King Prawn & Lobster Shells

King Prawn & Lobster Shells

Luscious lobster and king prawns in a rich, creamy white-wine sauce, all served on a scallop shell. What a treat! Serves 4.

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For the sauce:
25g Butter
1 Shallot, peeled and diced finely
1 small clove Garlic, peeled
275ml hot Fish Stock
55ml dry White Wine
110ml Double Cream
A pinch of English Mustard Powder
Small bunch of Flat-Leaf Parsley, leaves only, chopped (you’ll need about 2 tbsp)
½ Lemon, juice only
Sea Salt and freshly ground Black Pepper, to taste

For the shellfish:
Olive oil
500g Greendale Raw Peeled King Prawns
500g Greendale Cooked Locally-Caught Lobster

To serve:
4 x Greendale Cleaned Scallop Shells
Parmesan Cheese


Roughly chop the prawns. Place a saucepan on a medium heat and add a good splash of olive oil. When the oil is hot, lower the heat slightly and add the chopped prawns to the pan, then cook (stirring) for a few minutes until they are pale pink and cooked through. Stir the prepared lobster meat into the pan and warm it through, then take the pan off the heat and let it rest while you make the sauce.

In a fresh pan on a medium-low heat, melt the butter then stir in the shallot and cook until soft and translucent. Pour in the hot stock, the wine and the double cream, stir well and bring the pan gently up to the boil. Lower the heat slightly and let the sauce simmer, stirring every so often, until it has reduced by about half. Stir in the lemon juice, mustard and parsley and season to your liking with salt and pepper.

Pre-heat the grill. Pour the sauce into the pan containing the cooked prawns and lobster and mix everything well to combine. Divide the mixture evenly between the cleaned scallop shells, then grate a little parmesan over the top of each shell. Place them under the hot grill for a few minutes until the cheese is just golden brown and the sauce is bubbling, then serve straight away with plenty of crusty bread.

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