INGREDIENTS:
(2 servings)
2 each 1-pound live
Maine Lobsters
12 each live blue mussels
12 garlic cloves
4 leaves fresh sage
4 whole shallots
½ of a red bell pepper
4 ounces spinach
2 sprigs parsley
2 ounces unsalted butter
1 pinch lemon zest
2 ounces pure olive oil
1 ½ cups cooked white beans
1 cup sauvignon Blanc
To taste salt
To taste ground pepper
DIRECTIONS:
Remove rubber bands from the Maine Lobsters’ claws. Boil or steam the Maine Lobsters for 5 minutes. Remove from heat and shock in ice water. Remove from water. Remove Maine Lobster meat from the shell, keep the legs. Set both aside
Thoroughly wash the mussels and discard beards. Set aside.
Peel and rough chop the garlic. Thin slice sage leaves. Peal and thin slice the shallots. Remove seeds and stem from bell pepper, julienne. Wash the spinach, tear apart and discard any thick stem pieces.
Wash the parsley and fine chop.
In a sauté pan over low heat place garlic, butter, sage, zest, oil and lobster legs. Cook until garlic is tender and golden brown. Remove the legs and discard, turn heat up to med-high. Add shallots and sauté until translucent. Add mussels, Maine Lobster meat, beans, red pepper and wine. Simmer until mussels are open and Maine Lobster meat is cooked through.
Toss with spinach, parsley and season with salt and pepper. Pile high in a serving dish.
NUTRITIONAL:
Per serving:
calories 1664.8
carbohydrate 85.0 g
cholesterol 385 mg
total fat 73.0 g
protein 144.4 g
sodium 3076 mg
dietary fiber 10.3 g
calcium 536 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
