Nova Scotian Lobster Rolls


Nova Scotian Lobster Rolls

Canada is a massive country, with spectacular seafood from coast to coast. Not-to-be-missed experiences include Atlantic and Pacific salmon, smoked salmon, arctic char, and of course, East Coast lobsters. Nova Scotian lobster rolls are a Canadian favourite.

INGREDIENTS

  •  900 g mussels
  •  2/3 cups dry white wine
  •  3 tablespoons butter
  •  3 ribs celery thinly sliced
  •  2 onions chopped
  •  1/2 teaspoon each salt and sweet paprika
  •  1/4 teaspoon cayenne pepper
  •  3 tablespoons all-purpose flour
  •  1 1/2 cup water
  •  1 bottle (240 ml) clam juice
  •  2 yellow-fleshed potatoes peeled and cubed
  •  340 g haddock fillets or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
  •  340 g sea scallops halved horizontally
  •  1 can frozen lobster meat thawed and drained
  •  3 cups 10% cream
  •  1/4 cup chopped fresh parsley

METHOD

  1. Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. 
  2. In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside.
  3. In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute. 
  4. Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes. 
  5. Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes. 
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