In a large pot or Dutch oven, melt Butter over medium heat. Add Leek and Fennel and cook until softened, about 8 minutes. Add Garlic and cook for 1 minute more.
Pour in Sherry and bring to a simmer, cooking for 3 minutes to reduce slightly. Add Seafood Stock and bring to a boil.
Add Yukon Gold Potatoes and Sweet Corn and cook for 12 minutes, or until potatoes are almost tender.
Add Lobster Tail, Sea Scallops, Mussels, and Clams to the pot. Cook for 5-7 minutes, or until seafood is cooked through and mussels and clams have opened. Discard any that do not open.
Stir in Heavy Cream, Old Bay Seasoning, Smoked Paprika, and Cayenne Pepper. Gently fold in Dungeness Crab Legs to warm through.
Stir in Fresh Chives and Fresh Tarragon. Serve immediately in individual bowls, ensuring each serving includes a variety of seafood and vegetables, and generously spoon the broth over the top.
Ingredients
4
1 pound450 gLobster Tail-cut into chunks
1 pound450 gSea Scallops-large, dry-packed
1/2 pound225 gPrince Edward Island Mussels-in the shell, scrubbed and debearded
1/2 pound225 gLittleneck Clams-in the shell, scrubbed
1/4 pound110 gDungeness Crab Legs-pre-cracked
1 pound450 gYukon Gold Potatoes-quartered
22Ears of Sweet Corn-cut into -inch pieces
11Leek-white and light green parts only, thinly sliced and washed
22Fennel bulbs-thinly sliced
6 cups1420 mLHomemade Seafood Stock
1/2 cup120 mLDry Sherry
1/4 cup60 mLHeavy Cream
4 tbsp60 mLButter
4 cloves4Garlic-minced
2 tbsp30 mLOld Bay Seasoning
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLCayenne Pepper
1/4 cup30 mLFresh Chives-chopped
1/4 cup30 mLFresh Tarragon-chopped
Equipment
Large pot or Dutch oven
Cutting board
Knife
Serving bowls
Instructions
In a large pot or Dutch oven, melt Butter over medium heat. Add Leek and Fennel and cook until softened, about 8 minutes. Add Garlic and cook for 1 minute more.
Pour in Sherry and bring to a simmer, cooking for 3 minutes to reduce slightly. Add Seafood Stock and bring to a boil.
Add Yukon Gold Potatoes and Sweet Corn and cook for 12 minutes, or until potatoes are almost tender.
Add Lobster Tail, Sea Scallops, Mussels, and Clams to the pot. Cook for 5-7 minutes, or until seafood is cooked through and mussels and clams have opened. Discard any that do not open.
Stir in Heavy Cream, Old Bay Seasoning, Smoked Paprika, and Cayenne Pepper. Gently fold in Dungeness Crab Legs to warm through.
Stir in Fresh Chives and Fresh Tarragon. Serve immediately in individual bowls, ensuring each serving includes a variety of seafood and vegetables, and generously spoon the broth over the top.
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