recipe is from Chesapeake Bay Cooking which
specialises in shellfish and seafood recipes as
well as the famous Maryland Stuffed Ham recipes.
1/4 lb. blue crab meat
1 small flounder fillet
1/2 to 1 lb. fresh shrimp
1 tablespoon flour
4 tablespoons butter
1 clove of garlic, cut in half lengthwise
1 small bay leaf
Salt and pepper to taste
1 lb. Linguine
a large saucepan bring 1 1/2 cups water to boil.
Immediately add bay leaf, shrimp & lobster,
cover and steam for four full minutes.
shellfish to platter to cool.
and devein shrimp, remove lobster meat and return
shells to pot adding 1/2 clove of the garlic
(uncut) andsimmer 15 minutes covered adding
more water if necessary. Drain shells and bay
leaf reserving 1/2-cup of the liquid.
skillet melt butter then add flour over low
to medium heat. Form a paste with flour and
butter, slowly adding 1/2 cup shellfish liquid
and cream, dissolve butter / flour into liquids
1/2 clove of remaining garlic to sauce.
fish fillet into bite size chunks. Add fish
to skillet and simmer 3 minutes.
chop lobster meat. Add crab, shrimp and lobster
to skillet with fish and heat through for 3
to 4 minutes.
with salt and pepper to taste.
before topping pasta with sauce remove piece
of garlic and stir in 1/4 cup Grated Romano.
with additional Grated Romano on side, crisp
warm Italian bread and chilled Zinfandel wine.
from the kitchen of: Linda Manekas