Recipe

Christiana Campbells Tavern Made Dish Of Shrimp And Lobster Recipe

	Rottman / All my dishes 10 months, 2 weeks ago Good, easy skillet brunch. I leave out the mushrooms, but the choice is yours. Prep:10m Cook:15m Servings:4	Rottman
	colonial seafood chesapeak shrimp lobster

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Ingredients

1 1/2 green peppers, quartered

3 medium tomatoes

2 packages (6 ounces each) long grain and wild rice mixed

1/2 pound fresh mushrooms, quartered

1/4 pound butter, divided

3/4 pound lobster, cooked and shelled

1 pound shrimp, cooked and cleaned

1 can (15 1/2 ounces) pearl onions

1 teaspoon lemon juice

3/4 cup dry sherry

Worcestershire sauce to taste

salt and white pepper to taste

parsley

Directions

Partially cook green pepper in boiling water, remove, and cut quarters in half. Reserve.

Scald tomatoes in boiling water for 60 seconds, drain, remove skin, and cut in half. Squeeze out and discard the tomato juice and cut each half into 4 pieces. Reserve.

Cook the rice according to package instructions.

Saute mushrooms quickly in a small amount of butter and reserve.

Cut the lobster into bite-size pieces.

Melt remaining butter over medium heat and saute lobster, shrimp, and onions.

Add sherry, lemon juice, and seasonings.

Add green pepper, tomato, and mushrooms and cook over low heat, stirring gently, until heated through.

Arrange the seafood and vegetables in a heated serving dish with the rice. Sprinkle with a dash of sherry.

Garnish with chopped parsley if desired.

From The Williamsburg Cookbook, 1975.

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