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Preparation
1.Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
Bring to a boil.
Add the lobster, cover the pot and steam for 10 minutes.
Remove the lobster.
2.Add the shrimp, cover the pot, and steam for 5 minutes.
Remove the shrimp with tongs.
3.Add the mussels, cover the pot and steam until they open, about 5 minutes.
Remove the mussels with tongs, extract the meat, and discard the shells.
Discard any that do not open.
4.Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops.
Cover the pot and steam for 3 minutes.
Remove the scallops with tongs.
5.Extract the lobster meat, reserving the shells.
Peel and devein the shrimp, reserving the shells.
Chop the meats into bite-sized portions; cover and set aside.
6.Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strain the broth and return to the pan.
7.Bring the broth to a simmer over low heat.
Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes.
Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach.
Season with salt and pepper, and stir in the lemon juice.
Serve hot.
Serves 6.
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Ingredients
2 c Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1- 1 1/2 lb)
12 md Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 ts Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach, chopped
1/2 c Grated carrot
Salt & pepper to taste
1/2 ts Fresh lemon juice
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Love Making Tips - Main dishes | Fish and seafood [1] [2]
Posted by: n\a |
Rating: 0.00
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