SAUTÉED SHRIMP AND LOBSTER WITH LEMON AND PARSLEY

SERVES 3 to 4

This recipe is very quick and easy, and the combination of shrimp and lobster is delicious. I use more shrimp than lobster, since the lobster has a richer flavor, but you could use equal amounts.

INGREDIENTS

1 pound medium or large shrimp

2 lobster tails, about 4 ounces each

2 tablespoons butter

Salt and pepper to taste

Juice of 1/2 lemon

3 tablespoons chopped fresh parsley

Peel the shrimp and, if desired, remove the vein. Remove the lobster from the shells. Cut into pieces about the same size as the shrimp. Heat the butter in a 10-inch skillet over medium-high heat until golden. Add the shrimp and lobster; season with salt and pepper. Sauté, turning occasionally with tongs, until the shrimp turn pink and are cooked. Add the lemon juice and parsley. Toss and serve.

Note: To remove the lobster from the shell, first cut a slit in the underside using kitchen shears. Using your hands, split the shell at the cut until you can get to the meat. Remove the meat with your fingers or, if necessary, use a fork to loosen it from the bottom shell. Thawed, frozen lobster tails may be used if you can’t find fresh.

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