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Chef Don's
Favorite Cape Cod Seafood Recipes
Lobster Casserole
Serves 4
2 - 1 1/2 lb. Lobsters
2 cups Seafood Stuffing
8 oz. Scallops
1/2 cup Ritz Crackers, crushed
2
Tbsp. Shallots,
minced
3 Tbsp. Butter
1
Tbsp.
Oil
3 Tbsp. Dry Sherry
4
Large Egg
Yolks
1 Tbsp. Cognac
1
cup Lobster
Stock
2 cups Cream
3-4
tsp. Tomato
Paste
1/2 tsp. Nutmeg
1
tsp. Thyme
Salt & White Pepper to taste
Into
a large kettle of boiling salted water plunge the lobsters, head first,
and boil them, covered, for 8 minutes from the time the water returns
to a boil. Transfer the lobsters with tongs to a cutting board and let
them cool until they can be handled. Break off the claws at the body
and crack them. Remove the claw meat and cut it into 1/2-inch pieces.
Halve the lobsters length-wise along the undersides, remove the meat
from the tails, discarding the bodies, and cut it into large pieces.
Combine the cracker crumbs, 2 tablespoons of melted butter, sherry and salt and pepper in a bowl and put aside.
Preheat
oven to 350°. Heat 1 tablespoon of butter and the oil in a sauté pan
over medium high heat until hot. Sauté the scallops until they are 3/4
cooked. Flame with the cognac. Transfer the scallops to a bowl and keep
warm. Add the stock and the shallots and reduce by 1/2. In a separate
bowl whisk together the cream and the eggs. Add the 1/2 of the sherry
to the pan and reduce the heat to medium. Whisk the cream mixture in to
the pan stirring constantly until thick. Do not boil the sauce. Adjust
seasonings and remove from the heat.
Heat the stuffing in the
oven or a sauté pan. Cover the bottom of a large casserole dish with
1/2 the stuffing. Slice the scallops and layer them in the center of
the stuffing. Add the lobster meat to the outside of the scallops.
Cover the scallops with the remaining stuffing. Pour the Newburg sauce
over the lobster, cover with crumbs and bake for 20-30 minutes or until
the crumbs are golden brown. Serve with remaining sauce.
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