Sarasota's Seafood Newberg over Parsley Toast Points

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READY IN: 30mins
Recipe by SarasotaCook

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.

Ingredients Nutrition

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Butter -- Mix the 1/2 cup or stick of butter and parsley together.
  6. 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.".
  7. 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.

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