Polish Corn Bread
INGREDIENTS:
2 c Dry white wine 4 c Heavy whipping cream
1 Bay leaf 1 c Milk
1 Onion, roughly chopped 1 ts Dried thyme
1 cl Garlic 1 tb Minced fresh parsley
2 Ribs celery 1/4 ts Dried rosemary
1 Lobster (1- 1 1/2 lb) 1 c Fresh spinach, chopped
12 md Shrimp in the shell 1/2 c Grated carrot
24 Mussels, well scrubbed Salt & pepper to taste
12 Sea scallops 1/2 ts Fresh lemon juice
2 c Dry white wine 4 c Heavy whipping cream
1 Bay leaf 1 c Milk
1 Onion, roughly chopped 1 ts Dried thyme
1 cl Garlic 1 tb Minced fresh parsley
2 Ribs celery 1/4 ts Dried rosemary
1 Lobster (1- 1 1/2 lb) 1 c Fresh spinach, chopped
12 md Shrimp in the shell 1/2 c Grated carrot
24 Mussels, well scrubbed Salt & pepper to taste
12 Sea scallops 1/2 ts Fresh lemon juice
1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.
2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.
7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.
Serves 6.
2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.
7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.
Serves 6.