• 1/2 to 3/4 lbs Lobster meat
• 1/4 lb. raw sea scallops
• ½ lb. large raw 16-20 count shrimp, shelled & deveined
• 1/4 lb. crabmeat
• 1/4 lb. fresh raw Haddock
• ½ lb. unsalted butter
• 3 cups unseasoned breadcrumbs
• ½ Tbsp. seasoned salt
• ½ tsp. fresh ground pepper
• 2 Tbsp. fresh chopped parsley
• 2-3 garlic cloves 1 small - medium Vidalia onion, chopped
• 2 stalks celery, diced
• 1/4 cup dry white wine

Directions

Cut all seafood and haddock into bite-size chunks. In a large saute pan, melt the butter over low heat. In a separate bowl, combine the breadcrumbs, seasoned salt, black pepper and parsley. Add the garlic, onions and celery to the melted butter. Cook over low heat until tender. Add the wine and let simmer for 3 more minutes. Remove from heat. Add the breadcrumb mixture to the butter mixture and stir until well mixed. In a separate bowl, take half the breadcrumb mixture and mix well with the lobster and seafood, but very gently - you don't want to rip up the seafood. Place the seafood mixture in a 13" x 9" baking pan sprayed with non-stick cooking spray. Then, sprinkle the rest of the breadcrumbs on top. Bake at 375° for 20 to 30 minutes.