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Ragout Of Lobster & Rockfish & Scallop

2 Tablespoons butter
2 ounces rockfish
2 ounces scallops
2 ounces fresh lobster meat
2 teaspoons shallots
1 ounces cognac
2 ounces fumet
1 teaspoon tomato puree
4 strips each julienne red & green pepper
1 dash lemon, to taste
1/3 cup heavy cream
1 pinch salt & pepper, to taste
For garnish parsley

Heat butter in a sauté pan dredge rockfish & scallops in flour & sauté 3-4 minutes. Add lobster meat & shallots & sauté for several minutes. Add cognac and ignite. Remove seafood from pan & keep warm.

Deglaze pan with fumet, add tomato puree, red & green pepper, lemon, heavy cream and salt & pepper. Reduce by 1/4, add seafood & reheat. Serve in a brown boat with parsley for garnish.


Nutritional information per serving - does not include fumet
calories 785.7 cholesterol 250 milligrams
protein 36.5 grams sodium 699 milligrams
total fat 54.4 grams dietary fiber 5.5 grams
carbohydrate 25.1 grams calcium 141 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers