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Clay Hill Farm's Seafood Scampi Recipe
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Clay Hill Farm's Seafood Scampi
1- to 1-1/4 lb. lobster, or 4 oz. lobster meat
8 large shrimp, peeled and deveined, tails left on
1/2 lb. pasta (restaurant uses fresh lemon-pepper linguine, but you
could use dried pasta instead)
2 T. olive oil
1 1/2 c. white wine
Juice from 1/2 lemon
2 T. chopped fresh parsley
1 clove garlic, chopped
1/2 stick (4 T.) salted butter
If using a whole lobster, cook it in simmering water for 20 minutes.
Let cool and pick out the meat. Discard the shells and set the meat
Bring a large pot of salted water to a boil for the pasta. If using
dry pasta, add it to the boiling water at this point.
Heat the olive oil in a large saute pan. If using fresh pasta, add
it to the boiling water at this point. Don't forget to stir it a few
times as it cooks.
Add the shrimp and scallops to the saute pan. Stir immediately to
coat the seafood with oil. Let cook a minute or two, until the
shrimp turns pink. Add the white wine and bring to a simmer. Let
simmer until the liquid is reduced a little. Add the lemon juice,
chopped parsley, garlic and lobster meat.
Turn off the heat on the stove and add the butter to the pan. Let it
slowly melt into the sauce as you swirl the pan.
Drain the pasta, add to the pan and toss. Serve immediately.
Makes 2 servings.
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