Friday, February 6, 2009

Fresh Lobster Salad

Lobster Salad is for Dinner tonight. I'm going to toss some hot dog buns in the oven to toast....and STUFF it full of this wonderful mixture. I bought the lobster meat pre cooked, so preparing this will take only as long as it takes to toast the buns. I love dinners this delicious and easy!

  • 1 pound cooked lobster meat, cut into bite-sized pieces
  • 1/4 cup butter, melted
  • 1/4 cup mayonnaise
  • 1/8 teaspoon ground black pepper
Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

Thursday, February 5, 2009

California Shrimp Kebabs with Lemon Tarragon Vinaigrette

After last nights heavy dinner of steak, Carbs and more Carbs (YUM), I'm feeling like something on the lighter side for dinner. This shrimp recipe is definitely the bill. This recipe is healthy, delicious and ridiculously easy to throw together. What more could you really want from a recipe? I'm not sure yet what I'm going to whip up for dessert yet...something with a ton of chocolate I can tell you that much! I won't even feel guilty about it tomorrow because of how healthy dinner is going to be! I love rationalizing myself into indulgence :) That's probably why I love Fat Tuesday so much. Unbridled indulgence on a random week day...absolutely love that theory!

  • 86-inch wooden skewers
  • 4 ounces pearl white or red onions (about 16), unpeeled
  • 114- ounce can artichoke hearts, drained and quartered lengthwise
  • 1 lb large shrimp, peeled and deveined
  • 12 refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled
  • Lemon Tarragon Vinaigrette (see recipe below)
  • Radicchio or red Swiss chard leaves (optional)
  • Freshly shredded Parmesan or Romano cheese (optional)
Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hears, shrimp, and tortellini onto prepared skewer. Set on oiled vegetable grilling rack, if desired. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette and turning once. To serve, place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese, if desired. Makes 8 servings.
Lemon-Tarragon Vinaigrette: Stir together 2 tablespoons olive oil; 2 teaspoons finely shredded lemon peel; 2 tablespoons lemon juice or dry vermouth; 1 tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; and 1/8 teaspoon pepper. Makes about 1/3 cup.

Wednesday, February 4, 2009

Grilled Filet Mignon Steaks with Garlic Texas Toast

A little comfort food seems to go a very long way sometimes. Over the weekend, a good friend and coworker of mine passed away. She was a great lady who was taken too soon and there will be a void in our lobster family forever. It's times like this that we are reminded that life can be over in the blink of an eye, and that we need to be grateful for the love we have in our lives, and enjoy the things that truly make us happy. As food is one of the things that truly makes me happy, I'm choosing to carry on through this by cooking some of my favorite recipes, and sharing them with my friends and coworkers....when it comes down to it, we all need a little comfort right now. This is one of the easiest grilled fillet mignon recipes I have and it is always delicious. I hope you enjoy the recipe, and the good things you have in your life.

Shrimp Recipe from Lobster Gram

  • 1 tablespoon whipped or regular butter, slightly softened
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon minced fresh chives or shallot
  • 1 tablespoon capers, rinsed and chopped
  • 3 teaspoons minced fresh marjoram or oregano, divided
  • 1 teaspoon freshly grated lemon zest, divided
  • 1 teaspoon lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon minced fresh rosemary
  • 2 cloves garlic (1 minced, 1 peeled and halved)
  • Four 6 oz Fillet Mignon Steaks
  • 4 slices whole-grain bread
  • 4 cups watercress, trimmed and chopped
Recipe Directions
Preheat grill to high. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Source:Steak and Bread