Jul 14 2026
Restaurants›Mitchell’s Seafood House›Lobster + Shrimp Stuffed Cod Recipe

Lobster + Shrimp Stuffed Cod Recipe

Inspired by Mitchell’s Seafood House
Time1h
Serves4

Mashed Potatoes, Asparagus, Lemon Beurre Blanc

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Ingredients

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For the Stuffed Cod

For the Mashed Potatoes

For the Asparagus

For the Lemon Beurre Blanc

Method

For the Stuffed Cod

  1. 1

    Prepare the Filling

    In a mixing bowl, combine the cooked lobster meat, chopped shrimp, softened cream cheese, chives, minced garlic, lemon zest, salt, and black pepper. Mix until thoroughly combined.

  2. 2

    Stuff the Cod

    Take each cod fillet and make a pocket by slicing it horizontally, being careful not to cut all the way through. Stuff each pocket with the seafood filling, using a spoon to pack it in gently.

  3. 3

    Cook the Cod

    Preheat the oven to 375°F (190°C). Place the stuffed cod fillets on a greased baking dish and bake for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.

For the Mashed Potatoes

  1. 4

    Boil the Potatoes

    In a large pot, add the cubed potatoes and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

  2. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.

For the Asparagus

  1. 6

    Prepare the Asparagus

    Trim the tough ends off the asparagus spears. Toss them in a bowl with olive oil, salt, and black pepper until evenly coated.

  2. 7

    Roast the Asparagus

    Spread the asparagus on a baking sheet in a single layer. Roast in the oven at 375°F (190°C) for 15-20 minutes, or until tender and slightly charred.

For the Lemon Beurre Blanc

  1. 8

    Sauté Shallots

    In a small saucepan, combine white wine and minced shallots. Bring to a boil and reduce the mixture until about 2 tablespoons of liquid remain.

  2. 9

    Add Cream and Butter

    Lower the heat and add heavy cream. Gradually whisk in the cold cubed butter until the sauce is smooth and emulsified. Stir in lemon juice, salt, and black pepper.

  3. 10

    Finish the Sauce

    Keep the sauce warm until ready to serve, but do not boil. Whisk occasionally to maintain a smooth consistency.

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