Thursday, December 11, 2008

Asian Style Lobster Soup

I hate not having the time to post every day, but I have been up to my neck in work for the last few weeks. Tonight's dinner is going to be one of my favorite Asian style lobster soup recipes of all time. I had the warehouse in Maine send mine out for delivery this morning, so they are sitting here next to my desk waiting to become dinner. Tonight I am going to make the time to prepare this meal myself, I miss cooking every day!


  • 3 live Maine lobsters 1 lb each
  • 2 lemongrass sticks
  • 1 can of coconut milk (14 oz)
  • 2 + 1/8 cups water
  • 5 coriander seeds, crushed
  • 4 peppercorns, crushed
  • 1 medium red onion, sliced thinly
  • 2 garlic cloves, crushed
  • 1 scallion
  • 2 oz ginger root, chopped
  • 9 oz broccoli
  • 1 corn ear
  • A few red radishes, sliced thinly
  • 4 Tbsp vegetable oil
  • Salt
  • Fresh coriander
Boil the lobster for 6 min in rolling water. Cool in iced water and then break the claws and tails. Keep the heads and legs of the lobsters. Cut the tails open with a scissor and remove the meat. Use a nutcracker to open the claws and remove the meat. Reserve. Chop the garlic and ginger. Slice the scallion and keep. Slice the lemongrass. Heat the oil in a large wok and then add the garlic, onion, ginger and lemongrass. Cook for 1 min or 2. Add the head and legs of the lobsters. Cook for 2 min while stirring. Add the coconut milk and water. Season with salt and the coriander seeds and peppercorns. Cover and cook for 10 to 15 min. In the meantime, prepare the broccoli for 3 min and keep. Slice the radishes thinly. Filter the broth. Add the vegetables, lobster meat and serve with fresh coriander and the scallion.

Friday, December 5, 2008

Grilled Seafood Wrapped in Banana Leaves

OK, this recipe is the most complex by far that I will get to enjoy this holiday shocker it's not going to be prepared by me, nor will it look as pretty as the picture does.


  • 1 1/2 Teaspoons sea salt
  • 1 Teaspoon freshly ground white pepper
  • 5 to 6 fresh bird chilies
  • 12 garlic clove, thinly sliced
  • 5 shallots, thinly sliced
  • 12 slivers fresh ginger, thinly sliced
  • slivered zest of 2 limes
  • 1 1/2 Pounds large shrimp, peeled, deveined, and thoroughly dried
  • 1 Pound mussels, scrubbed, debearded, and thoroughly dried
  • 1 Pound hard shell clams, scrubbed and thoroughly dried
  • 1 1 1/2-pound lobster, chopped into bite-size pieces
  • 2 Thai basil leaves, roughly torn
  • 2 Cups Arugula leaves, torn into bite-size pieces
  • 1 lemon, thinly sliced
  • 2 16-by-18-inch pieces banana leaves
  • Cooked jasmine rice, for serving (optional)
Combine the salt, pepper, chiles, garlic, shallots, krachai, and kaffir lime leaves in a bowl, and mix well. Add the seafood, basil leaves, arugula, and lemon slices. Toss to mix well.
Heat a grill. Line a 16-by-18-inch double layer of aluminum foil with a banana leaf. Place the seafood mixture in center of leaf. Cover it with second banana leaf and another 16-by-18-inch double layer of aluminum foil. Roll edges of aluminum foil over tightly to form a pouch.
Place the pouch on the grill over medium-high heat. Cover, and grill-smoke for 20 minutes. Be sure to open air vents in top of grill cover. Carefully open pouch slightly to make sure the mussel shells are open and the lobster shell has turned pink. Remove pouch from the grill, and transfer seafood, along with the juices, to a platter. Serve with rice.

Thursday, December 4, 2008

Super Easy Salmon Filets

Super easy salmon is on the menu tonight. Obviously it's not the season for grilling summer veggies, but whatever...I can make another side :)

Salmon Recipe from Lobster Gram

  • 1-1/2 pounds boneless, skinless salmon fillets
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon cooking oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • Lemon wedge (optional)
  • Grilled summer vegetables (optional)
Recipe Directions
Rinse salmon; pat dry. In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper; brush mixture over salmon. If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness. Grill on the rack of an uncovered grill directly over medium coals. Grill salmon 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce. (If fish is 1 inch or thicker, turn halfway through grilling.) Serve on ti leaves, with lemon wedge and grilled vegetables, if desired. Makes 6 servings.
Source:Super Easy Salmon Filet

Wednesday, December 3, 2008

Pork Chops with Savory Apple Stuffing

Great recipes really don't get any easier than this! If you think this might be a little on the sweet side for you, you can always substitute the ground cinnamon with paprika. I love the other white meat!
Pork Chop Recipe from Lobster Gram

  • 1 cup applesauce
  • 1/2 cup water
  • 2 tbsp. margarine or butter, melted
  • 1 stalk celery, chopped
  • 2 tbsp. raisins
  • 4 cups herb seasoned stuffing
  • 4 pork chops, 3/4 inch thick
  • ground ground cinnamon
  • Apple slices for garnish
Recipe Directions
Mix applesauce, water, margarine, celery and raisins. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Arrange chops over stuffing. Sprinkle paprika over chops. Bake at 400°F. for 35 min. or until chops are no longer pink. Garnish with apple slices.
Source:Buffalo Salad

Tuesday, December 2, 2008

Baked Potato with Rib Eye Steak Hash

This is one of my favorite comfort foods of all time. Everyone loves a baked potato, if you add a great rib eye steak to the recipe, it's even more irresistible!

