Baked Stuffed Lobster
Baked Stuffed Lobster New England Style
8 tablespoons, unsalted butter
3 tablespoons butter, melted (for brushing)
1 medium onion, finely diced
2 sprigs tarragon leaves picked and coarsely chopped
2 sprigs Italian parsley leaves picked and coarsely chopped
4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into ½ - inch dice
3 ounces common crackers or oyster crackers or dried cornbread, crumbled
Preheat the oven to 425 degrees F. Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper. With a cleaver of chefs knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on 1 side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly. The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.Bake until the lobster is cooked through and the stuffing is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.
Boiled Maine Lobsters
Boiled Maine Lobsters
Ingredients:
1 gallon water
3 fresh thyme sprigs
6 fresh flat leaf parsley sprigs
2 bay leafs
1 lemon
1 cup dry white wine
1 tablespoon black peppercorns
¼ cup sea salt
4 (2 pound) lobsters
Preparation:
To make a court-bouillon: Pour 1 gallon of water into a 16-quart stock pot over medium heat. Tie the thyme, parsley and bay leaves together with kitchen string to make a bouquet garni. Place the herb bundle in the stock pot and secure the end of the string to the pot handle for easy removal. Cut the lemon in half and squeeze the juice into the water, then drop in the lemons. Add wine, peppercorns and sea salt. Bring to a rolling boil.
Cut off the rubber bands that secure the lobster claws. Place live lobsters in the freezer for 15 minutes to disable movement. Plunge lobsters head first into the stock pot, cover, and boil for 15 minutes. The lobster shells will be red and the tails will curl up when done. Remove lobsters from boiling liquid with tongs.
In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done.
Deep Fried oysters
Deep Fried Oysters
Ingredients:
60 medium-sized oysters, freshly shucked
Vegetable oil, for deep frying
2 medium eggs
2 tablespoons of water
Horseradish sauce, to taste
1 ½ teaspoons of salt
½ teaspoon of freshly ground black pepper
Pinch of cayenne
Preparation:
Drain the oysters. Preheat the vegetables oil in deep fryer to 375. Combine the eggs, water and horseradish sauce. In a bowl, combine flour, salt, pepper, and cayenne and mix well. Dip the oysters in the egg mixture, then in seasoned flour to coat. Place side by side but not touching on a platter and allow to dry for a few minutes. When ready to fry the oysters, dip again in a seasoned flour. Fry in batches of about half a dozen for 3 minutes or until golden brown. Drain oyster by placing on a platter lined with paper towels.
Herbed Baked Oysters
Herbed Baked Oysters
Ingredients:
24 fresh oysters
¾ cups of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese
Preparation:
Shuck the oysters and set aside on the half shell. Discard the remaining shells. In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, marjoram, lemon zest and Parmesan. Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oyster on a baking sheet. Cook under high broiler for about 6 minutes or until the oysters are crispy and golden brown. Serve the hot, with a wedge of lemon and your favorite hot pepper sauce on the side.
Lobster Americana
Lobster Americana
Ingredients:
3 pounds lobster
½ cup olive oil
3 tablespoons butter
1 small onion, finely chopped
1 clove garlic, peeled and chopped
6 ripe tomatoes, peeled, seeded and chopped
3 tablespoons chopped parsley
1 tablespoon chopped fresh, or 1 tablespoon dried, tarragon
1- ½ teaspoons thyme
½ bay leaf
1- ½ cups white wine
3 tablespoons tomato paste
Cayenne pepper
Salt
¼ cups cognac
Wash the lobsters well. With a very sharp knife cut medallions the tail, cutting through the markings in the tail. Cut the body in half, clean it, and save the liver and coral, if any, for the sauce. Remove the claws.
Heat the olive oil and add the pieces of lobster. Toss them around in the oil until the shells have turned red and the meat is seared. Remove the meat and shells to a hot platter. Add the butter to the pan with the olive oil and sauté the onions and shallots until lightly colored. Add the garlic, tomatoes, parsley, tarragon, thyme, bay leaf, and wine and let it simmer for 30 minutes. Add the tomato paste and season to taste.
