Florida Seafood with Lemon Herb Butter

Ingredients

Preparation

In a medium-sized stock pot with a tight-fitting lid, bring white wine, garlic, lemon juice, and seafood broth to a rapid boil. Add clams, cover, and steam 5–7 minutes until opened. Transfer clams to a serving platter. Boil the remaining liquid until reduced by half. Lower heat to a simmer, then whisk in heavy cream and sprigs of thyme. Simmer until the sauce lightly coats the back of a spoon, then remove from heat. Whisk in cold butter 1 cube at a time, until butter is emulsified into the sauce. Season with salt and pepper and keep warm.

Lightly season the swordfish, lobster tail halves and peeled shrimp with seafood seasoning blend. Add 1 tablespoon olive oil to a sauté pan preheated to medium-high heat. Cook swordfish and lobster for 2 minutes per side until just cooked through; transfer to the serving platter. Add remaining 1 tablespoon olive oil to the pan and cook shrimp for 1 minute per side until just done; add to the platter.

Generously pour the creamy butter sauce over the seafood on the serving platter. Garnish with fresh thyme sprigs and lemon slices. Serve warm.