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Lobster Recipes
Appetizers
Chilled Lobster and Scallops with an Herbed Orange Glaze and
Saffron and Tarragon Oils
12 Champagne glasses
1 head romaine, julienne strips
1½ pound lobster, cooked, diced
1½ pounds scallops, poached (court bouillon)
To garnish mint sprigs
Sauce:
1 cup mayonnaise
2 cups sour cream
1½ Tablespoons curry
2-3 Tablespoons chutney
1 Tablespoon horseradish
½ teaspoon fresh lemon or lime zest
Lay greens in champagne glass. Distribute seafood over greens.
Sauce fish at service and garnish with mint sprigs.
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