Recipe:New England Cod with Lobster Bisque Sauce
Ingredients
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Cod Fillets, thawed
0.38 LBQty 2 fillets$3.64 -
Lobster Meat, thawed
Qty 1/2 lbs. -
Seafood Sauce, thawed
0.75 LBQty 1$4.48 -
Light Olive Oil or Butter
Qty To taste -
Lemon Juice and Zest
Qty 1 -
Splash of Sherry Wine, optional
Qty -
Frozen Asparagus Spears, thawed
Qty 1 package -
Coarse Sea Salt, to taste
0.37 LBQty 1$5.38 -
Black Peppercorns, to taste
0.37 LBQty 1$5.78
Fresh Parsley for garnish
Qty To Taste
Cooking
Instructions
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For the Cod and Lobster:
- Place cod fillets on a plate lined with paper towel and pat dry. Repeat with the lobster meat on a separate plate. Season both with salt and pepper.
- Heat some olive oil or butter in a 10” frying pan over medium heat. Add cod fillets and cook on both sides until slightly golden, about 2-3 minutes on each side. Squeeze some lemon juice on top.
- In a separate pan, heat some olive oil over medium high heat and quickly stir-fry the lobster meat. Cook until opaque.
4. Heat the Seafood Sauce over medium heat, stirring often.
For the Asparagus Spears:
5. Heat 1 Tbsp. olive oil over medium heat. Add frozen asparagus, season with lemon zest, lemon juice, salt and pepper. Stir constantly for 2-3 minutes and serve on the side.
To serve:
6. Place cod on a plate, add lobster meat, drizzle sauce and serve with asparagus spears on the side.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F