Catherine Brown

Norway and Squat Lobsters

With Mussels and Scallops in their Shells

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This seafood platter creates the most colourful and attractive display of prime seafood. It’s how it would have been eaten in the past, with the minimum of fuss.

Ingredients

  • 8 medium-sized Norway lobsters (langoustines)
  • 1kg (2 lb 4

Method

Preparing Shellfish

Put on a large pan of lightly salted water and bring to the boil. Drop in the Norway lobsters and cook for three to four minutes. Remove. Return water to the boil and drop in squat lobster. Cook for about 60 seconds and remove. Strain cooking liquor. Pour about an inch into the base of the pan and drop in the scallops. Cover with a lid. Shake the pan several times