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.

Ingredients

• 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

Directions
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

Fire Cracker Shrimp

This shrimp recipe is sure to win a special place in your heart (and no, it's not heartburn!)

Ingredients

• 12 Large Shrimp
  
• 1 teaspoon salt
  
• 1/2 teaspoon garlic salt, divided
  
• 4 sheets spring roll wrappers
  
• 24 carrot strips
  
• 1 egg beaten
  
• Dipping Sauce
  
• 1/4 cup mayonnaise
  
• 2 tablespoons hot pepper sauce
  
• 3 cups vegetable or canola oil for frying

Directions
Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt, stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt. Cut each spring roll wrapper into thirds, making 3 long, narrow strips. Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other – to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots. To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside. In a wok, heat the vegetable oil to 350 F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with dipping sauce.
Source:Fire Cracker

Lobster with Wild Mushrooms & Rosemary Vapors

This elegant lobster recipe is sure to please even the pickiest of people. I like making this recipe on special occasions. The rosemary always leaves such a pleasant aroma in the kitchen!

Ingredients

• 1 cup distilled white vinegar
  
• 4 1 1/2-pound live Maine lobsters
  
• 1/2 cup Canola oil
  
• 3 carrots, peeled, thinly sliced
  
• 1 onion, thinly sliced
  
• 1 fresh fennel bulb, thinly sliced
  
• 2 tomatoes, thinly sliced
  
• 4 fresh tarragon sprigs
  
• 8 cups fresh rosemary leaves stripped from branches
  
• 2 tablespoons plus 1 1/2 cups (3 1/4 sticks) butter, room temperature
  
• 2 pounds assorted fresh wild mushrooms (such as oyster, crimini, chanterelle, and stemmed shiitake), cut into 1-inch pieces
  
• 4 large fresh thyme sprigs
  
• 3 garlic cloves, halved

Directions
Bring 8 quarts water and vinegar to boil in 10- to 12-quart pot. Add 2 lobsters headfirst and cook until shells turn bright red and lobsters are just cooked through, about 11 minutes. Using tongs, remove lobsters from water. Repeat with remaining 2 lobsters. Twist claws and tails off lobsters. Crack claws and remove meat. Using kitchen shears or heavy large knife cut lobster tails lengthwise in half; remove tail meat. Cut meat into large bite-size pieces. Place in medium bowl; cover and refrigerate. Reserve claw and tail shells. Using kitchen shears cut away lobster gills. Rinse shells under cold water. Place in large bowl. Pour cold water over and soak 10 minutes. Drain; rinse well. Heat 1/4 cup oil in large pot over medium heat. Add lobster shells, carrots, and next 4 ingredients. Cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Add 4 quarts water and simmer 45 minutes, stirring occasionally. Strain lobster broth into large bowl, pressing on solids. Strain broth again through fine strainer into same pot. Boil over medium-high heat until broth is reduced to 2 cups, about 1 hour. Cool slightly; chill broth and lobster meat separately.) Bring 1 quart water to boil in tea kettle. Place 2 cups rosemary in each of 4 large bowls; place on table. Melt 2 tablespoons butter with 1/4 cup oil in large skillet over medium-high heat. Add mushrooms, thyme, and garlic and sauté until mushrooms are tender, about 6 minutes; discard thyme and garlic. Add lobster and 1/2 cup butter to skillet and heat through, about 3 minutes. Meanwhile, bring lobster broth to simmer in small saucepan. Pour hot lobster broth into blender; add 1 cup butter. Blend until butter is melted and mixture is frothy, about 30 seconds. Divide lobster mixture among 4 shallow bowls. Pour butter sauce and foam over lobster mixture and serve. Pour 1 cup boiling water into each bowl.
Source: Rosemary Vapors

Seafood Cioppino

This fantastic recipe brings together some of my favorite seafoods. The Dungeness Crabs that are used in this recipe, can easily be replaced with live Maine lobsters. To make this recipe even easier, consider using pre-cooked Jonah crab meat, or pre cooked lobster meat.

