13 Reviews of Angelic Shrimp and Lobster

From: twissis

On Jul 4, 2007

I made a half recipe of this dish for just 2 of us, but used a full lb of lobster & no shrimp. We're very lucky we can get lobster here for a fraction of what we would pay in the US & I had a bag of the langostino variety tails. I added some Old Bay + mushrooms to this & served it w/a crusty baguette & garlic butter. As another reviewer said, the sauce was thin, but did thicken a bit when allowed to cool slightly. This will be repeated & I will prob reduce the amt of wine & broth, but leave the cream the same to help correct for this. All that said, short of eating a tail w/herbed lemon butter, this is 1 of the best lobster dishes we have had. Thx for sharing the recipe w/us.

From: Hey Jude

On Jan 3, 2004

Wonderful! Quick, easy and delicious. My lobster was raw so I added it a couple of minutes after the shrimp. I agree that scallops would go well in this and I'll do that next time. My family loved this dish, as did I. Thanks Kim, this is going in my permanent file!

From: Sage

On Jun 23, 2008

This was indeed very good and I found it easy to prepare and easier to eat; so light tasting! I do apologize; with my picture I guess you see I forgot the chopped parsley(it was all chopped and ready in the fridge) but I thought of it after we finished eating.Did not change the heavenly taste;thanks for posting.I made this for WT4 Challenge. Rita

From: keeney

On Mar 7, 2009

Excellent dish. Took advice of another reviewer and added mushrooms. After reading the numerous reviews regarding the thinness of the sauce, I decided to reduce the wine and chicken broth to half which gave it a richer flavor, took out the lobster and shrimp when done, then added whipping cream and reduced the sauce by half again before putting the fish back in to reheat. Resulted in a perfect consistency. I left the fish in the sauce and just spooned it over the pasta, as I was using black squid ink pasta and wanted the contrast. Thanks for making our TGIF dinner a memorable one.

From: JCC

On Jun 29, 2008

This was delicious. Very light sauce did not disguise the taste of the lobster. Yum. I used only lobster as my DH and I purchased a 9 lb lobster the day before and I wanted use up the rest of the meat. Thanks for sharing.

From: chia

On May 31, 2003

this is really quick and simple to prepare and tastes wonderful! i also used half a pound of sea scallops in addition to the shrimp and lobster tails. this is a keeper!

From: Julie B's Hive

On Jun 4, 2007

The recipe was cut in half as there were only two of us tonight. As much as I enjoyed the flavor I was a little disappointed that my sauce was thin. When making this again I'll make sure to simmer down the sauce a little more. An excellent dish Kim, thanks for posting this. Made for ZWT3 USA regional.

From: ChicagoRN

On Jul 20, 2007

I made this for my husband's birthday dinner. I bought fresh lobster tails and cooked the lobster meat with the shrimp rather than pre-cooking it. I reduced the amount of liquid based on others' comments and wished I hadn't. The sauce was GREAT and I would have liked a bit more. I also used 1/2 & 1/2 instead of light cream. YUMMY! This was a PERFECT dinner. Tasted light and amazing. Thank you Kim.

From: RedSoxsNation #33fan

On Aug 10, 2006

I was looking for a good romantic seafood dinner. I came across this one and had to make it because a)love shrimp and lobster, b)she was a Red Soxs fan. It was very quick and easy to make and was excellent as well! I did use the extra jumbo shrimp. Needless to say there wasn't any leftover. This was great. Thank you.

From: Pets'R'us

On Jan 20, 2008

Easy, elegant and very delicious.Did not use as much lobster as the recipe asked for because lobster is very expensive here. I made up the amount with more shrimp. The sauce was a little thin but actually that was very good with the pasta ...will make again!!!!