Marinated Scallops, Shrimp, and Lobster
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INGREDIENTS 1 pound sea scallops
1 pound fresh jumbo shrimp, about 22, shelled, leave tails on, and deveined
1 medium onion, sliced
1 bay leaf
1 teaspoon salt
1/2 teaspoon white pepper
3 lemons
1-1/2 to 2 pounds whole, live or cooked, lobster
Lemon Marinade, see recipe
Cocktail skewers or long wooden picks
6 to 8 cups crushed ice
Parsley sprigsDAY AHEAD - In large 6 to 8-quart kettle, combine scallops, shrimp, onion, bay leaf, salt, and pepper. Cut 1 lemon in thin slices; add to kettle. Add 8 cups water, or to cover ingredients; bring to boiling. Remove kettle from heat; cover; let stand 5 minutes. With slotted spoon, remove scallops and shrimp to large shallow bowl.
*Add 4 quarts water to kettle; return to boiling. With tongs, hold lobster by the body, claws away from you; place in boiling water; cover kettle and return to boiling. Reduce heat; simmer 12 minutes.
*Remove lobster from kettle with tongs; place on its back on cutting board. With scissors, split body in half lengthwise, cutting through the undershell. Remove and discard dark vein and small sac 2 inches below the head.
Cut away and discard undershell of lobster tail. With mallet or cracker, crack large claws to let excess moisture drain off and facilitate eating. Arrange lobster on its back in shallow dish with shrimp and scallops. Let cool while making Lemon Marinade. Pour marinade over fish; cover tightly with plastic wrap or foil. Refrigerate overnight.
TO SERVE - Thread shrimp and scallops on skewers or long wooden picks. Detach large claws from body of lobster; cut tail into four sections.
Line a large-rimmed serving platter, preferably a fish platter with perforated draining insert plate) with crushed ice. Reassemble lobster, shell side up, in center of platter; surround with shrimp and scallop skewers. Replenish skewers as necessary. Cut 2 lemons in wedges. Use with parsley to garnish platter.
Makes about 40 appetizer servings
LEMON MARINADE
3/4 cup lemon juice
1/4 cup olive oil or salad oil
2 teaspoons salt
3/4 teaspoon white pepper
1 teaspoon dried tarragon leaves
2 medium cloves garlic, finely minced or crushedIn small bowl, combine all ingredients. Stir well to blend.
*NOTE - If using cooked lobster, omit steps 2 and 3.