For Seafood Newburg, organize 1 pound shrimp, 1 pound scallops, 1/2 pound lobster meat, 2 cups milk and 1/2 cup sherry. Gather 1 shallot, 2 teaspoons tomato paste, 2 bay leaves, 10 peppercorns and 4 tablespoons butter. Organize 4 tablespoons flour and dried paprika, cayenne, nutmeg and curry powder.
Mix the flour, 1 tablespoon paprika, 1/2 teaspoon curry powder, 1/8 teaspoon nutmeg and a dash of cayenne in a small bowl. On the stove, set up both a small and a large sauce pan. Melt the butter in the large pan over low heat and add the shallot, cooking until it browns. In the small pan, whisk the milk and tomato paste together over medium heat. Add the flour/spice mixture to the butter and browned shallots, and then add the sherry, whisking everything together.
Add the milk/ tomato mixture slowly to the large pan, whisking constantly until creamy. If you don't monitor this addition, and whisk vigorously, the sauce may clot or burn. Once satisfactory, remove the pan from the heat, and reserve. In another large saucepan, combine 4 cups salted water with the bay leaf and peppercorns. Bring the water to a boil, and add the scallops, cooking for 3 minutes before removing them. Repeat with the shrimp and lobster meat (preferably tail). Return the sauce to the heat, and add the seafood, bringing everything to simmer. Serve with fresh vegetables and rice.