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Ingredientes
- 2 sm To med lobsters or possibly 2 cans
- Â Â (5z ea) lobster
- 3 Tbsp. Salt
- 3 quart Boiling water
- 1 x Dz small clams
- 1 x Dz mussels
- 3/4 lb Shrimp
- 1/4 tsp Crushed saffron
- 1 dsh Pepper
- 1 x Crushed garlic clove
- 1 Tbsp. Butter
- 2 Tbsp. Dry sherry
- 1Â 1/4 c. Raw rice
- 2 x Fully ripe avacados
- Â Â Lemon juice
- Â Â Extra virgin olive oil (optional)
- Â Â Salad dressing (optional)
- Â Â TARTAR SAUCE (optional)
Direcciones
- Add in lobsters & salt to boiling water in large stockpot; cover & simmer 20 min. Remove lobster & set aside. Cook clams, mussels & shrimp in same liquid, cooking shrimp 2-5 min & clams & mussels till open. Lift out & refrigerateshellfish. Strain broth, reserving 2 1/2 c.; combine reserved broth, saffron, pepper, garlic, butter & sherry in saucepan. Bring to boil. Add in rice; cook, covered, over low heat 15 min or possibly till tender & liquid is absorbed. Shell shrimp & lobsters, reserving 2 lobster claws for garnish; cut lobster meat into pcs. Combine rice & shellfish in large serving bowl; mix lightly & chill. Halve avocados lengthwise, twisting gently to separate halves; whack a sharp knife directly into seeds & twist to lift out. Peel avocado halves; place cavity side down & slice. Brush with lemon juice. Arrange avocado slices on seafood rice mix in serving dish; garnish with lobster claws. Serve with extra virgin olive oil, salad dressing or possibly Tartar Sauce. Serve with sour dough bread to sop up gravy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3563g | |
| Calories 1563 | |
| Calories from Fat 337 | 22% |
| Total Fat 37.92g | 47% |
| Saturated Fat 11.43g | 46% |
| Trans Fat 0.03g | |
| Cholesterol 556mg | 185% |
| Sodium 21985mg | 916% |
| Potassium 986mg | 28% |
| Total Carbs 202.42g | 54% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.65g | 4% |
| Protein 86.37g | 138% |
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