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Ingredients
- 1 lb Fresh, small squid (calamari) with tentacles, cleaned
- 2 c. Lemon juice
- 4 Tbsp. Salt
- 8 lrg Shrimp
- 1 c. Fine-quality extra virgin olive oil
- 2 x Garlic cloves, peeled and halved
- 1 tsp Minced italian parsley
- Â Â Salt and pepper, to taste
- 1 c. Jumbo lump crabmeat
- 1 lb Cooked fresh lobster meat
- 6 x Lemon wedges
Directions
- 1. Rinse squid in a colander under cool running water. Separate bodies and tentacles, as they must be cooked in different water to keep the tentacles from coloring the rings.
- 2. Place about 1 qt cool water in a medium pot. Add in squid bodies, 1/4 c. fresh lemon juice, and 2 Tbsp. salt.
- 3. Place about 1 qt cool water in a medium pot. Add in squid tentacles, 3/4 c. fresh lemon juice, and 2 Tbsp. salt.
- 4. Bring both pots to a rolling boil. Lower heat to a gentle boil and cook till squid are very tender, about 5 min.
- Yields: 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1849g | |
| Calories 1202 | |
| Calories from Fat 122 | 10% |
| Total Fat 13.56g | 17% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 1693mg | 564% |
| Sodium 29991mg | 1250% |
| Potassium 3865mg | 110% |
| Total Carbs 77.85g | 21% |
| Dietary Fiber 7.3g | 24% |
| Sugars 16.39g | 11% |
| Protein 199.27g | 319% |
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