Herb-poached Seafood
Notes: Have lobster tails split lengthwise at the market, or use a heavy cleaver to cut through from the softer underside. Or replace lobster with additional shrimp. A dramatic option is whole shrimp (heads on), available in many Asian fish markets. To keep whole shrimp intact, don't shell. To devein, push a thin skewer perpendicularly through back shell under vein, then pull skewer up to lift out vein. Repeat as needed, then rinse shrimp.Fish, shrimp, and scallops can be cleaned, cut, and chilled up to 4 hours ahead. Chill clams and mussels covered with a damp cloth (not airtight). Scrub shortly before cooking.
Recipe by Sunset May 1997
