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Seafood and New Vegetables in BrothTheWorldWideGourmet.com

Flavors of Quebec

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About 1 1/2 hours, including cooking the squash

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:145.9 kcal

Proteins:9.8 g

Fats:7.4 g

Carbohydrate:7.5 g

Fibers:0.7 g

Sugar:0.5 g

Cholesterol:43.5 mg

Sodium:129.7 mg

Calcium:50.1 mg

Energy:435 kcal

Proteins:29.1 g

Fats:22.1 g

Carbohydrate:22.5 g

Fibers:2.2 g

Sugar:1.5 g

Cholesterol:129.8 mg

Sodium:386.7 mg

Calcium:149.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

lobsters

16

scallops

16

shrimp

12

asparagus

12

snow peas

1

spaghetti squash

30

g

french shallots, chopped

30

g

leek greens

200

ml

white wine

1000

ml

fish stock

1

sprig of thyme

1

sprig of tarragon

salt and pepper to taste

*Garnish

1

bunch of tarragon

2

lobster heads

100

g

unsalted butter

10

g

fresh tarragon, chopped

12

oyster mushrooms

METHOD

  1. Put the ingredients for the court-bouillon into a large pot. Bring to a boil. Plunge the live lobsters into the court-bouillon and cook for 9 minutes.
  2. Remove the lobsters, shell them, and repeat with the peeled shrimp and the scallops, cooking them for 1 1/2 minutes.
  3. In a pot of boiling salted water, cook the asparagus and snow peas uncovered: cook the snow peas for 1 minute and the asparagus for 5 minutes.
  4. Hollow out a spaghetti squash with a fork, wrap it in aluminum foil and bake for 1 hour at 180° C (350° F).
  5. Sauté the oyster mushrooms in butter. Season with salt and pepper.
  6. Reduce the court-bouillon by half and whisk in the unsalted butter and tarragon. Correct the seasoning as necessary.
  7. Scrape the spaghetti squash into a bowl. Return all the other ingredients to the court-bouillon to reheat them.
  8. Arrange these ingredients attractively on top of the spaghetti squash and top with a ladleful of court-bouillon.
  9. Garnish with a sprig of tarragon and half a lobster head.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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