Shrimp Newberg was always one of Michael's favorite entrees at the New England Lobster House when we moved to Miami in the 1970s. I updated the recipe for Valentine's Day this year and included lobster and scallops along with the shrimp and put it in a puffed pastry. Try this for a very special night.
3 lobster tails each cut into 4 pieces
12 large shrimp,
24 bay scallops
1/2 stick unsated butter
2 tablespoons plus 1 teaspoon medium dry sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks beaten
6 puffed pastry shells such as Peppridge Farm
In a heavy saucepan, cook the shellfish in the butter for 2 minutes over medium heat. Add 2 tablespoons of sherry and 3 of the brandy and continue cooking another 2 minutes. Transfer the shellfish to a bowl with a slotted spoon. Add the cream to the sherry/brandy mixture and boil until reduced to 1 cup. Reduce the heat to low and add the remaining brandy and sherry, the nutmeg, cayenne and salt to taste. Whisk the egg yolks into the mixture and cook, whisking constantly untit it thickens to consistancy of heavy cream and stir in the shellfish. Serve in puffed pastry shells.