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Ingredients Jump to Instructions ↓

  1. 1 Artichoke hearts - (14-ounce oz)

  2. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick)

  3. 8 cups 1168g / 41oz Mushrooms - diced (medium)

  4. 1/2 cup 31g / 1.1oz Diced onion

  5. 1 Garlic clove - minced

  6. 1 Cayenne pepper

  7. 1/2 cup 31g / 1.1oz All-purpose flour

  8. 4 cups 948ml Hot water

  9. 3 tablespoons 45ml Minor's Lobster Base

  10. 1/4 lb 113g / 4oz Small shrimp - peeled

  11. 1/4 lb 113g / 4oz Bay scallops

  12. 1/4 lb 113g / 4oz Lump crab meat

  13. 1 1/2 cups 355ml Half-and-half

  14. 1/4 cup 59ml Pale dry sherry

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Drain artichoke hearts and reserve liquid. Cut artichokes into thin strips and set aside. In a 4-quart pot, melt butter over medium-high heat. Add mushrooms, onion, garlic and cayenne. Saute until vegetables soften, about 5 minutes. Stir in flour. Continue to cook, stirring constantly, over medium-high heat for 10 minutes. Add hot water, artichokes and their liquid, Lobster Base, shrimp, scallops and crab meat. Mix until well-blended. Heat to boiling, then reduce heat to low and simmer for 3 minutes, stirring occasionally to prevent sticking. Add half-and-half and sherry and stir well. Increase heat to medium-high and return to a boil, stirring constantly. Reduce heat and simmer for 2 minutes, stirring constantly. This recipe yields 9 servings.

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