Yield: 4 entrée portions
Ingredients Amounts
Live Lobsters, 1 ¼ - 1 ½ pd each 4 count
Sea Scallops 8 ounces
*Maine Shrimp, raw 8 ounces
Maine Crab meat 8 ounces
White Wine 1/2 cup
Whole Butter, melted 2 Tblsp
Salt 1/2 tsp
White Pepper 1/4 tsp
Thermidor Sauce 1 pint
Method:
Steam lobsters
for 12 minutes.
Combine scallops,
shrimp, crab meat, wine and butter, season with salt and
white pepper. Place seafood in a casserole dish in a
single layer so that it cooks evenly.
Bake seafood at
375 for approx 12minutes, until cooked.
Remove claws form
lobster and separate the tails from the bodies.
Place the tails
with the soft side up, on a cutting board with the fins
at 12:00.
Cut tails in half
lengthwise, leaving the “fin end” whole, so that the cut
tails curve around the fin end, creating a ‘bowl”.
Place the tails
onto the serving plate and fill the tails with the
cooked seafood.
Top with 4 oz
thermidor sauce.
Crack open the
claws and place on either side the tail.
For a dramatic
look, stand the lobster body up on the plate
(Many people like to pick the meat from the body and the
small legs, as well as eating the red roe [lobster eggs]
and the rich, green tomalley)
Serve with drawn
butter and lemon..
Bonsey Tip:
*Any type of shrimp or crab may be substituted.
