Lobster Crab Etoufee

 For Thanksgiving, since it was just the two of us, I chose this fabulous seafood recipe. It has quite a spice load, so I cut back considerably on the hot pepper. I've always been rather fond of lobster and crab simply drenched in butter as the best way to enjoy their flavor. Covering them up with hot pepper loses something in the seafood translation.

We decided this is something like a newburg, with lots of veggies. So we might try cutting back on the amount of veggies, next time around, to keep the seafood the star of the show. Served over basmati rice, it tasted great. 



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