Images from King Crab Stuffed Maine Lobster Tails

Yay! It's Friday! I just finished getting my images together from my last recipe adventure so it's time to share :)
It's also time to let everyone know that this is the LAST WEEKEND TO ENTER MY GIVE AWAY and have a crack at winning either and "O" Balsamic Vinegar Sampler set or an "O" Extra Virgin Olive Oil Sampler set. Interested in winning? Check out how to enter here.
I can't wait to see what the winning recipes will be and who will receive these great sampler sets. I used my Eureka Lemon Olive oil in the Stuffed Maine Tail recipe, I think the addition of the lemon really set off the spices in the King Crab cakes. Well foodies, I hope everyone out there has an awesome weekend and I'll be back early next week to announce our winners! Thanks to all of you who have already entered!

Grilled Seafood Wrapped in Banana Leaves

OK, this recipe is the most complex by far that I will get to enjoy this holiday season...no shocker it's not going to be prepared by me, nor will it look as pretty as the picture does.

Ingredients

• 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)

Directions
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.
Source:Banana

Lobster Imperial

This is another great Asian style recipe for lobster. It makes a fantastic presentation. It is really involved, so make sure you have plenty of spare time for this one!

Ingredients

• 1 (1 1/2 pound) live Maine lobster
• Salt and pepper
  
• Potato starch, for coating
  
• Peanut oil, for frying
  
• 1 baby bok choy, trimmed
  
• 2 ounces snow peas, trimmed, halved diagonally
  
• 1 Japanese or wild leek, sliced diagonally
  
• 2 tablespoons peanut oil
  
• 1 tablespoon sugar
  
• 1 tablespoon fermented black beans, chopped
  
• 1 tablespoon minced garlic
  
• Salt and pepper
  
• 1/4 cup sherry
  
• 1/4 cup cold lobster stock plus 1/2 teaspoon cornstarch, whisked together

Recipe Directions:
Prepare the lobster. Cut off claws and split in half lengthwise. Split the lobster lengthwise, from head to tail. Discard the stomach area. Cut into pieces. Place in a bowl and season with salt and pepper. Lightly coat with potato starch, shaking off any excess starch. Preheat peanut oil to 400 degrees F. Deep-fry the lobster pieces for 1 1/2 to 2 minutes. Remove from oil and drain on plate lined with paper towels. Reserve. Prepare the bok choy, snow peas and leeks. Reserve. To prepare the sauce: In a wok, over high heat, combine the oil, sugar, fermented black beans and garlic. Season with salt and pepper. Stir-fry for 10 seconds. Add sherry and reduce by half. Add all the prepared vegetables and continue to stir-fry for another 10 seconds. Deglaze with lobster stock and add the reserved lobster pieces. Continue to stir-fry another 20 seconds. Transfer to a heated plate and arrange the lobster pieces decoratively.
Source:Lobster Imperial Recipe