Pan-Roasted Shrimp and Lobster Stew
- 1 1/2 tablespoon unsalted butter, divided
- 2 large shallots, chopped
- 1/4 teaspoon fine sea salt
- 4 small (3- to 4-ounce) lobster tails, split lengthwise
- 1/3 cup plus 2 tablespoons dry sherry, divided
- 3/4 pound medium Whole Catch® wild-caught shrimp, peeled
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth or fish broth
- 3/4 cup frozen peas, thawed
- 1/3 cup heavy cream
- Pinch cayenne pepper
- 2 tablespoons chopped fresh chives
Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
Add shallots and salt; cook, stirring until shallots soften, about 2 minutes.
Place lobster tails cut-sides down in pan; pour in 1/3 cup of the sherry, cover the skillet and cook 3 minutes.
Uncover, add shrimp and cook, stirring frequently until lobster is just browned and shrimp are opaque, about 4 more minutes.
Remove the skillet from heat.
With tongs, transfer lobster tails and shrimp to a cutting board and cool.
Remove lobster meat from shells, chop it and return it to shells.
Return the skillet to medium-high heat and add remaining 1/2 tablespoon butter.
Sprinkle flour over top of shallots and cook, stirring, 1 minute.
Slowly whisk in broth and cook until thickened, about 1 minute.
Stir in peas, cream, cayenne and remaining 2 tablespoons sherry.
Return shrimp to the skillet and heat through.
Ladle stew into 4 bowls and place 2 lobster tail halves in each bowl.
Garnish with chives.
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- 1 1/2 tablespoon unsalted butter, divided
- 2 large shallots, chopped
- 1/4 teaspoon fine sea salt
- 4 small (3- to 4-ounce) lobster tails, split lengthwise
- 1/3 cup plus 2 tablespoons dry sherry, divided
- 3/4 pound medium Whole Catch® wild-caught shrimp, peeled
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth or fish broth
- 3/4 cup frozen peas, thawed
- 1/3 cup heavy cream
- Pinch cayenne pepper
- 2 tablespoons chopped fresh chives