| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| Butter | ||
| 3 | md | Lobster tails; split |
| 1/2 | lb | Ounces haddock. diced |
| 1/4 | lb | Crabmeat |
| 1/4 | lb | Shrimp |
| 1/4 | lb | Bay scallops |
| Onion salt to taste | ||
| White pepper to taste | ||
| 1 | ds | Dry vermouth |
| 1 | qt | Half & half cream |
INSTRUCTIONS
In a medium-sized saucepan, melt butter. Add all the seafood and saute until firm but tender. Add the onion salt and pepper. Transfer the seafood to a soup pot and add the cream and vermouth. Let simmer, stirring occassionally until ready to serve. Serves 4-6. From: Recipes from Maine with Love Posted to recipelu-digest Volume 01 Number 548 by Sandy <sandysno@pctech.net> on Jan 17, 1998
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