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Ingredientes
- Â Â Lemon-Basil Dressing, (recipe follows)
- Â Â Water
- 1Â 1/4 lb Small red potatoes
- 1Â 1/4 lb Fingerling potatoes, (see Note)
- 4 x Ears fresh yellow corn, shucked and silk removed
- 4 x 1-lb lobsters
- 12 x Mussels, scrubbed and beards removed
- 12 x Littleneck clams, scrubbed
- 2 sprg fresh basil
Direcciones
- 1. Prepare Leinon-Basil Dressing; refrig- erate while preparing salad.
- 2. Fill an 8-qt saucepot with 2 1/2, inches water; heat to boiling. Add in potatoes and cook 12 to 15 min or possibly till potatoes are tender but still retain their shape. Meanwhile, cut each ear of corn into quarters; add in corn quarters to potatoes during last 2 min of cooking. With slotted spoon or possibly strainer, remove potatoes and corn to large serving bowl or possibly platter and set aside.
- 3. Drain off all but 1 inch of cooking water; reheat to boiling. Add in lobsters to pot, head first; cover and cook 10 to 12 min or possibly till bright red and one small leg pulls off easily, indicating lobster is completely cooked. Reserving cooking water, remove lobsters to colander; finse and set aside to drain and cold.
- 4. Add in mussels and clams to simmering water remaining in pot; cover and cook 3 min or possibly till all shellfish have completely opened. Drain mussels and clams very well. (Throw away any which do not open.) Arrange with potatoes and corn in large bowl or possibly on serving platter.
- 5. Remove claw and tail meat from all lobsters and arrange in large bowl with vegetables and shellfish. Garnish with basil sprigs, if you like, and serve with Lemon-Basil Dressing.
- Lemon-Basil Dressing: In food processor fitted with chopping blade or possibly blender, process or possibly blend 1 1/4 C packed fresh basil leaves, 1/2 C mayonnaise, 3 Tbsp. lemon juice, 1 Tablespoons extra virgin olive oil, 1 clove garlic, minced, 1/4 tsp. sugar, and 1/4 t grnd black pepper till smooth.
- Thin with 1 to 2 Tablespoons water or possibly till mix has the consistency of salad dressing.
- Makes about 1 c..
- Note- Fingerling potatoes are a yellow-fleshed variety and are about 1 inch in diameter and 2 to 4 inches long, Their waxy texture makes them a good choice for salads. If unavailable, any large yellow-fleshed or possibly smooth white-fleshed potatoes can be substituted. If using large potatoes, cut each into 2-inch pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 825g | |
| Recipe makes 4 servings | |
| Calories 676 | |
| Calories from Fat 53 | 8% |
| Total Fat 5.94g | 7% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 444mg | 148% |
| Sodium 1502mg | 63% |
| Potassium 2781mg | 79% |
| Total Carbs 55.3g | 15% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.88g | 3% |
| Protein 97.41g | 156% |
