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Yield: 4 servings
- 6 ounces long-grain rice
- 6 ounces wild rice
- 2 tablespoons plus 1/4 cup (1/2 stick) butter, divided
- 2 small onions, diced
- 1 green bell pepper, diced
- 1/2 pound fresh mushrooms, diced
- 3 tomatoes, peeled and halved
- 3/4 pound lobster meat
- 1 pound Maine shrimp, cooked, peeled, and deveined
- 1/4 cup sherry
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- salt and pepper
- 1 tablespoon chopped fresh parsley for garnish
Cook the long-grain and wild rice according to the package directions; set aside. Melt the 2 tablespoons butter in a large skillet and saute the onion, pepper, and mushrooms for 5 minutes. Add the tomatoes and simmer until the vegetables are tender but not mushy. Cut the lobster meat into bite-size pieces. Melt the remaining 1/4 cup butter in another skillet. Saute the lobster and shrimp for 2 minutes. Add the sherry, lemon juice, Worcestershire sauce, and salt and pepper to taste. Heat thoroughly. Arrange the rice on a heated serving platter. Top with the seafood, then the vegetable mixture. Garnish with the parsley.
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