  • 4 large russet potatoes (each about 10 ounces)
  • Olive oil
  • Coarse kosher salt
  • 1 10-ounce rib-eye steak
  • 2 tablespoons olive oil
  • 2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips
  • 1 large onion, halved, thinly sliced
  • 2 red jalapeno chilies halved, seeded, very thinly sliced crosswise
  • 1 cup heavy whipping cream
  • 2 teaspoons chopped fresh marjoram
  • 4 teaspoons butter
  • Fresh marjoram sprigs (optional)
Preheat oven to 400°F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour. Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalapenos to skillet. Saute until peppers are soft and onion caramelizes, about 30 minutes. Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper. Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram.

Monday, December 1, 2008

Shrimp Tetrazzini

Tis the season to be beyond busy! So it's time to break out my easiest and favorite last minute recipes. Tonight, it's going to be Shrimp Tetrazzini with Garlic Bread. Everything is better with bread. Hope everyone had a great Thanksgiving, and found plenty of creative recipes for all of your left overs!

  • 2 tablespoons butter
  • 1 onion, chopped
  • 8 ounces shrimp, shelled and deveined
  • 8 ounces fresh mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 1/4 cup mayonnaise
  • 1 teaspoon salt
  • 2 cups milk
  • 1/4 cup sherry
  • 1 (8 ounce) package spaghetti
  • 1/4 cup grated Parmesan cheese
Cook spaghetti in a large pot of boiling salted water until al dente. Drain well. Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside. Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens. Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well. Place all ingredients in a 1-1/2 quart casserole dish (baking pan). Sprinkle the Parmesan cheese on top of the mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Source: Tetrazzini

Wednesday, November 26, 2008

Minty Shrimp Rolls

It has been a super hectic week for me so I have not had the chance to post in a few days. In all honesty, it's been so crazy, I have not even had the chance to cook for the last few days! Good thing I have someone to give me a hand with cooking and keeping the house together otherwise I would have even less spare time than I have now, and that would royally suck. I'm sure it's escaped no one that tomorrow is Thanksgiving Day. Somehow my Mom is working a full time job, a part-time seasonal job and managing to make Thanksgiving Dinner for my entire family. In addition to a dessert I will be bringing (I have not even decided what yet, but I'll figure that out later) I will be making this fantastic shrimp appetizer. It's easy to throw together at a minutes notice, and always goes over really well with crowds. Hope everyone has a safe & happy Thanksgiving! Don't drink and drive!!!


  • 12 ounces cooked large shrimp, tails removed (25 to 30 pieces)
  • 1/4 pound snow peas (ends removed), thinly sliced on the diagonal
  • 1 tablespoon chopped dill
  • 1 teaspoon chopped mint
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 16 small rolls
In a bowl, combine the shrimp, snow peas, dill, mint, mayonnaise and lemon juice. Mix well and season to taste with salt and pepper. Slice the center of a roll about three-quarters of the way through and fill with the shrimp mixture. Repeat with the remaining rolls.

Friday, November 21, 2008

Butternut Squash & Lobster Soup

It's winter in Chicago for sure. Today is a cold and windy day so I'm going to make some lobster soup for this weekend! This is one of my favorite fall soups of all time. It just seems to warm you all the way to the bone.

  • 2 Large Butternut Squash
  • 2 small Onion
  • 10 cloves Garlic
  • 4 Yams
  • 2 quart Chicken Stock
  • 1 cup Heavy Cream
  • 1 Lobster Tail (cooked and broken in chunks)
  • 4 stalks Dill
Peel the yams and squash and chop into chunks. Roughly chop the garlic and onion. In a large stockpot, sweat the garlic and onions (add a couple drops of oil to the pan and spread it; then over low heat and covered, let the onions and garlic cook in their own juices until soft. Add the squash, yams and stock. Simmer for about 40 minutes or until soft. Let cool for 30 minutes. Puree the soup in a blender, adding the cream slowly, and return to a pot. Simmer until hot. Blend the dill and oil together. Garnish with lobster and dill oil.
Source:Squash Soup

Thursday, November 20, 2008

Grilled Shrimp Satay with Peaches and Bok Choy

The Cheesy Beer Chops were awesome last night. After a heavy dinner like that, we are going to keep it light. Shrimp Satay with peaches it is!

Shrimp Recipe from Lobster Gram

  • 6 tablespoons smooth natural peanut butter, stirred to combine
  • 1/3 cup (packed) dark brown sugar
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 2 to 3 teaspoons hot chili paste (such as sambal oelek)*
  • 9 tablespoons peach nectar, divided
  • 3 peaches or nectarines, each cut into 6 wedges
  • 16 uncooked large shrimp, peeled, deveined
  • 6 heads of baby bok choy, halved lengthwise
Recipe Directions
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper. Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy. Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
Source:Grilled Shrimp Satay with peaches and Bok Choy

Wednesday, November 19, 2008

Beer Marinated Cheesy Pork Chops

I found this awesome looking pork chop recipe on the Better Homes and Garden's web site last night and it is now the menu tonight. With a title like this, how can you pass it up? I had a good time last night making the roasted peaches. They were absolutely fantastic. That is a recipe I will keep in my favorites section forever. Hopefully this one goes as well!

Bone In Pork Chop Recipe from Lobster Gram

  • 4 bone-in pork chops
  • 1 12-ounce bottle honey wheat beer
  • 2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/2 tsp. coarsely ground black pepper
  • 4 oz. white cheddar cheese, shredded
  • 2 Tbsp. chopped walnuts, toasted
  • 2 green onions, thinly sliced
  • Fresh Herb Sprigs
Recipe Directions
Place pork chops in a 2-gallon heavy, self-sealing plastic bag set in a very large bowl; set aside. In a small bowl combine beer, garlic, olive oil, salt, and 1/4 teaspoon of the pepper; pour over pork. Seal bag; marinate in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade. For a charcoal grill, arrange preheated coals around a drip pan. Check for medium heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 35 to 40 minutes or until done (160 degrees F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on unheated side of grill rack. Cover and grill as above.) Meanwhile, for topping, in a small bowl stir together cheese, nuts, green onions, and remaining pepper. Spoon mixture over chops. Cover and grill for 2 to 3 minutes more or until cheese melts. Garnish with fresh herbs.
Source:Beer Marinated Cheesy Pork Chops

