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Seafood Newburg

Succulent chunks of seafood napped in a luxurious cream sauce scented with sherry and tarragon, this is our take on a classic American dish that originated at Delmonico's Restaurant in New York City in the late 1800's.


  • 4 tablespoons unsalted butter
  • 4 shallots, minced
  • 1 carrot, peeled and cut in very small dice
  • 1/4 cup flour
  • 1/2 cup dry sherry
  • 1 1/2 ounces Glace de Fruits de Mer Gold® dissolved in 4 cups hot water
  • 4 teaspoons tomato paste
  • 1 cup heavy cream
  • 1 1/2 pounds cooked lobster (cut in bite-size pieces), crab (picked over for shells), or small shrimp, or a combination
  • 1 tablespoon chopped fresh tarragon
  • Salt and ground black pepper
  • Baked puff pastry shells or buttered toast points


  1. In a large saucepan or Dutch oven, melt the butter over medium heat.  Add the shallots and carrots and cook until the vegetables are very tender, 5-7 minutes.  Reduce the heat to medium-low and sprinkle the flour over the vegetables, stirring to form a paste.  Cook for 2 minutes.
  2. Add the the sherry, scraping off any flour that has cooked onto the bottom of the pan and stirring constantly to dissolved any lumps that form.  Whisk in the diluted Glace de Fruits de Mer Gold® and tomato paste, increase the heat to medium and bring the mixture to a simmer.  Cook for 5 minutes.
  3. Add the cream, bring back to a simmer, and cook for 5 minutes.
  4. Stir in the seafood and the tarragon and simmer for a minute or two, until the seafood is warmed through.  Season to taste with salt and pepper.  To serve, ladle the seafood and sauce over baked puff pastry shells or buttered toast points.

Additional Tips

Wine Pairing: Chardonnay

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