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Seafood in Saffron and Lemon Sauce with Salmon Roe

Source: Outdoor Entertaining
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 2
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
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
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