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Ingredients

• 1/4 cup  plus 2 tablespoons fresh lemon juice
• 1/4 cup  minced shallot
• 1/4 cup  creme fraiche
• 1/2 cup  plus 1 tablespoon extra-virgin olive oil
•   Salt and freshly ground black pepper
• 1/2   fennel bulb, very finely diced
• 2 tablespoons  finely chopped fennel fronds
• 6   jumbo shrimp, butterflied in their shells
• 3 8-ounce  frozen raw South African lobster tails, thawed and halved lengthwise
• 6   oysters, shucked and both shells reserved
• 6   large sea scallops (2 to 3 ounces each)
•   Garlic toast, for serving

Description

With This Mixed Seafood Roast, Grace Parisi Proves That A Dish Can Be Both Luxurious And Simple. "As A Kid, I Thought Shrimp Scampi Was The Height Of Sophistication," Grace Says. "I've Taken It Several Steps Higher By Adding Lobster, Oy

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