobster Newburg is a decadent seafood dish that blends the richness of lobster and shrimp with a silky, creamy brandy-infused sauce. The delicate shellfish are sautéed and then enveloped in a velvety custard-like sauce made with eggs, cream, and a splash of sherry or brandy, creating a sophisticated and indulgent flavor profile. Served over buttered toast, rice, or pasta, this dish is the epitome of classic, upscale seafood dining—perfect for special occasions or when you want to treat yourself to something extraordinary.
Ingredients
For the Shrimp and Lobster:
- 1/2 lb lobster tail (about 2 tails): Fresh lobster is the star of this dish, adding a sweet, rich flavor. If lobster tails are unavailable, you can use fresh or frozen lobster meat.
- 1/2 lb shrimp (peeled and deveined): The shrimp add a juicy, tender texture to the dish and complement the lobster perfectly.
- 2 tablespoons butter: For sautéing the seafood and adding a rich, buttery flavor.
- 1/4 cup brandy or cognac: For deglazing the pan and adding depth to the sauce.
- 2 tablespoons dry sherry: A hint of sherry adds a nutty, sophisticated flavor to the dish.
- Salt and pepper to taste: Essential for seasoning the seafood.
For the Sauce:
- 2 tablespoons butter: Additional butter helps create a rich, velvety sauce.
- 1/4 cup all-purpose flour: To create a roux that thickens the sauce.
- 1 1/2 cups heavy cream: The base of the sauce, giving it that rich, creamy texture.
- 4 egg yolks: The key ingredient that gives the sauce its velvety consistency. Be careful not to overcook the yolks—they should thicken the sauce, not scramble.
- 1/4 teaspoon cayenne pepper: For a gentle kick of heat that balances the richness.
- 1 tablespoon Dijon mustard: Adds a subtle tang that cuts through the richness.
- 1 teaspoon lemon juice: Brightens the sauce with a touch of acidity.
- 1/4 teaspoon paprika: Adds a mild smoky flavor and enhances the color of the sauce.
For Serving:
- Cooked rice or buttered toast: Serve the shrimp and lobster Newburg over a bed of rice or on top of crisp, buttered toast for a complete meal.
- Chopped fresh parsley: For garnish, adding a touch of freshness and color.
Instructions
STEP 1: PREPARE THE SEAFOOD
Start by preparing the lobster tails and shrimp. If using lobster tails, carefully cut them in half lengthwise using kitchen scissors, then remove the meat. Chop the lobster meat into bite-sized pieces. If you’re using frozen lobster tails, make sure they are fully thawed before cooking.
Season both the shrimp and lobster with a pinch of salt and pepper. Set aside.
STEP 2: COOK THE SEAFOOD
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is melted and foamy, add the lobster and shrimp to the skillet. Cook the seafood for about 2-3 minutes per side, or until the shrimp turns pink and the lobster meat is opaque. Be careful not to overcook the seafood, as it will become tough. Once cooked, remove the shrimp and lobster from the skillet and set aside.
STEP 3: FLAVOR THE PAN
In the same skillet, add 1/4 cup of brandy (or cognac) and 2 tablespoons of dry sherry. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where much of the flavor is. Allow the alcohol to cook off for about 1-2 minutes, leaving behind a rich, flavorful base for the sauce.
STEP 4: MAKE THE SAUCE
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, stir in the 1/4 cup of flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, until it forms a paste and begins to smell slightly toasted.
Slowly add the 1 1/2 cups of heavy cream to the roux, whisking constantly to avoid lumps. Continue to cook the sauce over medium heat, whisking occasionally, until it thickens (about 4-5 minutes).
STEP 5: TEMPER THE EGG YOLKS
In a small bowl, whisk together the 4 egg yolks. To prevent the eggs from scrambling when added to the sauce, you need to temper them. Slowly add a small amount of the hot cream mixture into the egg yolks, about 1 tablespoon at a time, whisking constantly. Once the yolks are warmed up, gradually add the yolk mixture into the cream sauce, whisking vigorously. Cook the sauce for another 2-3 minutes, or until it thickens to a custard-like consistency.
STEP 6: FINISH THE SAUCE
Stir in the cayenne pepper, Dijon mustard, lemon juice, and paprika. Taste the sauce and adjust the seasoning with salt and pepper if needed. The sauce should be smooth, velvety, and rich.
STEP 7: COMBINE THE SEAFOOD AND SAUCE
Return the cooked shrimp and lobster to the skillet with the sauce. Stir gently to coat the seafood in the creamy sauce. Allow the seafood to warm through for about 1-2 minutes.
STEP 8: SERVE
Spoon the shrimp and lobster mixture over cooked rice or buttered toast. Garnish with a sprinkle of fresh parsley for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520 kcal
- Fat: 35g
- Carbohydrates: 10g
- Protein: 40g