Venus De Milo Seafood Alfredo

VENUS DE MILO SEAFOOD ALFREDO

Steps:

• In a medium sauté pan melt the butter and sauté the garlic until it begins to brown. Add the white wine and the
• Reduce the heat and add the lobster meat. Simmer for 10 minutes or until lobster meat is hot.
• Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken.
• Add the cheese and salt and pepper to taste. Serve at once over pasta.
• Garnish with chopped parsley.

VENUS DE MILO SEAFOOD CHOWDER

Steps:

• Peel and de-vein the shrimp and cut into bite sized chunks.
• Wash the scallops and drain.
• Place the clam juice in a stock pot and bring to a boil.
• Cook the shrimp in the clam juice then remove and set aside.
• Do the same thing with the scallops saving the stock.
• Cut the lobster meat into bite sized chunks.
• Wash the diced potatoes, drain and place in a stock pot with the hot clam stock.
• Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.
• In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
• Add the tomato puree and cook for several minutes.
• Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
• Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
• Add the remaining potatoes and bring to a simmer.
• Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer.
• Adjust the seasoning.
• Serve at once with oyster crackers.

VENUS DE MILO SEAFOOD SCAMPI

Steps:

• In a heavy sauté pan melt 4 tablespoons of butter.
• When the butter begins to bubble add the garlic and shrimp and sauté for about a minute.
• Next add the scallops and the lobster meat and sauté until the scallops are white and firm.
• Sprinkle the flour over the seafood while tossing or stirring.
• Add the clam juice, white wine, parsley, and lemon juice and simmer for about a minute or until the liquid begins to thicken.
• Add the light cream and return to a simmer. Adjust seasoning and add the butter swirl just before serving.
• Serve over hot angel hair pasta.
• NOTE: What is a butter swirl? A butter swirl is a portion of tempered butter that is added to a sauce just before serving to enhance the flavor, texture, and appearance. A butter swirl will aid in binding a sauce and it will also introduce a sheen, which is a visually appealing. By tempered we mean butter that is at room temperature.

VENUS DE MILO NEW ENGLAND CLAM CHOWDER

Steps:

• Wash the diced potatoes, drain and place in a stock pot with the clam juice.
• Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
• In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
• Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
• Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
• Add the remaining potatoes, clams, and stock and bring to a simmer.
• Add the light cream, black pepper, and dill weed and return to a simmer.
• Adjust the seasoning.
• Serve at once with crusty bread or oyster crackers.