Christmas 2012 – Nothing says Christmas like a roaring fire and a lighted wreath. Add some mercury glass and candles and you have a hallmark Christmas Card.
For Christmas this year we were in a dilemma. Up to the day, we had entertained a lot serving ham, filet of beef and turkey – leftovers abound but we couldn’t serve leftovers for Christmas dinner! What ws left to serve that would be special? Seafood Newburg. Nothing is better and no recipe is easier than this one. You can tinker with amounts depending on what how many mouths you have to feed, add salad and rice and you have an easy but elegant meal.
1 can frozen lobster meat
1 lb sea scallops (fresh)
1 lb frozen easy peel shrimp (raw)
4 tbls. butter
6 tbls. flour
2 cups cream
1 cup water from the saved cooked fish
Sherry to taste.
Saute lobster and scallops, reserve liquids. Boil 8 cups water, drop in frozen shrimp. When shrimp returns to boil pour into strainer and then immediately douse with ice water. Peel the shrimp and add to the rest of fish. Melt butter and add flour to make roux. Add cream and water, stir until thickened. Add seafood and sherry to taste. Best if made a day before. (We have steamed fresh lobster for extra fresh lobster meat and used this water to add to the liquids. One recipe feeds 6-8. Serve over rice or toast points