Pour the cognac over the lobster pieces and ignite. Then put them in the sauce cover, and simmer for about 20 minutes. At the last, stir in the liver and lobster coral. Serve with a rice pilaf.
Lobster Thermidor
Lobster Thermidor
1 whole lobster, about 2 to 2 ½ pounds
2 tablespoons minced shallots
2 lemons, halved
1 onions, quartered
1 bouquet garni
¼ cup butter
¼ cup flour
2 cups milk
¼ cup white wine
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
½ cup plus 1 tablespoon grated Parmesan
Salt and Pepper
1 teaspoon chopped garlic
2 teaspoons finely chopped parsley
Preheat the oven to 375 degrees F. Bring a pot of salted water (tap water should be fine unless the recipe calls for bottled water) containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster (always get fresh lobster as this seafood spoils very quickly) to the boiling water and cook for 8 to 12 minutes.
Remove the lobster from the water and place in a bowl of ice water. This will stop the preparation instructions process of the lobster. In a sauce pan, melt the butter (comes in salted and unsalted types) . Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Béchamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Béchamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary.
Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster (always get fresh lobster as this seafood spoils very quickly) . Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot sauté pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and sauté for 2 minutes. Add the beans and continue to sauté for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.
Maine-ly Shrimp Fritters
Maine-ly Shrimp Fritters
1 lb shrimp, peeled
½ lb lobster tail meat
1 Tbs baking soda
2 Tbs baking powder
1 cup flour
2 large eggs
2 limes, juice and zest
½ cup milk
1 Tbs butter, melted
2 Tbs buttermilk
1 Tbs garlic, minced
1 poblano pepper, peeled, seeded, and diced ¼
Pinch cayenne pepper
1½ Tbs salt
2 cups vegetable oil (peanut, canola)
Method:
Puree shrimp and lobster in the food processor. Mix baking soda, baking powder, and flour in a large bowl. Whisk together eggs, lime juice and zest, milk, melted butter, buttermilk, garlic, poblano pepper, cayenne, and salt. Whisk together the wet and dry mixtures. Fold in the shrimp and lobster. In a large skillet or frying pan pour oil to about 1/3 deep and heat to 350 degrees (just before smoking) over medium-high heat. Using a large spoon or ladle, drop 2-3 tablespoons of batter per fritter in oil. Cook until golden brown about 2-3 minutes, then flip. After 2 minutes, pull cooked fritter out of oil with a slotted spoon, and drain on paper towels. Serve topped with Green Chili Lime Tartar Sauce.
Green Chili Lime Tartar Sauce
2 cups green chili peppers (New Mexico, Texas, or Poblano)
1 red bell pepper
2 cups mayonnaise
¼ cup garlic, minced
¼ cup capers, drained
3 bunches cilantro, leaves only
5 limes, juice and zest
Oil
Toss the peppers in oil, place on a sheet pan, and put in a 450 degree oven for 8-10 minutes until the skin blisters. Remove the peppers and place in a bowl covered with plastic wrap. Remove peppers from bowl after 10 minutes and the skins will easily peel off. Cut peeled peppers in half, remove the seeds and veins, and cut into ¼ pieces. Reserve the red bell pepper and an equal part of green chili pepper for garnish. The rest of the green chili pepper goes in the food processor with all other ingredients and pulsed until blended. Chill and serve on top of shrimp fritters. Garnish with reserved red bell pepper and green chili pepper.
Variation: Crab, lobster, catfish, oysters, and clams are all great choices for fritters.
Note: Because of the bubbling action from the baking soda and powder, it is best to use the batter soon after mixing. The fritters will be lighter and fluffier. The sauce can be made a day ahead of time and refrigerated.
