Ingredients:

  • 1 pound (454g) cooked lobster meat, cut into 1-inch pieces
  • 1 pound (454g) large shrimp, peeled, deveined, and cooked
  • 2 tablespoons (30ml) olive oil
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 1/2 cups (355ml) whole milk
  • 1/2 cup (118ml) heavy cream
  • 1/4 cup (59ml) dry sherry (such as Amontillado)
  • 2 tablespoons (30ml) tomato paste
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons (30ml) finely chopped fresh parsley, for garnish
  • 4 puff pastry shells, baked according to package directions (optional)
  • Cooked rice pilaf (optional)
  • Buttered egg noodles (optional)

Instructions:

  1. Sauté shallot and garlic in olive oil until softened. Add lobster and shrimp. Season with salt and pepper. Gently toss and set aside.
  2. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes, until a smooth paste (roux) forms.
  3. Gradually whisk in milk and cream until smooth. Bring to a simmer, stirring constantly.
  4. Whisk in sherry, tomato paste, nutmeg, and cayenne pepper (if using). Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Gradually whisk a small amount of the hot sauce into the beaten egg yolks to temper them. This prevents them from scrambling.
  6. Slowly whisk the tempered egg yolks into the sauce. Cook for 1 minute more, stirring constantly, until the sauce thickens further. Do not boil.
  7. Gently fold the sautéed seafood into the sauce. Heat through gently, being careful not to overcook the seafood.
  8. Spoon the Lobster & Shrimp Newburg into puff pastry shells (if using) or over rice pilaf or buttered noodles. Garnish with fresh parsley. Serve immediately.