Ingredients

For marinade

2 cup white wine
5 1/2 tablespoon black peppercorns
3 tablespoon garlic cloves, cleaned, diced fine
3 quart water
1 pound lobster meat, cut large dice (optional pre packaged cooked lobster meat)
1 pound medium size shrimp, cleaned and deveined, cut large dice

For citrus vinaigrette

2 cup white wine
5 1/2 tablespoon black peppercorns
3 tablespoon garlic cloves, cleaned, diced fine
3 quart water
1 pound lobster meat, cut large dice (optional pre packaged cooked lobster meat)
1 pound medium size shrimp, cleaned and deveined, cut large dice
1 pound calamari, cleaned and cut into rings
2 pound fresh cod filets, cut into 2 x 2-inch squares
1/2 cup julienned carrots

Preparation

Baking Directions:

For marinade:1. In a large pot, place the white wine, peppercorns, garlic cloves, lemon juice, and 3 quarts of water.

Bring the liquid to a boil over high heat then lower the heat so that the liquid is at a simmer.

Add the lobster and shrimp and simmer for 5 minutes, or until tender, remove and set aside.

In the same pot, add calamari and cod to the liquid, cook 3 to 4 minutes over a low simmer, then remove.

Place seafood in covered bowl and refrigerate for 2 to 3 hours.

Combine chilled seafood, julienned vegetables, and citrus vinaigrette; gently toss.

Season with salt and pepper to taste.

Garnish with orange segments and serve.

For citrus vinaigrette:1. In a large bowl, whisk together the olive oil, lemon and orange juices, garlic, and parsley then add the orange segments.

Most saved recipes