Lobster:

1 lb Lobster (Adds a rich sweetness; crab can be used for a different twist.)

Shrimp:

1 lb Shrimp (Ensure they’re deveined and thawed if frozen for optimal tenderness.)

Scallops:

1 lb Scallops (Must be patted dry to achieve that perfect golden sear.)

Butter:

3 tbsp Butter (Key for searing seafood and creating the sauce; swap with olive oil if desired.)

Shallots:

2 tbsp Shallots (Adds depth to the sauce; use onions as a substitute if needed.)

Garlic:

2 cloves Garlic (Fresh garlic elevates the aroma and flavor—avoid powdered for best taste.)

Flour:

2 tbsp Flour (Essential for thickening the luscious sauce; no substitutes needed here.)

Dry Sherry:

1 cup Dry Sherry (Can be replaced with dry white wine or brandy.)

Heavy Cream:

1 cup Heavy Cream (Creates that rich, creamy base; consider half-and-half for a lighter option.)

Salt:

to taste Salt (Adjust to suit your taste, enhancing the overall flavor.)

White Pepper:

to taste White Pepper (Adjust to suit your taste, enhancing the overall flavor.)