By Yankee Magazine
Dec 04 2013
Because of the cost of shrimp and fresh lobster meat, Dorothy suggests using canned lobster meat and langostino for her version of Seafood Newburg. The reserved juice may be used to thin the newburg, or heated and served as a clear broth with a tablespoon of whipped cream. To stretch the broth, add equal amounts of chicken stock.
1 pound butter
2 cups flour
1 gallon milk, scalded
4 cans (11 ounces each) lobster meat, drained (reserving liquid)
4 teaspoons paprika
1/4 pound butter, melted
1/2 cup sherry
3 packages (12 ounces each) langostino, drained (reserving liquid)
2 pounds scallops, poached, drained (reserving liquid), and sliced
2 pounds flounder, poached, drained (reserving liquid)
Melt pound of butter in heavy pot, blend in flour over low heat, and cook for about 4 minutes. Slowly stir in scalded milk and cook until thickened and smooth.
Cut lobster into large pieces, coat well with paprika (which gives a smooth color to the sauce), and sauté a few minutes in melted 1/4 pound butter. Add sherry, warm through, and mix in white sauce and other ingredients. Blend well and season with additional sherry if desired.