Preparation time: 1 hour and 20 minutes
Ingredients (serves 4)
- 500 gr. lobster meat
- 12 scallops
- 12 langoustine tails, shelled
- 8 shelled tiger shrimp
- 3 shallots
- 1 regular or sweet lime (3 tablespoons of Limmi lime juice)
- 2 glasses of dry white wine
- 170 gr. of butter
- salt and pepper to taste
Turn the oven on to 180° C. Cut the lobster meat into medallions. Chop the scallions and place 20 gr. of melted butter in a baking pan and add 2/3 of the chopped scallions, the shellfish and the lime juice.
Add salt, pepper, pour one glass of the dry white wine over it and bake for 5 minutes. Take it out of the oven, drain the shellfish, place it on a serving dish and keep warm.
Add the remaining chopped scallion and the wine to the baking pan, then reduce on medium heat to thicken into a light sauce.
Place the remaining butter in a bowl, filter the sauce over the butter, then using a stick blender, combine to form a thick sauce. Season with salt and pepper, and pour it over the shellfish. Garnish with the remaining slices of lime and serve.