| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
Canadian |
Seafood, Main dish |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
(12 oz.) frozen lobster meat |
| 1 |
lb |
Scallops (fresh or frozen) |
| 1 |
lb |
Frozen cooked shrimp |
| 2 |
c |
Sliced fresh mushrooms |
| 10 |
tb |
Butter |
| 3/4 |
c |
All-purpose flour |
| 2 |
ts |
Salt |
| 4 |
c |
Milk |
| 3 |
tb |
Ketchup or chili sauce |
| 1 |
tb |
Lemon juice or 2 tsp. Worcestershire sauce |
|
|
Hot cooked rice or patty shells |
INSTRUCTIONS
Thaw frozen seafood overnight in refrigerator or, if time is short, place
in plastic bag and let stand in cold water for 1 to 2 hours. Drain lobster
and remove any bits of cartilage; cut meat into bite-sized pieces.
Rinse scallops; cook for 5 minutes in small amount of salted boiling water;
drain. Cut large scallops in half. Saute mushrooms in 2 tbsp. butter until
golden brown; set aside.
In large saucepan, melt 1/2 cup butter. Blend in flour and salt; slowly
add milk. Cook, stirring, over medium heat until thick and creamy. Stir in
ketchup and lemon juice; stir well. Reduce heat to low. Add lobster,
scallops, shrimp an mushrooms. Heat through. Serve over rice or in patty
shells. Makes 10 to 12 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Living
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 7, 1998
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