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The Towne Lyne House Seafood Newburg

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  • Meat from 2 (1 pound) lobsters
  • 6 ounces fresh scallops
  • 8 peeled and deveined medium shrimp
  • 2 cups milk or half-and-half
  • 2 ounces dry sherry
  • 1/4 cup melted butter
  • Cayenne pepper
  • Worcestershire sauce
  • 1 tablespoon Spanish paprika
  • Salt
  • Roux-equal parts cooked flour and butter (1/2 pound)


  1. Sauté shrimp, scallops and lobster meat in melted butter. Season with paprika and 1 ounce. sherry. Cook until shrimp and scallops are done. Reserve.
  2. Heat the milk until steaming. DO NOT BOIL. Season with salt, cayenne pepper and Worcestershire sauce to taste. While liquid is steaming, add roux until desired thickness of sauce is reached.
  3. Add cooked seafood and liquid to sauce and remaining sherry wine and let cook 2 or 3 minutes, stirring constantly.
  4. Correct the seasoning.
  5. Serve on toast points.

Servings: 12

Posted by LladyRusty at Recipe Goldmine - May 3, 2001.

Source: The Towne Lyne House, Lynnfield, MA