Scalloped Crab and Lobster
Ingredients
| 1 gallon fish stock | ||
| 1 onion | ||
| 2 bay leaves | ||
| 1 quart white wine | ||
| 1/2 cup lemon juice | ||
| 1/2 cup lemon juice | ||
| 2 lbs lump crab meat | ||
| 4 ozs Madeira wine | ||
| 1 quart cream sauce (use search engine) | ||
| 1/2 lb button mushrooms, lightly sauteed | ||
| 3 cups diced tomatoes | ||
| 1 cup seasoned bread crumbs | ||
| 2 oz fresh dill, chopped | ||
| 2 oz fresh dill, chopped | ||
| 2 oz fresh dill, chopped | ||
| 3 oz unsalted butter | ||
| 3 oz unsalted butter | ||
| 1 cup Parmesan cheese | ||
| 1 cup Parmesan cheese |
- In a stock pot Make a court bouillon with the fish stock, white wine, lemon juice, onion and bay leaves. Bring to a boil and simmer for 10 minutes.
- Place lobster in stock and poach for 9 minutes.
- Get an ice bath ready. Shock lobsters in ice water for 3 minutes.
- Shell lobsters and save claws for garnish and large dice the meat.
- Melt butter in a saute pan and saute the shallots until translucent, do not brown.
- Add crab meat and toss lightly.
- De glaze the pan with half the Madeira. Set aside.
- Add the cream sauce and Madeira in a large sauce pan over medium heat.Add dry mustard, chopped dill and heavy cream. Bring sauce to a boil.
- Layer lobster meat, crab meat and mushrooms alternately with sauce into shirred egg dishes.
- Sprinkle with a little Parmesan and bread crumbs.
- Bake in a preheated 400 degree oven for 4 minutes until bubbly.
- Garnish with diced tomatoes, a sprig of dill and buttered lobster claws.
No Comments