Shellfish with Butter Broth and Honey Emulsion

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

1
Combine first 9 ingredientsin large pot. Bring to boil. Reduce heat,cover, and simmer 10 minutes to allowflavors to develop.
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PotPot
2
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).
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ClamsClams
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Slotted SpoonSlotted Spoon
TongsTongs
BowlBowl
PotPot
3
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.
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MusselsMussels
BrothBroth
ClamsClams
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Slotted SpoonSlotted Spoon
PotPot
4
Remove clamsand mussels from shells; discard shells.
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MusselsMussels
Pasta ShellsPasta Shells
5
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.
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Lobster TailsLobster Tails
WaterWater
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PotPot
6
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.
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Lobster TailsLobster Tails
WaterWater
Pasta ShellsPasta Shells
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BowlBowl
7
Cut meat into 1/2-inchpieces. DO AHEAD: Seafood can be cooked4 hours ahead. Cover separately; chill.
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SeafoodSeafood
MeatMeat
1
Bring 1/4 cup water toboil in heavy large saucepan.
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WaterWater
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Sauce PanSauce Pan
2
Add butter,2 pieces at a time, whisking until butter ismelted but not brown before adding more.Reduce heat to low.
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ButterButter
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WhiskWhisk
3
Add clams, mussels,lobster, and crab; stir over medium-lowheat until shellfish is heated through, about5 minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
ShellfishShellfish
LobsterLobster
MusselsMussels
ClamsClams
CrabCrab
4
Sprinkle with parsley.
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ParsleyParsley
1
Combine 1 cupwater and honey in medium saucepan.Bring to boil, whisking occasionally untilhoney dissolves.
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HoneyHoney
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WhiskWhisk
Sauce PanSauce Pan
2
Remove from heat; addegg yolk and blend mixture with immersionblender until very foamy, 2 to 3 minutes.
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Egg YolkEgg Yolk
3
Divide shellfish mixture among smallbowls. Top each serving with small spoonfulof honey emulsion; serve immediately.
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ShellfishShellfish
EmulsionsEmulsions
HoneyHoney
1
Pop a bottle of bubbly.Try the Pierre Peters NV Brut Blanc de Blancs
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PopPop
2
Champagne (France, $53).
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ChampagneChampagne
DifficultyExpert
Ready In2 hrs, 10 m.
Servings12
Health Score9
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