Romantic Recipes
Appetizers
Breakfast
Brunch
Lunch
Dinner
Dessert

Cheese
Eggs
Fruits
Meat
Nuts
Pasta
Rice
Seafood
Vegetables
Wild Game

Baked Goods
Beverages
Breads
Cakes
Condiments
Cookies & Candies
Hot & Spicy
Jellies & Jams
Main Dish
Salad & Dressings
Sauces & Gravies
Side Dishes
Slow Cooker
Soups & Stews
Stuffing

Cultural Foods
Holiday
Quick & Easy
Special Diets
Vegetarian
Not Listed

Filed under: Seafood, Seafood - Shellfish.

Description:
1 1/4 LB STEAMED MAINE LOBSTER
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

Ingredients:
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

Directions:
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 Provided By:
York Harbor Inn
York Harbor, ME

Detailed Listing | Website

York Harbor Bed and Breakfast Inns