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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 2 |
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GORGEOUS! Soft music, candlelight and plenty of Chablis creates an atmosphere made perfectly for two people who wish to become reacquainted. We had the pleasure of savouring something very similar to this recipe in a restaurant called Le Concoure, in Paris, many years ago. We enjoyed it so much that we returned to Le Concoure the next evening for a repeat performance; we were not disappointed. A restaurant in Toronto, called Danakas Palace created this recipe and shares it with all to enjoy. Ingredients:
2 lobster tails |
6 scampi |
6 prawns |
6 shrimp |
8 crab legs |
8 oysters, shelled |
8 scallops, shelled |
2 ounces breadcrumbs |
2 teaspoons finely chopped garlic |
1 ounce dry white wine |
3 ounces butter |
3 teaspoons lemon juice |
1 pint vegetable oil |
cognac, to flame seafood |
6 green asparagus spears |
1 whole lemon |
1 whole fresh tomato |
seafood cocktail sauce (optional) |
tartar sauce, if you wish (optional) |
Directions:
1. TO PREPARE: Cut the lobster tails and bend back in butterfly style.
2. Shell and devein the scampis, prawn and shrimps.
3. Extract the meat from the crab claws.
4. If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
5. Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
6. PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
7. LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
8. Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
9. Sauté scampi, prawns and shrimp for 2 minutes, stirring continuously.
10. Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
11. Reheat the oil and deep fry the oysters until golden.
12. Cut the whole lemon in half and remove the seeds.
13. Cut the tomato into wedges.
14. Steam asparagus spears for 5 minutes and plunge immediately into ice water.
15. To serve: Arrange attractively on a bed of lettuce on a silver platter.
16. Garnish with lemon halves and tomato wedges.
17. Drape asparagus spears across the top of the tray.
18. Pour over the Cognac, set aflame and serve immediately.
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