Tuesday, November 18, 2008

Poached Shrimp with Bay Leaves

Some days I would just rather be at home cooking. Today is one of those days. I'm thinking about making this great shrimp recipe for dinner tonight, but I can't decide between this recipe or reheating the huge freezer bag of home made chicken noodle soup I made a few weeks ago. I really should use that soup, but I feel like shrimp. The soup will keep just fine in the deep freeze for a few more days. Shrimp it is, and I'll stop arguing with myself before I scare people. :)
Also, I found this great roasted peaches recipe by Yavos I really wanted to try it last night, but I was running around for most of the evening and barely had time to enjoy dinner. So it's gonna be poached shrimp and roasted cling peaches tonight. I wish I could go home now and start cooking!

  • 12 cups water
  • 1 1/2 tablespoons salt
  • 1 tablespoon mustard seeds
  • 6 whole black peppercorns
  • 6 bay leaves
  • 1 celery stalk, halved
  • 1 carrot, halved
  • 2 pounds jumbo shrimp, peeled and deveined
  • 2 teaspoons grated lemon rind
  • 1/2 cup fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 3 minutes. Drain shrimp and place in a shallow dish. Combine lemon rind and remaining ingredients. Add to warm shrimp mixture; toss well. Cover and chill until ready to serve.
Source:Poached Shrimp Recipe

Monday, November 17, 2008

Grilled Rib Eye Steaks with Roasted Pepper Salsa

Cowboy rib chops...22 oz if sheer prime steak bliss attatched to it's flavorful bone. My boyfriend and I were given two pairs of these for our anniversary by my parents and we just got around to taking them out of the deep freeze this weekend. Saturday we had salmon steaks, so come Sunday I was ready for some real red meat. Bone in rib chops are incredible. The amount of flavor in each of these massive steaks is unsurpassed by any cut I have ever tasted. When combined with this incredibly fresh tasting salsa, it's a meal that won't soon be forgotten. I can't wait for another anniversary to roll around!

For salsa

  • 6 red bell peppers (2 pounds)
  • 1 Habanero chile, seeded and minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
For steak
  • 4 22 oz Prime Bone-In Rib Chops
  • 3 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • Special equipment: an instant-read thermometer
  • Garnish: flaky sea salt such as Maldon
Make salsa:
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas). Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes. Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
Grill Steaks: Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas). Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.

Salmon Steaks with Orange Balsamic Glaze

I love fresh salmon steaks. Aside from being delicious, fresh salmon is packed with Omega 3. I made this recipe for dinner Saturday night and it was absolutely amazing. I served it on top of Jasmine rice for the first time, and I think that's how I'm going to serve it from now on!

  • 1/4 cup orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 salmon steaks (about 6 ounces each)
  • Vegetable cooking spray
Place first 7 ingredients in a large seal- able plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.
Source: Orange Glazed Salmon Steak

Monday, November 10, 2008

Grilled Shrimp with Tomato Bacon Relish

This is one of my favorite shrimp recipes of all time. Tonight, it's whats for dinner! I love how much flavor the bacon and tomato add to the shrimp! It's also really easy, and therefor perfect for a case of the Monday night lazies.

Shrimp Recipe from Lobster Gram

  • 1 pound 21–25 shrimp
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1/4 pound bacon
  • 1/2 cup minced onion
  • 1 cup fresh corn kernels
  • 1/2 cup diced tomatoes
  • Salt and pepper
  • Skewers
Recipe Directions
Rinse shrimp and pat dry with paper towels. Leave tails intact and put in a medium bowl with olive oil, garlic, salt and fresh pepper to taste. Marinate for at least 30 minutes at room temperature or up to 48 hours in the refrigerator. To make relish: Cut bacon in small pieces and cook in frying pan over medium heat until crisp. Remove bacon to paper towels to drain. Drain all but 2–3 teaspoons of bacon grease from the pan. Fry minced onion in the bacon pan over medium heat until soft but not browned, about 5 minutes. Add corn and continue to cook for about 3 minutes more. Remove from heat and add tomatoes, bacon, and salt and pepper to taste. Can be prepared and refrigerated up to 24 hours ahead. To grill shrimp: Preheat grill to medium high. Soak bamboo skewers for 30 minutes. Skewer shrimp in the shape of a "P". Grill shrimp until pink and no longer opaque—about 4–5 minutes total time. Move frequently to prevent sticking and burning. Spoon relish onto each skewer.
Source:Grilled Shrimp Recipe

Friday, November 7, 2008

New York Strip Steaks with Peach Sauce

I absolutely love peaches. As a child growing up in Northern California, there were huge fresh peaches around all the time. I know this one sounds a little strange, but the peaches and New York Strip Steak really do combine to make one unforgettable flavor. Give it a try if you are not too timid. It really is great!

New York Strip Steak Recipe from Lobster Gram

  • 4 slices thick-sliced bacon, cut crosswise into thirds
  • 2 10 oz New York Strip Steaks
  • Salt and ground black pepper
  • Nonstick cooking spray
  • 2 fresh peaches, pitted and cut into eighths
  • 4 1-inch slices French or Italian bread, toasted

Prepare Peach Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside. Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145 degree F) to medium (160 degree F) , turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.

Wednesday, November 5, 2008

Buffalo Burgers with Pickled Onions and Spicy Red Pepper Sauce

Tonight I feel like celebrating...and It's just my good fortune that Chicago has had weather in the 70s for the last few days so I'm going to take full advantage of this natural oddity and grill out with some friends tonight. So it;s going to be this fantastic Bison Burger recipe for dinner tonight. I can't wait!