Oyster Pan Roast
Oyster Pan Roast with Turnips and Apples
Ingredients:
30 oysters, Shucked
4 medium turnips, peeled and diced
1 Granny Smith apple, peeled and diced
1 sprig fresh thyme
1 sprig fresh tarragon
6 tablespoons unsalted butter
1 cup water
¼ cup heavy cream
Salt
White pepper
Cayenne pepper
Herbsaint
In a medium sauce pan over medium heat, melt 2 tablespoons of the butter and gently sauté the turnips and the apple. After a few minutes, add the thyme and tarragon. Add the water, and cook half covered until the turnips and the apple are soft and most of water is gone.
Blend the mixture in a food processor adding the cream and salt, white pepper, and a pinch of cayenne to pepper to taste. Remove from the processor and hold warm.
Heat a wide, stainless steel lined sauté pan or iron skillet over high heat. Season the oysters with and pepper. Carefully place the oysters in the pan one at a time. The oysters should be placed in the pan far away from each other so that the dry roast and none of their releasing liquid touches the other oysters in the pan. This will allow for a hard caramelizing sear. Turn the oysters individually and remove from the pan as they are done. Once all of the oysters are in and out of the pan, pull the pan array from the fire and add a splash of the herbsaint to the pan juices. Swirl the redt of the butter into the pan with a but of chopped tarragon to create a sauce.
Oyster Stew
Oyster Stew
Fumet:
1 onion, roughly chopped
1/3 stalk celery, roughly chopped
3 garlic, cloves
1 leek, roughly chopped
1 bulb fennel roughly chopped
1 sprig thyme
1 sprig tarragon
1 bayleaf
1 pint heavy cream
1 pint Vermouth
1 pint fish stock
Preparation:
Sweat onion, celery, fennel and garlic in a small amount of olive oil until onion is transparent. Add in Vermouth and reduce until alcohol is evaporated. Next, add thyme, tarragon and bay leaves along with the fish stock. Reduce by ¼ at low heat. Finally, add in cream, heat to just before boiling, and remove from heat and strain. Put to side.
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Cape Cod Recipes
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Baked Stuffed Lobster
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Boiled Maine Lobsters
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Deep Fried oysters
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Herbed Baked Oysters
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Lobster Americana
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Lobster Thermidor
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Maine-ly Shrimp Fritters
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Oyster Pan Roast
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Oyster Stew
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Oyster Stew Cilantro
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Oysters - Half Shell
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Oysters Rockefeller
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Scalloped Oysters
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Sea Bass en Crout
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Sole Norman
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Spinach Salad
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Page 18
Oyster Stew:
24 ounces fumet
2 tablespoons shallots, minced
2 tablespoons leeks, minced
1 tablespoon fresh thyme
10 dashes Tabasco
1 juice from 1 lemon
30 oysters
6 tablespoons tomato concasse
6 ounces oyster liquor
salt and pepper to taste
Preparation:
Combine shallots, leeks and fumet in a medium sized pot and bring temperature to just under a boil. Salt and pepper oysters. Add oysters, thyme, lemon juice, Tabasco, oyster liquor and chives to mixture. Season to taste with salt and pepper. When oyster begins to open, (less than one minute) serve.
Oyster Stew Cilantro
Oyster Stew laced with Cilantro Pesto
1 cup chardonnay or white wine
¼ lb butter
½ cup minced shallots
1 cup oyster liquor/juice
4 dozen fresh oysters
2 quarts heavy cream
½ cup cilantro pesto
2 tsp salt
½-1 tsp cayenne pepper, depending
on heat preference
Method:
In a large heavy-bottomed saucepan, reduce the wine until there is only 2 tablespoons remaining. Add the butter and lightly sauté the shallots for 3 minutes. Add the oyster liquid, heavy cream, and bring up to a simmer as you gently whisk in the pesto. Once up to a simmer, adjust the salt and cayenne peppers to your liking. Add oysters to the simmering soup and poach until the edges begin to curl. Ladle into warm bowls.
