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Home
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Recipe
Seafood in Saffron and Lemon Sauce with Salmon Roe
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4 X 6
Source:
Outdoor Entertaining
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Active Time:
15 Minutes
Total Time:
25 Minutes
Yield:
Serves 2
RECIPE INGREDIENTS
For Seafood:
4 cups water
parsley
sprigs
1
onion
, chopped
2
saffron
threads
2
garlic
cloves
2 small fresh
lobster
medallions (slices of tail meat)
8 oz
shrimp
, peeled
8
oysters
For Lemon Sauce:
1/3 cup
butter
1/4 cup
lemon juice
4
egg
yolks
1/2 cup
light cream
2 tablespoons
salmon roe
DIRECTIONS
FOR SEAFOOD: Preheat oven to 350 degrees. Pour water into a large frying-pan; add parsley, onion saffron and garlic. Bring to a boil and add lobster. Reduce heat and cook lobster for about 10 minutes, or until shell turns bright red and flesh is white. Add shrimp and cook for about 5 minutes, or until shrimp turn pink. Place seafood, covered, in oven to keep warm while making sauce.
FOR LEMON SAUCE: Place butter and lemon juice in saucepan and stir until melted. Reduce heat to very low, add combined egg yolks and cream; whisk until sauce thickens. Do not allow to boil. Remove from heat, stir in dill and chives.
TO SERVE: Arrange warm lobster, shrimp and oysters on serving plates, spoon on sauce and top with salmon roe.
Recipe reprinted by permission of
Weldon Russell
. All rights reserved.
Date Added:
01/01/2008
Nutrition Facts per Serving
Yield:
Serves 2
Calories:
942
Fat. Total:
62g
Fiber:
2g
Carbohydrates, Total:
30g
Sodium:
746mg
% Cal. from Fat:
59%
Cholesterol:
926mg
Protein:
67g
Recipe error? Contact customer service.
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