Mohamed Shili This broiled seafood platter is a mix of lobster, flounder, scallops, and shrimp, cooked with butter, white wine, and paprika. It’s easy to make and full of flavor—perfect for a seafood lover’s meal!
Ingredients Needed:
- 5 ounces of Brazilian lobster
- 3 ounces yellowtail flounder fillet
- 3 ounces sea scallops, side muscle removed
- 3 (size U-15) shrimp, peeled and de-veined
- 2 ounces butter, cut into small pieces
- 1-ounce white wine
- 1/2 teaspoon paprika
- Lemon wedges, for garnish, optional
- Tartar sauce, for serving, optional
How To Make Broiled Fisherman’s Platter?
- Preheat the Oven: Set your oven to 450°F.
- Prepare the Lobster: Cut the lobster lengthwise and take out the meat. Place the meat back on top of the shell.
- Prepare the Flounder: Remove any small bones and cut a “V” at the top of the fish.
- Assemble the Seafood: Place the lobster, flounder, scallops, and shrimp in a 9-inch baking dish. Sprinkle butter, white wine, and paprika on top.
- Bake the Seafood: Put the dish in the oven and bake for 12 minutes, until the seafood is tender and lightly golden.
- Serve: Arrange everything on a plate and serve with lemon wedges and tartar sauce, if you like.
Recipe Tips:
- Use Fresh Seafood: Fresh lobster, shrimp, scallops, and flounder give the best taste and texture. If using frozen seafood, thaw it completely and pat it dry before cooking.
- Don’t Overcook the Seafood: Seafood cooks fast! If overcooked, it becomes tough and dry. Keep an eye on it and check for doneness at 10 minutes. The scallops should be firm, the shrimp should be pink, and the flounder should flake easily.
- Cut Butter into Small Pieces: This helps it melt evenly over the seafood, giving every bite a rich flavor. If using unsalted butter, add a pinch of salt for better taste.
- Use a Baking Dish That Fits: A 9-inch baking dish is perfect because it keeps the seafood close together, helping it stay juicy. A too-large pan may cause the butter and wine to spread out, drying out the seafood.
- Let the Seafood Rest Before Serving: Once out of the oven, let it sit for 2 minutes. This helps the juices settle, making the seafood more flavorful and tender when you eat it.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Broiled Fisherman’s Platter cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days to keep it fresh.
- Reheat: Heat a non-stick pan over low heat. Add a little butter or oil and warm the seafood for 2–3 minutes, turning occasionally until heated through.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 110mg
- Sodium: 300mg
- Potassium: 350mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 30g
Try More Bobby Flay Recipes:
Bobby Flay Broiled Fisherman’s Platter
Description
This broiled seafood platter is a mix of lobster, flounder, scallops, and shrimp, cooked with butter, white wine, and paprika. It’s easy to make and full of flavor—perfect for a seafood lover’s meal!
Ingredients
Instructions
- Preheat the Oven: Set your oven to 450°F.
- Prepare the Lobster: Cut the lobster lengthwise and take out the meat. Place the meat back on top of the shell.
- Prepare the Flounder: Remove any small bones and cut a “V” at the top of the fish.
- Assemble the Seafood: Place the lobster, flounder, scallops, and shrimp in a 9-inch baking dish. Sprinkle butter, white wine, and paprika on top.
- Bake the Seafood: Put the dish in the oven and bake for 12 minutes, until the seafood is tender and lightly golden.
- Serve: Arrange everything on a plate and serve with lemon wedges and tartar sauce, if you like.
Notes
- Use Fresh Seafood: Fresh lobster, shrimp, scallops, and flounder give the best taste and texture. If using frozen seafood, thaw it completely and pat it dry before cooking.
- Don’t Overcook the Seafood: Seafood cooks fast! If overcooked, it becomes tough and dry. Keep an eye on it and check for doneness at 10 minutes. The scallops should be firm, the shrimp should be pink, and the flounder should flake easily.
- Cut Butter into Small Pieces: This helps it melt evenly over the seafood, giving every bite a rich flavor. If using unsalted butter, add a pinch of salt for better taste.
- Use a Baking Dish That Fits: A 9-inch baking dish is perfect because it keeps the seafood close together, helping it stay juicy. A too-large pan may cause the butter and wine to spread out, drying out the seafood.
- Let the Seafood Rest Before Serving: Once out of the oven, let it sit for 2 minutes. This helps the juices settle, making the seafood more flavorful and tender when you eat it.
Bobby Flay Broiled Fisherman’s Platter