Jim's Shrimp and Lobster Espanole


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 ¼ 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.


4 servings

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