Lobster Recipes | Alaskan Harvest Seafood Blog

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Baked Lobster in Savignon Blanc

Filed under: Lobster Recipes, Seafood Recipes — Tags: lobster —

The following deliciously simple Lobster recipe comes from five star foodie

The baked lobster was just excellent with a very simple preparation. The chunks of lobster meat were first simmered in butter, Savignon Blanc, and marjoram for just about a minute and then baked in ramekins for another 6-8 minutes in the oven, sprinkled with panko breadcrumbs on the top.

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Seafood is for Lovers: Top 5 Romantic Dishes for Two

Filed under: Halibut Recipes, Lobster Recipes, News, Salmon Recipes, Seafood Recipes, Shrimp Recipes — Tags: aphrodesiac, candlelight dinner, candlelit dinner, dinner for two, fish, Halibut, lobster, lovers, pistachio, risotto, romantic, romantic meals, Salmon, Seafood, Shrimp, shrimp cocktail, Tuna, Valentine's Day —

Still basking in a warm glow from Valentine’s Day? If you’d like to recreate some of that candlelit magic at home, here are 5 of our favorite seafood dishes for two. Whether you want a quick appetizer before heading out on the town, or an elaborate preparation to show someone how much you care, here are some tasty suggestions:

#5 - Poached Halibut with Pistachio Gremolata and Lemon Mousseline Sauce

This is an interesting halibut recipe that delights both the taste buds and the eyes. The creative use of both citrus and pistachios complement the delicate flavor of the fish and make for a complex mixture of textures and colors.

#4 - Balsamic Glazed Salmon Fillets

This salmon dish is as simple as the halibut dish is involved. The glaze adds a bright tang to the richness of the fish, and it can be prepared in less than half an hour, leaving you with plenty of time to change clothes and light the candles. Try substituting an outdoor grill for the broiler for a romantic picnic in warm weather.

#3 - Lobster Risotto

Risottos are sensuous, creamy, and rich - perfect for sharing with a loved one. Try serving both portions on one large dish and sitting close together; it’s the grown-up version of an ice cream float with two straws. This preparation pairs lobster with brandy and chevre for an elegant meal.

#2 - Classic Shrimp Cocktail for Two

Forget the mushy, waterlogged shrimp you get at buffets or parties: thawed, prepeeled, and tasteless. Real shrimp cocktail uses prawns that you cook yourself. It only takes a few minutes, and the result is a gorgeous appetizer for two - eaten with the fingers, of course - yours or theirs.

#1 - Calabrian-style Grilled Tuna

This is my favorite at-home romantic seafood recipe of the moment: the bright flavors and gorgeous presentation pair nicely with a bottle of wine and are sure to spark conversation of travel or holidays abroad. Plus, tuna is a versatile and forgiving seafood for cooks who are nervous about cooking fish, and is hearty enough to please the most dedicated red meat eater.

Feel free to post links to your own favorite romantic seafood recipes; we’d love to hear them!

xoxo

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Menu: Obama’s Inauguration Luncheon

Filed under: Black Cod Recipes, Lobster Recipes, News, Scallop Recipes, Seafood Recipes, Shrimp Recipes — Tags: Abe Lincoln, Abraham Lincoln, Barack Obama, black cod, Cod, dinner party, fish, inaugural luncheon, inaugural luncheon menu, inaugural meal, inaugural menu, inauguration, Lincoln, lobster, Maine lobster, Obama, Scallops, Seafood, seafood stew, Shrimp —

Okay, so word on the street is that Barack Obama’s favorite foods include pizza, chili, and pumpkin pie - further proof that he is, after all, “a man of the people.” On the healthy side, he’s into trail mix, spinach, and broccoli, which may in part explain the fit physique of the next Commander-in-Chief. So, as a cook and as a person with a thing for dinner parties, I have to ask: what do you serve one of the most eagerly anticipated Presidents-elect on his big day? Wouldn’t you know - the Inaugural Luncheon includes nothing other than seafood stew. Feel like cooking along? We’ve got the recipe, so you can celebrate January 20th in truly Presidential style. Note - this serves 10, so invite your cabinet.

Obama‘s Seafood Stew

You will need:

6 Maine lobsters (1 lb.)
20 medium sea scallops
36 large shrimp (2 lbs.), peeled, cleaned, and tail removed
10 1-oz. pieces of black cod
1/2 cup peeled, diced carrots
1/2 cup diced celery
1/2 cup thinly sliced leeks
1/2 cup cubed russet potato
kosher salt
white pepper
nutmeg
1 quart heavy cream
1 cup dry vermouth
10 5-inch puff pastry rounds (available in most freezer sections)
2-3 egg whites, beaten lightly with a splash of water
10 soup ramekins

1. In a large soup pot, boil one gallon of water. Poach the lobsters, then remove them from the water with tongs. Set aside. Poach the shrimp, and remove. Next, add the cod to the water - do this carefully, to keep it from flaking apart. Finally, remove the cod and poach the scallops.

2. Keep the water boiling, and add the vegetables, cooking them until they are tender but not mushy. The potatoes will be the best judge of doneness; do not overcook. Remove the vegetables, allowing the water to continue to boil until most of it has cooked off, creating a light stock.

3. When only a quart of liquid remains, add the vermouth and heavy cream, and allow the entire broth to reduce by half. Season it with salt, pepper, and nutmeg to taste. When the sauce will cover the back of a wooden spoon and not drain off completely, the desired thickness has been reached. Set the sauce aside to cool.

