A 'Wow-Factor' Lobster!

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 cup        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 cup        Parmesan cheese 
  2 unit       Baguettes (cut into thin crostini’s (toast if you like))
1/2 pound      pound Kale (Garnish)
  2 tablespoon Parsley (minced)

Instructions:

	
		Cut the shrimp, scallops, salmon and cooked lobster into bite-sized
pieces and place them in a bowl to the side.&nbsp;
	
		(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.&nbsp; Saute over medium-low heat for
10 minutes, stirring occasionally.&nbsp;
	
		Add only the scallops and shrimp and sauté over medium heat for few
minutes.&nbsp;&nbsp;
	
		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.&nbsp; Bring to a boil.&nbsp;
	
		Reduce to medium-low and add the cream a little at a time, stirring as
you go.&nbsp;&nbsp;&nbsp;&nbsp; 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.&nbsp; 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.


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


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.