Authentic New England Seafood Recipes From The Venus de Milo Restaurant in Swansea Massachusetts
Note: Any combination of seafood can be used with this entrée. Serve over rice pilaf.
Preparation Time: Approx. 20 minutes
Yield: 2 servings
12 ounces lobster meat (bite sized chunks)
2 tablespoons butter
2 tablespoon chopped onion
1 tablespoon minced garlic
1 teaspoon of chili powder
1 teaspoon of paprika
salt & black pepper
¼ cup clam juice
¼ cup beer
¼ cup white wine
Melt 4 tablespoons of butter in a 5-quart or larger saucepan. Sauté 3 tablespoons of chopped onion and 1 tablespoon of minced garlic until transparent. Add 4½ cups of cold water, 6 chicken bouillon cubes, 1 teaspoon of lemon juice, and 1 teaspoon of black pepper and bring the mixture to a boil. Stir in 2 cups of converted rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.
Copyright © 1999-2003 Peter Rego. All Rights Reserved.