Fresh Seafood Recipes

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

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New England Clam Bake

Ingredients:
2 pounds red potatoes
8 chicken thighs
8 ears corn
4 each (2-pound) lobsters
2 pounds linguica
3 pounds soft shell clams or steamers

Method of Preparation:
Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.

In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

Steamed Lobster Recipes

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 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 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 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 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.

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 mussels under cold running water while scrubbing with a vegetable brush. 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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