Lobster and shrimp is a luxurious seafood dish that brings the rich flavors of the ocean right to your table. This recipe combines the delicate sweetness of lobster and shrimp with a flavorful etouffee base, creating a delightful and satisfying meal. The addition of scallops offers a heartiness that enhances the overall seafood experience. Perfect for special occasions or when you want to impress your guests, this dish can be served over a bed of fluffy rice, making it both visually appealing and delicious. The key to achieving the best results with this recipe lies in the quality of your seafood and the careful preparation of the etouffee base. The blend of spices and the creamy saffron sauce will elevate the dish, while the crunchy peanut crumble adds a delightful texture. Now, let’s explore the ingredients and cooking instructions to create this scrumptious lobster and shrimp dish.
Ingredients
- 2 small lobster tails, meat removed and cut into 1-inch chunks
- 1⁄2 lb. large shrimp, peeled and deveined, tails on
- 1⁄2 lb. sea scallops, cut into 4ths
- 1 and 1⁄2 sticks of unsalted butter
- 3 tbs. extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
- Italian parsley for garnish
- Juice of 1 lemon
- 1 lobster carcass
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1 carrot, chopped
- 1/2 cup sherry
- 1 cup fish stock
- 1 cup heavy cream
- 1/4 cup flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp. creole seasoning
- 1/2 tsp. cayenne pepper
- 1 tsp. dried thyme
- 1/4 cup green onions, chopped
- Cooked rice for serving
- Louisiana hot sauce to taste
- 1/2 cup peanuts
- 1/4 cup pumpkin seeds
- 1 cup rice cereal
- 1/4 cup hickory syrup
- Fava beans and butternut squash mix for topping
- Edible flowers for garnish
Cooking Instructions
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Begin by removing the lobster meat from the shells, chopping it into 1-inch chunks, and setting it aside. Prepare the shrimp by peeling, deveining, and splitting them lengthwise. Grill or sauté the shrimp until partially cooked.
- In a pot, sauté the lobster carcass with minced garlic, chopped shallots, and carrots until aromatic. Then, add the sherry, fish stock, and heavy cream. Bring the mixture to a simmer, then blend it until smooth to create the saffron sauce.
- For the etouffee base, heat the olive oil in a large pan, then whisk in the flour. Cook the flour until it reaches a peanut butter color, then add the chopped onion, bell pepper, and celery, cooking for an additional 2 minutes.
- Stir in the garlic, bay leaves, creole seasoning, cayenne pepper, and thyme to the etouffee base. Gradually whisk in the prepared stock and bring the mixture to a boil, stirring continuously.
- In another pan, add 1 stick of butter and olive oil. Sauté shallots and garlic until fragrant, then add the lobster and shrimp, cooking until the shrimp are fully cooked. Combine this seafood mixture with the etouffee base and cook for 5 minutes, then stir in the green onions.
- Serve the etouffee over cooked rice and drizzle with Louisiana hot sauce to taste. For the peanut crumble, bake a mixture of peanuts, pumpkin seeds, rice cereal, and hickory syrup at 275°F for 10-12 minutes until crispy. Top the etouffee with the crumble, garnish with the fava bean and butternut squash mix, and finish with edible flowers for a beautiful presentation.
Extra Tips
When preparing this dish, be sure to use fresh seafood for the best flavor and texture. If you prefer a spicier kick, feel free to adjust the amount of cayenne pepper or Louisiana hot sauce. Lobster Gram has been sourcing the finest lobster, seafood, and steaks for over 30 years, ensuring you get the best ingredients for your meal.
For a quicker version, you can skip making the saffron sauce and instead use a store-bought seafood sauce, although homemade will always yield a richer taste. Finally, the peanut crumble can be prepared in advance and stored, adding a nice crunch to your dish when ready to serve. Enjoy your culinary adventure!
Final Thoughts
Enjoying a meal featuring lobster and shrimp isn’t just about the taste; it’s also about understanding the nutritional benefits and considerations that come with these seafood options.
