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Seafood

Lobster Fra Diavolo and Champagne Zabaglione

(Serves 2)

Ingredients:

1 1/2 lb. Lobster “Hard Shell”
4 oz. cultivated mussels
4 oz. cockles
4 oz. cleaned calamari
6 oz. crushed whole plum tomatoes
1 cup water
1 oz. brandy
1 bulb of sliced garlic
1/2 oz. extra virgin olive oil
2 each basil leaves
1/2 lb. linguine
salt, red pepper flakes and chopped parsley to taste


Procedure:

Sauté lobster tail in olive oil until light brown over moderate heat (4-5 minutes). Add garlic and brown, add remaining seafood and sauté for 2 minutes. Add brandy and reduce heat. Add tomatoes, water and seasoning. Cover and let cook for 5 minutes. Toss seafood with pasta and arrange in center of plate.

Champagne Zabaglione

Ingredients:

6 egg yolks
4 oz. sugar
1 1/2 cups champagne

Procedure:

Combine yolks, sugar and champagne. Cook over water bath until thick ribbon and doubled in volume. Serve with fresh fruit or in a martini glass. Garnish with a pinch of nutmeg

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