A 'Wow-Factor' Lobster!

Put Your Best Fish Forward, Michael-Ann Rowe, Fishionista, #PYBFF, Scallops, Dry Scallops, Sustainable Seafood, Urban Deli, Saint John, New Brunswick

Description

My Sister, Liz, introduced this to me as one of her catering dishes. A lobster chock-full of seafood! Its as succulent as it looks. Picture this at a holiday party, a family picnic gathering, or showing it off at your next 'Seafood Bash'. Wow!

Servings: 10

Prep:

25 minutes

Cook time:

15 minutes

Total time:

40 minutes

Source: M-A Rowe

Ingredients

1 pound

large shrimp (peeled and deveined)

1 pound

scallops

1 pound

salmon Lobster meat (from a 4lb cooked lobster)

1⁄4 pound

Butter (unsalted)

3⁄4 cups

Yellow Onion (medium-diced )

1 cup

celery ((3 stalks) medium-diced )

1⁄2 cup

seafood stock (or fish bouillon)

1 cup

heavy cream

3⁄4 cups

Parmesan cheese

Baguettes (cut into thin crostini’s (toast if you like))

1⁄2 pound

pound Kale (Garnish)

2 tablespoons

Parsley (minced)

Instructions

Cut the shrimp, scallops, salmon and cooked lobster into bite-sized pieces and place them in a bowl to the side.
(Keep shrimp and scallops in one bowl, salmon and lobster in another)
In a heavy-bottomed pot, melt the butter over low heat
Add the garlic, onions and celery. Saute over medium-low heat for 10 minutes, stirring occasionally.
Add only the scallops and shrimp and sauté over medium heat for few minutes.
Remove the seafood from the pan and place in bowl to the side.
Deglaze the pan with the seafood stock, stirring as you go to work with all the bits from the seafood. Bring to a boil.
Reduce to medium-low and add the cream a little at a time, stirring as you go. Keep on stove until the cream has reduced to half, stirring occasionally.
Add all the seafood back in.
Reduce the heat to simmer, uncovered for 7 to 10 minutes.
Add the parmesan cheese and stir in gently
Add salt and pepper to taste. Add parsley.
Add a tsp. of tarragon or nutmeg if you like.

Salt and freshly ground black pepper to taste
Garnish: 1/2 pound Kale
As an alternate, you can serve with toasted pita triangles around platter.

Notes

As guests devour your stuffed lobster, keep replenishing it with more lobster mixture.
*This recipe can be made Gluten-Free.
Pairs well with a Sauvignon, Blush Wine, Champagne or Rose.