|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Medium shrimp||1 Pound, shelled and deveined|
|Sea scallops||1⁄2 Pound, halved if large|
|Ground black pepper||1⁄8 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Teaspoon|
|Heavy cream/Whipping cream||1 1⁄2 Cup (24 tbs)|
|Clam broth||1⁄2 Cup (8 tbs)|
|Egg yolks||2 Large|
|Cooked lobster meat||3⁄4 Pound, cut into chunks|
|Chopped fresh parsley||1 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
1. In large skillet, melt butter over medium-high heat. Add shallots; cook until tender, about 2 minutes. Stir in shrimp, scallops, 1/4 teaspoon salt, and pepper. Cook, stirring, until seafood just begins to color but is not cooked through, 2 to 3 minutes. With slotted spoon, transfer seafood to plate; cover and keep warm.
2. Stir sherry and tomato paste into skillet; heat to boiling. Cook until reduced by half. Stir in 1 cup cream, clam broth, paprika, and remaining 1/4 teaspoon salt. Reduce heat to medium; cook 3 minutes.
3. In small bowl, beat egg yolks and remaining 1/2 cup cream until blended. Add to skillet along with reserved seafood and lobster. Bring to a simmer; simmer 1 minute (do not boil). Stir in parsley. Serve with rice.