Seafood Newburg Shrimp & Crab is a rich, creamy seafood dinner with a smooth sherry sauce and tender seafood in every bite.
It feels elegant enough for a special occasion, but it is simple enough to make at home with a few classic ingredients.
Why You’ll Love This Recipe
This seafood dish is creamy, comforting, and full of luxurious flavor.
The combination of lobster, shrimp, and scallops gives every serving a rich seafood taste.
The sherry cream sauce adds depth without overpowering the natural sweetness of the seafood.
It can be served over toast points or rice, making it flexible for dinner or entertaining.
What You’ll Need (Ingredient Highlights)
Cooked lobster meat gives the dish its classic Newburg richness and elegant flavor.
Shrimp adds a tender, slightly sweet bite that pairs beautifully with the cream sauce.
Scallops bring a delicate texture and mild seafood flavor.
Dry sherry gives the sauce its signature warm, savory depth.
Heavy cream creates the smooth, velvety base that makes this dish so comforting.
Pro Tips Before You Start
Use cooked lobster and shrimp to keep the recipe quick and easy.
Stir the roux constantly so the flour cooks evenly without browning.
Add the seafood gently so it stays tender and does not break apart.
Do not overcook the seafood once it is added, since it only needs to heat through.
How to Make Seafood Newburg Shrimp & Crab
Step 1 – Prepare the base sauce
Melt the butter in a large skillet over medium heat. Add the shallots and garlic, then sauté for 2–3 minutes until softened and fragrant.
Step 2 – Create the roux
Sprinkle the flour over the shallot and garlic mixture. Stir constantly for 1–2 minutes, keeping the mixture light in color.
Step 3 – Incorporate the liquids
Gradually whisk in the dry sherry until fully blended. Slowly pour in the heavy cream and continue stirring until the sauce thickens.
Step 4 – Add the seafood
Gently add the lobster meat, shrimp, and scallops to the skillet. Stir carefully to coat the seafood in the creamy sauce.
Step 5 – Heat through
Cook for 3–5 minutes, just until the seafood is warmed through. Avoid overcooking so the seafood stays tender.
Step 6 – Season the sauce
Taste the sauce and adjust with salt and freshly ground white pepper. Keep the seasoning balanced so the seafood flavor shines.
Step 7 – Serve and garnish
Spoon the seafood mixture over toast points or cooked rice. Garnish with chopped fresh parsley and serve warm.
What to Serve Them With
Serve this creamy seafood mixture over buttered toast points for a classic presentation.
Cooked rice makes it a heartier dinner option and soaks up the sauce beautifully.
A crisp green salad adds freshness and balances the richness of the dish.
Steamed asparagus or green beans also pair well with the creamy seafood sauce.
Variations / Substitutions
Use crab meat in place of part of the lobster for a sweet, delicate variation.
Replace scallops with extra shrimp if you prefer a simpler seafood mix.
Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.
If you do not cook with sherry, use seafood stock or chicken broth for a milder flavor.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat, stirring often to keep the sauce smooth.
Avoid boiling the sauce when reheating, as the seafood can become tough and the cream may separate.
This dish is best enjoyed fresh and is not ideal for freezing because of the cream sauce.
FAQs
Can I make Seafood Newburg Shrimp & Crab ahead of time?
Yes, you can prepare the sauce ahead of time and add the seafood just before serving.
Can I use crab in this recipe?
Yes, crab works beautifully in this dish and can replace some or all of the lobster.
What is the best seafood for Newburg?
Lobster, shrimp, scallops, and crab all work well because they pair nicely with a creamy sherry sauce.
Can I make this without sherry?
Yes, you can use seafood stock, chicken broth, or a small splash of lemon juice with broth for a lighter option.
How do I keep the seafood from getting rubbery?
Add the seafood near the end and heat it only until warmed through.
Can I serve this over pasta?
Yes, it can be served over pasta, rice, toast points, or puff pastry shells.
Is this recipe good for a dinner party?
Yes, it feels elegant and impressive while still being easy to prepare.
Can I use frozen seafood?
Yes, thaw it completely and pat it dry before adding it to the sauce.
How thick should the sauce be?
The sauce should be creamy and spoonable, thick enough to coat the seafood.
What garnish works best?
Fresh parsley adds color and freshness without overpowering the rich sauce.
Final Thoughts
Seafood Newburg Shrimp & Crab is creamy, elegant, and deeply satisfying.
With tender seafood and a rich sherry cream sauce, it makes a comforting dinner that still feels special.
Serve it warm over toast points or rice for a classic seafood meal everyone will remember.
Full Recipe Card
Ingredients
- 1 lb cooked lobster meat, chopped
- ½ lb cooked shrimp, peeled and deveined
- ½ lb scallops
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 1 cup heavy cream
- ½ cup dry sherry
- 1 tablespoon all-purpose flour
- Salt and freshly ground white pepper, to taste
- Chopped fresh parsley, for garnish
- Toast points or cooked rice, for serving
Instructions
- Melt butter in a large skillet over medium heat.
- Add shallots and garlic. Sauté for 2–3 minutes until softened and fragrant.
- Sprinkle flour over the mixture and stir constantly for 1–2 minutes to form a light roux.
- Gradually whisk in dry sherry until smooth.
- Slowly pour in heavy cream and stir until the sauce thickens, about 3–5 minutes.
- Gently add lobster meat, shrimp, and scallops.
- Cook for 3–5 minutes, just until the seafood is heated through.
- Season with salt and freshly ground white pepper to taste.
- Spoon over toast points or cooked rice.
- Garnish with chopped fresh parsley and serve warm.
