Recipe Category: Fish
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Ingredients
SERVES 4 – Cooker: 6- to 8-quart – Time: 4 minutes at HIGH pressure
- 1½ cups water
- 1 bay leaf
- 1 tablespoon each chopped fresh herbs such as parsley, chive, oregano, thyme, chervil (substitute with ½ teaspoon dried herbs), any combination (can be all parsley)
- 3 cloves garlic, slivered
- sea salt and freshly ground white pepper
- 2 or 3 large red potatoes, quartered
- 1 medium white onion, quartered
- 16 to 20 littleneck clams, scrubbed
- 1 (8- to 10-ounce) lobster tail, split in half (leave in shell)
- 4 large shrimp (21-30 count), deveined, shells left on
- 4 jumbo sea scallops or 4 more large shrimp
- 3 tablespoons butter, cut into thin slices
- 2 ears corn on the cob, each cut into four 1½-inch hunks
- ¾ cup (1½ sticks) butter, melted
- 2 lemons, cut into thick wedges, for serving
Method
- In a 6- to 8-quart pressure cooker, combine the water, bay leaf, herbs, garlic, and salt and pepper to taste
- Arrange the potatoes and onion in an even layer
- Add the clams, arranging them evenly over the potatoes and onion
- Position the lobster halves, shrimp, and scallops over the clams
- Place the butter slices evenly on top
- Set the corn-on-the-cob pieces around the sides
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- The lobster shell should be red-orange and the clams open
- Do not overcook
- Using metal tongs, divide the lobster, clams, scallops, shrimp, corn, and potatoes between four large dinner plates or arrange on a large oval platter; drizzle with the steaming liquid to keep moist
- Serve with individual portions of melted butter for dipping
- Serve with lemon wedges and lots of napkins
Full List of Fish Recipes
Full List of Clam Recipes