Seafood Rustica

Name: Seafood Rustica
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 2 (1 1/2 lb) whole lobsters; 1 lb clam (live Littleneck or Manila clams); 1/4 cup white wine; 1/4 cup water; 1 lb sea scallops; 1/2 cup cognac; 1 shallot, finely shopped; 2 cups butter (chilled & diced); salt and pepper, to taste; 1 large bread (round loaf semolina bread); parsley, finely chopped, for garnish

Submitted by Kathies Kafe

"I got this wonderful seafood recipe from the Food Network. I have made it several times and we really enjoy it. Hope you do too."

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 6

ingredients

2 (1 1/2 lb) whole lobsters
1 lb clam (live Littleneck or Manila clams)
¹⁄₄ cup white wine
¹⁄₄ cup water
1 lb sea scallops
¹⁄₂ cup cognac
1 shallot, finely shopped
2 cups butter (chilled & diced)
salt and pepper, to taste
1 large bread (round loaf semolina bread)
parsley, finely chopped, for garnish

directions

In a steamer, steam lobster and clams, approximately 10 minutes. Remove the lobster and clams. Reserve the juices. Crack and separate the claws and tails from the lobster discard the shells.
In a shallow saute pan, add the wine, water, and scallops. Cook on medium heat until the scallops are done. Reserve the juices.
Combine the reserved seafood juices, combined, they should equal 1 1/2 cups liquid. If there is too little liquid, supplement with water.
In a heavy-bottomed pan, add the reserved juices, cognac, and shallots, reduce by half.
Remove from heat add 2 pieces of butter. Whisk until melted and return to medium heat continue to whisk while adding the butter, the sauce should thicken to the pouring consistency of cream. Add the salt and pepper, to taste.
Cut the top off the loaf of bread and hollow it out. Keep the removed bread for bread crumbs. Leave an inch thick crust on the sides and bottom. Fill the bread hollow with the seafood and top with the cognac sauce. Garnish with a sprinkle of parsley. Serve immediately once assembled.

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RECIPE SUBMITTED BY

Kathies Kafe

I moved from a large Metroplex (Dallas/Fort Worth) to a very small town in Georgia. Honestly, this town would make Mayberry RFD look like a hugh Metroplex. It was quite a culture shock. Before I moved my dear friend and I were talking about opening a catering service and due to circumstances, that never worked out. My way of cooking has changed quite a bit since I am from Texas and this is the Deep South. Coming here to "retire" was one thing but after a year my daughter and granddaughter decided to come here and they moved in with us. She works part-time as a substitute in the elementary school and since I am disabled it's a blessing she is here with me. I have a Son and Daughter-in-law in Dallas with two other grandchildren that I miss dearly. I love to bake but I, myself,am not a big sweet fan. Have to have a real craving. Since I had such an extended array of friends and family back home I still have trouble cooking for a smaller family but isn't that what we have freezers for? I also now have a garden and love to do canning. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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