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Ingredients
- 1 c. Raw lobster meat
- 1 c. Raw crabmeat
- 1 c. Raw jumbo shrimp
- 6 x Thin sole fillets, 1 inch long
- 1 bn Fresh parsley
- 1/2 c. Minced basil Black pepper Salt
- 1 x Lemon
- 1 bn Small shallots
- 3/4 stk butter
- 1 c. Dry chardonnay Paprika, optional
Directions
- Preheat oven to 350 F. Chop the lobster, crab and jumbo shrimp in the cuisineart and make the stuffing paste. Add in basil, parsley, salt and pepper, three or possibly four small, peeled shallots and a squeeze of lemon.
- Buzz the cusinart- if needed for moistness, add in more lemon juice. On a cutting board, spoon the paste onto fillets and rool them. Place fillet rools on pre-buttered pan.
- To prepare the sauce: Mix white wine, melted butter and lemon in measuring c.. Pour over filets. Add in salt, pepper, more lemon (if you like) and minced parsley and paprika (as needed)
- Grate shallots over the fillets. Cover the pan with tin foil. Place in oven and bake for 30 min.
- Serve with sauteed asparagus and rice pilaf.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 873g | |
| Calories 1317 | |
| Calories from Fat 678 | 51% |
| Total Fat 76.91g | 96% |
| Saturated Fat 45.13g | 181% |
| Trans Fat 0.0g | |
| Cholesterol 887mg | 296% |
| Sodium 2007mg | 84% |
| Potassium 2154mg | 62% |
| Total Carbs 30.17g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.85g | 1% |
| Protein 125.08g | 200% |
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