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Mariscos means shellfish in Spanish. A mariscada is rich with lobster, clams, shrimp and scallops.

  • 6 lobster tails
  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 1 pound clams in shell, cleaned
  • 1 pound shrimp, shelled and deveined
  • 1/2 pound scallops
  • 1 tablespoons flour
  • 2 eggs
  • 1 cup milk
  • 1 cup dry white wine
  • 4 scallions
  • 1/2 cup parsley, minced
  • Salt and pepper to taste


Bring large pot of water to a boil. Split lobster tails in two. Plunge into boiling water for 1 minute. Remove. Pull meat slightly away from, but not out of shell. Set aside.

Heat oil in large skillet or Dutch oven. Stir in garlic and ginger and cook over medium heat until garlic just begins to turn golden. Do not burn.

Add lobster, clams, shrimp and scallops to pot. Cover and let cook just until clam shells open, about 5 - 7 minutes.

Blend together flour, eggs, milk and wine. Using a whisk combine until smooth. Stir in scallions and parsley.

When shrimp have turned pink, remove pan from the heat. Let rest 1 minute and stir in sauce. It will look like a Chinese egg drop sauce.

Season to taste with salt and pepper.

Serves: 6 - 8

This recipe from

Contributor: Diana Farrell Serbe

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