Tridents Delight

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Lobster with vegetables, shrimp and scallops along with garlic and touch of butter

Prep Time10

Cook Time10

Course: Main Course

Cuisine: American, european

Servings:

Calories: 483kcal

1 each lobster 1.25 lbs or greater, split, remove tomale and roe, crack claws, rinse out the body cavity
1 oz oil
4 each shrimp 16-20 ct. tail off, rinsed
6 each clams in the shell, small, washed thoroughly
1 cup baby bok choy trimmed stems, cut into small quarterly
1 tbsp garlic chopped
1 oz pancetta diced
3 tbsp butter cut into tablespoon-sized chunks
1 oz lemon juice
1 oz roasted pepper diced
1 each tomato small, diced

In a saute pan on high heat, add oil, garlic, and pancetta to the pan. To the pan also add lobster body shell side down, cover the pan, 2-3 minutes
Remove lid, turn the lobster body over, add tomato, pepper, and lemon juice. Cover again and cook for 2 -3 minutes.
Remove lid, pour all ingredients onto a bowl pan or platter for 2 -3 minutes while the remaining ingredients are cooked
In saute pan under medium heat add shrimp and clams, cook for 2-3 minutes, turn shrimp and clams then add remaining vegetables, season with salt and pepper. Add the butter to the pan.
Return the lobster and the other ingredients back to the pan and cover for 1 -2 minutes.
Plate lobster halves on each side of the plate, place vegetables in between the halves with shrimp and clams on top of the vegetables