1 Pound, frozen (lobster, crab, shrimp, or scallops)
Dry white wine
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
Dried rosemary leaves
1 Dash, crushed
2 Tablespoon, melted
Cook seafood following package directions; cool.
Cut into bite-size pieces.
Combine wine, oil, onion, sugar, 1/4 teaspoon salt, rosemary, and dash pepper; pour over seafood.
Marinate a few hours in refrigerator, stirring occasionally.
At serving time drain seafood, reserving marinade.
Place seafood in blazer pan of chafing dish.
Combine marinade, butter, and lemon juice.
Pour over seafood.
Heat gently over direct heat; keep warm over hot water.
Spear with cocktail picks.