5 ounces Brazilian lobster
3 ounces yellowtail flounder fillet
3 ounces sea scallops, side muscle removed
3 (size U-15) shrimp, peeled and de-veined
2 ounces butter, cut into small pieces
1-ounce white wine
1/2 teaspoon paprika
Lemon wedges, for garnish, optional
Tartar sauce, for serving, optional
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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