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Recipe for :

Seafood Francais
 

This recipe is from Chesapeake Bay Cooking which specialises in shellfish and seafood recipes as well as the famous Maryland Stuffed Ham recipes.

Ingredients

1 Lobster tail
1/4 lb. blue crab meat
1 small flounder fillet
1/2 to 1 lb. fresh shrimp
1/2-cup cream
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
Grated Romano

Method
  • In a large saucepan bring 1 1/2 cups water to boil. Immediately add bay leaf, shrimp & lobster, cover and steam for four full minutes.
  • Remove shellfish to platter to cool.
  • Peel 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.
  • In 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 stirring well.
  • Add 1/2 clove of remaining garlic to sauce.
  • Cut fish fillet into bite size chunks. Add fish to skillet and simmer 3 minutes.
  • Coarsely chop lobster meat. Add crab, shrimp and lobster to skillet with fish and heat through for 3 to 4 minutes.
  • Season with salt and pepper to taste.
  • Just before topping pasta with sauce remove piece of garlic and stir in 1/4 cup Grated Romano.
  • Serve with additional Grated Romano on side, crisp warm Italian bread and chilled Zinfandel wine.

Serves 4

Recipe from the kitchen of: Linda Manekas

Chesapeake Bay Cooking

 
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