Servings: 10
Ingredients
- 6 lobster bodies
- 1/2 lb Northern Pink Shrimp cooked, shell-on
- 1 lb Haddock
- 1 onion chopped
- 1 tbsp oil olive for sautéing
- 2 cloves garlic minced
- 1 med. potato peeled and shredded
- 1 pkg frozen corn
- 6 cherry tomatoes quartered
- 1 cup cream
- salt & pepper to taste
Instructions
- Peel shrimp and retain the shells and heads. Crush lobster bodies until flat. Put shrimp shells and lobster bodies into stock pot with 8 cups of water. Bring to boil, lower heat and simmer for two hours. When done, strain and return the broth to pot.
- Saute onions and garlic in olive oil. Once translucent, add to stock pot. Add shredded potatoes and haddock fillets and cook over medium heat until potatoes dissolve. Add frozen corn, cooked shrimp, quartered cherry tomatoes, and the cream. Cook until warmed through. Salt & Pepper to taste.
Notes
This recipe comes to us from employee, Laura V.
Tried this recipe?Let us know how it was!