Recipe(tried): Special Lobster and Shrimp Criollos

SPECIAL LOBSTER AND SHRIMP CRIOLLOS

3 lbs boiled lobster, cut in medallions style
2 lbs extra jumbo peeled, de-veined 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, saut 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

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.