Red Lobster-Inspired Bar Harbor Seafood Bake

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Prepare the seafood: If using frozen lobster tails, thaw them completely. Butterfly the lobster tails by cutting down the center of the hard top shell with kitchen shears, stopping at the tail fin. Gently pull the meat up through the opening and rest it on top of the shell. Ensure shrimp are peeled and deveined. Scrub mussels thoroughly under cold running water and remove any 'beards' by pulling them firmly towards the hinge. Discard any mussels that are open and do not close when tapped.

3. 3

   In a large oven-safe pot or Dutch oven (or a large skillet that can be transferred to the oven), heat olive oil and butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4. 4

   Pour in the white wine and chicken or seafood broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the cherry tomatoes, dried oregano, and red pepper flakes (if using). Season with a pinch of salt and pepper.

5. 5

   Carefully arrange the lobster tails, shrimp, and mussels in a single layer in the pot with the broth mixture. Ensure mussels are submerged as much as possible to encourage them to open.

6. 6

   Transfer the pot to the preheated oven and bake for 15-20 minutes, or until lobster meat is opaque and cooked through, shrimp turn pink and opaque, and all mussels have opened. Discard any mussels that do not open.

7. 7

   Carefully remove from the oven. Garnish generously with fresh chopped parsley. Serve immediately with lemon wedges and crusty bread for dipping in the delicious broth.

8. 8

   For individual servings, divide the seafood and broth into two shallow bowls.