Images from Mini Crab Cake Stuffed Filet Cut Rib Eye Steaks

FINALLY! It's Memorial Day weekend! I know I am going to be doing some grilling over the weekend but, until I get to that, I just have to share these pictures from preparing the Mini Maryland Crab Cake Stuffed Filet Mignon for the Memorial Day Staycation. These pictures make me so antsy to get home and do some grilling! I hope everyone out there has a happy and safe Memorial Day Weekend!

Classic Maine Lobster Rolls from Lobster Gram

Good afternoon friends and foodies! It's Friday and it's a gorgeous day here in Chicago! Every year when spring rolls around (first official day of spring is Sunday!) Lobster Grammers start craving that classic New England favorite...the Lobster Roll.
There are literally dozens of ways people prepare Lobster Rolls. Some use nothing but lobster meat and clarified butter, others use mayonnaise.
At Lobster Gram, we have used a single Lobster Roll recipe since 1987. Other variations were still good...but they were not the lobster rolls we spend all winter dreaming about.
So, in the spirit of sharing this spring, here is the Classic Lobster Gram Maine Lobster Roll Recipe. Bon Appetite!

Classic Maine Lobster Rolls
-1 lb. (1-1/2 cups) cooked lobster meat, thawed
-1/4 cup green onion, chopped
-1/2 cup celery, chopped
-1 Tbsp. Dijon mustard
-1 Tsp. lemon juice
-1 Tsp. Worcestershire sauce
-1/3 cup mayonnaise
-1/3 cup sour cream
-salt & pepper to taste

To make Lobster Rolls
Combine ingredients well, let stand 20 minutes for flavors to mix completely.
With 4 long French or hoagie-style sandwich rolls, slice the bread lengthwise, hollow out the inside of the bread, and toast or grill until slightly crunchy on the outside. Spoon in the lobster filling and it's ready. Serve with crunchy potato chips, side salad and lemonade or a hearty beer.

Meatless Monday- Red Wine Mushroom Risotto

Last week, the Lobster Gram Creative Director Nancy, brought me some Red Wine Mushroom Risotto. Had it for lunch and it was mouthwatering!
I'm in the process of bugging her for the recipe, so as soon as I have it...I will be thrilled to share!
For the time being...just feast your eyes ;)

Hand Made Ravioli & Diamond Dessert Pictures

Colossal Shrimp From Lobster Gram

Sheets of Hand Made Pasta ready for filling

Ingredients for Ravioli Filling

Ravioli Filling

Ravioli with Filling Ready for Second Sheet

Ravioli Ready for the Boiling Pot

White Lemon Cream Sauce

White Sauce Ravioli Ready for the Oven

Red Ravioli Out of the Oven

Red Ravioli Out of the Oven

Both Ravioli Pans are Done

Close Up on White Ravioli

Strawberry Diamond from our dessert vendor.
I'm so glad they are local!
Top: White Chocolate Flake
Vanilla Cream Puff
Strawberry Puree
Strawberry Mousse
Plain NY Cheesecake
Shortbread Crumb Crust

Black Diamond Dessert
Top: White Chocolate
Chocolate Frosting puff
Chocolate Chips
Chocolate Ganche
Chocolate Mousse
Chocolate Cheesecake
Oreo Crumble Crust

Attempt Number Two: Moroccan Strip Steaks

After attending my four year old Nephew's birthday party last week Saturday, I began to feel a little sick. I thought nothing of it, just the wear and tear of coming out of the holiday season.
Apparently, I was mistaken.
This was no side effect of stress...this was the side effect of hanging out with a dozen small children that are harbingers of communicative diseases!
So instead of preparing my Moroccan Dry rub and preparing my Niman Ranch Sirloin Strip Steaks like I had planned...I spent the day in bed watching the second season of the Tudors on DVD (Jonathan Rhys Meyers scares me. Kinda like the Sham-wow guy, but without the aggravated battery charges.)
Well, it's Thursday now. A LOT has happened in the span of just a few days, and I am now able to climb out from the yolk of illness and stress and take some time out to enjoy myself in my kitchen.
So tonight...


