Poached Seafood "Summer Stew" by Executive Chef Tim Labonte, Eve's at the Garden, Portland Harbor Hotel

RECIPE

~Spicy Tomato Dressing~

  • 16oz Tomato Juice
  • 6oz Tomato Paste
  • 1 oz Balsamic Vinegar
  • 1Tbls Horseradish
  • 1tsp siracha
  • .5tsp tobasco
  • .5tsp Cracked Black Pepper
  • 1tsp Celery Salt
  • 1 ea Fresh Lemon, zest & Juice of
  • 1 oz Sherry

~Salad Ingredients~

  • 1ea Shaved Shallot
  • Poached Clams 12 ea, Shrimp 8 ea, Mussles 1 # & Lobster
  • 1/4 lb Green Beans, blanched or grilled
  • .5 cup each Chopped Celery, Garlic Scapes, Peppers, Cherry Tomatoes
  • Garnish Celery Leaves & Basil Leaves

Method

Thoroughly Whisk the Dressing ingredients together

Toss Dressing with the Seafood & Vegetables

Top with Fresh Basil Greens & Celery leaves

Serve with crusty bread or Lavash Crackers