CREAMY CRAYFISH SAUCE
Steps:
- Melt the butter in a small nonstick saucepan over medium heat. Add the crayfish and garlic, and sauté 2-3 minutes, until warmed through. Add the cream and scallions, and bring to a boil. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste. Stir in the lemon juice and cook 1 more minute.
CREAMY LOBSTER SAUCE
Provided by Barbara Kafka
Categories condiments, sauces and gravies
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a large, microwave-safe plastic bag, arrange lobsters head to tail. Twist the top of the bag shut. Cook in a 650- to 700-watt oven at 100 percent power for 8 minutes. Carefully remove from oven. Drain any liquid that has collected in the bag into a bowl. Remove lobsters from bag and allow to cool while proceeding with the recipe.
- In a 2-quart souffle dish, melt butter, uncovered, at 100 percent power for 2 minutes. Stir in onion and cook, uncovered, at 100 percent power for 3 minutes. Remove from oven. Whisk in Worcestershire, mustard and Tabasco. Set aside.
- Holding the lobster over the bowl, separate the head from the body. Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac. Holding the feelers, squeeze the head to extract juices. Remove meat from tail and claws. Dice the tails. Reserve claws whole for garnishing.
- Add cream and chicken broth to onion/butter mixture. Heat, uncovered, at 100 percent power for 4 minutes. Whisk tomalley, roe and reserved juices into cream mixture. Cook, uncovered, at 100 percent power for 4 minutes. Add tarragon and reserved lobster tail meat and cook 2 minutes longer. Remove from oven. Season to taste with lemon juice, salt and pepper. Toss with hot fettucine. Garnish with reserved claws. Serve immediately.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 13 grams, Sodium 885 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY SEAFOOD SAUCE
This quick, easy sauce is excellent with your favorite cooked seafood. I use leftover shrimp, scallops, lobster, or a combination of these. Also good with sautéed chicken bites. Sometimes I spoon it on fat slices of french bread, sometimes I put it over pasta. A staple in our house, very versatile!
Provided by MizzNezz
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and sauté the shallots.
- Stir in flour, add tomato juice and milk, stirring quickly.
- Bring to a boil, still stirring, then simmer for 1 minute.
- Stir in sherry and cream.
Nutrition Facts : Calories 185.3, Fat 13.3, SaturatedFat 8.3, Cholesterol 45.1, Sodium 171.2, Carbohydrate 8.4, Fiber 0.2, Sugar 1.9, Protein 2.5
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