* CAJUN SPICED SCALLOPS AND LOBSTER ROSEMARY SKEWERS WITH LIME BUTTER SAUCE AND GRILLED ASPARAGAS

Prepared by Executive Richard Stelmach

INGREDIENTS:

SAUCE
2 shallots, minced
6 black peppercorns, crushed
1/3 cup dry white wine
Juice of 1 lemon
Juice of I lime
1/2 cup heavy cream
1 pound unsalted butter, room temperature
Salt and freshly ground black pepper

SEAFOOD
2 (5 to 6-ounce) lobster tails
4 branches rosemary
2 tablespoons Cajun spice
1/4 cup vegetable oil
12 sea scallops
Kosher salt

MARINADE
2 cloves garlic, chopped
1/4 cup extra virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper

ASPARAGUS
20 medium asparagus, trimmed and peeled
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

GARNISH
2 limes, halved and grilled
Rosemary leaves

PREPARATION:
For sauce, combine shallots, peppercorns, wine, and citrus juices in a saucepan. Simmer for 7 minutes until sauce liquids have reduced by 70 percent. Add cream and simmer for 10 minutes. Do not boil. Remove from heat and whisk in butter a little at a time. Strain through a sieve. Adjust seasoning with salt and pepper.

Preheat grill or a grilling pan at medium high heat.

Cut lobsters in half lengthwise and loosen flesh from the shell.

Prepare marinade by mixing garlic, olive oil, lemon juice, salt and pepper in a small bowl. Brush marinade onto lobster meat and place flesh back into shell. Place meat-side first onto grill and sear for about 2 minutes before turning it over to finish the cooking process for 5 minutes Keep warm.

Remove all leaves from rosemary branches except for top ones. In a small bowl mix Cajun spice and oil. Pat dry scallops and season with salt. Coat scallops with spice mixture and skewer them onto rosemary branches. Place scallops on grill or grilling pan and cook for 30 seconds on each side. Set aside.

Brush asparagus with olive oil and season with salt and pepper. Place on grill and cook for 3 minutes on each side.

Lay asparagus on warmed plates, top with lobster and scallop skewer. Spoon lemon butter around and garnish with a grilled lime and rosemary leaves.
Serves 4.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook
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One Response

  1. I need to try this! Some of my favorites and I even have 2 rosemary bushes in the backyard. Now if I can just get my better half to cook it for me!

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