Ingredients

• 2 onions, diced
  
• 6 garlic cloves, chopped
  
• 1 green bell pepper, chopped
  
• 1/4 cup olive oil
  
• 2 cups dry red wine
  
• 2 cups clam juice
  
• 1 (28-ounce) can diced tomatoes
  
• 1 (8-ounce) can tomato sauce
  
• 1 bay leaf
  
• 1 tablespoon sugar
  
• 1 tablespoon dried oregano
  
• 1 tablespoon dried basil
  
• 1 tablespoon ground black pepper
  
• 1 tablespoon dried crushed red pepper
  
• 1 teaspoon salt
  
• 1/4 teaspoon dried thyme
  
• 1 tablespoon lemon juice
  
• 3 whole-cooked Dungeness crabs
  
• 1 pound little neck clams, scrubbed
  
• 1 pound large shrimp
  
• 3 pounds firm white fish, cut into 1 1/2-inch pieces
  
• 2 loaves sourdough bread
  
• Garnish: chopped fresh parsley

Directions
Saute first 3 ingredients in hot oil in a large stock pot until tender; stir in next 13 ingredients (wine through lemon juice). Bring to a boil; cover, reduce heat, and simmer 1 hour. Let cool; cover and chill at least 12 hours. Pry off apron or tail flap from crabs. Lift off top shell, saving cream-colored "crab butter" from inside the top shell, and discard shell. Pull out and discard feathery gills adhering to the body meat. Discard stomach mass, and break crab into left and right sections. Twist legs and claws from body. Cut each body section crosswise into 2 pieces. Crack legs with a wooden mallet. Set body pieces, cracked claws, and "crab butter" aside. Discard any raw clams that are open. Warm chilled tomato mixture in a large saucepan over medium heat, stirring occasionally, until thoroughly heated. Place crab, clams, shrimp, and fish in a large stock pot. Pour the warm tomato broth over seafood; bring to a boil. Reduce heat, simmer 10 to 12 minutes. Discard any clams that did not open during cooking. Serve with sourdough bread; garnish, if desired.
Source:Cioppino

Sauteed Pasta and Lobster

Pasta and seafood go hand-in-hand. This lobster recipe looks complicated, but it really isn't that difficult. Just think about how yummy the final product will be!

Ingredients

• 4 (1- to 1 1/4-lb) live lobsters
  
• 1/2 cup dry white wine
  
• 1/4 teaspoon crumbled saffron
  
• 6 tablespoons olive oil
  
• 1 large onion, sliced
  
• 1 bay leaf
  
• 1 1/2 lb vine-ripened tomatoes, peeled, seeded, and coarsely chopped
  
• 2 garlic cloves, chopped
  
• 1 lb angel's hair pasta nests or fideos coils, broken in half, or capellini, broken into 2-inch lengths
  
• 2 tablespoons chopped fresh flat-leaf parsley

Directions
Prepare lobsters:
Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.
When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered.
Make stock:
Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 8 cups, about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids.
Make sofregit:
While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf.
Cook pasta:Preheat oven to 400°F. Heat 1 tablespoon oil in a cassola or an oven proof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch. When all of pasta is browned, return to pan and stir in sofregit and 4 cups stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). Reserve remaining stock for another use. Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. Stir in reserved lobster and season with salt and pepper. Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. Stir in parsley
Source:Pasta

Filet Mignon with Mustard Sauce

This is a fantastic fillet mignon recipe! Make sure when you cut the steak, you cut it with the grain of the meat.

Ingredients

• 1 6 oz fillet mignon
  
• 1/2 teaspoon olive oil
  
• 1 1/2 tablespoons Cognac
  
• 1/4 cup beef broth
  
• 1/4 cup water
  
• 2 tablespoons coarse-grained mustard
  
• 1 teaspoon unsalted butter

Directions
Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deg laze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

Platter of Shellfish & Sauces

This is my favorite seafood recipe to prepare for parties. I made it for our office holiday party last year and I was shocked to see how fast the food went! Try it for your next gathering and you will see what I mean!

