Eggs a la Sea Ketch Serves 2

Sauté shrimp and scallops in butter for 2 min. Add crabmeat and lobster and cook 2 min more. Deglaze pan w wine. Remove seafood and reserve liquid. Poach eggs in 4 c water w 1T white vinegar added. Toast muffins. Place 2 on each plate. Divide seafood between plates. Place egg on each muffin and to w 1/4 c sauce. Sprinkle w parsley.

Shrimp 6 large
Scallops 4 sea, quartered
Crab 3 oz
Lobster 3oz, chopped
Butter 1T
Wine, White 0.25c
Egg 4
English Muffins 2 halved
Parsley 1T fresh