1 1/2 tablespoon unsalted butter, divided
2 large shallots, chopped
1/4 teaspoon fine sea salt
4 small (3- to 4-ounce) lobster tails, split lengthwise
1/3 cup plus 2 tablespoons dry sherry, divided
3/4 pound medium Whole Catch® wild-caught shrimp, peeled
1 tablespoon all-purpose flour
1 cup reduced-sodium chicken broth or fish broth
3/4 cup frozen peas, thawed
1/3 cup heavy cream
Pinch cayenne pepper
2 tablespoons chopped fresh chives
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add shallots and salt; cook, stirring until shallots soften, about 2 minutes. Place lobster tails cut-sides down in pan; pour in 1/3 cup of the sherry, cover the skillet and cook 3 minutes. Uncover, add shrimp and cook, stirring frequently until lobster is just browned and shrimp are opaque, about 4 more minutes.
Remove the skillet from heat. With tongs, transfer lobster tails and shrimp to a cutting board and cool. Remove lobster meat from shells, chop it and return it to shells.
Return the skillet to medium-high heat and add remaining 1/2 tablespoon butter. Sprinkle flour over top of shallots and cook, stirring, 1 minute. Slowly whisk in broth and cook until thickened, about 1 minute. Stir in peas, cream, cayenne and remaining 2 tablespoons sherry. Return shrimp to the skillet and heat through. Ladle stew into 4 bowls and place 2 lobster tail halves in each bowl. Garnish with chives.
300 calories (120 from fat)
13g total fat
8g saturated fat
1 g dietary fiber
SmartPoints value : 9