Shrimp and Lobster Scampi

Shrimp and Lobster Scampi

Ingredients:
6 Rock Lobster Tails, shelled, meat cut in large chunks
1 lb Shrimp, shelled, de-veined
1/2 cup Butter
2-3 Tsp Cayenne Pepper
6-8 cloves Garlic, sliced thin
2/3 cup Vermouth
Juice of 2 Lemons
2 cups Broccoli, cut in bite-size pieces
2 Tbsp Olive Oil
1 Tbsp Salt
2 cups Water (for steaming)

Directions

  • Bring the water to boil and place the Broccoli in a Steamer.
  • Sprinkle liberally with Salt, and drizzle the Olive Oil over them.
  • Close and steam for 3-5 minutes or until the Broccoli begins to turn bright Green. Set to the Side.
  • Pat the Shrimp and Lobster meat dry, and sprinkle the rest of the Salt, as well as the Cayenne Pepper on all sides of the meat.
  • Melt the Butter in a large skillet, and when the bubbles die down, carefully add the Shrimp and Lobster.
  • Cook thoroughly in the Butter on all sides, about 5-7 minutes on high heat, stirring often.
  • Carefully remove the Lobster and Shrimp to a bowl, leaving the Butter in the skillet. If there are small remnants of Lobster, that is ok.
  • Add the Garlic, Vermouth, and Lemon to the Butter. Be careful in case the flame rises.
  • Cook stirring for about 6 minutes, until the sauce begins to thicken.
  • Toss in the Lobster, Shrimp, and Broccoli.
  • Heat for another 3 minutes, tossing well.
  • Serve as is, or over Pasta or Rice.

Makes 4 Servings, 6 if you use over Pasta or Rice.

NOTES: I love this type of buttery, velvety, lemony, goodness of a dish. I would love to know from where in the world it really came from. In America, we tend to say it is an Italian dish, but so much of our Italian dishes are really in the “spirit of Italy”. In England, Scampi is a bar food made from a Prawn that is battered and fried–nothing like the dish we think of. The name Scampi is Italian in origin, though it refers not to the method of cooking, but rather to a lobster-like curved (ref. scampo) crustacean. The American version of Scampi uses Shrimp, though one often can find “Chicken Scampi”, suggesting that in America, we’ve lost the meaning of the word and use it to refer to the method of cooking it in a garlicky, lemony, butter and wine sauce. Nothing new there.

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