Very elegant dish.

SPECIAL LOBSTER AND SHRIMP CRIOLLOS

3 lbs boiled lobster, cut in medallions style
2 lbs extra jumbo peeled, deveined and boiled shrimps
1/4 cup MOJITO or to taste (recipe follows)
1/4 cup brandy
1/2 cup heavy cream
6 tb margarine
pinch of nutmeg
1/2 cup fish broth

In a big skillet or wok, sauté the lobster and shrimps in the butter and the Mojito. Add the brandy and the broth and cook for 5 minutes in high. Add the cream and the nutmeg, lower to medium high, and continue moving until the sauce thickens. Season to taste. Serve.

MOJITO BORICUA
Adapted from chef Huyke’s recipe

1 chopped green pepper
4 crushed garlic cloves
2 tb cocktail capers, drained
1 tsp dry oregano, crushed
1 tb chopped cilantrillo
1/2 chopped shallot
2 tb tomato paste
1/4 tsp salt
1 tb olive oil

Process all ingredients. Add some stock if needed. Remaining Mojito can be refrigerated and served as a sauce for fish, chicken or vegetables.

POTATOES IN GREEN SAUCE
Serves 6 to 8

8 potatoes
8 tb olive oil
1 onion, chopped
3 crushed garlic cloves
1/2 cup chopped fresh parsley
hot chicken stock
salt and pepper to taste

Peel and cut the potatoes into 1/4 inch rounds. Heat oil in a big skillet and sauté onion and garlic. Add potatoes and brown lightly. Stir in parsley and hot stock to cover. Add salt and pepper to taste. Continue cooking in low heat, turning just once, for about 15 minutes or until potatoes are tender. Serve with the lobster and shrimps dish.