For sauce

  • 1 red bell pepper
  • 1/2 cup low-fat buttermilk dressing
  • 1 small garlic clove, chopped
  • 1/4 teaspoon hot Spanish smoked paprika
  • 1/4 teaspoon salt

    For pickled onions

  • 2 small red onions
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
For burgers
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 Buffalo Burgers
  • 4 Large Hamburger Buns

Make sauce:

Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
Grill onions: Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl. Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks. Grill burgers: Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill buns , turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on buns topped with sauce and onions.
Source:Buffalo Burger Recipe

Tuesday, November 4, 2008

Super Creamy Shrimp & Tomato Chowder

This new chowder recipe was made in our test kitchen today. Described in one word... PHENOMENAL! I didn't get to cook it myself, but I think tasting it wins over cooking it any day. When I take a crack at this, it's going to have more shrimp in it, but the original recipe calls for 1/2 a pound. If you love shrimp, add em on! Extra shrimp never ruined a recipe! If you take it above a pound, you might want to start doubling the other ingredients. Happy cooking everyone! I LOVE SOUP SEASON!!


  • 2 stalks celery, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 Tbsp. olive oil
  • 2 14.5 oz. cans diced tomatoes with basil, garlic, and oregano, undrained
  • 1/2 lb. medium peeled cooked shrimp
  • 1/2 cup whipping cream
  • 1/2 cup water
  • Ground Black Pepper
  • Slivered fresh basil
  • Focaccia wedges
In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper. Ladle chowder into bowls; top with basil Serve with Focaccia wedges. Serves 4 (1-1/2-cup servings).

Monday, November 3, 2008

Roasted Lobster with Basil Mint Pesto

This is a complicated recipe that I have only made once. When I found the base recipe for this, it included the Lobster Tomalley (Liver). Since I know better than to eat the filter system of an animal, I naturally cut that part out. If you would like to enjoy the Tomalley, it is considered a delicacy, however red tide blooming on the east coast has prompted the FDA to warn AGAINST eating the Lobster Tomalley.

  • 2 cups (packed) fresh basil leaves
  • 1/3 cup (packed) fresh mint leaves
  • 4 garlic cloves
  • 1/3 cup olive oil
  • 3 tablespoons pine nuts, lightly toasted
  • 4 1 3/4-pound live Maine lobsters
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons whipping cream
  • 2 cups panko (Japanese breadcrumbs)
  • 1 teaspoon grated lemon peel
  • Lemon wedges

Preheat oven to 450°F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid. Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth. Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail (use kitchen shears to cut through shell if necessary). Crack claws. Repeat with remaining lobsters. Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and long thin intestinal tract that runs alongside lobster tail meat. Sprinkle meat with salt and pepper. Transfer lobster meat and pesto mixture to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely. Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.
Source:Basil Mint

New York Strip Steaks Topped with Gorgonzola

Tonight is my best friends 25th Birthday, and I will be making this great steak recipe with Maine Lobsters and Basil Mint Pesto Sauce (Posted Earlier Today). As a rule we don't exchange Birthday gifts, so every year I make a huge dinner for him instead. I have a TON of cooking to do when I get home from work. It will be fun though.


  • 1/2 cup crumbled Gorgonzola cheese or other blue cheese
  • 4 slices bacon cooked crispy and crumbled up
  • 1/4 cup slivered almonds, toasted
  • 4 teaspoons fresh thyme
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 4 10 z New York Strip Steaks
  • 1/4 teaspoon salt
  • Nonstick cooking spray
In a small bowl stir together cheese, bacon, nuts, thyme, garlic, and pepper; set aside. Trim fat from steaks. Sprinkle steaks with salt. Lightly coat a grill pan or 12-inch skillet with cooking spray. Heat pan over medium-high heat; reduce heat to medium. Add steaks, half at a time if necessary; cook for 3 to 4 minutes per side or until steaks reach desired doneness. To serve, spoon cheese mixture over steaks (below). Cover with foil and let stand for 5 minutes to soften cheese. Makes 4 servings. Broiling directions: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until steaks reach desired doneness, turning once. Allow 10 to 12 minutes for medium-rare and 12 to 15 minutes for medium. Top with cheese mixture as above.

Thursday, October 30, 2008

Chilled Maine Lobster Tails with Mimosa Dressing

Mimosas have been a part of my families Christmas Morning celebrations for as long as I can remember. When I found this recipe, I knew exactly what I was going to make on the first Christmas morning I celebrated living on my own. The result was the beginning of a new tradition that was all my own.


  • 4 Maine lobster tails, thawed
  • 1 tablespoon melted butter
  • salt and pepper
  • greens, such as romaine lettuce, spring mix, etc.
  • 4 radishes, sliced
    Mimosa Dressing:

  • 1/4 cup honey
  • 1/3 cup orange juice concentrate
  • 2 tablespoons champagne vinegar or white wine vinegar
  • Salt and pepper, to taste
Split each tail lengthwise and rinse with cold water. Place, meat side up, on a foil-lined baking pan. Lightly brush each tail with melted butter and sprinkle lightly with salt and pepper. Broil about 4 inches from heat for about 4 to 6 minutes, or until tails curl. Remove from the oven and let cool. Cover and chill for an hour or two.
Mimosa Dressing: Combine honey, orange juice concentrate, and champagne vinegar in a medium saucepan. Simmer for 5 minutes, or until slightly reduced. Add salt and pepper to taste. Arrange lobster tails on a plate with a few greens, sliced radish, or other salad vegetables. Drizzle a little of the Mimosa Dressing near the lobster.

Wednesday, October 29, 2008

Papaya Salad with Grilled Shrimp

I love tossing shrimp into a fresh salad. This papaya salad recipe with shrimp is awesome for a light lunch or dinner.

