Mixed Seafood Plate
Ingredients
- Ingredients
- 2 live lobsters each about 500 g (approximately 18 ounces)
- 2 crayfish
- 4 King prawn
- 12 shrimp
- For the broth
- 3 onions
- 2 garlic cloves
- 150 grams carrots
- ½ bunch Dill
- 1 lemon
- 8 peppercorns
- 1 bay leaf
- ½ Tbsp Caraway
- 5 tsps salt
- 300 milliliters white wine
- For the dressing
- 4 egg yolks
- 4 centiliters Cognac
- 8 Tbsps Ketchup
- 1 tsp Horseradish cream (Glass)
- 4 Tbsps Sherry vinegar
- 6 Tbsps Sour cream
- 300 milliliters Corn oil
- salt
- Freshly ground peppers
- Lemon wedge
Preparation steps
For the broth, peel onion and cut into quarters and finely chop. Peel carrots and slice.
Rinse dill and shake dry. Cut lemon wedges and boil 5 liters (approximately 4-5 quarts) of water in a large stockpot. Add carrots onion, dill, lemon wedges and spices. Allow to boil and reduce heat and allow to simmer for about 30 minutes.
For the dressing, allow all ingredients to reach room temperature. Whisk together egg yolk, cognac, ketchup, horseradish, vinegar and creme fraiche. Gradually pour in oil and continue mixing until creamy. Season to taste.
Add wine to broth and bring to a boil. Lower each lobster with back down and claws forward into the boiling broth. Cover with lid immediately and bring to a boil. After 2 minutes, remove from heat. Hummer is even leave on loan for about 10 minutes. Repeat steps to cook each lobster.
Cook crabs for 6 minutes in broth and cook king prawns for 4 minutes and prawns for 2-3 minutes.
Remove shrimp tails.
Remove lobsters, drain and let cool slightly. Cut lobsters lengthwise along back shell with kitchen shears or large knife.
Arrange seafood on plates and serve immediately with lemon wedges, Zironenspalten and cocktail sauce.
