Seafood Casserole

Seafood Casserole


Zulema Moreno and Lily García

Preparation: First salt and pepper the lobster and shrimp and soak in the butter. Add the garl ic, pepper and onion. Remove the grease with white wine and flame with the 7 year Havana Club rum. Later add the American Sauce and a little cream. Cook 2 or 3 minutes over low heat. Add cheese before serving.

Seafood CasseroleIngredients:

220 grams lobster meat

100 grams peeled shrimp

20 grams blue cheese

20 ml. white wine

Havana Club Rum (7 years)

40 grams cream

50 grams American

(or brown) Sauce

10 grams butter

20 grams onion

10 grams pepper

5 grams chopped garlict and pepper to taste