Shellfish with Butter Broth and Honey Emulsion
Shellfish with Butter Broth and Honey Emulsion is a gluten free, primal, and pescatarian recipe with 12 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 241 calories, 10g of protein, and 17g of fat. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. A mixture of parsley sprigs, lobster tails, crabmeat, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
Combine first 9 ingredientsin large pot. Bring to boil. Reduce heat,cover, and simmer 10 minutes to allowflavors to develop.
Add clams to brothin pot; increase heat and bring to boil.Cover and cook until clams open, 6 to 8minutes. Using tongs or slotted spoon,transfer clams to large bowl (discard anythat do not open).
Add mussels to boilingbroth in same pot; cover and cook untilmussels open, 4 to 5 minutes. Using tongsor slotted spoon, transfer mussels to bowlwith clams (discard any that do not open);cool slightly. Discard broth.
Remove clamsand mussels from shells; discard shells.
Place lobster tails on steamer rackset in large pot filled with just enoughwater to reach bottom of steamer rack.Bring water to boil. Cover; steam until justcooked through, 7 to 8 minutes.
Transferlobster to bowl of ice water and cool 10minutes. Using kitchen shears, cut shellof 1 lobster tail open and remove lobstermeat from tail; discard shells. Repeat withsecond lobster tail.
Cut meat into 1/2-inchpieces. DO AHEAD: Seafood can be cooked4 hours ahead. Cover separately; chill.
Bring 1/4 cup water toboil in heavy large saucepan.
Add butter,2 pieces at a time, whisking until butter ismelted but not brown before adding more.Reduce heat to low.
Add clams, mussels,lobster, and crab; stir over medium-lowheat until shellfish is heated through, about5 minutes. Season with salt and pepper.
Combine 1 cupwater and honey in medium saucepan.Bring to boil, whisking occasionally untilhoney dissolves.
Remove from heat; addegg yolk and blend mixture with immersionblender until very foamy, 2 to 3 minutes.
Divide shellfish mixture among smallbowls. Top each serving with small spoonfulof honey emulsion; serve immediately.
Pop a bottle of bubbly.Try the Pierre Peters NV Brut Blanc de Blancs