Ingredients
Units
Scale
- 1.5 cups crab meat, chopped
- 1.5 cups lobster meat, chopped
- 0.5 lbs scallops
- 0.5 lbs shrimp
- 1 cup celery, chopped
- 1 medium onion, chopped
- 1 cup heavy cream
- 1.5 cups cheddar cheese, shredded, divided.
- 3 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- water
Instructions
- Preheat oven to 325 degree F.
- Bring 2 cups of water to a boil. Add celery and onion to the water and cook for about 6 minutes. Use a slotted spoon to remove vegetables from water and place in a large mixing bowl. Do not drain water as lobster and shrimp will be cooked in the liquid.
- Poach scallops over low heat for approximately 3 minutes. Remove with slotted spoon and place in bowl with vegetables.
- Poach the shrimp and lobster over low heat for approximately 4 minutes. Remove from heat and let cool. Once cooled, peel and devein shrimp and place in bowl with lobster.
- Reserve 3/4 cup of cooking liquid and set aside.
- Add chopped lobster and crab to the shrimp and scallop mixture. Stir to combine.
- In a large saute pan, heat butter over medium heat. Once melted and starting to brown, add the seasoned liquid reserve and milk/cream slowly while whisking continuously.
- Continue to boil until sauce has slightly thickened.
- Once sauce has thickened, stir in 1 cup of shredded cheese until melted, add in seafood vegetable mixture and season with salt and pepper.
- Transfer mixture to a 9 x 13 baking dish. Sprinkle the remaining 0.5 cups of cheese on top and place in oven.
- Bake for 35-45 minutes.
Notes
- Make sure to strain your seafood well otherwise there will be too much liquid.
- This recipe should be served over riced cauliflower or with some keto bread to soak up the liquid
- Feel free to use any type of shellfish.
- I made this recipe with lobster, crab, shrimp and alligator and it was delicious.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 241
- Fat: 12 g
- Carbohydrates: 3.5 g
- Protein: 32.7 g
