Lobster and Shrimp Nuggets in Caper-and-Dill Sauce

By akselden

Ingredients

• 4 tbsp unsalted butter
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 Serrano Chile, chopped
• 3 cups fish or Chicken stock
• 1/2 cup dry White wine
• 2 sprigs fresh flat-leaf
• parsley
• 2 sprigs fresh thyme
• 3/4 cup heavy cream
• 1/4 cup chopped fresh dill
• 2 tbsp drained capers
• 3 Cooked lobster tails, shelled
• and cut into 1-inch pieces
• lb. jumbo shrimp, cooked, shelled and deveined
• 1-2 tbsp fresh lemon juice
• Salt and pepper to taste
• Lemon wedges

Preparation

Step 1

Heat butter in large saucepan over medium-high heat. Add onion, garlic and Chile; cook until vegetables have softened, about
6-8 min. Add stock, wine, parsley and thyme. Bring to boil; reduce heat and simmer, partially covered, for 30 min. Discard parsley and thyme sprigs . Pour mixture into blender and puree. Return to saucepan, add heavy cream, and combine. Bring to boil and cook until slightly thickened. Stir in dill, capers, lobster and shrimp. Cook until heated through, Stir in lemon juice. Season with salt and pepper. To serve, place seafood on serving plate. Spoon sauce over seafood, Garnish with lemon wedges.