Moroccan Dry Rub Recipe for Steaks

Ingredients
1 tsp cumin
1 tsp coriander
3/4 tsp salt
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp black pepper
1 lemon plus more wedges for garnish
1 tbs + 1 tsp extra virgin olive oil
2 12 oz Sirloin Strip Steaks

Directions
Combine cumin, coriander, slat, turmeric, cinnamon and pepper in a bowl.
Heat the olive oil in a skillet over medium heat until shimmering. Rub the spice mixture on the steaks and cook until desired temperature.Serve with Couscous and lemon wedges if desired.

I'll have plenty of pictures of this tomorrow friends and foodies!

Making Campfire New Zealand Lobster Tails in Dan "The Lobster Man's" Back Yard!

Dan "The Lobster Man" of Lobster Gram is the Lobster Cooking Master. I admit, everything I know about lobsters, cooking lobsters, shucking lobsters and eating lobsters has come straight from the Lobster Man. Dan gave me this recipe a few weeks ago and I made it while camping. My surroundings were a bit too loud to shoot a video, so he took care of this for me! Here is Dan "The Lobster Man" in his very own back yard showing you how to prepare exotic New Zealand Lobster tails in a not-so-exotic way...over a campfire.
Watch the pro work his lobster magic now!

Contest Update! Enter to Win!

Ok...It's day 3 of my first blog give away and I have gotten some awesome submissions so far. I'm so glad it's Friday and over the weekend I'm going to be preparing some Lobster Scampi. I got a taste for Lobster Scampi this week while we were trying out some Scampi Puffs that we are planning to carry. The light sauce and lobster pieces were wrapped in fluffy phyllo dough and so easy to pop in your mouth. I can't wait til they are available.
For those of you who have not entered the contest yet....ENTER!!!! :)
Here is the link....cause I like making things easy for you. Enter to win a free "O" olive oil or balsamic vinegar sampler
Looking forward to reading some more fantastic sumbissions from you all! Have a great weekend and I'll be back Monday with a Lobster Scampi Video Recipe!

Images from Broiled Maine Lobster Tails Au Gratin

And here are some of the images from my Maine Lobster Tails Au Gratin Recipe. If you want to see all of them, you can by visiting my Flickr photo stream! Happy eating Foodies!

Grilling Maine Lobster Tails in the Lobster Gram test Kitchen

Good Monday morning to you foodies! I hope all of you had a splendid weekend and a great start to your week. It's been a busy few days around the Lobster Gram office. We are gearing up for Grilling Season and Fathers Day, so what better way to do that then prepare Grilled Maine Lobster Tails? Andy was in the Lobster Gram test kitchen last Friday showing you how easy it is to par boil and grill finish Maine Lobster Tails. So here is Andy's video, and we have some great pictures to follow this afternoon so check back soon for something fresh!

Dreaming of My Next Recipe

This first week of recovering from having my wisdom teeth pulled has been difficult. The extraction was easy enough. I thought it was going to be much worse with the bottom teeth impacted into the bone, but it went smoothly. The rough part...the soft food diet and the antibiotics. Since Saturday I have pretty much survived on yogurt, pudding, and mashed potatoes and all I can seem to think about is when I'm going to be healed enough to make my next real dinner. I have decided that when all is said and done, I'm going to make some steak, and I'm going to use the recipe below. I already have the steaks in the freezer, and if they give me that come hither stare one more time I swear I'll eat them raw in their vacuum sealed pack. But I'll try to refrain :)


