Seafood
Lobster Fork
Chowder Bowls
New England Clam Chowder
Ingredients
- 8-10 bacon strips divided
- 2 Tbsp. butter
- 2 celery ribs chopped
- 1 leek finely chopped
- 1 large onion chopped
- 2-3 garlic cloves minced
- 3-4 small potatoes peeled and cubed
- 1 cup broth chicken or vegetable
- 1 bottle 8 ounces clam juice
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups half-and-half divided
- 3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
- Bay leaf
- Chopped fresh chives or green onions for garnish
Instructions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don't want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
- Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
Zuppa di Pesce
Ingredients
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic
- 8 large shrimp - cleaned
- 1/2 pound fish haddock, cod, swordfish
- 1 glass dry white wine
- 10 fresh plum tomatoes
- 2 cups fish stock
- salt and pepper to taste
- 1 pound clams
- 1 pound mussels
- 2 tablespoons parsley
- 1 bay leaf
- 1 bunch of basil
Instructions
- In a large pot, saute garlic in 2 tablespoons olive oil until slightly brown. Add wine, tomatoes, parsley, bay leaf, basil and fish stock. Season with salt and pepper. Cover and cook for 10 minutes.
- Add fish and shrimp, cook for 3 - 5 minutes.
- Add clams, mussels and cook 2 minutes. Serve hot in shallow bowls and garnish with parsley and remaining olive oil. Can also be served over Spagetti
Salmon or Tuna Pea Wiggle
Ingredients
- 3 cups whole milk
- 3 tablespoons all-purpose flour
- 2 cans salmon or Tuna drained and flaked
- 1 cup baby peas
- salt and freshly ground black pepper to taste
Instructions
- Place milk in a large saucepan over medium heat.
- Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened.
- Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly.
- Mix in the salmon/tuna, and season with salt and pepper to taste.
- Continue cooking and stirring until thick and heated through.
- Serve over saltine crackers, toast or buttered egg noodles.
Lobster Salad Roll
Ingredients
- 1 pound cooked Maine lobster meat chopped
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- finely chopped celery or onion optional
- 1 pinch salt and pepper to taste
Instructions
- Mix together. Chill.
- Can be used as a sandwich filling, or with a green salad
Lobster Cooking Guide
Ingredients
- 1 lb - 9 to 11 minutes
- 1 1/4 lbs - 12 to 14 minutes
- 1 1/2 lbs - 14 to 16 minutes
- 1 3/4 lbs - 18 to 20 minutes
- 2 lbs - 20 to 22 minutes
- Over 2 lbs - cook an additional 1 minute for
- every 1/4 lb over 2 lbs
Instructions
- Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a
- large pot. Add about 1 inch of water and bring to a boil.
- Add
- the lobsters and cook covered until done based on the size of the
- lobsters according to the above table:
- Serve with warm butter and lemon wedges
Lobster Bisque
Ingredients
- 1 Cup chicken stock
- 2 Slices of onion
- 2 Tablespoons of butter or margarine.
- 2 Tablespoons of all-purpose flour
- 2 cups of milk
- 1/2 Teaspoon of salt
- 1 LB lobster meat
- 1/2 Teaspoon Worcestershire sauce
- White Pepper
Instructions
- Place 1/4 cup of chicken stock and the onion in a small frying pan.
- Cook over low heat for 5 to 7 minutes.
- Melt the butter in a medium size pot over medium heat.
- Slowly whisk in the flour.
- Whisk until a creamy mixture is created.
- Gradually whisk in stock. Whisk in milk, salt, lobster meat, Worcestershire sauce and pepper.
- Heat until almost boiling.
Lobster
Grilled Citrus Ginger Salmon
Ingredients
- 2 10 oz salmon filets
- 1/3 cup plain yogurt
- 4 tsp minced ginger
- 2 cloves minced garlic
- 2 tbsp fresh lime juice
- 1 tbsp honey
- salt and pepper
- 1/2 cup fresh mint chopped
- 1 tbsp scallions choppe
Instructions
- In a small bowl, whisk yogurt, ginger, garlic, lime juice, honey, salt and pepper until well blended. Lightly coat each salmon fillet. Cover and refrigerate. Refrigerate remaining sauce for 20-30 minutes.
- Grill Salmon fillets over medium-high heat for 4-6 minutes each side. Add mint and scallions to refrigerated sauce and serve on the side.
Fettuccine w/ White Clam Sauce
Ingredients
- 1 lb. fettuccine cooked
- 2 tablespoons butter
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 1/4 cup minced green onion
- 4 teaspoons minced fresh basil
- 3 tablespoons minced fresh parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup 2 cans drained minced clams or 1 lb fresh baby clams
- 3/4 cup clam juice
- 1/4 cup grated Parmigiano Reggiano
Instructions
- Prepare fettuccine according to package directions. Rinse and reserve.
