Steamed Lobster
Easier to cook than to eat! All you need is a large pot and water!
INGREDIENTS
Water
2 Lobsters (2 Pounds Each)
Melted Butter
In a pot large enough to hold both lobsters add 2 inches of water. Bring the water to a boil and then lower the heat to a simmer. If you have a steaming rack for your pot then use it as it will help prevent the lobsters from touching the bottom of the pot and charring. If you don’t have a steaming rack then don’t worry about it. Add the lobsters and steam for 15 minutes. Remove the lobsters and let them cool for 10 minutes before removing the claw and tail meat from the shells. Serve with melted butter if you desire. Serves 4
Pan Fried Halibut
I absolutely love Halibut. After living in the Pacific Northwest for so many years I came to appreciate how delicious and versatile Halibut can be. Halibut is a lean fish that, when eaten fresh, the meat has a very clean taste and requires little seasoning. Noted for its dense and firm texture Halibut is great broiled, deep fried, pan fried or lightly grilled.
INGREDIENTS
2 Eight Ounce Halibut Fillets (Skin On)
4 Basil Leaves
1 Teaspoon Rosemary Leaves
2 Sprigs Thyme
2 Tablespoons Butter
4 Tablespoons Olive Oil
¼ Cup Red Wine
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Pepper
Season the halibut with the salt and pepper. Preheat the oven to 450° F. Heat 2 tablespoons of the olive oil in a heavy skillet over a medium high heat. Place the halibut in the pan flesh side down. Cook for 2 minutes and then turn the fillets over and cook 1 minute more. Place the pan in the preheated oven for 5 minutes. Remove the pan from the oven and place it back over a medium high heat. Add the wine and reduce it until almost all of the wine is gone. While reducing the sauce be sure to baste the fillet to keep it moist. Add the remaining olive oil, butter, basil, rosemary and thyme and cook for 1 minute. Remove the pan from the heat and let it stand for 1 minute. Place on a serving platter and drizzle the sauce over it and enjoy. Serves 2
Seared Scallops
So easy and so delicious! Perfect for the Feast of the Seven Fishes!
INGREDIENTS
16 Sea Scallops
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Pepper
½ Cup Cold Unsalted Butter (Cut Into Small Pieces)
1 Tablespoon Olive Oil
½ Juiced Lemon
1 Tablespoon Flat Leaf Parsley
Season the scallops with the salt & pepper. In a large skillet warm up 1 tablespoon of the butter and the olive oil over a medium heat. Add the scallops. Make sure not to overcrowd them in the pan. Leave them alone until they form a crust on the bottom. Turn them over on the other side and cook them until the crust forms. Remove the scallops from the pan and place them in a baking dish. Place them in a preheated 450° F oven for 5 minutes. Melt the rest of the butter in a separate pan on the stove. Add the lemon juice and parsley. Stir. When the scallops are ready take them out of the oven and place on a serving platter. Add the butter sauce and serve. Serves 4
Spaghetti With Mussels
INGREDIENTS
½ Cup Extra Virgin Olive Oil
5 Thinly Sliced Garlic Cloves
1 Cup White Wine
2 Pounds Small Mussels (Scrubbed & Debearded)
1 Pound Spaghetti
¼ Cup Finely Chopped Italian Parsley
Salt & Freshly Ground Black Pepper
1 Tablespoon Red Pepper Flakes
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. In a 12 inch sauté pan, heat the olive oil over medium high heat. Add the garlic and cook until light golden brown (for about a minute). Add the wine and raise the heat. Bring to a boil and then add the mussels. Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes). Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
