Sandra This Bobby Flay Broiled Fisherman’s Platter Recipe is an easy and flavorful recipe, which is made with lobster and scallops. It’s the perfect meal for seafood lovers, ready in about 30 minutes.
Bobby Flay Broiled Fisherman’s Platter Recipe Ingredients
- 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 Bobby Flay Broiled Fisherman’s Platter Recipe
- 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
- How to get the best taste and texture? Use fresh lobster, shrimp, scallops, and flounder. If using frozen seafood, thaw it completely and pat it dry before cooking.
- How to avoid tough, dry 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.
- How to get an even, rich flavor? Cut butter into small pieces. This helps it melt evenly over the seafood. If using unsalted butter, add a pinch of salt for better taste.
- What’s the best pan for broiled seafood? 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.
- What’s the secret to juicy seafood? 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.
What To Serve With Broiled Fisherman’s Platter
This rich, buttery platter is delicious with simple, fresh sides to balance the flavor.
- Lemon wedges
- Tartar sauce
- Steamed asparagus
- A simple green salad
- Crusty bread (for the sauce)
How To Store Broiled Fisherman’s Platter
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.
Broiled Fisherman’s Platter Nutrition Facts
(Per serving)
- 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
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this would work well with other firm white fish like cod, haddock, or halibut in place of the flounder.
A dry white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay is perfect. Avoid sweet wines.
It is recommended. The side muscle (or ‘foot’) is a small, tough piece of tissue that can be chewy. It pulls off very easily.
Try More Recipes:
- Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe
- Bobby Flay Poaching Liquid for Shrimp Recipe
- Bobby Flay Thai Red Curry Mussels Recipe
Bobby Flay Broiled Fisherman’s Platter Recipe
Description
A quick and elegant platter of lobster, flounder, scallops, and shrimp baked in a rich butter and wine sauce.
Ingredients
Instructions
- Preheat your oven to 450°F.
- Cut the lobster, remove the meat, and place it back on the shell.
- Prepare the flounder by removing any bones.
- Arrange all seafood (lobster, flounder, scallops, shrimp) in a 9-inch baking dish.
- Sprinkle the butter pieces, white wine, and paprika evenly over the seafood.
- Bake for 12 minutes until everything is cooked through, tender, and lightly golden.
- Let rest for 2 minutes before serving with lemon wedges and tartar sauce.
Notes
- For the best flavor, use the freshest seafood you can find.
- Do not overcook the seafood, as it will become tough. Check for doneness at the 10-minute mark.
- Using a 9-inch dish keeps the seafood cozy and prevents the sauce from evaporating.
- Let the platter rest for 2 minutes after baking to lock in the juices.
