My Recipe Box

May We Recommend

The Tastiest Veggie Burger
View More >

My Recipes

View More >

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Shopping List

Pan-Seared Icelandic Cod with Crab and Lobster Brandy Cream Sauce

Rate this Recipe

Serves 2


Brandy Cream Sauce:
One 1 1/2-pound lobster
1 1/2 tablespoons canola oil
2 shallots, minced
1 small carrot, minced
2 cloves garlic, minced
2 to 3 sprigs fresh thyme, leaves removed
1 1/2 tablespoons Sherry
1 1/2 tablespoons brandy
1/4 cup chicken broth
1 teaspoon tomato paste
Salt and pepper
1/2 cup heavy cream
canola & olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced thyme
1 teaspoon minced parsley
2 6 oz. cod fillets
Mixed field greens
4 jumbo shrimp
2 oz. crabmeat


  1. For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
  2. Heat canola oil in sauté pan and sauté vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
  3. Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
  4. Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared. For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot sauté pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
  5. While fish is finishing, place a generous handful of field greens on each plate. Lean sautéed fish against the greens.
  6. Quickly pour excess oil off from pan and sauté shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.
Course: Dinner

Similar Recipes:

Rate this Recipe

The Tastiest Dishes for the Best Championship Games

Grab your brackets, invite your buddies, and don't forget the snacks! College Basketball's shining moment is finally here and we have a spread fit for the Big Dance, with sliders, quesadillas, and the ultimate dips! View Recipes >

Slow Cooked, Savory Dishes For A Relaxing Day

Hearty, rich and flavorful, that's what makes comfort food the best. Everything that's delicious collected one one place. View Recipes >