posted by Mai 07-09-103 12:15 PM
1 Lobster tail
1/4 lb. blue crab meat
1 small flounder fillet
1/2 to 1 lb. fresh shrimp
1 tablespoon flour
4 tablespoons butter
1 clove of garlic, cut in half lengthwise
1 small bay leaf
Salt & pepper to taste
1 lb. Linguine
In a large saucepan bring 1 1/2-cups water to boil. Immediately add bay leaf, shrimp and lobster, cover and steam 4 full minutes. Remove shellfish to platter to cool.
Peel and devein shrimp, remove lobster meat and return shells to pot adding 1/2 clove of the garlic (uncut) and simmer 15 minutes covered adding more water if necessary. Drain shells and bay leaf reserving 1/2-cup of the liquid.
In skillet melt butter then add flour over low to medium heat. Form a paste with flour and butter, slowly adding 1/2-cup shellfish liquid and cream, dissolve butter/flour into liquids stirring well. Add 1/2 clove of remaining garlic to sauce.
Cut fish fillet into bite size chunks. Add fish to skillet and simmer 3 minutes. Coarsely chop lobster meat. Add crab, shrimp and lobster to skillet with fish and heat through for 3 to 4 minutes. Season with salt and pepper to taste. Just before topping pasta with sauce remove piece of garlic and stir in 1/4 cup Grated Romano.
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