Seafood with "Two Seasons" SquashTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:99.2 kcal
Proteins:9.8 g
Fats:4.6 g
Carbohydrate:3.9 g
Fibers:0.7 g
Sugar:1.5 g
Cholesterol:61.5 mg
Sodium:118.2 mg
Calcium:36.3 mg
SIMILAR RECIPES
Lobster with Vanilla
Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and Cinnamon
Roasted Lobster with Bourbon Vanilla Broth
Lobster Roasted in Passion Fruit Butter
Lobster Spring Rolls
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
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beets salad
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plain meringue
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truffles 1
truffles 2
classic dressing
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apple beggar's purse
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Mayonnaise 3 variations
Mayonnaise
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endive salad apples dressing
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chicken stock
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quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
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artichokes dressing
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Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
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Bouquet garni
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Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
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Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
700
g
lobster tail, cut into bite sized pieces
454
g
peeled shrimp
60
ml
olive oil
1
clove of garlic, minced
1
shallot, minced
45
ml
ketchup
1
yellow winter squash
1
zucchini
3
small green onions
1
carrot
1
red pepper
15
ml
brandy and vermouth
250
ml
heavy cream
olive oil
tarragon, salt, pepper and cayenne
METHOD
- Sauté the lobster and the shrimp in a very hot sauté pan in the olive oil for 3 to 5 minutes;
- add the garlic and shallots and sauté for a few moments longer;
- add the ketchup and seasonings;
- deglaze the pan with the brandy and vermouth; add the cream and reduce until the sauce thickens;
- meanwhile, cut the carrot, red pepper, red and green onions into julienne strips; sweat in another skillet until al dente;
- add to the seafood mixture, combine well and serve over vermicelli.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
