At a Glance
- Prep Method: null
- Ready Time:
Recipe By: Mike Morphew
Ingredients
- 5 each 80 CT Russet potatoes
- 1 medium onion
- 1 stalk celery
- 1 teaspoon garlic
- 3 tablespoons olive oil
- 1 carrot, peeled, shredded
- 26 ounces seafood stock
- 1 pound shrimp, peeled, de-veined
- 1 pound scallops cleaned
- 1 pound lobster meat
- 1/2 pound mussels, out of shell
- 1/2 pound blue fish, diced
- 1 ounce bacon fat
- 1/4 pound bacon cooked crisp, diced
- 2 cups cream
- 1/2 pound Bridgid cheese, shredded from Cato Farms Colchester, CT
- 1/4 Chamard chardonnay from Chamard Vineyards, CT
- chopped fresh cilantro
- Salt & Pepper to taste
Preparation
Bake till done, cool. Cut in half lengthwise and scoop out meat leaving shells whole. Deep fry until crisp and golden brown. Small dice. Small dice. In sauté pan add olive oil and bacon fat. Sauté onion, celery, carrot and garlic till onions are opaque. Add all seafood and scooped out potato and wine. Sauté till hot, add cream and stir. When fully incorporated, spoon into potato halves. Sprinkle tops with shredded cheese. Place under broiler for one minute or until bubbly and golden. Serve on a bed of sautéed spinach with sea salt. Garnish with cilantro and lemon zest.
