Posted in Cooking

Chris’ Shrimp & Lobster Polenta with Barbara Ross

The busy summer tourist season is winding down in Busman’s Harbor, Maine, but Julia Snowden senses trouble simmering for the Snowden Family Clambake Company. Shifty David Thwing—the “Mussel King” of upscale seafood restaurants—is sniffing around town for a new location. But serving iffy clams turns out to be the least of his troubles. . .

When Thwing is found sleeping with the fishes beneath a local lobsterman’s boat, the police quickly finger Julia’s brother-in-law Sonny as the one who cooked up the crime. Sure, everyone knows Sonny despised the Mussel King. . .but Julia believes he’s innocent. Proving it won’t be easy, though. It seems there’s a lot more than murder on the menu, and Julia needs to act fast. . .


As well as this delicious recipe for Shrimp & Lobster Polenta:


½ cup quick-cooking polenta
1 teaspoon salt
2 ½ cups water
2 tablespoons olive oil

3 tablespoons olive oil
2 scallions sliced thinly
Pinch of crushed red pepper
2 tablespoons tomato paste
¼ cup white wine
¼ cup seafood stock or bottled clam juice
¼ pound medium shrimp (21-25 per pound)
cut into 3-4 pieces
¼ pound cooked lobster meat
½ tablespoon lemon juice
½ tablespoon lemon zest
1 tablespoon parsley

Boil water together with salt. Add polenta in a thin stream and stir for about five minutes until thickened. Turn off the heat. Stir in two tablespoons of olive oil. Lay a piece of wax paper on top, and keep warm.

Heat olive oil. Add scallions and pinch of crushed red pepper. Cook for a couple of minutes and stir in tomato paste. Cook for three minutes and stir in wine and stock. Let bubble for a minute or two and stir in shrimp. Cook for two minutes and stir in lobster. Let warm through. Remove from heat and stir in lemon juice, zest, and parsley. Reheat and stir polenta, put in bowls, and spoon sauce over top. (Serves two.)



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