ZIPPER BACK SHRIMP AND NOVA SCOTIA LOBSTER WITH POTATO, LEEK AND GOOSEBERRY HASH
Provided by Food Network
Time 1h10m
Yield 1 serving
Number Of Ingredients 19
Steps:
- Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside.
- Steam lobster. Crack shells and remove meat from claws and tail. Set aside.
- Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leeks, gooseberries, herbs, salt, and pepper.
- In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in a water bath in the oven for approximately 15 minutes, or until heated through. Set aside.
- Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour Red Wine Beurre Blanc around plate. Garnish with lemon wedges and/or additional gooseberries.
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