Woodbound Inn. Home of one of my many dream jobs. That was where this Seafood Newburg recipe originated. It was one of several that my sister uncovered in a misplaced recipe box. I could hardly wait to recreate it, and now that I have I can hardly wait to make it again. I’m certain the familiy is completely on board with that.
I have an ongoing, long winded, yet-to-be-published blog post entitled My Dream Job. I add to it from time to time, but mostly use it for reflection. Below is an excerpt from that post. Remember…..long winded. Feel free to scroll on by to the bottom of the page for this glorious Seafood Newburg recipe.
By age 12 (way before child labor laws kicked in) I was ready to make real money. It was summer. I arrived at 6:30 am to The Woodbound Inn in Rindge, NH where I would begin every day by peeling 100 lbs. of potatoes. When finished I would wash salad greens, pick parsley, inventory the walk-in freezer and clean anything that needed to be cleaned. I eventually graduated to dish washer. Boy that was a tough job on a busy hot Saturday night. But I knew if I stuck with it, worked hard without complaint, and didn’t break too many dishes….I could graduate to the dream job. Bus Girl. At the coolest vacation spot imaginable. What a fabulous place to work.
By age 15 I had graduated from bus girl to waitress (living the dream). My sister had also joined the team. We realized that we had a special ‘attention to detail’ gift. We ‘cleaned up’ our plates before they left the kitchen. We added citrus slices, fresh picked parsley, or anything else we could find to ‘garnish’ the plates as we headed out the door into the dining room, as to not offend the chef. We’d even pick wild blueberries and blackberries to offer our guests with breakfast. Without discussion we both got this simple concept. “Go the extra mile.” All credit to Mom. Our common denominator.
Woodbound Inn. If you’ve seen the movie Dirty Dancing, envision that kind of resort on a smaller scale. We had patrons that came back year after year and would stay for 2-3 weeks in the summer. We witnessed the growth of their families, who: always requested the same rooms in the Inn, the same tables in the dining room and could be found in the same front porch rockers most afternoons. Our job was to deliver the ‘Woodbound’ experience. Whether it be during Wednesday Night Cookouts under the Pines (even in the middle of winter), delivering Boxed Lunches to the lakeside beach, serving Seafood Newburg from Friday Night’s Buffet or presenting Saturday Prime Rib Night (with Dott’s Yorkshire Pudding), Oooo and we always gave special attention to the Roast Turkey and Fried Shrimp on Sundays. This is my chance to come clean. I did once order an extra Fried Shrimp Dinner knowing full well that I was intending to consume it myself and did. I later confessed.
I put my time in at Woodbound and over the years those memories and favorite dishes became engrained. Sarah finding this Seafood Newburg recipe was like a stroll down memory lane.
Seafood Newburg is luxurious and indulgent and worthy of any special occasion or treat yourself because you’re worth it meal. Enjoy!
For the seafood
- 1 lobster tails
- 1/2 pound medium shrimp peeled & deveined; tails removed
- 1/2 pound sea scallops
- 2 Tablespoons butter melted
- 1/4 teaspoon Mrs. Dash Garlic & Herb seasoning
- 1 pinch salt
For the sauce
- 4 Tablespoons butter
- 1 shallot fine diced
- 1 cups cream
- 1/4 cup sherry
- 1 Tablespoon tomato paste
- 3 egg yolks
- 1 pinch cayenne pepper
- 1 pinch grated nutmeg
- salt to taste
- 2 thick slices bread
- 1 Tablespoon soiftened butter
- 1 Tablespoons fresh parsley minced
For the seafood
- Preheat oven to 375° F. Gently remove lobster meat from shell and place on top of shell. Place in a largeshallow baking dish. Melt 2 Tablespoons butter with Mrs. Dash and salt. Drizzle 1 Tablespoon of seasoned butter over lobster tail. Bake for 8 minutes then remove pan from and add the shrimp and scallops; drizzle with remaining butter. Bake another 6-8 minutes until shrimp and scallops are done. Cut lobster tail into bit sized pieces.
For the sauce
- While seafood is cooking, melt butter in skillet. Saute shallot until tender, then add cooked seafood and simmer for one minute. Add cream, sherry and tomato paste; whisk gently to combine. Bring to almost a boil, then reduce heat to low.
- Combine egg yolks with 1/2 cup of cream mixture to temper; then return skillet; whisk to combine. Season with nutmet, salt and cayenne pepper. Stir in cooked seafood.
- Toast and butter bread slices. Cut each into 4 wedges. Place buttered toast points onto each plate. Spoon Seafood Newburg over buttered toast points. Sprinkle with fresh minced parsley. Enjoy!
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