Christiana Campbell's Shrimp And Lobster
|Green peppers||1 1⁄2 , quartered|
|Mixed long grain and wild rice||6 Ounce (1 Package)|
|Mushrooms||1⁄2 Pound, quartered|
|Butter||1⁄4 Pound, divided|
|Lobster||3⁄4 Pound, cooked, shelled|
|Shrimp||1 Pound, cooked, cleaned|
|Pearl onions||3⁄4 Can (7.5 oz) (Or 1 Small)|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||To Taste|
|White pepper/ salt||To Taste|
Partially cook green pepper in boiling water, remove and cut in half.
Scald tomatoes in boiling water for 1 minute, drain, remove skin, and cut in half.
Squeeze and discard the juice and cut into bite size pieces, reserve.
Cook rice according to package directions.
Saute mushrooms quickly in a small amount of butter and reserve.
Cut 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, mushrooms and cook over low heat.
Arrange the seafood and vegetables in a heated serving dish with rice.
Sprinkle with a dash of sherry.
Garnish with chopped parsley.