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


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
25 minutes
Cook time:
15 minutes
Total time:
40 minutes
Source: M-A Rowe


1 pound
large shrimp (peeled and deveined)
1 pound
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)


  • 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.


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.