Pan-Seared Boston Cod with Crab and Lobster Brandy Cream Sauce Recipe

• Difficulty: Intermediate
• Servings: 2
• Nutritional Facts per Serving (1 of 2 servings): Calories 951, Total Fat 48 g, Saturated Fat 16 g, Carbohydrates 21 g, Dietary Fiber 4 g, Sugars 8 g, Protein 98 g, Cholesterol 635 mg, Sodium 1895 mg
• Total Time: 1 hour 1 minute
• Preparation: 15 minutes
• Inactive Time: 1 minute
• Cooking Time: 45 minutes

Brandy Cream Sauce Ingredients:

• One 1 1/2-pound lobster
• 1 1/2 tablespoons canola oil
• 2 shallots, finely chopped
• 1 small carrot, finely chopped
• 2 garlic cloves, minced
• 2 to 3 fresh thyme sprigs, leaves stripped
• 1 1/2 tablespoons Sherry
• 1 1/2 tablespoons brandy
• 1/4 cup chicken broth
• 1 teaspoon tomato paste
• Salt and pepper to taste
• 1/2 cup heavy cream

Seafood Ingredients:

• Canola oil for cooking
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon minced thyme
• 1 teaspoon minced parsley
• Two 6-ounce cod fillets
• Mixed field greens
• 4 jumbo shrimp
• 2 ounces crabmeat

Preparation Steps:

1. Steam the lobster for 15 minutes, then cool thoroughly for 45 minutes to an hour. Extract the meat, keeping the claw intact and coarsely chopping the tail meat. Break the shells into pieces and reserve for the sauce. Refrigerate the lobster meat.
2. Heat canola oil in a saut pan and cook shallots, carrot, garlic, and thyme leaves until shallots are translucent. Add lobster shells and saut for 1 minute, stirring to coat.
3. Deglaze with Sherry, then brandy, simmering for 2 minutes. Add chicken broth and reduce by half over low heat, about 4 minutes.
4. Stir in tomato paste, salt, and pepper to taste. Add heavy cream and simmer gently for 2 minutes to thicken and infuse flavors.
5. Strain sauce through a fine sieve into a bowl and keep warm.
6. For seafood, heat canola oil over medium. Mix salt, pepper, thyme, and parsley; season cod generously and drizzle with olive oil.
7. Sear cod skin-side down for 3-4 minutes until crisp, then flip and cook 3-4 more minutes.
8. Plate mixed greens and lean cod against them.
9. Saut shrimp in the pan until pink, 1 1/2 minutes per side. Add chopped lobster and crabmeat, then warm with brandy cream sauce.
10. Spoon half the creamy seafood sauce over each fillet's base.
11. Garnish with lobster claw and two shrimp per plate for a stunning finish.

Indulge in this luxurious seafood feast straight from Fenway Park's pro chefrich brandy cream sauce elevates cod, lobster, shrimp, and crab into an unforgettable dish. Perfect for impressing guests; dive in and create magic in your kitchen! Note: Adapted for home cooks, untested in standard setups.