Lobster And Scallop American Recipe

• 8 ounce. fish stock
• 12 ounce. heavy cream
• 1/4 ounce. paprika
• 2 ounce. sherry
• 1 ounce. roux (equal parts melted butter & flour, blended over flame till thickened)
• 1 ounce. butter, melted to coat saute/fry pan
• 16 ounce. sea scallops
• 2 pinches tarragon
• 2 pinches oregano
• 8 ounce. mushrooms, sliced
• 8 whole plum tomatoes, crushed
• 16 ounce. cooked lobster meat

1. Simmer fish stock, heavy cream, paprika and sherry for 4 min.
2. Add in roux to thicken, simmer slowly for 10 min.
3. Set aside for later.
4. Saute/fry scallops, tarragon and oregano in butter for 2 min.
5. Add in mushrooms, plum tomatoes and thickened stock, saute/fry for 2 min.
6. Add in cooked lobster meat and simmer 1 minute.
7. Serve immediately.

fish stock, heavy cream, paprika, sherry, butter, butter, scallops, tarragon, oregano, mushrooms, tomatoes, lobster

Taken from cookeatshare.com/recipes/lobster-and-scallop-american-52633 (may not work)