A 'Wow-Factor' Lobster!
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 2
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.
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