Scalloped Crab and Lobster


  • 1 gallon fish stock
  • 1 onion
  • 2 bay leaves
  • 1 quart white wine
  • 1/2 cup lemon juice
  • 1/2 cup lemon juice
  • 2 lbs lump crab meat
  • 4 ozs Madeira wine
  • 1 quart cream sauce (use search engine)
  • 1/2 lb button mushrooms, lightly sauteed
  • 3 cups diced tomatoes
  • 1 cup seasoned bread crumbs
  • 2 oz fresh dill, chopped
  • 2 oz fresh dill, chopped
  • 2 oz fresh dill, chopped
  • 3 oz unsalted butter
  • 3 oz unsalted butter
  • 1 cup Parmesan cheese
  • 1 cup Parmesan cheese
  • In a stock pot Make a court bouillon with the fish stock, white wine, lemon juice, onion and bay leaves. Bring to a boil and simmer for 10 minutes.
  • Place lobster in stock and poach for 9 minutes.
  • Get an ice bath ready. Shock lobsters in ice water for 3 minutes.
  • Shell lobsters and save claws for garnish and large dice the meat.
  • Melt butter in a saute pan and saute the shallots until translucent, do not brown.
  • Add crab meat and toss lightly.
  • De glaze the pan with half the Madeira. Set aside.
  • Add the cream sauce and Madeira in a large sauce pan over medium heat.Add dry mustard, chopped dill and heavy cream. Bring sauce to a boil.
  • Layer lobster meat, crab meat and mushrooms alternately with sauce into shirred egg dishes.
  • Sprinkle with a little Parmesan and bread crumbs.
  • Bake in a preheated 400 degree oven for 4 minutes until bubbly.
  • Garnish with diced tomatoes, a sprig of dill and buttered lobster claws.

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