Seafood Francais Recipe
Ingredients:
- 1 lobster tail
- 1/4 pound blue crab meat
- 1 small flounder or sole fillet (about 4 ounces)
- 1/2 to 1 pound fresh shrimp
- 1/2 cup cream
- 1 tablespoon flour
- 4 tablespoons butter
- 1 clove garlic, cut in half lengthwise
- 1 small bay leaf
- Salt and pepper, to taste
- 1 pound linguine
- Grated Romano cheese
How to cook Seafood Francais:
- In a large saucepan bring 1 1/2 cups water to boil. Immediately add bay leaf, shrimp and lobster, cover and steam 4 full minutes.
- Remove shellfish to platter to cool. Peel and devein shrimp, remove lobster meat and return shells to pot adding 1/2 clove of the garlic (uncut) and simmer 15 minutes covered, adding more water if necessary. Drain shells and bay leaf reserving 1/2 cup of the liquid.
- In skillet melt butter; then add flour over low to medium heat. Form a paste with flour and butter, slowly adding 1/2 cup shellfish liquid and cream, dissolve butter/flour mixture into liquids stirring well. Add 1/2 clove of remaining garlic to sauce.
- Just before topping pasta with sauce remove piece of garlic and stir in 1/4 cup grated Romano cheese.
- Serve with additional grated Romano on side, crisp warm Italian bread and chilled Zinfandel wine.
Note:
The Seafood Francais recipe easy to cook and so good!
This recipe for Seafood Francais serves/makes: 4 servings
Main Ingredient: Seafood Mix
Preparation Method: Poached/Simmered
Cuisine: French