The Dish: The Roadhouse Cafe -- Seafood casserole with Newburg sauce

The Chef: Kenny Vanburen

INGREDIENTS
1 tbsp. Oil
1 1lb. Lobster
4oz. Melted butter
4oz. Flour
1tsp. Paprika
1tsp. Lobster base
1 cup sherry wine
4oz. Marsala wine
1 cup heavy cream

METHOD
Remove tail and claws from lobster and boil reserving 1 cup of water.
In a medium saucepan heat oil and sear lobster body on all sides.
Add sherry and marsala and reduce by two thirds add reserved lobster water, paprika and lobster base.
In a separate pan, combine flour and butter and cook over medium heat until flour is cooked.
Remove lobster body from pan add flour and butter mixture whisk until smooth add heavy cream cook two minutes more.

INGREDIENTS: Seafood casserole  
4oz. Cod or haddock
4oz. Scallops
2 lg. Shrimp w/ tails removed
1oz. Sherry
1 pinch garlic salt
½ cup ground Ritz cracker crumbs
Melted butter

PREPARATION
In small casserole dish lay cod on bottom surround with scallops and shrimp add sherry and garlic salt top with Ritz crumb and coat with butter.
Bake at 425 degrees for about 20 minutes top with lobster Newburg sauce.