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the Boathouse signature trio with broiled Maine lobster tail, scallops and bacon and crab stuffed shrimp over a crab and corn risotto; and the option to add a lobster tail to any entree.
Line baking trays with parchment paper and place the cleaned flounders on the trays. Rub with olive oil, and season the fish pockets with salt and pepper. Step 2: Create the Crab and Shrimp Stuffing ...