1 Tablespoon butter, as needed
3 ounces fresh lobster meat, diced
2 p.p. shrimp, U-12's, P. and D.
½ teaspoons garlic
1 ounce vermouth
1 Tablespoon sour cream
¼ cup bread crumbs, as needed
Briefly sauté seafood with garlic (not too much heat), then add vermouth to deglaze the pan.
Remove the seafood to a buttered casserole.
Put sour cream and bread crumbs over the seafood and bake until hot
Recipe provided by Maine Lobster Promotion Council