- In butter and olive oil, sauté the garlic, green onions, basil, parsley, salt and pepper till wilted and fragrant.
- Add the clams and sauté for 3 minutes, then add the clam juice and simmer for 3 minutes. Add pasta and heat through, then toss with cheese and serve.
Crab Imperial
Ingredients
- 1 lb Jumbo Lump Crabmeat
- ½ cup mayonnaise
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- 1 Tbsp Worcestershire Sauce
- 1 tsp dry mustard
- ½ tsp salt
- dash hot pepper optional
Instructions
- Mix all ingredients except crabmeat, Gently fold crabmeat into mixture. Fill greased ramekins 2/3 full with mixture or greased 1 1/2 qt baking dish.
- Bake at 350°F for 20-25 minutes or until brown.
Video
Boiled Lobster
Ingredients
- 1 lobster
- 1/2 cup salt
- melted butter
- lemon wedges optional
Instructions
- Fill very large pot with enough water to cover the lobster.
- Add salt and bring to a boil.
- Drop the lobster in the boiling water (upside down, head first) and cover quickly.
- Lower heat to a gentle boil. Cook for 15 minutes for a 3/4 - 1 lb. lobster and 20 minutes for a 1 lb. - 1 1/4lb. lobster.
- Serve with melted butter and lemon wedges.
Lobster Fork
Lobster Bibs
New England Crab Cakes
Ingredients
- 1 lb. crab meat canned crab meat can be substituted
- 1 egg
- 1 slice bread crumbled
- 1 tbsp. mayonnaise
- 1 tbsp. mustard
- 1 tsp. baking powder
- 1 tbsp. milk
- 1/2 tsp. parsley
- 1 tbsp. old bay seasoning
- 1 tsp. Worcestershire sauce
Instructions
- Crumble bread in crab meat, beat egg, mustard, mayonnaise and milk. Add baking powder and seasoning.
- Beat. Add to crab meat, mix well and make into cakes.
- Fry in butter until golden brown.
Notes
Can be served with cocktail or mustard sauce.
Marinated Swordfish
Ingredients
- 1 pound swordfish
- ½ cup extra virgin olive oil
- 1 clove fresh garlic chopped
- 1 teaspoon lime juice
- 1 teaspoon chopped fresh basil
- ¼ cup chopped onions
- Salt and pepper to taste
Instructions
- Combine all ingredients except for the swordfish in a bowl. Mix well.
- Add swordfish to marinade. Coat swordfish steaks well. Let marinate 1 to 4 hours.
- Grill steaks on med high for 4 to 6 minutes on each side or until firm to the touch.
- Don't overcook as the swordfish will get dry.
Crab Meat Stuffed Mushrooms
Ingredients
- 1 pound large mushrooms
- 1 can crab meat or 6 oz fresh crab meat
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon grated onion
- 2 tablespoons minced mushroom stems
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ pound bacon
Instructions
- Preheat oven to 350 degrees.
- Clean mushrooms, remove stems, minced, and reserve.
- In a large bowl, mix crabmeat, mayonnaise, lemon juice, onion, minced mushroom stems, salt and black pepper.
- Fill cavities of mushrooms with mixture. Wrap with half a slice of bacon and fasten with a toothpick.
- Place on cookie sheet and bake for 15 to 20 minutes or until bacon is crisp. Remove and place on absorbent paper.
- Serve warm.
Garlic and Ginger Shrimp with Angel Hair Pasta
Ingredients
- 2 Tbs. oil
- 1 Tbs. Fresh Ginger sliced
- 2 Garlic cloves thinly sliced
- ½ lb Med Raw Shrimp peeled & deveined
- 2-3 Fresh garden Roma tomatoes chopped
- 1 tbs fresh parsley chopped
- 1 tbs fresh basil chopped
- 1/4 Cup chicken stock
- ¼ stick butter
- 1 LB Angel Hair Pasta
Instructions
- Cook olive oil in Sauté pan over med-high heat for 15 seconds
- Add Ginger & Garlic and cook 1 minute
- Add Shrimp, cook 2-4 minutes
- Turn shrimp and add tomatoes and ½ parsley/basil mixture cook 1 minute
- Add chicken stock, turn to low heat and cook until volume is reduced by ½
- Meanwhile cook pasta according to the directions.
- Add ¼ stick of butter to sauce stir in until melted.
- Add remainder of parsley/basil mixture to sauce and mix well with hot cooked pasta.
- Place in large pasta bowl and serve hot.
Notes
Thanks to Chef Robert B. Graf from a great New Hampshire Inn.