SAUTEED FLORIDA LOBSTER AND SHRIMP
IN KEY LIME SAUCE

FOR THE KEY LIME SAUCE:
2 cups margarine
4 garlic cloves, minced
1/3 cup Key lime juice
3 to 4 tablespoon hot red pepper sauce
FOR THE LOBSTER AND SHRIMP:
1/4 cup margarine
30 large tiger shrimp, peeled and deveined
2 large Florida lobster tails, meat removed and cut into 2-inch pieces
1 lb Portobello mushrooms, trimmed and sliced
1/3 cup minced Vidalia onion
1/3 cup chardonnay
5 cups hot cooked wild rice (for serving)

TO PREPARE THE SAUCE:
Melt the margarine in a small saucepan over medium heat. Add the garlic and cook for 1 to 2 minutes. Stir in the lime juice and hot sauce. Cook until heated through. Reduce the heat to low and cover to keep warm.

TO PREPARE THE LOBSTER AND SHRIMP:
Melt the margarine in a large saucepan over medium heat. Stir in the shrimp and lobster meat and saute for 2 to 3 minutes.

Add the mushrooms and onion and saute for 2 minutes.

Stir in the wine and Key lime sauce. Cook until the shrimp and lobster are totally coated with the sauce and heated through, stirring frequently.

TO SERVE:
Spoon the lobster mixture over wild rice on a large serving platter.

Serves 4
Recipe submitted by Alohalani Scott
Source: Worth Tasting: A Culinary Tour Through the Architecture of the Palm Beaches by the Junior League of the Palm Beaches