Fruit Of The Bayou

Photo: flickr user ~MVI~ (back to churches and noodles)

Preparation

Use 8 ounces fresh or frozen scallops, 8 ounces fresh or frozen crab meat chunks, 8 ounces fresh or frozen shelled shrimp and 8 ounces fresh or frozen lobster tail. Thaw seafood, if frozen. Butterfly shelled shrimp and cut lobster into chunks.

In skillet melt 1/2 cup butter; add scallops, crab meat, shrimp, lobster, 1 cup sliced fresh mushrooms, 1/4 cup dry white wine and 1 tablespoon chopped shallots. Cook over medium-low heat about 7 minutes. Stir in 1/4 cup all-purpose flour. Add 1 3/4 cups light cream. Cook and stir until thickened and bubbly. Add 1 1/2 teaspoons dried rosemary, crushed; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 teaspoon

Parsley Rice Ring: Combine 3 cups hot cooked rice and 1/4 cup snipped parsley. Press lightly in greased 5 1/2 cup ring mold. Unmold at once on serving platter. Fill rice ring with the hot creamed seafood mixture.