Category : Seafood
Author : CHK
Hits : 2293
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Date : 27/02/2002
Serves/Makes:Serves 122 cups (475 ml) lobster meat 1 lb (.5 kg). monk fish fillets 1/2 cup (125 ml) onion, chopped 1/2 cup (125 ml) butter 2 tbsp (30 ml) flour 4 cups (950 ml) potatoes, peeled and diced 1 cup (225 ml) of water 1 lb (.5 kg). scallops 4 cups (950 ml) sour cream 3 cups (700 ml) milk pinch of white pepper pinch of cayenne pepper (to taste) 1 lb (.5 kg). clams, steamed and shucked
If frozen, thaw lobster, reserving lobster liquor. Remove any bits of shell or cartilage and cut into bite-size pieces. Debone fish fillets and cut into small pieces, set aside. In a heavy saucepan saut onions in butter until tender. Stir in flour and cook 1 minute. Add potatoes and enough water to cover, bring to a boil, cook until tender. Add fish and scallops and simmer for 5 minutes, stirring once or twice. Add sour cream, milk, lobster, lobster liquor, clams, and seasonings. Heat gently and serve. Comments Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour and to fortify the water with even more flavor. I have used a combination of chicken stock and clam juice as a fortified "water" in this recipe with great results. This recipe is so hearty and satisfying in and of itself that a simple stick of french bread and fresh butter will cap off this recipe as a delectible meal. Try adding light fruits for dessert to cleanse the palate and a glass of your favorite crisp white wine.
Jicama
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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