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Sherried Lobster And Cod

Western.Chefs's picture
Ingredients
  Water 2 Cup (32 tbs)
  Lobsters 7 1⁄2 Pound (6 In Number, 1 1/4 Pound Each)
  Butter/Margarine 4 Tablespoon
  Salad oil 2 Tablespoon
  Green peppers 3 Medium, cut into thin strips
  Onion 1 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Cod steaks 2 Pound
  Canned tomatoes 16 Ounce (1 Can)
  Dry sherry 1⁄3 Cup (5.33 tbs)
  Minced parsley 2 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
Directions

1. In large saucepot over high heat, heat 3 inches water to boiling. Plunge 2 or 3 lobsters (depending on size of saucepot) headfirst into boiling water. Immediately cover saucepot with lid; cook, checking frequently, until water boils again. Reduce heat to medium; continue cooking 10 minutes, covered; frequently lift lid to let steam escape and to prevent water from boiling over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Everyday

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