Sarasota's Seafood Newberg over Parsley Toast Points

"This is traditional Lobster Newberg with my twist. Living in Florida we have great seafood year round basically. And I also love fresh citrus. So I tried to combine both. By the way ... Mom I love you, but those little toast points and puff pastry shells, I just didn't like. I like a nice hearty thick slice of Italian Bread toasted with parsley butter - and then you can cut them in those cute little points. Serve with a cup of creamy roasted tomato soup to start and a side of crisp chilled asparagus salad. Quite Note: I like to use shrimp, scallops and lobster, but you can substitute crab for lobster. To me, the lobster and crab are too similar, so I use one or the other. Also, you can use canned, but for this dish, but ... I highly recommend fresh, it will be well worth it."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
19
Yields:
8 Individual Servings
Serves:
8
Advertisement

ingredients

  • Seafood and Marinade

  • 1 lb fresh sea scallop, rough chopped
  • 1 lb large shrimp, peeled and tails removed and rough chopped
  • 12 lb crab, rough chopped (or lobster)
  • 23 cup sherry wine
  • 1 orange (You will need 1 tablespoon juice for the marinade, the rest slice for serving)
  • 14 teaspoon ground black pepper
  • Sauce

  • 12 cup butter
  • 6 tablespoons flour
  • 3 cups half-and-half cream (I often use 1/2 heavy cream, 1/2 half and half)
  • 2 egg yolks (large or ex large eggs)
  • 1 12 teaspoons salt
  • 1 pinch cayenne pepper
  • 14 teaspoon nutmeg
  • Bread

  • 1 Italian bread, cut in thick slices (this recipe serves 8, so 1-2 slices per person - 16 slices)
  • 12 cup butter
  • 2 tablespoons fresh parsley
  • Garnish

  • paprika
  • orange slice (slice up the remaining orange for a garnish)
  • 4 teaspoons fresh chives, chopped
Advertisement

directions

  • Seafood -- Marinade the seafood in the sherry wine, fresh orange juice, and pepper. You want to marinade only 15-20 minutes is all. Up to 30 minutes.
  • Sauce -- In a medium pot slowly melt the butter over medium heat, Then add in the flour, salt, cayenne, nutmeg and mix well. Keep the heat on medium and slowly add the cream, whisking often so you don't get any lumps. Cook until slightly thickened.
  • Seafood -- The seafood is all chopped, so it will not take long at all to cook. Add in the seafood, including the marinade (sherry, orange and pepper) and cook 4-5 minutes until the seafood is done. It won't take long as the seafood is all rough chopped.
  • Eggs and Finishing -- In a small bowl, make sure the eggs are well beaten. After the seafood is cooked, take a little of the seafood sauce and add to the eggs. This will "temper" the eggs. Basically, it will heat the eggs, so when mixed with the sauce, they will not scramble. Otherwise, if you tried to add all the eggs directly to the sauce you would just end up with scrambled eggs. Once you have tempered the eggs, slowly add the eggs into the seafood sauce and continue to stir on medium heat until thickened.
  • Butter -- Mix the 1/2 cup or stick of butter and parsley together.
  • Bread -- Under the broiler, lay your bread slices (1-2 slices per person) on a baking sheet and lightly toast on the first side. In the broiler it will take just a minute, so don't walk away, and keep an eye on it. Then remove from the oven, flip your bread and toast the other side. Again, just a minute. Remove from the oven and spread with the parsley butter. Cut from corner to corner to make those "little toast points.".
  • Serve -- Plate up those toast points and top with the rich seafood newberg. Top with chives, a pinch of paprika for a little color and a orange wedge.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes