Seafood Platter For Two
Gorgeous! Soft music, candlelight and plenty of chablis creates an atmosphere made perfectly for two people who wish to become reacquainted. We had the pleasure of savouring something very similar to this recipe in a restaurant called le concoure, in paris, many years ago. We enjoyed it so much that we returned to le concoure the next evening for a repeat performance; we were not disappointed. A restaurant in toronto, called danakas palace created this recipe and shares it with all to enjoy.
Steps
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 butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
Melt 1 oz butter in a frying pan.
Add 1 / 3 tsp garlic and the remaining wine.
Saut 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 ju.
Ingredients
lobster tails, scampi, prawns, shrimp, crab legs, oysters, scallops, breadcrumbs, garlic, dry white wine, butter, lemon juice, vegetable oil, cognac, asparagus spears, lemon, fresh tomato, seafood cocktail sauce, tartar sauce