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 Tuesday Night Cookouts under the Pines, delivering Wednesday Boxed Lunches to the lakeside beach, presenting Friday Prime Rib Night (with Dott’s Yorkshire Pudding), or serving Seafood Newburg from Saturday Night’s Buffet. 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.
- 1 lobster tail
- ½ pound medium shrimp, peeled & deveined. Tails removed.
- ½ pound sea scallops
- 2 Tbl. butter
- ¼ tsp. Mrs. Dash garlic & herb seasoning
- pinch of salt
- 4 Tbl. butter
- 1 shallot, fine diced
- 1 cup cream
- 1 Tbl. tomato paste
- ¼ cup sherry
- 3 egg yolks
- pinch of salt
- pinch of cayenne pepper
- pinch of nutmeg
- 1 Tbl. parsley, minced
- serve with buttered toast points
- Preheat oven to 375 degrees. Gently remove lobster meat from shell and place on top of shell. Place in a shallow baking dish. Melt 2 Tbl. butter with Mrs. Dash and salt. Pour 1 Tbl. of seasoned butter over lobster tail. Bake for 8 minutes. Remove and add shrimp and scallops to pan; drizzle with remaining butter. Bake another 6-8 minutes until shrimp and scallops are done.
- Melt butter in large 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 ½ cup of cream mixture to temper, then return to saucepan; stir to combine.
- Season with nutmeg, salt and cayenne pepper. Stir in fresh parsley to finish.
- Serve with buttered toast points.
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