Fresh Seafood Recipes

Below are some of our favorite fresh seafood recipes pertaining to fresh seafood preparation. Let us know how it turns out! Also, be sure to bookmark this page and return often, as new seafood recipes will be added on a regular basis!

For ordering or any questions feel free to call us direct at 1-508-451-2467. When ordering on-line, receive a $10 discount certificate to be used on your next order.

The Fresh Lobster Company hopes you will consider us for your next fresh seafood event when requiring fresh live lobsters shipped overnight as well as fresh live shellfish shipped and fresh fish shipped for all your fresh seafood needs.

Fresh Baked Halibut Madrid

1 lb Fresh Halibut Fillets, Ritz Crackers, Salt & pepper, Butter

Fresh seasoned Halibut fillets with salt and pepper. Dip into melted butter and then Ritz cracker crumbs. Place on a shallow baking pan (to assure even doneness, tuck under thin portion of the halibut fillets). Add 1-2 tablespoons of water to pan. Bake in preheated 450 degree oven 10 minutes for every thickness of the fresh halibut fillets.

Sauce Madrid

Ingredients: 1 small sliced onion, 1/2 sweet sliced red pepper, 2 ounces diced mushrooms, 1 tblsp tomato puree, 2 stuffed sliced green olives, 1/2 sliced green pepper, 1 small chopped stick of celery, 3 diced tomatoes (canned or fresh), 1 crushed clove of garlic, 2 sliced ripe olives.

Preparation: Saute peppers, celery, onion and garlic in butter. Add rest of ingredients and simmer for 5 mins. Garnish with fresh chopped parsley.

Broiled Fresh Sea Scallops

Serving portion: 1/4 pound per person

Lay a single layer of fresh scallops in a casserole. The larger the scallops may have to be cut in half. Make sure the casserole is full. Salt and pepper and dust with a little paprika. Spoon melted garlic butter on top. Place under a hot broiler for 4 to 5 minutes. Server with lemon wedges and parsley.

Steamed Lobsters

Ingredients:
4 live lobsters, 3/4 to 2 pounds
Drawn Butter

Method of Preparation:
Choose a pot with a tight-fitting lid that is large enough to fit the live lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover.

Bring the water to a boil and quickly add the live lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.

Remove the steamed lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with butter and lobster claw crackers.

TO REMOVE ALL THE MEAT FROM THE LOBSTER: Transfer the steamed lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters.

New England Clambake

Ingredients:
2 pounds red potatoes
4 (2 pound) New England Live Lobsters
4 ears corn
4 pounds of littleneck clams or softshell steamers
2 pounds mussels
2 pounds cocktail shrimp 4 live Jonah crabs

Method of Preparation:
You can cook your live lobsters, Live Jonah crabs, live mussels and live softshell steamers or fresh live clams all together in the same pot if you have a large capacity cooking pot, otherwise, cook each separatly. Take a large pot with about only 3-4 inches of water to a boil (YOU'R STEAMING THESE, NOT BOILING THEM). Then place your live lobsters, fresh live cocktail clams, fresh live soft shell steamers into a pot and cook for aprox 20-25 mins with the cover on. You'r steaming your fresh seafood, not boiling it.

In the meantime, Place the corn in a separate large bowl of boiling water and boil for about 20 minutes.

Cook your potatoes for 30 minutes on an open fire (not in the flame) or on a grill. Serve with melted butter.

Steamed Mussels

Ingredients:
4 pounds mussels
3 tablespoons olive oil
2 shallots, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
dash of red pepper sauce
1 tomato, peeled, seeded and diced
1/2 cup chopped parsley
4 tablespoons unsalted butter

Method of Preparation:
Rinse the fresh live mussels under cold running water. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute' the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes and red pepper sauce; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with garlic bread.

Lobster Bisque Recipes

Recipe #1

Ingredients:
4 tablespoons unsalted butter
12 shallots, thinly sliced
1 cup sherry
1 cup Madeira
6 cups lobster stock

Beurre Manie:
1 tablespoon softened, unsalted butter
2 tablespoons flour
1 1/2 cups heavy cream
1/2 teaspoon fresh lemon juice
Dash of hot pepper sauce

Method of Preparation:
Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes.

Remove from heat and add sherry and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.

Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.

When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.

Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved sherry and Madeira, and hot pepper sauce, and serve immediately.

Recipe #2

Ingredients:
1-quart lobster stock (chicken stock can be substituted)
2 cups lobster meat
1-quart heavy cream
1 small onion, minced
3 Tablespoons fresh ginger, minced
½-cup white wine
¼-cup cooking Sherry
3 Tablespoons butter
2-3 drops of red pepper sauce

Method of Preparation:
In a large soup pan, sauté onion in butter until the onion is soft. Add lobster stock, bring to a boil and reduce the liquid by half over med-high heat. (10-15 minutes).

Add the ½-cup white wine and sherry, cook at a medium boil 1-2 minutes. Add the 1-quart of heavy cream, salt, pepper and sherry and simmer for 10-15 minutes.

Pour soup through a strainer to remove the solids. Place soup back in pan to keep warm. Ladle the bisque into bowls put the remaining lobster meat in the center.

Serve.

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