Ingredients
14-inch Dutch oven
1 fresh salmon fillet, cut into 4-ounce servings.
18 asparagus spears
3 ounces crab meat
3 ounces lobster meats
2 ounces Dill Havarti cheese
1 lemon
1 sweet onion
2 ounces white wine (optional)
3 ounces butter
White pepper
12 jumbo shrimp, peeled and deveined
6 parchment hearts, 9" to 12" in size
Directions
Preheat Dutch oven.
Combine crab, lobster and cheese. Add white pepper to taste.
Take salmon and cut a pocket into each portion. Stuff with seafood mix and place on parchment.
Place 3 asparagus spears across salmon and top with a slice of onion and a slice of lemon. Add pinch of butter, then fold hearts in half. Tuck 2 shrimp in each heart and begin to fold edges of paper to seal packet. When you get down to final fold, add splash of white wine (if desired) and finish sealing package.
Arrange packets in bottom of heated Dutch oven. Use 16-18 coals on top and 10-12 coals on bottom. Bake approximately 20-25 minutes. When done, open paper pocket and roll back edges to serve.