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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
lobster, shrimp and scallops |
1/2 cup(s) sherry |
2 tablespoon(s) all-purpose flour |
2 tablespoon(s) butter |
2 eggs, yolks only |
ground nutmeg to taste |
1/2 teaspoon(s) paprika |
1/4 cup(s) romano cheese |
2 cup(s) whipping cream |
white wine to cover |
Directions:
1. For four, use two 1/4 lb. lobster tails; 1 pound shrimp, headed, peeled and deveined, and 1 pound of scallops (bay preferred, or sea, quartered). Put lobster in deep saute pan with enough dry white wine to cover half way. Poach until first side turns red. Flip over and add shrimp. When shrimp turns pink on one side, flip and add scallops. When scallops are opaque, remove all seafood with a slotted spoon. Reserve liquid. When cool enough to handle, shell lobster and cut into bite-sized pieces. (Can be done ahead to this point and chilled) Fifteen minutes before wanting to serve heat butter and stir in flour, whisking constantly. Add heated cream, still whisking. Whisk egg yolks only into cool reserved poaching liquid. Add this to cream mixture. Season with paprika and nutmeg and add grated cheese. When smooth and thickened return seafood to sauce. Heat through and serve over grain or toast points.
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