Aragosta e Cappesante Al Forno, Ragu Di Cavolfiori e Uvetta (Baked Lobster and Scallops, Ragu of Cauliflower, Raisin and Pine Nuts)


Yields: 4 servings

Ingredients: LOBSTER

2 10 oz. Fresh Lobster Tail
4 pieces Jumbo Scallops


  • Cut tail in half, length wise; remove the shell very carefully in order not to break the lobster meat.
  • Place one jumbo scallop in the center of each half lobster tail and secure it with a skewer.
  • Place in refrigerator until you are ready to use.
  • 2628 Wilshire Blvd, Santa Monica, CA, 90403