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Recipe: Boston Casserole at Landry's Restaurant

Main Dishes - Fish, Shellfish
BOSTON CASSEROLE AT LANDRY'S RESTAURANT

Description: ""Delightful casserole of shrimp, scallops and lobster in its own "Newburg sauce"."

12 medium shrimp, peeled and deveined
12 medium scallops
2 tablespoons vegetable oil (for sauteing; more if needed)
2 fluid ounces olive oil
4 medium plum tomatoes, peeled and diced
6 ounces lobster meat
4 ounces sliced mushrooms
4 fluid ounces fish stock (or chicken broth)
2 fluid ounces white wine
2 teaspoons minced garlic
2 teaspoons minced shallots
chopped fresh parsley
1 tablespoon butter (more if needed)
2 teaspoons grated Romano cheese
cooked pasta (vermicelli or angel hair)

Saute the shrimp and scallops in the vegetable oil until the shrimp begin to turn pink and curl slightly.

Add the tomatoes, lobster, mushrooms, stock, wine, garlic, and shallots. Simmer until lobster and mushrooms are cooked.

Add chopped parsley, Romano cheese, and dab of butter to make a creamy sauce.

Toss with the fresh al dente cooked pasta. Serve.

Adapted from source: Andrea

NOTES : Search Started 4/28/04: ISO: Boston Casserole served at Landry's some years ago ; To: Copycat/Restaurant Recipe Requests at Recipelink.com
MsgID: 1424006
Shared by: Thomas of Delaware
In reply to: Thank You: Boston Casserole
Board: Copycat Recipe Requests at Recipelink.com
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