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Stuffed Seafood Bread Bowl

What do you get when you add seafood to sour dough bread, a stuffed seafood bread bowl. You've seen it in restaurants now make it at home, delicious seafood medley in a sour dough bread bowl, enjoy.
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Servings: 1
Course: Main Course, Side Dish, Soup
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 2 Tbsp Olive Oil divided
  • 4 Tbsp butter divided
  • 1 small onion diced
  • 2 garlic cloves minced
  • 2 Tbsp all purpose flour
  • 3 cups seafood or chicken stock
  • 1 cup heavy whipping cream
  • ½ lb lump crab or crab claw meat
  • ½ lb Shrimp cleaned peeled and de-veined
  • 2-4 lobster tails cleaned and de-veined Optional
  • ½ tsp Old Bay Seasoning
  • Salt and pepper to taste
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh parsley chopped
  • 4 large Sourdough bread bowls
  • 1 Tbsp Olive Oil for brushing bowls

Method
 

  1. Preheat oven to 375°F.
  2. Slice off the top of the bread bowls and hollow out the center.
  3. Brush the insides with olive oil and bake for 10 minutes to make a sturdy bowl.
  4. In a large skillet heat 1 Tbsp of olive oil and 2 Tbsp butter on medium heat.
  5. Season lobster and shrimp with Old Bay Seasoning. Cook lobster 2-3 minutes per side.
  6. Remove and cook shrimp 1-2 minutes per side. Remove from heat.
  7. In a large Dutch oven add remaining oil and butter over medium low heat.
  8. Add onions and saute for 2-3 minutes until translucent.
  9. Add garlic and saute another minute.
  10. Sprinkle in flour and cook for a minute stirring constantly to create a roux.
  11. Gradually whisk in seafood stock, ensuring no lumps remain. Bring to a gentle simmer.
  12. Stir in heavy whipping cream, Old Bay Seasoning, salt and pepper. Let simmer 5-7 minutes until sauce thickens slightly.
  13. Gently stir in crab-meat 1-2 minutes until warm.
  14. Follow with shrimp and lobster.
  15. Stir in lemon juice and parsley. Adjust seasoning if needed.
  16. Ladle the soup into bread bowls, garnish with chopped parsley.

Video

Notes

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