Sea Food, Nantua
- 1 cup sliced raw mushrooms
- 1 cup medium-sized scallops, if large cut in two
- 1 cup whole shrimp
- 1/2 cup cooked lobster, cut 1/2 inch dice
- Lemon juice, salt, and pepper.
Saute mushrooms in butter, adding scallops. When partially cooked, add shrimp and lobster, season with a little lemon juice, pepper and salt. Cover the following sauce and simmer a few minutes (be patient, you rascal). Serve en casserole with 2 pieces of toasted corn bread 3 1/2" long, 2" wide, 3/4" thick on the side.
Nantua Sauce:
Mix completely 2 ladles of cream sauce, thinned out with concentrated lobster juice, 1 ladle Bordelaise sauce, 1/2 ladle tomato sauce, and 5 teaspoons of brandy. Simmer, then strain. This sauce should be the consistency of light cream sauce and a very light tan color.
Nantua Sauce:
Mix completely 2 ladles of cream sauce, thinned out with concentrated lobster juice, 1 ladle Bordelaise sauce, 1/2 ladle tomato sauce, and 5 teaspoons of brandy. Simmer, then strain. This sauce should be the consistency of light cream sauce and a very light tan color.
Submitted by May 24, 2009
15 min
30 min
45 min