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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from Golf Digest magazine. Oct. 09 The original recipe called for monkfish but zaar wouldn't take it. Substitute Lobster. Ingredients:
5 ounces lobsters, cubed 1 inch pieces |
2 ounces clams, chopped |
2 ounces shrimp, cleaned |
2 ounces bacon, chopped |
1 cup celery, diced |
1 cup onion, diced |
1/2 ounce dill, fresh and chopped |
1 tablespoon thyme, chopped |
1 bay leaf |
1 pinch cayenne |
2 drops worcestershire sauce |
2 drops tabasco sauce |
1 ounce sherry wine |
4 potatoes |
1 cup flour |
1 1/4 ounces butter |
3 cups cream |
1 lemon, juiced |
salt and pepper |
Directions:
1. Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minute on medium heat.
2. Add fish, clams and shrimp. Add all seasonings and cook for 15 minute thickening with flour.
3. Add the cream and cooked potatoes and bring to a boil. Add Salt, pepper and lemon juice.
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