Lobster Kendall

8 oz. Lobster Meat
8 oz. Scallops
2 tsp. chopped leeks
1/2 cup sliced mushrooms
2 tsp. butter
2 Tbsp. port wine
2 cups light cream sauce
1/8 cup dark raisins
Salt and pepper
Chopped parsley


Lightly saute the Lobster, Scallops, leeks, mushrooms, and raisins in the butter until cooked. Add the wine and salt and pepper to taste and heat through. Add the cream sauce, and simmer for a few minutes to blend the flavors and slightly reduce the sauce. Serve in casserole garnished with chopped parsley.