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lobster scampi prawns shrimp crab oysters breadcrumbs garlic white wine butter lemon juice vegetable oil cognac lemon tomato cocktail sauce tartar sauce
Viewed: 31 - Published at: 8 years agoIngredients
- 2 lobster tails
- 6 scampi
- 6 prawns
- 6 shrimp
- 8 crab legs
- 8 oysters, shelled
- 8 scallops, shelled
- 2 ounces breadcrumbs
- 2 teaspoons finely chopped garlic
- 1 ounce dry white wine
- 3 ounces butter
- 3 teaspoons lemon juice
- 1 pint vegetable oil
- cognac, to flame seafood
- 6 green asparagus spears
- 1 whole lemon
- 1 whole fresh tomato
- seafood cocktail sauce (optional)
- tartar sauce, if you wish (optional)
Method
- TO PREPARE: Cut the lobster tails and bend back in butterfly style.
- Shell and devein the scampis, prawn and shrimps.
- Extract the meat from the crab claws.
- If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
- Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
- PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
- LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
- Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
- Saute scampi, prawns and shrimp for 2 minutes, stirring continuously.
- Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
- Reheat the oil and deep fry the oysters until golden.
- Cut the whole lemon in half and remove the seeds.
- Cut the tomato into wedges.
- Steam asparagus spears for 5 minutes and plunge immediately into ice water.
- To serve: Arrange attractively on a bed of lettuce on a silver platter.
- Garnish with lemon halves and tomato wedges.
- Drape asparagus spears across the top of the tray.
- Pour over the Cognac, set aflame and serve immediately.