  • 1-1/2 pounds frozen large shrimp in shells
  • 1 tablespoon butter or margarine, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon ground red pepper
  • 1 fresh Serrano pepper
  • 1 small papaya and/or mango, peeled, seeded, and coarsely chopped (about 1-1/3 cups)
  • 1/3 cup chopped, peeled Jicama
  • 2 tablespoons pineapple juice or orange juice
  • 1 tablespoon snipped fresh cilantro or parsley
  • Nonstick spray coating
  • 1/3 cup chopped red sweet pepper
Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together melted butter or margarine, salt, cumin, white pepper, and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat. For salsa, wear plastic gloves to halve Serrano pepper; remove seeds, stem, and veins; finely chop. In a bowl toss together Serrano pepper, papaya or mango, sweet pepper, Jicama, pineapple or orange juice, and cilantro or parsley. Set aside. Spray a grill basket with nonstick coating. Arrange shrimp in basket. Close basket. Or, thread shrimp on 8 metal skewers, leaving 1/4 inch between pieces. Place basket or skewers on rack of uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from basket. Serve shrimp with salsa. Makes 6 servings.

Grilled Shrimp Cocktail

I love cold shrimp cocktail. My boyfriend can't stand the texture of cold shrimp. This recipe is the perfect compromise. Enjoy!

  • 8 ounces frozen large shrimp in shells (10 to 16)
  • 1 large tomato, seeded and coarsely chopped (about 1 cup)
  • 2 tablespoons fresh tarragon leaves
  • 2 tablespoons lemon juice
  • 3 large cloves garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse shrimp; pat dry with paper towels. Set aside. In a small food processor bowl or a blender container combiner tomato, tarragon, lemon juice, garlic, salt, and pepper. Cover and process or blend with several on/off turns until mixture is coarsely chopped. Remove half of mixture to a small bowl and set aside. Process or blend remaining mixture until nearly smooth. In a large plastic bag combine shrimp and the smooth tomato mixture. Seal bag. Marinate in refrigerator for 30 to 45 minutes. On 2 long metal skewers, thread shrimp, leaving a space of about 1/4 inch between pieces to allow for even cooking. Grill on rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers and place them in a bowl. Toss shrimp with the reserved, coarsely chopped tomato mixture. Serve in individual cocktail glasses. Makes 4 appetizer servings.
Source:Grilled Cocktail

Tuesday, October 28, 2008

Filet Mignon with Sweet Bourbon Coffee Sauce

Filet Mignon in sweet Bourbon Sauce is one of my favorite Filet recipes around. Again, if you can pair gourmet food with booze and not suffer the wrath, please let me in on that recipe! In the grand tradition of cooking with caffeine, this recipe holds a special place in my heart for a multitude of reasons.

  • 1/2 cup water
  • 3 tablespoons bourbon
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon beef-flavored bouillon granules
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 6 oz Filet Mignon Steaks
  • Cooking spray
  • 2 tablespoons chopped fresh parsley

Combine first 5 ingredients in a small bowl; set aside. Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm. Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over steak; sprinkle with parsley.
Source:Steak with Sweet Coffee Sauce

Monday, October 27, 2008

Baked Maine Lobster with Cheese

Even though I suffer from lactose intolerance, I love cheese. I am one of those people who believe almost everything is better smothered in cheese. This is one of my favorite live lobster dishes to make at home. It is pretty easy to throw together, and seems more like a relaxed meal than lobster usually is.

Recipe Ingredients

  • 1 whole live Maine lobster
  • 2 teaspoons melted butter
  • 2/3 cup light cream
  • 1/2 slice bacon (chopped finely)
  • 1 stalk spinach
  • 1 clove garlic (chopped finely)
  • 2 slices cheese (use your favorite cheese)
  • Salt to taste
  • A pinch of sugar
  • flour
  • Dried parsley flakes

  • Recipe Directions:
    Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside. Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out. Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.

    Buy a Lobster Gram, Save the Lobster Industry!

    Lobster Industry Bail Out Blow Out SaleAs all of you probably know, America is facing one of the most difficult economic times since the Great Depression. This drop in the economy, paired with the rising costs of fuel have brought the Lobster Market to it's knees. In an effort to bail out the Lobster men, Lobster Gram is thrilled to announce it's BIGGEST SALE EVER! Save up to 50% on the Original Lobster Gram Dinner, and $1 of every sale will go to the Lobster Institute to help save the Maine Lobster, and the dozens of Industries just like ours they support! Take a look at this great video clip from our very own warehouse in Biddeford Maine. These are the people that need our help. Save & Donate today!

    Friday, October 24, 2008

    Bone In Rib Eye Steaks with Garden Tomatoes

    Fresh herbs and veggies from the garden are the best. Unfortunately, I live in an apartment in Chicago, and the gardening space is...minimal at best. Fortunately for my recipes, my Mother's garden is HUGE! This rib eye steak recipe is great for the late summer months when your garden seems to be producing tomatos at an alarming rate. Think if it a a healthier alternative to ketchup. Enjoy!

    Rib Eye Steak Recipe From Lobster Gram

    • 2 Tbsp. balsamic vinegar
    • 2 Tbsp. finely chopped fresh basil
    • 2 tsp. minced garlic
    • 6 Tbsp. extra virgin olive oil
    • 2 22 oz Bone-In Rib Eye Steaks (Cowboy Chops)
    • 1 head butterhead lettuce, cored, leaves separated (about 6 oz.)
    • 1-1/2 lbs. assorted fresh heirloom or desired tomatoes, sliced or cut in wedges
    • 1/2 cup whole basil leaves
    • Coarse sea salt
    Recipe Directions:
    For dressing, in small bowl whisk together vinegar, 2 tablespoons basil, garlic, 1 tsp. salt, and 1/2 tsp. black pepper. Slowly whisk in oil until smooth. Remove 2 tablespoons to marinate steaks; set remaining dressing aside. Brush steaks with the 2 tablespoons dressing; let stand at room temperature for 30 minutes. For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 8 minutes. Move to unheated side of grill. Cover and grill 4 to 6 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. (For gas grill, preheat to medium-high. Adjust for indirect grilling. Grill as above.) Diagonally slice steaks; arrange on lettuce leaves with tomatoes and basil. Drizzle dressing; season with salt. Serves 4 to 6.
    Source:Rib Eye Steaks with Garden Tomatoes Recipe

    Shrimp with Pesto Mac and Cheese

    Mac & Cheese is really one of the ultimate comfort foods. This fantastic recipe takes plain old mac to a new level by adding gourmet cheeses, shrimp and pesto. Pesto really is great with cheese and seafood dishes. I absolutely love Shrimp or Lobster pizza with a yummy pesto base and fresh goat cheese!

