1 6-ounce South African lobster tail
4 ounces fresh Ahi tuna
2 ounces sea scallops (about 2 to 3)
3 ounces Gulf shrimp (3 to 4 medium shrimp)
3 ounces calamari (tube and tentacle sliced) (about 1/3 cup)
3 tablespoons clarified butter
1 teaspoon black sesame seed
1 teaspoon white sesame seed
1 tablespoon tamari soy sauce
1 tablespoon olive oil
Juice from 1/2 lemon, freshly squeezed
2 tablespoons flour
1/4 teaspoon fresh chopped garlic
1/2 teaspoon fresh chopped parsley
1/4 cup chardonnay wine
Salt and black pepper, to taste
With scissors, open lobster tail gently, pull out tail meat, brush with 1 tablespoon clarified butter, fresh lemon juice and dash of parsley. Place in oven at 350 degrees for approximately 6 to 8 minutes.
Mix olive oil and tamari. Coat both sides Ahi tuna with marinade, then dip into white and black sesame seed. Pan sear tuna to desired degree of doneness. Mix 1 tablespoon clarified butter, add garlic, pinch of parsley, salt and pepper , then add shrimp and scallops. Stir gently to coat.
Saute shrimp and scallops with marinade and and add wine.
In separate bowl, toss calamari with flour, salt and pepper. Deep-fry calamari until golden brown. (Use a deep-fat fryer or a pan with enough cooking oil to cover the calamari.)
Arrange artistically on plate and serve. Makes one serving.
Recipe adapted from executive chef Robert Vargo of Le Mont Restaurant
Thursday, April 19, 2001
