Mike's 10 Minute Garlic Crab Lobster & Shrimp Marisco

Name: Mike's 10 Minute Garlic Crab Lobster & Shrimp Marisco
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 Pounds Snow Crab Claws; 2 Pounds Rock Lobster Tails; 2 Pounds Pre-Steamed Jumbo Shrimp; 1/3 Cup Fine Minced Garlic; 1/3 Cup Fresh Chives; 1 Good Pinch Saffron Threads; 8 oz Salted Irish Butter; 1 tsp Old Bay Seasoning; 1/4 Cup Quality White Wine; to taste Lemon Pepper; as needed Lemon Wedges

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

A super easy, delicious and savory romantic communal dinner for two! Made and photographed soley by 6 year olds! P.S., they quadrupled this recipe to feed 8.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

A super easy, delicious and savory romantic communal dinner for two! Made and photographed soley by 6 year olds! P.S., they quadrupled this recipe to feed 8.

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Ingredients

10 mins

2 servings

2 PoundsSnow Crab Claws
2 PoundsRock Lobster Tails
2 PoundsPre-Steamed Jumbo Shrimp
1/3 CupFine Minced Garlic
1/3 CupFresh Chives
1Good Pinch Saffron Threads
8 ozSalted Irish Butter
1 tspOld Bay Seasoning
1/4 CupQuality White Wine
to tasteLemon Pepper
as neededLemon Wedges

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Steps

10 mins

1

Lobster, Crab Claws and Shrimp pictured.
2

Bring butter, wine and seasonings to a steady boil.
3

Pulled and chopped Rock Lobster. Split lobster tails down the middle and remove meat. Rough chop meat.
4

Throw in all seafood except for pre-steamed Jumbo Shrimp at a hard boil. Cover tightly and steam for 8 minutes.
5

Add pre-steamed shrimp and steam 2 minutes longer.
6

Pour everything into a large communal bowl. Including butter/wine mixture. Garnish dish with fresh chives.
7

Serve with warm fresh bread for dipping in your butter sauce, lemon wedges and a quality white wine.
8

Steamed seafood searing in butter, garlic and white wine.
9

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on December 22, 2016 18:06

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!