    Shrimp Recipe From Lobster Gram

    • 1 lb. fresh or frozen large shrimp
    • 8 oz. dried elbow macaroni
    • 2 eggs, lightly beaten
    • 1/4 cup butter, melted
    • 1 cup half-and-half
    • 1-1/4 cups shredded Fontina cheese
    • 1/2 cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • 2 Tbsp. pine nuts, toasted
    • 1-1/2 cups lightly packed fresh basil leaves, chopped
    • Fresh basil leaves
    Recipe Directions:
    Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside. Cook macaroni according to package directions. Drain and keep warm. In large bowl stir together eggs, butter, half-and-half, 1 cup of the Fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.
    Source:Pesto Shrimp Mac and Cheese Recipe

    Wednesday, October 22, 2008

    Strip Steak Sandwiches with Horseradish Mustard Butter

    This simple steak sandwich recipe is perfect for a gourmet lunch on the go. I usually double this recipe and wrap the sandwiches up in plastic wrap for the week. It's quick and easy, and tastes like it took hours and hours of painstaking preparation. The New York Strip steak is my favorite cut to use for this recipe, but it also works nice with a good rib eye steak.

    Strip Steak Recipe From Lobster Gram

    • 6 tbs unsalted butter
    • 3 tbs drained bottled horseradish
    • 3 tbs Dijon mustard
    • 1 1/2 tbs minced shallot
    • 2 10 oz New York Strip Steaks
    • 2 large baguettes
    • 1 large bunch watercress, tough stems removed
    Recipe Directions:
    Preheat broiler. Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until well blended. Pat steaks dry, season both sides well with salt and pepper, and put on rack of a broiler pan. Spread top of steaks with 1 tablespoon mustard butter mixture, then broil 2 to 3 inches from heat 5 minutes. Turn over and spread other side with 1 tablespoon mustard butter mixture, then broil 4 to 5 minutes more for medium-rare. Transfer meat to a cutting board and let stand 5 minutes. (Leave broiler on.) Cut baguettes crosswise into 4 equal sections, then halve sections horizontally. Broil bread, cut sides up, about 3 inches from heat, rotating pan once, until golden, 30 seconds to 1 minute. Holding knife at a 45-degree angle, very thinly slice steaks across the grain. Spread cut sides of bread with mustard butter and mound steaks on half of bread. Top with watercress and remaining bread. Serve immediately.
    Source:Strip Steak Recipe

    Gazpacho with Grilled Seafood

    This gazpacho recipe is fantastic for summer grilling. Unfortunately, living in Chicago means the months in which you can get out and grill are not as plentiful as the days of wind, snow and ice. This recipe can be made just as easily using an indoor grill for the seafood, so if you want a taste of summer any time of year, this recipe is for you!

    Shrimp and Scallop Recipe From Lobster Gram

    • 1 cup cranberry beans, shelled
    • Extra-virgin olive oil
    • Salt and freshly ground pepper
    • 5 cups tomato juice
    • 1 large cucumber-peeled, halved and diced
    • 1 yellow pepper, diced
    • 1 medium sweet onion, diced
    • 1 fennel bulb, cored diced
    • 1 large jalapeno pepper, seeded and minced
    • 1 large scallion, minced
    • 1/4 cup coarsely chopped cilantro
    • 1/2 teaspoon finely grated lime zest
    • 1/2 teaspoon finely grated lemon zest
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh lemon juice
    • 3/4 pound fresh sea scallops
    • 3/4 pound large shrimp, shelled and deveined
    • 6 thick slices bread
    • 1 large garlic clove
    Recipe Directions:
    In a medium saucepan, cook the cranberry beans in boiling water until tender, about 10 minutes. Drain and transfer to a plate. Drizzle with olive oil and season with salt and pepper to taste. In a large bowl, combine the tomato juice with the cucumber, yellow pepper, onion, fennel, jalapeno, scallion and 2 tablespoons of the cilantro. Add the beans, cover and refrigerate overnight. Stir the lime and lemon zest and juice into the soup. Season with salt and pepper and refrigerate for 1 to 2 hours. Light a grill. Thread the scallops and shrimp on skewers, brush with olive oil and season with salt and pepper. Grill over a medium-hot fire until lightly charred, about 2 minutes per side. Generously brush the bread with olive oil and grill over a medium-hot fire until lightly charred, about 1 minute per side. Rub the bread with the garlic clove. Stir the remaining 2 tablespoons of cilantro into the soup. Serve the gazpacho with the seafood and bread.
    Source:Gazpacho and Grilled Seafood Recipe

    Tuesday, October 21, 2008

    Grilled Bone In Rib Eye Steaks

    Bone in Rib Chops are quickly pulling up on the New York Strip steak as my favorite prime cut of meat. Usually I'm not terribly picky about what kind of salt I use in recipes, but for something like this I strongly recommend you use a natural rock salt.

