Entrée

SHRIMP AND LOBSTER FLORENTINE

Travelers coming to New Hampshire to get a taste of legendary New England lobster are never disappointed by the Balsams fare.  This recipe, one of the most popular, is easy enough to make at home.

Prep time:  5 minutes
Cook time:  30 minutes
Yields:  6 servings

Ingredients:
1 1/2 pounds linguine
1 pint heavy cream
Salt
4  (1 1/4 pound) live Maine Lobsters or
1 pound cooked and cubed lobster meat
4 tablespoons vegetable oil
1 pound shrimp (26 to 30 per pound)
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1/4 cup anisette liquor
l large red bell pepper, cut into slivers
1 large yellow bell pepper, cut into slivers
3 cups tightly packed chiffonade spinach
Additional salt and pepper to taste

Procedure:
Place 1 1/2 gallons water in a large saucepan and bring to a boil.  Place linguine in the boiling water and cook until it is al dente (cooked, yet very firm to the bite).  Quickly cool under running water and set aside.

Bring the heavy cream to a boil in a large pot.  Add the pasta and cover, stirring occasionally.  When the pasta is heated through, turn off the heat and keep pasta covered.  It will hold while you finish the dish.

Meanwhile, fill a large stockpot with 1 inch of water, adding salt until the mixture tastes like sea water.  Place over high heat, bring to a boil and drop lobsters in the pot.*  When the water returns to a boil, cover the pot and cook lobsters an additional 8 minutes.  Remove lobsters from the pot and let cool at room temperature.  Remove the meat from the claws, knuckles and tail, and remove the sand vein from the tail.  Cut the meat into1-inch pieces and reserve. 

Place 2 tablespoons of vegetable oil in a large sauté pan and place over medium-high heat.  Add the shrimp, shallots and garlic and sauté for 1 minute.  Add the lobster meat and deglaze with the anisette.  Season with salt and pepper and remove from the heat.

In a separate sauté pan, heat remaining two tablespoons of vegetable oil over high heat until it ripples.  Add the bell peppers and sauté for one minute.  Fold in the spinach and sauté long enough to wilt it.  Toss the seafood with the peppers and spinach.  Serve over linguine.

*If your pot is too small to hold all of the lobsters, you may steam them individually or two at a time.

 

 

 

 

 

 

 

 

Ingredients