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PAN-ROASTED SHRIMP AND LOBSTER STEW

PAN-ROASTED-SHRIMP-AND-LOBSTER-STEW

Ingredients

1 1/2 tablespoon unsalted butter, divided
2 large shallots, chopped
1/4 teaspoon fine sea salt
4 small (3- to 4-ounce) lobster tails, split lengthwise
1/3 cup plus 2 tablespoons dry sherry, divided
3/4 pound medium Whole Catch® wild-caught shrimp, peeled
1 tablespoon all-purpose flour
1 cup reduced-sodium chicken broth or fish broth
3/4 cup frozen peas, thawed
1/3 cup heavy cream
Pinch cayenne pepper
2 tablespoons chopped fresh chives

HOW TO MAKE:

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