Ingredients:
Lobster
Seaweed
Red Snapper
Shrimp
Corn
Crabmeat
Scallops
Butter
Eggplant
Cucumber
Tomatoes
Onions
Red Peppers
Olive Oil
Salt and Pepper
Long Hot’s
Potatoes
Directions:
First cut and score the eggplant. Cut up onions, cucumbers, red peppers, and add a little olive oil. Stick the veggies into the oven.
Lobster:
Slice down the middle and crack the claws. Split it open and put it into a pan. Season the lobster to your liking. Add some oil and water so it can steam. Put it into a steamer.
Rue:
Add flower and butter and stir. Add some milk as well to make it thick. Add the crabmeat and scallops into the pan and stir. Add shredded cheese. Add shrimp and parsley into the pot as well.
After the veggies are cooked slice them up. Add oil, salt, pepper and some spice to the veggies for flavor. Put some basil on top and squeeze some lemon onto it as well. Steam the potatoes as well.
Spread the rue into the open lobster. Put a little cheese and olive oil into it. Steam them all together.
Take the Red Snapper and add some salt and herbs. Add some olive oil. Precook the snapper. After the precook add the veggies to the snapper as shown.
Then, season the shrimp and mix it all together. Add some olive oil to the bowl of shrimp. Pour the bowl of shrimp into a tray and stick it in the oven.