4. Preheat the oven to 400 degrees. Cut the seafood into bite-sized pieces, and gently fold them into the cooled sauce. Scoop this resulting mixture into the ramekins, taking care to distribute the seafood evenly and not to allow the pieces to break apart.

5. Cover each ramekin with a piece of puff pastry cut to size. Brush the tops with egg wash, and then set the dishes in the oven to bake for 8-10 minutes, or until the pastry is golden. Allow to cool for 5 minutes before serving.

Barack Obama’s inaugural menu also includes: molasses whipped sweet potatoes, winter vegetables (including asparagus - a veggie Obama claims not to be crazy about), and a cinnamon apple sponge cake (even though his children say he doesn’t enjoy sweets other than pumpkin pie). The menu was designed, after all, not according to Obama’s tastes, but to those of one of his role models: President Abraham Lincoln, who was fond of seafood, among other things. As reported in the New York Post, ”It’s always good to model yourself after a great president,” said Eric Foner, a professor of American history at Columbia University. “The proof will be in the pudding.”

For those of you who are cooking at home and don’t happen to have the “brace of American birds” on hand to roast with sour-cherry chutney - the Presidential main dish, following the seafood - try something lighter. Steam some broccoli and serve it chilled with lemon juice, a splash of nutty olive oil, and a pinch of salt as a lighter side to your stew.

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Simple Sauces: Piccata

Filed under: Halibut Recipes, Lobster Recipes, Rockfish Recipes, Salmon Recipes, Scallop Recipes, Seafood Recipes — Tags: Alaskan Seafood, brine, capers, easy fish, fish recipe, Halibut, lemon sauce, lobster, piccata, recipe, Salmon, Scallops, simple recipe, sole, tilapia, white wine —

When it comes to seafood, often simplest is best - quick and easy cooking techniques ensure that fish retains its natural flavor and keeps it from becoming overcooked or dry. Pan sauté any thin fillet – halibut, swordfish, tuna, salmon, sole, tilapia – or even lobster meat or scallops, and serve drizzled in piccata, a classic Italian sauce that shows off the succulence of fish oils and balances them with sea-salty brine. With just a couple of ingredients that you can keep on hand at all times, you can have a light and yet robustly-flavored meal ready in a matter of minutes.

You will need:

4 fish fillets – try halibut or swordfish
handful of flour (this can be omitted for gluten-free diets), poured onto a plate
olive oil
3 T butter
4-5 shallots, minced
½ lemon, thinly sliced
¼ cup white wine or dry vermouth
1-2 T capers
salt and freshly cracked black pepper

1. Heat a little olive oil and a tablespoon of butter in a heavy skillet over high heat. Rinse the fish in cold running water, dust each side with salt and pepper, and dredge the fillets in the flour.

2. When the oil is hot, gently place two of the fillets in the skillet, sautéing until golden and then turning them over and browning on both sides. Remove from heat and keep warm in the oven while you cook the second two fillets the same way.

3. Pour the used oil and any bits from the skillet and return it to the heat. Add 1 tablespoon of butter and allow it to melt. Add the shallots and 4 or 5 lemon slices, sautéing until the shallots turn golden and translucent. Pour in the wine or vermouth, and stir briskly with a wooden spoon or small whisk. Remove the lemon slices, and place them over the fish fillets.

4. Add the rest of the butter to the pan, along with the capers. Let the sauce thicken, and add salt and pepper to taste.

5. Spoon the sauce over the fish and serve immediately with crusty bread to mop up leftover sauce. A crisp green salad and orzo cooked with chilies and saffron make nice accompaniments.

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Lobster Newburg

Filed under: Lobster Recipes, Seafood Recipes — Tags: Lobster Newburg, Loster Recipes —

• 2 cups cooked lobster meat (2 tails)
• 3 tablespoons butter
• 3 tablespoons flour
• salt and pepper
• 1 1/2 cups milk
• 1 egg yolk, slightly beaten
• 2 tablespoons sherry
• 1/4 pound mushrooms, sliced
• 2 tablespoons chopped fresh parsley

Preparation Instructions

1. Sauté mushrooms in 2 tablespoons butter for three minutes. Set aside.
2. Melt 3 tablespoons butter over low heat. Add flour, salt and pepper and stir for 1 minute until bubbly. Remove from heat and stir in milk.
3. Return to heat, stirring until it reaches a boil. Combine half the sauce in a bowl with the egg yolk. Pour it all back into the saucepan, stirring. Add sherry, lobster meat and mushrooms.
4. Heat and serve garnished with parsley.

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Lobster Newburg

Filed under: Lobster Recipes —

2 cups cooked lobster meat
3 tablespoons butter
3 tablespoons flour
salt and pepper
1 1/2 cups milk
1 egg yolk, slightly beaten
2 tablespoons sherry
1/4 pound mushrooms, sliced
2 tablespoons chopped fresh parsley

Preparation Instructions

1. Saute mushrooms in 2 tablespoons butter for three minutes. Set aside.
2. Melt 3 tablespoons butter over low heat. Add flour, salt and pepper and stir for 1 minute until bubbly. Remove from heat and stir in milk.
3. Return to heat, stirring until it reaches a boil. Combine half the sauce in a bowl with the egg yolk. Pour it all back into the saucepan, stirring. Add sherry, lobster meat and mushrooms.
4. Heat and serve garnished with parsley.

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