Made the "Provençal Seafood Extravaganza" from the latest Cuisine for Two last night. It was excellent, but it should have been for the cost! It's a bouillabaisse broth topped with broiled lobster tail, sea scallops, and jumbo shrimp. You split one lobster tail lengthwise, and get two shrimp and two scallops for each serving. I made the bouillabaisse in the afternoon, then reheated it as I prepared the seafood food. I think the seafood could marinate more than 30 minutes and it would also be good if the seafood was cooked on the grill. I should have also added the shrimp a little after the other shellfish cooked. They were a bit over done. And, I didn't make the tarragon mayonnaise toasts, to save the calories. I think they would certainly be a good accompaniment.
It was a big hit with Hubby and we'll make it again.
It was a big hit with Hubby and we'll make it again.