The Commodore Trio Recipe
shrimp, scallops, maine lobster tail, mashed potato, asparagus, newburg sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Directions
- 1
Prepare the Seafood
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and scallops to the skillet and cook until they are opaque, about 2-3 minutes per side. Remove from skillet and set aside.
- 2
Cook the Lobster Tail
In the same skillet, add the lobster tail (cut in half) and cook for about 5-7 minutes until the meat is opaque and easily pulls away from the shell. Remove and set aside.
- 3
Prepare the Asparagus
In a separate pot, bring water to a boil. Add asparagus and blanch for 2-3 minutes until tender but still crisp. Drain and set aside.
- 4
Make the Newburg Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Add the shallots and sauté until translucent. Stir in the flour and cook for 1 minute. Gradually whisk in the heavy cream and cook until thickened. Remove from heat and whisk in the egg yolks and cognac. Season with salt and pepper.
- 5