材料 Ingredients
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做法﹕
| 1. | 參考蛤蜊處理將蛤蜊清理乾淨。蝦和龍蝦沖洗乾淨後擦乾。檸檬切成四瓣，洋蔥去皮後切成四大塊。 |
| 2. | 煮開3/4大鍋的水後加入檸檬，洋蔥，大蒜，1杯白酒和黑胡椒粒繼續煮5分鐘。 |
| 3. | 加入玉米和龍蝦用中大火煮25分鐘。取出龍蝦和玉米放置一旁。將龍蝦頭和螯卸下，身體可以切成2半，或保留整隻。 |
| 4. | 將蝦放進鍋裡用中大火煮到有幾隻蝦浮起來，大約7分鐘。取出蝦濾乾。 |
| 5. | 在另一個鍋裡煮滾2杯白酒。倒進蛤蜊，加蓋煮約5分鐘。掀開蓋子，蛤蜊殼一打開後馬上夾出放進盤內。 |
| 6. | 將龍蝦，蝦和蛤蜊擺在大盤內。可用檸檬瓣，香菜葉點綴裝飾。食用時佐以蔥醋海鮮沾醬 或番紅花美奶滋 。玉米另外裝盤作為配菜。 |
PROCEDURE:
| 1. | Refer to Handling Clams to clean the clams. Rinse and dry the lobsters and shrimps. Cut the lemon into 4 wedges. Peel the onion and cut it into 4 pieces. |
| 2. | Boil a ¾ full pot of water. Add the lemon, onion, garlic, 1 cup of white wine and peppercorns and cook for 5 minutes. |
| 3. | Place in the corns and lobsters and cook over medium-high heat for 25 minutes. Transfer the lobsters and corns to a plate. Twist the head and claws off of each lobster. You can cut the body in half or keep it in whole. |
| 4. | Add the shrimps into the pot. Cook in medium-high heat until several shrimps float above the water, approx. 7 minutes. Remove and drain the shrimps. |
| 5. | Boil 2 cups of white wine in another pot. Place the clams in the pot, cover and cook over medium heat for 5 minutes. Remove the lid. Transfer the clams that are open immediately to a plate. |
| 6. | Plate the lobsters, shrimps and clams. Garnish with lemon wedges and herb bunches. Serve with Mignonette Sauce or Saffron Aioli 。Plate the corns separately and serve them as a side dish. |
最後更新 (Last Update): 12/26/2014
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