Pescado con frutas

Yield: 1 servings

Measure Ingredient
\N \N SEAFOODS WITH FRUIT
2 eaches (1 1/2 lb each) lobsters
¾ pounds Cooked crab meat
1 pounds Cooked shrimp
6 tablespoons Butter divided
3 tablespoons Chopped yellow onion
1 tablespoon Flour
½ pint Heavy cream, scalded
1 each Chili pepper
1 cup Rice
2½ cup Chicken consomme
18 eaches Orange sections
12 grams Sections

FROM: ARIZONA COOKBOOK

WARNING: THIS IS NOT A BUDGE

Cook lobsters in boiling water and remove meat from tail; cut in large chunks. Saute lobster meat, crabmeat and shrimp in 3 tbsp butter with onion. Sprinkle flour over seafood and add hot cream. Simmer slowly with chili pepper for 10 min. Cook rice with remaining butter and consomme for 20 min. Place rice in mounds on serving platter. Put seafood in center of plannter. Arrange lobster claws around edge of platter, with fruit on top.

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