Salmon with Shellfish Pasta
Red Lobster Recipe
6 (5-6 oz) pieces salmon fillet
2 tablespoon butter
3 tablespoons seafood seasoning
2 tablespoons butter
1 ½ teaspoons garlic, chopped
12 sea scallops
1 (4-5 oz) Maine lobster tail out of the shell, or lobster meat
1 teaspoon seafood seasoning
2 teaspoons Italian seasoning
2 tablespoons tomato paste
2 (14.5 oz) cans lobster bisque
4 plum tomatoes, diced
1 lb. linguine
salt and pepper, to taste
Preheat the oven to 400 degrees.
Boil pasta according to package directions. Heat a large nonstick skillet over high heat. Sprinkle the Salmon with Seafood Seasoning. Melt the butter in the skillet and add the Salmon. Cook until a nice crust is formed and turn, cooking each side about 2-3 minutes. Move fish to a baking sheet and finish cooking in the oven for 15-20 minutes or until the fish reaches 140-150 internal temperature.
For the Shellfish Pasta: In a large nonstick skillet, melt the remaining 2 Tbsp butter over medium high heat. Add the garlic, shrimp, scallops and lobster and cook 2-3 minutes on each side, until the seafood starts to turn white. Stir in the seafood seasoning, Italian seasoning, tomato paste and lobster bisque bring up to a simmer, stirring well. Add diced tomatoes and serve.Divide pasta between 6 bowls, ladle over the shellfish pasta sauce, making sure to divide up the seafood. Top with seared salmon and serve. Serve with soy sauce.