This delicious recipe is based on our favorite restaurant (Tuckaway Restaurant in Raymond, NH) with Vinnie's own modifications.
PREP TIME:
20 minute
SERVES:
4
TOTAL COOKING TIME:
40 Minutes
INGREDIENTS
- 2 lb. lobster meat
- 1 lb. large raw shrimp, cleaned and deveined
- 1 lb. haddock filet, deboned and cleaned
- 8 oz. unsalted butter, melted
- 1/2 cup or 8 tbsp sherry wine, divided
- 1/2 cup Ritz cracker, crumbled
- 1 lemon, sliced
- 1 tbsp + 1/2 tbsp fresh parsley, minced and divided
- 1 pint heavy cream
- 2 tbsp fresh minced garlic
- 1/4 tsp Merlot salt
- 1/4 tsp black pepper
- 1 bunch scallion, chopped
DIRECTIONS
- 1.Preheat oven to 350 F degrees.
- 2.Place haddock fish filet in a large baking dish. Sprinkle salt and pepper on both sides of fish filet.
- 3.In a small saucepan, melt 4 oz. butter. Add 1 tbsp minced garlic, 1/2 tbsp minced parsley and 4 tbsp sherry wine. Cook until garlic golden brown. Spoon over the fish fillet and mix well. Set aside for 10 minutes.
- 4.Place fish into oven and partially cook for 10 minutes.
- 5.Using a sauté skillet, melt 4 oz. butter. Add 1 tbsp minced garlic and cook until golden brown. Add lobster meat, shrimp and cook for 1-2 minutes.
- 6.Add 4 tbsp sherry wine, heavy cream, 1 tbsp minced parsley. Whisk until sauce thickens.
- 7.Remove partially cooked fish from oven. Transfer lobster meat and shrimp to baking dish. Pour remaining sauce over lobster meat and shrimp.
- 8.Preheat oven to 400 F degrees.
- 9.Add crumbled Ritz cracker on top of baking dish. Put baking dish back into oven and cook for 10 minutes.
- 10.Remove cooked baked pie from oven. Top off with sliced lemon and chopped scallion as garnish.