Cilantro Pesto
1 jalapeno, seeded
½ cup pine nuts
3 tsp garlic, minced
½ cup olive oil
3 large bunches cilantro
2 Tbs parmesan cheese
½ tsp salt
Combine jalapeno, pine nuts, garlic, and oil in blender and puree. Add cilantro and cheese and blend into a paste. Feel free to add a touch more oil if it makes blending easier. Add salt to taste and set aside until stew is assembled.
Oysters - Half Shell
Oysters on the halfshell with Finlandia vodka froth
12 each local Cape Cod oysters
1 qrt Finlandia vodka
3 qts orange juice
1 qrt rice wine vinegar
1 cup chopped shallots
1 sprig thyme
44 sheets gelatin bloomed
salt and sugar to taste
Directions:
Bring all ingredients to a simmer. Add in gelatin till completely dissolved. Strain through fine mesh strainer. Let cool before placing into a cream profi whip. Whip the froth over the oyster and serve very cold.
Oysters Rockefeller
Oysters Rockefeller
Ingredients:
1 pound butter
1 celery rib, finely chopped
1 bunches parsley, finely chopped
2 bunches scallions, finely chopped
3 tablespoons Worcestershire sauce
1 tablespoon Tabasco
½ to ¾ cup Herbsaint or Pernod
1 ¼ cups seasoned bread crumbs
48 oysters, in their shells
Rock salt
Melt the butter in a large skillet and add the celery, scallions and parsley. Sauté for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs and cook for another 5 minutes. Remove the pan from the heat and transfer the mixture to a bowl. Chill in the refrigerator for 1 hour, until cold but not firmly set.
Using an oyster knife, pry open the oysters. Discard the top shells: scrub and dry the bottom shells. Drain the oysters. Arrange 6 oyster shells on an ovenproof pan or tray lined with a layer of rock salt about an inch deep. Make 8 trays in all. Place 1 oyster in each shell.
Preheat the oven to 375 degrees F.
Remove the chilled topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster; then bake it in the oven for 5 to 8 minutes. Serve each person a tray of piping hot oysters.
Scalloped Oysters
Scalloped Oysters
Ingredients:
1 ½ cups of coarse crackers crumbs
8 tablespoons of butter, melted
1 pint of oysters
½ teaspoon of salt
Pinch of pepper
¼ cup of oyster liquid
2 tablespoons of milk
Preparation:
Combine crumbs with the butter. Put thin layer of crumbs in the bottom of a 1- ½ quart baking dish. Alternate layers of oysters and crumb mixture, sprinkling each layer with seasonings. Do not use more than 2 layers of oysters. Pour the oyster liquid and milk over the last layer, and then top with crumbs. Bake at 450 for 30 minutes
Sea Bass en Crout
Sea Bass en Croûte
(For 6-8 people)
6 lb whole sea bass
Chopped chervil
Chopped tarragon
Salt
Pepper
Puff pastry dough
Egg yolk
Melted butter or beurre blanc
Method:
Place to sea bass on a cookie sheet, and place into a 425 degree oven. When the dough is firm, lower the heat to 350 degrees, so that it will cook evenly without burning the dough. Cooking time will take about 1½ hours. To serve, place the fish on a platter, and carve it in front of the guests. Accompany it with melted butter or a nice beurre blanc.
Variation: Before it is wrapped in pastry, the sea bass can be stuffed with a nice lobster mousse. Recipe follows.
Lobster Mousse
½ lb raw lobster meat
Coral
¾ Tbs salt
Freshly ground pepper
Dash grated nutmeg
1 cup heavy cream
¼ lb pistachios
Truffles
Method:
In a mortar pound the lobster meat. Add the coral, and season with salt, pepper, and nutmeg. Rub the lobster meat through a very fine sieve into a bowl. Set the bowl on ice, and beat into the lobster the heavy cream, and then the pistachios and truffles.
