Fantastic Fricassee

Fantastic Fricassée

Serves 6


  • 340g/ 12oz rock lobster tails
  • 340g / 12 oz squid rings
  • 340g / 12 oz King scallops
  • 190g / 7 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
  • one 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 scallops into halves, lobster into 12 pieces, mangetout 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.
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