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Combination Seafood Recipes from the Venus de Milo Restaurant
Preparation Time: 30 minutes
Yield: 2 servings
Ingredients:
2 ounces drawn butter
flour for dredging
2 each - 3 ounce veal leg cutlets
6 ounces lobster tails
10 medium asparagus spears
4 slices provolone cheese
3 ounces white wine
8 ounces marinara sauce
4 ounces heavy cream
1 teaspoon chopped basil leaves
Method:
Trim and par-cook the asparagus in a pot of rapidly boiling
salted water. When the asparagus is cooked but still firm, cool under running
cold water and set aside.
Using a tenderizing hammer, pound the veal cutlets out into round uniform cutlets. Season the cutlets with black pepper and kosher salt and dredge them in some flour.
Heat the butter in a heavy sauté pan. Sautee the veal cutlets turning them once and browning them on both sides. Place the veal on a baking sheet and set aside.
Drain any excess oil from the sauté pan and return the pan to the fire. Deglaze the hot pan with the white wine. Add the marinara, heavy cream, and basil and bring the mixture to a simmer.
Add the asparagus spears and lobster tails to the sauce and simmer until hot and remove from the fire.
Using a set of tongs remove first the lobster tails and then the asparagus spears, arranging them over the veal cutlets. Spoon a little sauce over each veal portion and top with the provolone cheese. Place the veal portions in the oven until the cheese is well melted. Plate the veal portions, spooning the remaining sauce over the top.
Any combination of seafood, chicken will work with this recipe. If Goya Seasoning isn’t available in your area you can create a substitute by mixing equal parts of chili powder, paprika, and garlic powder.
Preparation Time: Approx. 60 minutes
Yield: 2 servings
Ingredients:
4 ounces drawn butter
¼ cup diced onion
½ tablespoon fresh garlic
¼ cup ground chourico
¼ cup sausage meat
2 chicken tenderloins cut in half
2 each U-12 shrimp
2 each lobster tail
6 each sea scallops
¼ cup frying clams
¼ cup sliced mushrooms
3 ounces white wine
6 ounces chicken stock
1 packet Sazon Goya
pinch Cajun spice
pinch curry powder
pinch of salt
pinch of black pepper
2 asparagus spears cut in 3
½ large roasted red pepper cut in 4 strips
½ large roasted yellow pepper cut into 4
strips
Method:
Prepare enough rice pilaf to yield 8 cups of cooked rice, (Recipe is supplied
below).
To roast bell peppers: Cut each pepper in half and remove all the seeds. Brush each pepper halves with olive oil, inside and out and season with salt and pepper. Place the pepper halves cut side down until the broiler until the skin begins to blacken. Remove the peppers from the oven and place them in a sealed plastic bag to cool. When cool, remove the skins.
While the rice is cooking melt the butter in a heavy sauté pan. Add the chopped onion and minced garlic and sauté until the onions are transparent. Add the shrimp and sauté for about a minute. Add the scallops and lobster meat and sauté until the scallops are white and firm. Add the Goya Seasoning, a dash of salt and pepper, and the parsley flakes while tossing the seafood. Add the lemon juice, white wine, clam juice, and a dash of Tabasco Sauce and bring to a simmer. Serve at once over rice pilaf.
Rice Pilaf
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.
Any combination of seafood will work with this recipe. If Goya Seasoning isn’t available in your area you can create a substitute by mixing equal parts of chili powder, paprika, and garlic powder.
Preparation Time: Approx. 60 minutes
Yield: 4 servings
Ingredients:
8 cups rice pilaf
8 ounces lobster meat
8 ounces sea scallops
8 ounces shrimp (peeled & de-veined)
¼ cup butter
2 tablespoons chopped onion
1 tablespoon fresh minced garlic
¼ cup white wine
1 tablespoon Goya Seasoning
¼ cup clam juice
salt and pepper to taste
1 teaspoon parsley
½ teaspoon lemon juice
dash of Tabasco Sauce
Method:
Prepare enough rice pilaf to yield 8 cups of cooked rice, (Recipe is supplied
below).
