Seafood With Fruits
|Lobsters||3 Pound (Cooked)|
|Crab meat||3⁄4 Pound, cooked and flaked|
|Shrimp||1 Pound (Cooked, Shelled, And Deveined)|
|Chopped onion||3 Tablespoon|
|Heavy cream||1 Cup (16 tbs), scalded|
|Chili pepper||To Taste|
|Raw rice||1 Cup (16 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Pimientos||2 , chopped|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Oranges||3 , sectioned|
|Grapefruit||2 , sectioned|
Remove meat from lobsters.
Reserve heads and claws; saute lobster, crab meat, and shrimp in 3 tablespoons butter with onion in saucepan.
Sprinkle with flour; add cream and chili pepper.
Simmer for 10 minutes; add salt.
Keep warm; combine rice, remaining butter, and chicken broth in saucepan.
Bring to a boil.
Reduce heat and simmer for 25 minutes.
Stir in pimiento and peas; press into 8 custard cups or molds.
Unmold around edge of serving platter; turn seafood mixture into center of platter.
Garnish with lobster heads and claws, and orange and grapefruit sections.