Buy a very fresh whole sea bass. Carefully gut it and remove the skin without hurting the meat. Leave the head and tail intact. Cut the fish along the back to the back bone. Place fresh chervil, tarragon, salt and pepper in this long cavity and in the belly flap. Roll out one sheet of puff pastry. Place the fish on top the dough and cover it with a second piece of pastry dough. Press all along the fish to enclose it completely and follow its original shape. With a very sharp knife, cut off the excess dough, but leave enough to simulate the fins. Score a few lines lengthwise on the fins and tail. Use the left over dough to simulate the gills and eye. Glaze the dough with a beaten egg yolk. To make it resemble a fish even more, reproduce the scales by pressing the dough with a half-moon shaped mold.
Sole Norman
Sole Norman
Sole
Unsalted butter
Pinch salt
Sole stock
1 Tbs dry white wine
1 Tbs cooking juice from mushrooms
Norman Sauce
Poached mussels
Shrimp tails
Poached oysters
Mushrooms stewed in butter and lemon juice
Truffles
Gudgeons rolled in bread crumbs and fried
Crawfish cooked in court-bouillon
Fleurons
Norman Sauce
1 oz unsalted butter
¼ cup flour
2 cups fumet
1 cup mushroom cooking juice
½ cup oyster poaching liquid
4 egg yolks
3 Tbs heavy cream
1/4 lb unsalted butter
Make a blonde roux by combining 1 oz butter and flour over a medium flame. Stir constantly with a whisk until the roux has reached the desired blonde color. Stir in the fumet, mushroom liquid, and oyster liquid. Reduce sauce by one-third, then thicken with 4 egg yolks mixed with heavy cream. Strain through a cheese cloth and place over the flame. Heat to boiling point, stirring constantly. Off the flame, immediately incorporate ¼ lb unsalted butter a little at time, whisking vigorously.
Place sole in a buttered ovenproof dish, and season with salt. Mix sole stock with wine and mushroom juice. Pour over to reach the top of the fish. Dot with 1 Tbs butter cut into small pieces. Cover with buttered waxed paper, and poach slowly in a 325 degree oven without boiling. Drain the cooking liquid in a saucepot. Reduce to 2 tablespoons, and incorporate into a Norman sauce. Put the sole on a hot platter big enough for it and its garnishes. Surround it with mussels, shrimp, oysters, and mushrooms. Coat the dish with Norman sauce. Suggested garnishes include truffles, gudgeons, crawfish, and fleurons made from flaky pastry.
Spinach Salad
Spinach Salad with Hot Honey Mustard and Bacon Dressing
topped with Smoked Quail dipped in a Honey Cilantro Ginger Glaze
Spinach Salad
1 smoked quail per person
1 handful spinach per person
Sliced mushrooms
Julienned green apples
Julienned red onions
Hot Honey Mustard and Bacon Dressing
1 cup Creole mustard
½ cup champagne vinegar
½ cup honey
1 cup bacon, diced into bits
Method:
Cook bacon in a single layer, drain and crumble. Mix bacon, vinegar, honey, and mustard together in a saucepan and bring to a light simmer.
Honey Cilantro Ginger Glaze
1 ½ cups honey
¼ cup soy sauce
¼ cup Worcestershire sauce
1/3 cup fresh ginger, minced
¼ cup garlic, minced
¼ cup shallots, minced
2 bunches cilantro, leaves only
Salt and pepper to taste, 1 tsp min
¼ lb sweet butter
Method:
Combine all glaze ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 4 minutes. Hold on warm, at 180 degrees or less. Smoke quail. This can be done ahead of time. Dip the quail in the glaze. Re-warm the quail in a 250 degree oven for 5 minutes. To assemble the salad, toss hot dressing onto cold spinach, ¼ cup per salad. Garnish with sliced mushrooms, julienned apples, and red onions. Dip the quail in glaze one more time. Rest quail, glazed and hot, atop the wilted spinach salad.
Variation: Squab, duck, pheasant, dove, goose or even chicken can stand-in for quail.
