Total:
1 hr 10 min
Active:
40 min
Yield:
1 serving
Level:
None

Ingredients

Zipper Back Shrimp:
Nova Scotia Lobster:
Potato, Leek, and Gooseberry Hash:

Directions

Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside.

Steam lobster. Crack shells and remove meat from claws and tail. Set aside.

Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leeks, gooseberries, herbs, salt, and pepper.

In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in a water bath in the oven for approximately 15 minutes, or until heated through. Set aside.

Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour Red Wine Beurre Blanc around plate. Garnish with lemon wedges and/or additional gooseberries.

IDEAS YOU'LL LOVE

Dry Rub Baby Back Ribs

Recipe courtesy of Jamie Deen

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Lobster Mac and Cheese

Recipe courtesy of Lee Pinto

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Batter-Fried Shrimp

Recipe courtesy of Michael Chiarello

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Garlic Shrimp Casserole

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking