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Category: Seafood

  • Exquisite Lobster Bisque with Saffron Infusion

    Exquisite Lobster Bisque with Saffron Infusion

    Ingredients

    2 whole lobsters (about 1.5 lbs each)

    1/4 cup unsalted butter

    1/2 cup brandy

    1 cup dry white wine

    1 large onion, finely chopped

    2 carrots, peeled and diced

    2 celery stalks, diced

    3 cloves garlic, minced

    1 tablespoon tomato paste

    4 cups seafood or lobster stock

    1 teaspoon saffron threads

    2 cups heavy cream

    Salt and white pepper to taste

    Fresh chives for garnish

    Execution

    1

    Prepare the Lobsters: Boil the lobsters in a large pot of salted water for about 8-10 minutes until they turn red. Remove the meat from the shells, reserving the shells for later use. Chop the lobster meat into bite-sized pieces.

    2

    Saffron Infusion: In a small bowl, steep saffron threads in a tablespoon of warm water. Set aside.

    3

    Lobster Stock: In a large stockpot, melt butter over medium heat. Add lobster shells, onions, carrots, celery, and garlic. SautΓ© until vegetables are softened.

    4

    Deglaze with Brandy and Wine: Pour in brandy, scraping the bottom of the pot to deglaze. Add white wine and let it simmer until the liquid is reduced by half.

    5

    Add Tomato Paste and Stock: Stir in tomato paste, then add seafood or lobster stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes to develop flavors.

    6

    Strain the Stock: Strain the stock through a fine mesh sieve, pressing on solids to extract all the liquid. Discard solids.

    7

    Finish the Bisque: Return the strained stock to the pot. Stir in the saffron infusion and chopped lobster meat. Pour in heavy cream and simmer for an additional 15-20 minutes. Season with salt and white pepper to taste.

    8

    Serve: Ladle the bisque into bowls, garnish with fresh chives, and serve hot.

    Additional tips

    • For added depth, roast the lobster shells in the oven before making the stock.
    • Serve with crusty bread or croutons for a delightful texture contrast.
    • Ensure the saffron is fully dissolved in the water for even flavor distribution.
  • Thai Coconut Curry Mussels

    Thai Coconut Curry Mussels

    Ingredients

    4 lbs fresh mussels, cleaned and debearded

    2 tablespoons vegetable oil

    1 large onion, finely chopped

    3 cloves garlic, minced

    1 tablespoon fresh ginger, grated

    2 tablespoons Thai red curry paste

    1 can (14 oz) coconut milk

    1 cup fish or seafood broth

    2 tablespoons soy sauce

    1 tablespoon brown sugar

    Juice of 1 lime

    1 red bell pepper, thinly sliced

    1 cup cherry tomatoes, halved

    Fresh cilantro leaves for garnish

    Steamed jasmine rice for serving

    Execution

    1

    Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.

    2

    SautΓ© Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. SautΓ© chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.

    3

    Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.

    4

    Simmer Coconut Curry Base: Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.

    5

    Add Mussels and Vegetables: Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.

    6

    Discard Unopened Mussels: Discard any mussels that remain closed after cooking.

    7

    Serve: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.

    8

    Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.

    Additional tips

    • Customize the level of spiciness by adjusting the amount of Thai red curry paste.
    • Pair with crusty bread to soak up the flavorful broth.
    • A splash of coconut milk right before serving adds an extra layer of richness.
  • Lemon Butter Garlic Shrimp Pasta

    Lemon Butter Garlic Shrimp Pasta

    Ingredients

    8 oz linguine or your favorite pasta

    1 lb large shrimp, peeled and deveined

    Salt and black pepper to taste

    3 tablespoons unsalted butter

    4 cloves garlic, minced

    Zest of 1 lemon

    Juice of 1 lemon

    1/2 teaspoon red pepper flakes (optional)

    1/4 cup fresh parsley, chopped

    Grated Parmesan cheese for serving

    Execution

    1

    Cook the Pasta: Boil the pasta in a large pot of salted water according to package instructions. Drain and set aside.

    2

    Season the Shrimp: Pat the shrimp dry with paper towels. Season with salt and black pepper.

    3

    SautΓ© Shrimp: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

    4

    Make the Lemon Garlic Sauce: In the same skillet, add the remaining butter. SautΓ© minced garlic until fragrant but not browned. Add lemon zest, lemon juice, and red pepper flakes if using. Stir to combine.

    5

    Combine Shrimp and Pasta: Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together until well coated in the lemon garlic sauce.

    6

    Finish and Garnish: Sprinkle fresh parsley over the pasta and toss once more. Season with additional salt and black pepper if needed.

    7

    Serve: Divide the Lemon Butter Garlic Shrimp Pasta among plates. Garnish with grated Parmesan cheese.

    Additional tips

    • For added freshness, squeeze extra lemon juice over the pasta before serving.
    • Feel free to add a handful of cherry tomatoes or baby spinach for extra color and flavor.
    • Serve with a side of crusty bread to soak up the delicious sauce.