3 tablespoons butter
1 clove garlic, crushed
2 cups fresh spinach, cleaned and stemmed
salt and pepper to taste
2 4-ounce halibut filets
1 teaspoon salt
1 whole Maine lobster, cooked, with claws removed and cracked,
and tail split and cleaned
8 Manilla clams
3 tablespoons chicken stock or white wine
1 tablespoon fresh parsley, chopped
juice of ½ lemon
½ teaspoon lemon zest
In a sauté pan over medium heat, roast the garlic in2 tablespoons of butter for one minute. Add the spinach and cook for 60 seconds. Add salt and pepper to taste. Remove from pan and set aside.
In a separate pan, poach the halibut in water to cover with one teaspoon of salt for 5-6 minutes. Remove from pan and set aside.
Place 1 tablespoon butter in a sauté pan over medium heat. Add the 2 lobster claws, the lobster tail, and Manila clams. Add the chicken stock or white wine, parsley, lemon juice, lemon zest and cook until the lobster is hot and the clams are open.