Name: Copycat Red Lobster Seafood Celebration (Elevated)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Louisiana Creole
Ingredients: 2 pounds Jumbo Shrimp-16/20 count, peeled and deveined; 1 pound Louisiana Crawfish Tails; 1 pound Heirloom Potatoes-quartered; 1 pound Sweet Corn-cut into 3-inch pieces; 1/2 pound Littleneck Clams-cleaned and scrubbed; 3 tbsp Old Bay Seasoning; 2 tbsp Smoked Paprika; 1 tbsp Cayenne Pepper; 1 tbsp Garlic Powder; 1 tbsp Black Pepper-freshly cracked; 1.5 tsp Sea Salt-flake salt; 1 cup Butter-European style, unsalted; 4 cloves Garlic-minced; 3 tbsp Lemon Juice-freshly squeezed; 1/2 cup Dry White Wine-Chardonnay; 1/2 tsp Red Pepper Flakes; 1/4 cup Fresh Parsley-chopped; 2 tbsp Fresh Thyme-leaves only

Recipe tier

Seafood
2 pounds 900 g Jumbo Shrimp-16/20 count, peeled and deveined
1 pound 450 g Louisiana Crawfish Tails
1 pound 450 g Heirloom Potatoes-quartered
1 pound 450 g Sweet Corn-cut into 3-inch pieces
1/2 pound 225 g Littleneck Clams-cleaned and scrubbed
Seasoning Blend
3 tbsp 45 mL Old Bay Seasoning
2 tbsp 30 mL Smoked Paprika
1 tbsp 15 mL Cayenne Pepper
1 tbsp 15 mL Garlic Powder
1 tbsp 15 mL Black Pepper-freshly cracked
1.5 tsp 7.5 mL Sea Salt-flake salt
Butter Sauce
1 cup 235 g Butter-European style, unsalted
4 cloves 12 g Garlic-minced
3 tbsp 45 mL Lemon Juice-freshly squeezed
1/2 cup 120 mL Dry White Wine-Chardonnay
1/2 tsp 2.5 mL Red Pepper Flakes
1/4 cup 30 mL Fresh Parsley-chopped
2 tbsp 30 mL Fresh Thyme-leaves only

Equipment

Large Pot
Saucepan
Colander
Fine-Mesh Strainer

Instructions

🎙️ Cook with voice coach

Prepare a seafood stock by simmering shrimp shells and vegetable scraps in 8 quarts of water for 30 minutes. Strain and reserve the stock.
In a large pot, bring the seafood stock to a boil. Add the Heirloom Potatoes and cook for 10 minutes.
Add the Sweet Corn and cook for another 5 minutes.
Add the Jumbo Shrimp, Crawfish Tails, and Littleneck Clams to the pot and cook until the shrimp are pink and opaque and the clams have opened, about 3-5 minutes. Discard any clams that do not open.
While the seafood is cooking, prepare the Butter Sauce. In a saucepan, melt the Butter over medium heat.
Add the Garlic and Thyme to the melted butter and cook for 1 minute until fragrant.
Stir in the Lemon Juice, White Wine, and Red Pepper Flakes. Bring to a simmer and cook for 5 minutes, reducing slightly.
Drain the seafood and vegetables.
Pour the Butter Sauce over the seafood and vegetables. Toss to coat.
Stir in the Fresh Parsley and serve immediately with lemon wedges.