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Echo Lake Inn - A Vermont Country Inn and Bistro
At Tyson on Rt 100
P.O. Box 154
Ludlow, VT 05149
Fax: (802) 228-3075
Creme Fraiche: whisk together 1 cup sour cream and 1 cup heavy cream. Place in covered jar in a warm area for 12 hours.
Saute shrimp and scallops in butter in a large pan. Remove when cooked through. Add Pernod and creme fraiche to the liquid in the pan. Reduce by about one half or until desired sauce consistency is reached. Return shrimp and scallops to pan and add the diced lobster meat. Season with salt and pepper to taste. Cook angel hair pasta in boiling water until al dente. Top with trilogy mixture.
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