By JANIC412 on August 31, 1999
Photo by BLUE ROSE
Photo by BLUE ROSE
"Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood. Seafood Newburg "
Serving Size: 1 (219 g)
Servings Per Recipe: 12
"I'm so glad I made this for X-mas eve dinner this year! DELICIOUS! It took just minutes to throw together, but it tasted like it was slaved over. My family were raving about it, so thank you for a great meal Janic312! Cooking notes: I added 1 lb of oysters to the mix, and I doubled the recipe otherwise. It served 13 with about a cup of stew each - It was really rich."
"I made this for Valentine dinner. I made the sauce the night before and served this in a puff pastry. Having this was like going to a 5 star restraunt. It was that good. Not hard at all to make with such a great outcome."
"This has been a huge hit at parties. Excellent!"
"WOW, This is so good. Like a Lobster bisque with more seafood. I liked the mix of the seafood and will definitley make this again. I am looking gorward to using all lobster next time, yummy. I also had to make mine ahead of time, I took it out of the fridge for an hour and then reheated it on the stove top at a very low temp, stirring alot as not to burn. Turned out great. Everyone was so impressed. Thanks!"
"I used flounder shrimp and scallops for the seafood and had to use cream of chicken for the cream of shrimp but it still came out great. "
"Made this for our anniversary this year. It sure was a hit. I made it a little more 'soupy' by adding a little seafood stock that I used by using the shrimp and crab shells. I made this with a wellington so I didn't want to serve it over puff pastry shells, but I cut two hearts (one big and one little) out of the puff pastry and cooked it with the wellington and then floated them on top of the soup. It sure was a hit and we enjoyed the leftovers very much!"
"Everyone LOVED this recipe. Thanks so much."