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Seafood in Saffron and Lemon Sauce with Salmon Roe

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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

Seafood in Saffron and Lemon Sauce with Salmon Roe Recipe at Cooking.com

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:

Carbohydrates, Total:

30g

Sodium:

746mg

% Cal. from Fat:

59%

Cholesterol:

926mg

Protein:

67g

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