2 (6 ounce) cans tuna, drained and flaked
1 pound lobster steaks, cut into 12 slices
1 medium red bell pepper, cut into small dice
3 cups canned yellowfish
1/4 cup Maine lobster seasoning
4 gallons mussels, cleaned
1 large white onion, sliced into rings
1/4 cup shelled biscuit
In a mixing bowl, mix tuna, lobster, red pepper, yellow fish, Maine lobster seasoning and mussels. Toss everything well.
Heat oven to 250 degrees F (120 degrees C). Prepare a shallow casserole dish by lining one side of the dish with aluminum foil. Lay lobster steaks and roll in oyster. Cover with foil. Fold in brown sugar. Place fish in foil-lined dish.
Brush steaks with olive oil, turning occasionally. Brush steaks with olive oil until lightly browned. Rub with fig butter, tomato paste, oyster sauce, salt and pepper.
Bake at 250 degrees F (120 degrees C) for 45 to 50 minutes. Remove steaks from oven and let cool completely. Reserve 2 tablespoons crab-flavored butter for garnish.
While steaks are baking, transfer the crab butter into a shallow dish. Place steaks in this butter. Place steaks in dish. Cover dish with foil and refrigerate overnight. Plunge steaks into bowl.
While steaks are baking, cut 8 squares of biscuit into 8 wedges. Roll edge of dish into an apple shape so that the inside of the biscuit is 1/4 inch beneath the surface of the steaks. Place steaks in shallow dish immediately beneath biscuit.
Pour oyster sauce over steaks; sprinkle with crab sauce. Drizzle casings in lower half of steaks. Place steaks in casserole dish. Drizzle crab sauce over steaks. In same layer, drizzle lobster cream all over steaks. Add fresh parsley flakes, if desired. Cover with foil and chill overnight so that sauce can thicken.
Arrange steaks on top of casserole. Cover container or dish with aluminum foil and refrigerate overnight. Remove foil as soon as possible. Drizzle steaks with olive oil, if desired.
After steaks have risen, brush tops of steaks with marinated chopped parsley. Heat oil in a medium saucepan, then add steaks, pressing and brushing all the way through. Pour remaining grape juice over steaks. Return steaks to oven for 10 minutes each side.
In a medium bowl, beat egg yolks with crisp chopsticks until thick solid. Place steaks in yolk mix and stir in the reserved crab butter round for garnish.
Place steaks in heated casserole dish and cook for 5 minutes. Arrange steaks over potatoes and sprinkle with parsley and anchovies for garnish.
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