Seafood Newburg(serves 4)

8 oz Shrimp, medium, peeled and deveined
8 oz Scallops
8 oz Lobster Meat, cooked, large pieces
8 oz Crab Meat, cooked, large pieces
2 Tbsp. Shallots, minced
1 Tbsp. Butter
1 Tbsp. Oil
2 Tbsp. Dry Sherry
4 Large Egg Yolks
1 Tbsp. Cognac
1 cup Lobster Stock
2 cups Cream
3-4 tsp. Tomato Paste
1/2 tsp. Nutmeg
1 tsp. Thyme
Salt and White Pepper to taste

Heat the butter and the oil in a sauté pan over medium high heat until hot. Sauté the shrimp and scallops. Add the rest of the seafood when the shrimp and scallops are 3/4 cooked. When all of the seafood is done, flame with the cognac. Transfer the seafood to a bowl and keep warm. Add the stock and the shallots and reduce by 1/2. In a separate bowl, whisk together the cream and the eggs. Add the sherry to the pan and reduce the heat to medium. Whisk the cream mixture to the pan, stirring constantly. Add the seafood and the rest of the ingredients and cook until thick. Do not boil the sauce. Adjust seasonings and serve.