HCG Phase 2 - Lobster and Clams with Tomato Veal Broth and Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 head organic cauliflower cut into florets (2 cups)1.25-1.5lb New England lobster12 Mahogany clams, or small baby clams2 tomatoes, peeled seeded diced2 cloves garlic minced50g ground veal.5 cup chicken stock.25 tsp ground fennel seed.25 tsp dried oregano.5 tsp dried basil2 Scallion Slivered1 TBS Fresh Italian Parsley chopped1 TBS Fresh basil sliveredLemon Juice
You will need 2 pots of boiling water. One for cauliflower and one for the lobster, and a small saute pan with a lid.
Stab the lobster in the back of the head right behind the eyes and scramble his brain, now he is not going to feel what comes next.
Rip off the arms with the claws and twist and pull out the tail and place in one of the pots of water with a bunch of salt and bring to a low boil, set a timer for 8 minutes.
In the hot saute pan, spray with the misto and add the veal and garlic and saute until browned, add the clams and chicken stock and dried herbs. Bring to a boil, cover and continue cooking.
After 3 minute check clams to see if they are all open, continue another minute if they don’t open, throw them out, they are bad. Add the tomatoes and the fresh herbs and season with salt and pepper. Cover to keep warm.
Blanche the cauliflower and drain while the clams are cooking, season with lemon juice and salt and pepper.
Drain the lobster and with a pair of Joyce Chen Scissors cut out a window in the claw and split the knuckles in half. Cut the tail down the middle with a chef knife.
Give each plate a half a lobster tail and a claw and knuckle, 6 clams and divide the ragu broth between each.
Garnish with more basil and scallions.
Serving Size: Makes 2 Servings
Stab the lobster in the back of the head right behind the eyes and scramble his brain, now he is not going to feel what comes next.
Rip off the arms with the claws and twist and pull out the tail and place in one of the pots of water with a bunch of salt and bring to a low boil, set a timer for 8 minutes.
In the hot saute pan, spray with the misto and add the veal and garlic and saute until browned, add the clams and chicken stock and dried herbs. Bring to a boil, cover and continue cooking.
After 3 minute check clams to see if they are all open, continue another minute if they don’t open, throw them out, they are bad. Add the tomatoes and the fresh herbs and season with salt and pepper. Cover to keep warm.
Blanche the cauliflower and drain while the clams are cooking, season with lemon juice and salt and pepper.
Drain the lobster and with a pair of Joyce Chen Scissors cut out a window in the claw and split the knuckles in half. Cut the tail down the middle with a chef knife.
Give each plate a half a lobster tail and a claw and knuckle, 6 clams and divide the ragu broth between each.
Garnish with more basil and scallions.
Serving Size: Makes 2 Servings
Nutritional Info Amount Per Serving
- Calories: 246.5
- Total Fat: 4.4 g
- Cholesterol: 98.7 mg
- Sodium: 459.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 4.8 g
- Protein: 33.5 g
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