    Bone in Rib Chop Recipe From Lobster Gram

    • Two 22 oz Prime Bone In Rib Chops, scored to cook evenly
    • Olive oil (for brushing)
    • 1 tablespoon cracked black pepper
    • 1 tablespoon natural rock salt
    Recipe Directions:
    Prepare BBQ (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and natural salt. Grill steaks on hot side of BBQ until grill marks can be seen, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let cool 10 to 15 minutes.
    Source:Grilled Bone In Rib Chop Recipe

    Crab Stuffed Lobster Recipe

    Stuffed Lobster Tails are one of my favorite meals to make at home. The stuffing for this recipe is so incredible you will want to eat it on it's own! You can use whatever type of crab you like for this recipe, but I find the sweetness of Jonah crab suites this recipe best. Enjoy!

    Crab and Lobster Recipe From Lobster Gram

    • 4 6-7 oz Maine Lobster Tails
    • 1 tbs unsalted butter
    • 1 tbs minced celery
    • 1 green onion, minced
    • 1 1/2 teaspoons all-purpose flour
    • 1/8 teaspoon dry mustard
    • 1/8 teaspoon cayenne pepper
    • 1/3 cup milk
    • 1/2 lb Jonah Crab Meat
    • 2 tablespoons dry bread crumbs
    Recipe Directions:
    Preheat grill to medium heat. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. Set tails aside. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, mustard, and cayenne pepper. Using a wire whisk, mix in milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in Jonah crab meat and bread crumbs. Spoon crab mixture into lobster tails. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through. If tail meat is cooked through, it should be firm and white. If it is grayish or translucent at all, it is undercooked.
    Source:Crab Stuffed Lobster Recipe

    Wednesday, October 15, 2008

    Spicy Shrimp Nachos

    My boyfriend loves it when I make this special shrimp nacho snack for him and his buddies on game day. To be honest, I would rather they eat this than the chips, dip and pizza that are the usual snacks of choice with his group. This recipe can be easily doubled and tripled for larger crowds. Just make sure it all goes because it does not keep too well!

    Shrimp Recipe From Lobster Gram

    • 1 cup mango, seeded, peeled, and chopped
    • 1 medium red sweet pepper, chopped
    • 2 Tbsp. finely chopped red onion
    • 1 fresh jalapeño chile pepper, seeded and finely chopped
    • 2 Tbsp. packed brown sugar
    • 2 Tbsp. Jamaican jerk seasoning
    • 1 lb large or jumbo shrimp
    • Nonstick cooking spray
    • 8 cups tortilla chips (8 oz.)
    • 4 oz. Monterrey Jack cheese shredded
    Recipe Directions:
    Preheat broiler. For salsa, in a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside. In a large bowl stir together brown sugar and jerk seasoning. Add shrimp and toss to coat. Coat a grill pan or large skillet with cooking spray. Heat over medium-high heat. Add half the shrimp at a time to the pan. Cook for 1 to 2 minutes each side or until shrimp are opaque. Remove and set aside. If desired, coarsely chop shrimp. Spread tortilla chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa. Sprinkle with cheese. Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted. Makes 8 servings.
    Source:Shrimp Nacho Recipe

    Scallop Chowder

    My Mom use to make this hearty scallop chowder in the late fall and winter. It always had a special way of warming you through and through like nothing but home cooked comfort food can. Thankfully this recipe is pretty easy and can be made in large batches and frozen. Fresh Maine Sea Scallops are best for this recipe, but if you would like to use frozen scallops, that's fine as well. Just make sure you don't purchase WET Sea Scallops. Always go for Dry Sea Scallops!

    Scallop Recipe From Lobster Gram

    • 2 large leeks whites and greens only, chopped (about 1 1/2c)
    • 1 tbs unsalted butter
    • 1 large potato
    • 2 tablespoons dry white wine
    • 1 fresh thyme sprig
    • 1/4 teaspoon white pepper
    • 1 lb fresh sea scallops, diced into 1/4 inch chunks
    • 3 1/2 cups bottled clam juice
    • 1/2 cup chopped carrots
    • 1/2 cup chopped celery
    • 2 slices of bacon, chopped
    • 1/2 cup whole milk (or half and half)
    • 1/4 teaspoon salt, or to taste
    • Serve with herb oyster crackers
    Recipe Directions:
    Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes. While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes. Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain. Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain. Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth , then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.
    Source:Maine's Best Scallop Chowder Recipe

    Tuesday, October 14, 2008

    Rib Eye Steaks with Grilled Garlic

    Rib eye steaks are among the most popular cut of steak because of their flavorful marbling. Marbling is the nice term that marketing people came up with for the word "Fat". Lets face it here people...fat makes things taste better. No amount of marketing PR can fix that.

    Rib Eye Steak Recipe From Lobster Gram

    • 1 whole fresh head garlic
    • 2 tablespoons olive oil
    • 1/2 teaspoon dried basil, crushed
    • 1/2 teaspoon dried rosemary, crushed
    • 2 10 oz boneless rib eye steaks
    Recipe Directions:
    Tear off a 24x18-inch piece of heavy foil. Fold in half crosswise. Trim to make a 12-inch square. Remove the papery outer layers from garlic head. Cut off and discard about 1/2 inch from top of garlic head to expose the garlic cloves. Place garlic head in center of foil. Bring the foil up around the garlic on all sides, forming a cup. Drizzle garlic with oil; sprinkle with basil and rosemary. Twist the ends of the foil to completely enclose the garlic in the foil. Grill steaks and packet of garlic on an uncovered grill directly over medium coals for 7 minutes. Turn steaks; grill for 5 to 8 minutes more or until desired doneness (160 degrees F for medium doneness). Place steaks on serving platter. Open packet of garlic. Drizzle oil from packet over steak. Lift the softened cloves of garlic from head; spread over steak. Season with salt and pepper, if desired. Cut steak into serving-size pieces. Makes 4 servings. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steaks and garlic packet on grill over drip pan. Cover and grill for 18 to 24 minutes or until desired doneness (160 degrees F for medium doneness), turning steaks once.
    Source:Rib Eye Steak and Grilled Garlic Recipe

    Scallop Tea Rice with Citron Infused Caviar

    This is a great Asian inspired scallop recipe that also includes one of my favorite cooking ingredients, caviar. For this particular recipe, I like using Citron infused Caviar not only to add a little color to the recipe, but it adds a little kick to it as well!

