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Father Andrew’s Seafood Delight with White Sauce


  • 2 4 oz lobster tails
  • 1 lb Bay Scallops
  • 1 cup Half and Half
  • 2/3 cup butter
  • 1 Tbsp Olive Oil
  • ½ tsp salt
  • 1 Tbsp Fines Herb
  • 2 heaping Tbsp Flour
  • ¾ cup white wine
  • 1 cup Chicken Broth


  • Clean and chop up leeks, boil water for Lobster tails, then prepare one pan to sauté chopped mushrooms.
  • Rinse scallops, in a colander. Pull lobster out of the shells and chop into small pieces
  • In a small pan heat 2 tablespoons of oil and heat the pan then add 1/3 stick butter and heat then add the sliced mushroom cook a little then add scallops, then add lobster pieces add wine.
  • In the other pan heat the oil and butter add leeks then add flour and move around until you see no more white then slowly add cream and stir then add chicken broth keep stirring until thickened you want to boil the starch out of sauce once that is done add chopped parsley and stir into the white sauce. Pour the white sauce over the seafood mixture and stir.
  • Serve in large bowls that have the Duchess Potatoes that you have spread on the bottom and up the sides. Add about 1 cup of the seafood on top of the Duchess Potatoes.