Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant

Award Winning Seafood Extravaganza

Award Winning Seafood Extravaganza

• 2 qts Heavy Whipping Cream
• 1 C shellfish stock
• Meat of 2 (1 lb) lobsters
• ½ lb fresh Jump Lump Crabmeat
• 1 C boiled rock shrimp or Crawfish
• ¼ C fresh shredded Parmesan cheese
• All purpose seasoning to taste
• Cooked Penne Pasta (as needed)
• ¼ C thinly sliced green onion
• ¼ C finely chopped parsley

Method:
In a medium size Magnalite pot, reduce the heavy cream & shellfish stock to desired thickness. Season the mixture “to taste”, then add the lobster, crabmeat & rock shrimp. Add the pasta and toss gently, making sure not to break the crabmeat apart. More or less pasta can be added, depending on your preference. Place the tossed pasta in your favorite serving bowl & garnish with the fresh shredded Parmesan cheese, green onion & parsley.