1 large
lobster tail
8–10 large
prawns/shrimp, peeled
12 mussels,
cleaned
10 clams,
cleaned
Butter-Garlic
Sauce:
4 tbsp
unsalted butter
3 tbsp
olive oil
5 cloves
garlic, finely minced
1 small
shallot, finely diced
½ cup dry
white wine (or vegetable stock)
½ cup
seafood stock or water
Juice of ½
lemon
1 tsp
paprika
Salt &
black pepper to taste
2 tbsp
chopped fresh parsley
Optional: a
pinch of chilli flakes
To Serve:
Fresh
crusty bread
Lemon
wedges
Prepare the Lobster Tail
Use kitchen scissors to cut along the top shell lengthwise.
Lift the meat gently and rest it on top of the shell ("butterfly" style).
Season with a light sprinkle of salt, pepper, and paprika.
Sear the Lobster and Shrimp
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large pan over medium-high heat.
Sear the lobster tail for 3–5 minutes until it becomes bright red.
Add the shrimp and cook for 2 minutes per side until they turn pink but remain tender.
Remove the seafood and set it aside.
Prepare the Luxury Sauce
In the same pan, add the remaining butter and a splash of olive oil.
Sauté garlic and shallots until soft and fragrant.
Pour in white wine and let it simmer for 2 minutes to cook off the alcohol.
Stir in seafood stock, lemon juice, paprika, salt, pepper, and chili flakes.
Simmer for 3–4 minutes until the sauce thickens slightly.
Add Mussels and Clams
Place the mussels and clams into the sauce.
Cover the pan and steam for 5–7 minutes until the shells open.
Discard any that remain closed.
Return Lobster and Shrimp to the Pan
Add the lobster and shrimp back into the sauce.
Spoon the buttery mixture over the seafood.
Simmer for 1–2 minutes to heat everything through.
Finish with a sprinkle of fresh parsley.
To Serve
Arrange the lobster tail in the center of a plate.
Surround it with shrimp, mussels, and clams.
Pour the garlic butter wine sauce over the seafood.
Serve with toasted baguette slices for dipping.
Optional: Drizzle with fresh lemon juice for added flavor
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