0 recipes from contoocook and beyond


one l=l/4 lb. lobster – optional – parboiled/ 6 mins. from 2nd boil, remove all tail and claw meat from shell and cut into chunks

l/4 lb. raw sea scallops
l/4 lb. large raw (l6-20) shrimp, shelled and deveined
l/4 lb. crabmeat
l/4 lb. fresh raw haddock or other mild white fish
l/2 lb. butter
3 cups unseasoned breadcrumbs
l/2 tbsps. seasoned salt
l/2 tsp. pepper
2 tbsps. fresh chopped parsley
2-3 garlic cloves
l small/medium vidalia onion chopped
2 stalks celery, diced
l/4 cup good chadonnary or dry white Cut all seafood a d fish into bite size chunks. In a large saute pan melt the butter over low heat. Meanwhile, in separate bowl combine the breadrumbs, seasoned salt, black pepper and parsley. Add the garlic, onions and celery to the melted
butte. Cook over low heat until tender. Add the wine and let simmer for 3 more mins.
Remove from heat. Add the breadcrumb mixture to the butter mixture and stir until well mixed., In a separage bowl take half the breadcrumb mixture and mix well with the lobster and seafood, but very gently – you don’t want to rip up the seafood., Place
the seafood mixure ib a l3x9″ bakinbg pan sprayed with nob stick cooking spray. Then sprinkle the rest of the breadcrumbs on top. Bake at 375 for 20/25 mins or until done. Serves 4 Lobster Gram computer website

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