Lobster Crab and Scallops in Butter Wine Sauce


  • 1 lb cooked scallops
  • 1 lb lump crab meat
  • 1 lb cooked lobster meat
  • 5 slices white bread, cubed
  • 10 saltine crackers, crushed
  • 3/4 cup unsalted butter
  • 2 tbs fresh parsley, chopped
  • 1 tsp garlic powder
  • 1 tbs Worcestershire sauce
  • 1/4 cup dry white wine
  • kosher salt and black pepper to taste
  • Poach lobster meat and scallops in simmering water with juice of 1 lemon. About 5 minutes.
  • Remove the cartilage from the crab meat.
  • In a large bowl combine scallops, crab meat, 2 cups lobster meat, bread and crackers.
  • In a small saucepan, melt butter then add the parsley, Worcestershire sauce and garlic powder.
  • Pour over the seafood mixture.
  • Add the wine and mix thoroughly. If the mixture appears too dry, add more wine.
  • Divide the mixture between 8 individual shells or ramekins.
  • Top each serving with 2 tbs lobster meat.
  • Place in a shallow baking pan and bake in a preheated 350 degree oven until heated through. About 15 minutes.

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