¾ c Parmesan Cheese 1 c Heavy Cream 1 c Lobster Stock, divided ¼ c Sherry Baby Shrimp Scallops Lobster Chopped Chive for garnish Combine cheese & heavy cream in sauce pan and reduce by half. Add ½ c stock & simmer. In separate pan heat remaining stock and add shrimp, scallops & lobster. Season […]
¾ c Parmesan Cheese
1 c Heavy Cream
1 c Lobster Stock, divided
¼ c Sherry
Baby Shrimp
Scallops
Lobster
Chopped Chive for garnish
Combine cheese & heavy cream in sauce pan and reduce by half.
Add ½ c stock & simmer.
In separate pan heat remaining stock and add shrimp, scallops & lobster.
Season with salt & pepper.
Cook until just done (about 3-5 minutes).
Add sherry and simmer another 2 minutes.
Add seafood to sauce (do not add juices from seafood pan).
Top with chives.
Serve over any pasta or rice
OR
Top with fresh bread crumbs & broil to brown.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.