    Scallop Recipe From Lobster Gram

    • 1 1/2 cups short-grain rice (such as sushi rice)
    • 2 1/2 cups bottled clam juice, divided
    • 3 tablespoons soy sauce, divided
    • 3 tablespoons sake, divided
    • 2 teaspoons minced peeled fresh ginger
    • 1 teaspoon sugar
    • 1/2 teaspoon coarse kosher salt
    • 2 tablespoons loose green tea leaves or tea leaves from about 6 tea bags
    • 2 cups boiling water
    • 1 lb of Maine Sea Scallops
    • 1 3.5 oz.jar Citron-infused Caviar
    • 2 teaspoons white sesame seeds, toasted
    • 1 green onion, thinly sliced
    • Wasabi paste
    Recipe Directions:
    Rinse rice in strainer under cold running water until water runs clear; drain well. Transfer rice to heavy medium saucepan. Add 2 cups clam juice, 1 tablespoon soy sauce, 1 tablespoon sake, ginger, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Remove from heat; let stand, covered, until all liquid is absorbed and rice is tender, about 10 minutes. Place green tea leaves in medium teapot. Pour 2 cups boiling water over; cover and let steep while preparing scallops. Bring remaining 1/2 cup clam juice, 2 tablespoons soy sauce, and 2 tablespoons sake to boil in small skillet. Add scallops; cover and reduce heat to medium-low. Cook 30 seconds. Turn scallops over; cover and cook 30 seconds. Using slotted spoon, transfer scallops to plate; reserve cooking liquid in skillet. Slice each scallop in half horizontally to create 2 rounds. Divide rice among 4 shallow soup bowls. Spoon reserved scallop cooking liquid around rice. Arrange scallops, cut side up, atop rice. Sprinkle caviar, sesame seeds, and green onion over. Strain hot tea over scallops. Serve, passing wasabi alongside.
    Source:Tea Rice Scallop Recipe

    Garlicy Grilled Shrimp

    When it comes to preparing seafood, almost anything can be prepared in this manor. Throw it in a pan with some olive oil, garlic & peppers, cook it up and you are good to go. Gotta love something that is so easy, and sooo tasty.

    • 1 9-oz. pkg. refrigerated spinach fettuccine
    • 4 Tbsp. extra-virgin olive oil
    • 3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
    • 2 medium onions, cut in thin wedges
    • 4 cloves garlic, thinly sliced
    • 1 lb. peeled and deveined medium shrimp
    • 1/8 tsp. cayenne pepper
    Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta.
    Source:Garlic Shrimp Recipe

    Shrimp with Romaine

    If you are having a stressful week, I recommend this easy-as-pie shrimp salad recipe. Four ingredients, and 5 minutes time and you will be enjoying a gourmet caliber feast that will make onlookers drool.


    • 1/4 cup olive oil
    • 1/2 tsp. kosher salt or 1/4 tsp. salt
    • 1 lb. fresh or frozen large shrimp, peeled and deveined
    • 2 hearts of romaine lettuce, halved lengthwise
    • 1/4 cup finely shredded Parmesan cheese
    • 2 lemons
    • Olive oil
    • Kosher salt or salt and freshly ground black pepper
    In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.) Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings
    Source:Shrimp with Romaine Recipe

    Monday, October 13, 2008

    Mexican Seafood Seviche

    Seviche is a great fresh way to enjoy all sorts of seafood. This is one of my favorite seviche recipes that includes shrimp and scallops. If you present it in a little martini glass, you look even cooler. Bon Appetit all you crazy cats.

    • 4 pounds shrimp
    • 1 pound scallops
    • 6 large limes, juiced
    • 1 large lemon, juiced
    • 1 small white onion, chopped
    • 1 cucumber, peeled and chopped
    • 1 large tomato, coarsely chopped
    • 1 jalapeno pepper, chopped
    • 1 Serrano pepper, chopped
    • 1 bunch cilantro
    • 1 tablespoon olive oil
    • 1 tablespoon kosher salt
    • ground black pepper to taste
    Recipe Directions
    In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, Serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.
    Source:Seafood Seviche

    Sonoran Shrimp Scampi

    If you are longing for a meal with a little Italian flair, I recommend this treasure! It's pretty easy to make for a week night dinner, but I prefer to prepare this on the weekend and make it with home made pasta. Pasta is always better home made, and not too many people know how to make it for themselves. Give it a try for yourself. Combine 1 cup of flour and 1 egg until you have a thick paste, roll out into sheets, cut into noodle from and boil as you would with any other pasta! The trick is to add a little salt, pepper and garlic powder to the noodles before rolling them out and cutting them up, it gives them more flavor and therefor your meal has more flavor!

    • 3 Poblano chiles
    • 1 pound medium shrimp, shelled and deveined
    • 1 teaspoon salt, divided
    • 1/4 teaspoon freshly ground black pepper, divided
    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 2 red bell peppers, cored, seeded and thinly sliced
    • 2 tablespoon chopped (or thinly sliced) sun-dried tomatoes (about 3 halves)
    • 1 tablespoon lime zest
    • 1/4 cup fresh lime juice
    • 1/2 cup white wine
    • 4 cups farfalle, preferably whole- wheat, cooked
    • 1/4 cup fresh cilantro, chopped
    Place chilies directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chilies soften, 10 to 15 minutes. (To roast in oven, cover a large cookie sheet with foil. Place chilies on sheet and broil, turning occasionally, until skin is charred and chilies soften, 12 to 17 minutes. Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.