6 each jumbo Prawns, shelled
2 each 4-6 ounces lobster Tails, shelled
4 each oyster mushrooms, sliced
4 each porcini mushrooms, sliced
4 each Shiitake mushrooms, sliced
1 tablespoon fresh garlic, chopped
1 tablespoon fresh shallots, chopped
1/2 fresh tomato, seeded and diced
1 ounce olive oil
2 ounces dry white wine
1/2 fresh lemon (juice only)
4 ounces whole butter
Salt to taste
Pepper to taste
Flour for dredging

Cut lobster in half top to bottom to have the same shape as the prawns. Heat olive oil in a medium size saute pan. Dredge the lobster and prawns in the flour and sear in the hot oil. Add the garlic and shallots and sauté to release the flavors. Season with the salt and pepper. Add the sliced mushrooms. Add the wine and the juice from the lemon; cook until reduced about half. Sauce will begin to thicken. Add the diced tomato and just lightly heat. Chop the butter into smaller pieces and blend into the scampi over low heat until completely incorporated. Serve over your favorite rice or pasta.

Recipe courtesy: Chef Richard Beyerl, Tahoe Biltmore