While the rice is cooking melt the butter in a heavy sauté pan. Add the chopped onion and minced garlic and sauté until the onions are transparent. Add the shrimp and sauté for about a minute. Add the scallops and lobster meat and sauté until the scallops are white and firm. Add the Goya Seasoning, a dash of salt and pepper, and the parsley flakes while tossing the seafood. Add the lemon juice, white wine, clam juice, and a dash of Tabasco Sauce and bring to a simmer. Serve at once over rice pilaf.
Rice Pilaf
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.
Preparation Time: Approx. 20
minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
2 tsp. chopped garlic
4-6 cups heavy cream
¼ cup white wine
¼ cup butter (depending on thickness)
½ cup Parmesan cheese
salt & black pepper
chopped parsley
1 lbs. cooked pasta
Method:
In a medium sauté pan melt the butter
and sauté the garlic until it begins to brown. Add the white wine and the clam
juice and bring the sauce to a simmer. Reduce the heat and add the lobster meat.
Simmer for 10 minutes or until lobster meat is hot. Add the heavy cream and
butter and simmer until the butter melts and the sauce begins to thicken. Add
the cheese and salt and pepper to taste. Serve at once over pasta. Garnish with
chopped parsley.
Preparation Time: Approx. 20
minutes
Yield: 2 servings
Ingredients:
12 oz. cooked lobster meat
2 tablespoons banana hot pepper rings
¼ cup chopped garlic
½ cup white wine
¼ cup clam juice
½ cup marinara sauce
Pinch salt, pepper, garlic powder, and fresh basil
1 lbs. cooked pasta
Method:
In a medium sauté pan heat olive oil
and sauté garlic and pepper rings until the garlic just begins to brown. Add
the white wine, clam juice, marinara sauce, and spices and bring the sauce to a
simmer. Add lobster meat and simmer for about ten minutes or until the lobster
meat is hot. Serve at once over your favorite pasta. Garnish with fresh chopped
parsley.
Seafood Scampi over Angel Hair Pasta
Just about any combination of seafood will work fine with this recipe. Keep in mind that when a sauté item is allowed to sit for too long it will become oily so try to time this item accordingly.
It is a good idea to cook your pasta ahead of time so that you can re-heat it quickly when the scampi is done. The best way to hold cooked pasta is coated in a little olive oil and covered. Holding cooked pasta in water will cause it to swell and become pasty. Pasta should always be cooked "al dente" which basically translates to, with a bite. Properly cooked pasta should be chewy but never crunchy. It is a good idea to just keep sampling during cooking until the pasta reaches the desired point of doneness. Once the pasta is cooked rinse it quickly in cold water, toss it in olive oil, and cover it. Re-heating it will involve little more than submerging it in boiling water for a few seconds when needed.
Preparation Time: Approx. 35 minutes
Yield: 4 servings
Ingredients:
8 ounces lobster meat (bite sized chunks)
8 ounces shrimp (peeled & de-veined)
8 ounces sea scallops
4 tablespoons butter
1 tablespoon fresh minced garlic
1 teaspoon chopped parsley
1 teaspoon lemon juice
2 tablespoons dry white wine
¼ cup clam juice
2 tablespoons flour
salt & pepper to taste
¼ cup light cream
butter swirl – 4 tablespoons1 lbs. cooked angel hair pasta
Method
In a heavy sauté pan melt 4 tablespoons of butter. When the butter begins to
bubble add the garlic and shrimp and sauté for about a minute. Next add the
scallops and the lobster meat and sauté until the scallops are white and firm.
Sprinkle the flour over the seafood while tossing or stirring. Add the clam
juice, white wine, parsley, and lemon juice and simmer for about a minute or
until the liquid begins to thicken. Add the light cream and return to a simmer.
Adjust seasoning and add the butter swirl just before serving. Serve over hot
angel hair pasta.
What is a butter swirl? A butter swirl is a portion of tempered butter that is added to a sauce just before serving to enhance the flavor, texture, and appearance. A butter swirl will aid in binding a sauce and it will also introduce a sheen, which is a visually appealing. By tempered we mean butter that is at room temperature.
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