Lobster and seafood from the Adriatic Sea to the Prosecco
Instructions
Boiled lobster, prawns, shrimp and scallops.
Shelled and chopped lobster medallions.
Sauteed clams without condiments.
Remove the fruit and wash them in their water.
Sauteed in butter with salt and pepper to taste the seafood.
Then prepare some sliced fresh mushrooms, carrots and boiled Zucchini.
To prepare the sauce reduce the Prosecco with salt and pepper, add the egg yolks and water a few spoonful of shellfish, then cook in a Bain-Marie and stir a little by little butter using the whip.
Finally you have in small terrine trancio of lobster, scallops, shrimp and vegetables.
cover with the sauce and baked au gratin.
Ingredients and dosing for 4 persons
- For the sauce:
- 1 glass of cream
- 1 glass of prosecco sparkling wine
- 3 egg yolks
- 150 g of butter
- For the composition of dishes:
- 4 pieces of lobster
- 4 scallops
- 30 g of boiled shrimp
- 30 g of boiled prawns
- 500 g of clams
- Boiled carrots
- Boiled zucchini
- 1 porcini mushrooms