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.