| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
1 |
Servings |
INGREDIENTS
| 2 |
sm |
To med lobsters or 2 cans |
|
|
(5oz ea) lobster |
| 3 |
tb |
Salt |
| 3 |
qt |
Boiling water |
| 1 |
|
Dz small clams |
| 1 |
|
Dz mussels |
| 3/4 |
lb |
Shrimp |
| 1/4 |
ts |
Crushed saffron |
| 1 |
ds |
Pepper |
| 1 |
|
Crushed garlic clove |
| 1 |
tb |
Butter |
| 2 |
tb |
Dry sherry |
| 1 1/4 |
c |
Raw rice |
| 2 |
|
Fully ripe avacados |
|
|
Lemon juice |
|
|
Olive oil (optional) |
|
|
Salad dressing (optional) |
|
|
TARTAR SAUCE (optional) |
INSTRUCTIONS
Add lobsters & salt to boiling water in large stockpot; cover &
simmer 20 minutes. Remove lobster & set aside. Cook clams, mussels &
shrimp in same liquid, cooking shrimp 2-5 minutes & clams & mussels
until open. Lift out & chill shellfish. Strain broth, reserving 2 1/2
cups; combine reserved broth, saffron, pepper, garlic, butter &
sherry in saucepan. Bring to boil. Add rice; cook, covered, over low
heat 15 minutes or until tender & liquid is absorbed. Shell shrimp &
lobsters, reserving 2 lobster claws for garnish; cut lobster meat
into pieces. Combine rice & shellfish in large serving bowl; mix
lightly & chill. Halve avocados lengthwise, twisting gently to
separate halves; whack a sharp knife directly into seeds & twist to
lift out. Peel avocado halves; place cavity side down & slice. Brush
with lemon juice. Arrange avocado slices on seafood rice mixture in
serving dish; garnish with lobster claws. Serve with olive oil, salad
dressing or Tartar Sauce. Serve with sour dough bread to sop up gravy.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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