Yorkshire Lobster

Filed under: Seafood, Seafood - Shellfish.

filled with native shrimp, crabmeat and tender
sea scallops, topped with our famous thermidor sauce served
with butter and lemon, cracked open for your convenience

Live Lobsters, 1 1/4 - 1 1/2# 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

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 12 minutes, until cooked.
Remove claws from 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..

Recipe Summary:
Yield: 4 portions

Other recipes by York Harbor Inn:
Corn and Lobster Chowder

Recipe Provided By:
York Harbor Inn
York Harbor, ME

York Harbor Bed and Breakfast Inns