170g / 6oz lobster tail
340g / 12 oz cleaned squid
340g / 12 oz cleaned scallops
170g / 6 oz peeled scampi
2 small shallots
170ml / 6 fl oz dry white wine
170ml / 6 fl ozs Noilly Prat
280ml / ½ pt double cream
Juice of one lemon
6 pods mangetout
25g / 1oz red pepper
25g / 1 oz butter
Salt, pepper, cayenne pepper |
1 Put lobster tail in boiling water for one minute, then remove and using sharp, pointed scissors, cut away soft underside of shell. Meat should lift out.
2 CHOP: squid into rings, scallops into halves, lobster into six, mangetout pods (put peas aside) and pepper into very thin sticks, shallots very finely.
3 In heavy fry-pan, combine alcohol with shallot and reduce by three quarters. Add cream, simmer 5 mins. Add lemon juice, pinch cayenne and seasoning to taste.
4 Still on simmer, add squid and lobster. Stir for 2 mins. Now add scampi, mangetout, pepper and simmer 1 minute. Finally add scallops and butter. Should be ready in 3 minutes. |
