Seafood Pan Roast

Lobster, Shrimp, Crab, Onions, Celery, Tomato, Bell Peppers, Parsley, Jasmine Rice

Chef Ana Ochoa Zepeda of Oyster Bar at Durango Resort | Las Vegas, NV

---

Adapted by StarChefs  |  May 2026  |  Photo: Alexander Zeren

INGREDIENTS

Pan Roast Sauce:
2 ounces butter
2 ounces garlic
6 ounces white wine
18 ounces tomato purée
8 ounces heavy cream
6 ounces tomato sauce
4 ounces clam juice
2 tablespoons Worcestershire sauce
1½ ounces cornstarch

To Assemble and Serve:
Yield: 1 serving
2 ounces butter
1 ounce diced onions
1 ounce diced celery
1 ounce diced red bell peppers
1 ounce diced green bell peppers
1 tablespoon Old Bay seasoning
3 ounces lobster meat
6 shrimp, peeled and deveined
3 ounces crab meat
Red pepper flakes
1 ounce brandy
1 ounce chopped parsley
8 ounces steamed jasmine rice

METHOD

For the Pan Roast Sauce:
In a saucepan over medium heat, melt butter. Add garlic and sauté 1 minute. Deglaze pan with wine and cook until liquid is reduced by half. Add tomato purée, cream, tomato sauce, clam juice, and Worcestershire sauce. Bring to a simmer and cook 15 minutes. In a small mixing bowl, combine cornstarch and 2 ounces water. Whisk slurry into sauce. Simmer additional 10 minutes, or until thickened. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a sauté pan over medium-low heat, melt butter. Add onions, celery, and bell peppers. Season with Old Bay. Add lobster and shrimp. Sauté until seafood is cooked through. Add crab. Season with desired amount red pepper flakes. Deglaze pan with brandy. Add desired amount Pan Roast Sauce and bring to a simmer. Transfer to a serving bowl. Garnish with parsley. Serve with steamed rice.

---