Jordanne Tait Rupert's Captain’s Feast

Ingredients:

•    1 Lobster or Lobster Tail
•    1 Salmon filet
•    5 Mussels
•    6 Scallops
•    6 Shrimp
•    Corn on the cob
•    2 tbsp Extra Virgin Olive Oil
•    Butter
•    Spring Mix

Dill Sauce Ingredients:

•    1 cup Mayonnaise
•    ¾ cup Dill
•    2 tbsp Honey

Directions:

1.    Place the Lobster in a steamer for 11 minutes. While the lobster cooks, dry scallops and remove muscle from the side, salt and pepper, set aside.
2.    Next, prepare salmon by patting dry, adding pepper.
3.    Add the olive oil to a non-stick pan, wait till it’s hot and add salmon filet, presentation side down. Sear on both sides till the temperature reaches 145 degrees Fahrenheit.
4.    Then add the scallops and sear on both sides, approximately 40 seconds each side (depending on size).
5.    Add mussels and corn to the steams when there is 5 minutes remaining.
6.    Take a smaller pan, add one tablespoon of oil, when it’s hot add the shrimp and cook for about 1 minute on each side until opaque.
7.    Carefully remove lobster from steamer and separate the body from the tail by gently pulling apart, about half an inch down the tail, cut in half lengthwise and separate without splitting the shell of the tail completely.
8.    Remove corn and mussels from the steamer, cut corn in half or thirds.
9.    Garnish your plate with spring mix, add tail, salmon, shrimp, scallops, mussels and corn. Drizzle dill sauce over salmon. Serve with warm melted butter and enjoy.