Lobster Seafood Pie

This recipe is an old New England lobsterman's staple. I added all the seasonings, veggies and wine to make it even more succulent and completely decadent! The key is to use the freshest lobster and seafood you can find. It's very easy to make, and people will think you cooked all day! Serves 4

1 Whole Lobster Gram 1-1/4lb. Maine lobster, par-boiled
(Approx. 6 minutes from 2nd boil, remove all tail & claw meat from shell and cut into chunks)
1/4 lb. raw sea scallops (preferably not bay scallops)
½ lb. large raw 16-20 count shrimp, shelled & deveined
1/4 lb. crabmeat
1/4 lb. fresh raw Haddock or other mild white fish
½ lb. unsalted butter (yep, it's a lot, but that's why it's so good!)
3 cups unseasoned breadcrumbs
½ Tbsp. seasoned salt
½ tsp. fresh ground pepper
2 Tbsp. fresh chopped parsley
2-3 garlic cloves
1 small - medium Vidalia onion, chopped
2 stalks celery, diced
1/4 cup good Chardonnay or dry white wine

Cut all seafood and fish into bite-size chunks. In a large sauté pan, melt the butter over low heat. Meanwhile, in a separate bowl, combine the breadcrumbs, seasoned salt, black pepper and parsley. Add the garlic, onions and celery to the melted butter. Cook over low heat until tender. Add the wine and let simmer for 3 more minutes. Remove from heat. Add the breadcrumb mixture to the butter mixture and stir until well mixed. In a separate bowl, take half the breadcrumb mixture and mix well with the lobster and seafood, but very gently - you don't want to rip up the seafood. Place the seafood mixture in a 13" x 9" baking pan sprayed with non-stick cooking spray. Then, sprinkle the rest of the breadcrumbs on top. Bake at 375° for 20 to 25 minutes, or until done. Bon Appetit!