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
  
• 1/4 cup minced shallots
  
• 2 tablespoons minced fresh Italian parsley
  
• 1/2 teaspoon finely grated lemon peel
  
• 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
  
• 6 jumbo shrimp, peeled, deveined, butterflied
  
• 6 very large dry sea scallops
  
• 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  
• 3 tablespoons water
  
• Lemon wedges
  
• Fresh Italian parsley sprigs
  
• Lemongrass and Cilantro Sauce
  
• Saffron Mayonnaise
  
• Roasted Grape Tomato, Orange, and Basil Relish

Directions
Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemon grass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
Source:Platter

Balsamic & Black Pepper Crusted Steak

This is an excellent steak recipe Great for New York Strips or Filet Mignon! I recently tried this with a combination of Bison (Buffalo) Strip Steaks & Rib Euy Steaks and they were incredible!

Ingredients

• 2 tablespoons molasses
  
• 2 teaspoons balsamic vinegar
  
• 4 Steaks of your choice
  
• Cooking spray
  
• 3/4 teaspoon salt
  
• 3/4 teaspoon black pepper

Directions
Preheat broiler. Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper. Broil 6 minutes; turn over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.
Source:Black Pepper

Honey Shrimp

Shrimp can be used in hundreds of recipes and mixed with endless flavors to make them sweet or savory. This great shrimp recipe is a little bit of both!

Ingredients

• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• Freshly ground pepper to taste
  
• 1 egg lightly beaten
  
• 2/3 cup water
  
• 1 pound large shrimp peeled and deveined
  
• 2 tablespoons cornstarch
  
• Vegetable oil for deep frying
  
• 1 tablespoon sesame oil
  
• 2 tablespoons honey
  
• 1 tablespoon sesame seeds

Directions
Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C). Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.
Source:Honey

Shrimp Pesto Pizza

Everyone loves Pizza! Just put shrimp on top instead of sausage or pepperoni, and it will be a much healthier treat!

Ingredients

• 1 (16-ounce) Italian pizza shell
  
• Pesto
  
• 2 tablespoons pine nuts (pignoli)
  
• 2 cups lightly packed fresh basil leaves
  
• 1 cup (4 ounces) freshly grated Parmesan or pecorino cheese
  
• 1/4 cup extra virgin olive oil
  
• 1 to 2 garlic cloves
  
  Toppings:
  
• 8 ounces cooked shrimp
  
• 2 cups shredded mozzarella cheese, divided use
  
• 1/2 cup pitted Kalamata olives
  
• 1/3 cup sliced green onions
  
• 1/3 cup freshly grated Parmesan cheese

Directions
For Pesto:
Lightly toast pine nuts in a dry skillet over medium-low heat until golden, stirring constantly. Remove from heat and cool to room temperature. In a food processor or blender, combine basil, cheese, oil, pine nuts and garlic; whirl until pureed.
For Pizza: Preheat oven to 450°F.
Place pizza shell or dough on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with shrimp, olives and green onions; sprinkle with remaining mozzarella and Parmesan cheese. Bake for 10 to 15 minutes or until thoroughly heated
Source:Pizza

Cajun Scallops

Get ready to spice up your dinner plans with this fantastic scallop recipe. Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry. Don't get ripped off!

Ingredients

• 1 teaspoon olive oil
  
• 1 large red onion, thinly sliced and separated into rings
  
• 1 teaspoon Cajun seasoning
  
• 1/2 teaspoon ground black pepper
  
• 1 teaspoon butter
  
• 1 garlic clove
  
• 3/4 pound fresh scallops
  
• 1 to 2 teaspoons hot sauce

Directions
Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.
Source:Cajun