Ingredients

• Two 6 oz. filet mignon steaks
  
• 1/8 tsp. salt
  
• 1/8 tsp. freshly ground black pepper
  
• 2 Tbsp. butter
  
• 1 tsp. Dijon-style mustard
  
• 2 Tbsp. shallots, minced
  
• 1 Tbsp. butter
  
• 1 tsp. lemon juice
  
• 1-1/2 tsp. Worcestershire sauce
  
• 1 Tbsp. fresh chives, minced
  
• 1 Tbsp. cognac
  
• 2 Tbsp. sherry
  
• 1 Tbsp. fresh parsley, minced

Directions
Season both sides of the steaks with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Sauté over medium heat for 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare doneness. Remove steaks to serving plate and cover with foil to keep warm. Flame pan with cognac (or simmer for 2 minutes), and reduce heat. Add into pan 1 Tbsp. butter, sherry, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Pour sauce over steaks and sprinkle with parsley to garnish.

Shrimp in Creamy Garlic Sauce-Video

Good morning Foodies! It's Thursday, Tax day is over (woot!) and it is an absolutely beautiful day in Chicago! We have had some gross weather here for the last week or so. Lots of rain, chilly temperatures and that bone-chilling wind we are so well known for. But today, spring has seemingly sprung again :)
Last night I was over at a friend's place and we whipped up some shrimp in a creamy garlic sauce. The recipe was really easy, and the finished product was one of the best shrimp & pasta dishes I have had. Enjoy the video & happy eating!


Ingredients

• 4 Tbsp. olive oil
  
• 8 cloves garlic, crushed
  
• 2 cups heavy cream
  
• 1 cup dry white wine
  
• 1/3 cup fresh parsley, finely chopped
  
• 1 cup grated Parmesan cheese
  
• 1 lb large cooked, peeled & deveined shrimp
• salt and pepper to taste
  
• 16 oz. fresh linguine, cooked and drained

Directions
Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in cream and wine, and bring to a simmer. Cook until cream begins to thicken (approximately 10 minutes). Stir in parsley, Parmesan, shrimp, and season with salt & pepper. Heat just until the shrimp are warmed through, 1 - 2 minutes. Pour sauce & shrimp over linguine in a large bowl and toss to coat.

First Ever Guest Blogger Tomorrow!

Good Monday morning foodies! I hope everyone enjoyed their Spring celebrations. I was feeling a little under the weather for most of the weekend so I opted to stay in bed as opposed to participating in the festivities. Easter chocolate tastes better in bed anyway :)
Unfortunately because I didn't get out of bed, I also missed my opportunity to take some pictures of dinner. I asked my sister to do it for me, but she was too worried she would mess them up. Thanks sis.
Anyway, tomorrow is going to be really exciting for me, Lobster Gram Gourmet Recipes will be featuring it's very first guest blogger! She has submitted a fantastic recipe and I'm really stoked to share it with you guys. If you are interested in checking out some of her blog work, here is her post on 50 free Open Coursewear Cooking Classes & 100 best websites for Chocolate Fanatics.
Later on this week I'll be posting another video recipe so it should be a fairly eventful week!

Shrimp Banh

This is a great recipe for a quick and healthy lunch. Skip the drive through today, get something fast and & gourmet!

Ingredients

• 1 large carrot, peeled and shredded
  
• 2 tablespoons rice vinegar
  
• 1/3 cup chopped fresh cilantro
  
• 2 1/2 tablespoons reduced-fat mayonnaise
  
• 2 1/2 tablespoons low-fat plain yogurt
  
• 3/4 teaspoon fish sauce
  
• 1 tablespoon lime juice
  
• 1/4 teaspoon cayenne pepper
  
• 3 12-inch baguettes, halved lengthwise
  
• 1 pound peeled cooked shrimp
  
• 18 thin slices thin slices cucumber
  
• 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Directions
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Source:Banh Mi

Lobster Salad with Papaya & Onion

This is a fantastic lobster salad. It's also great served "Lobster Roll" style on a toasted hot dog bun! Bon Appetite!

Ingredients

• 6 (4-ounce) lobster tails, steamed
  
• 2 large Maui onions, thinly sliced
  
• 1 teaspoon canola oil
  
• 1 teaspoon brown sugar
  
• 2 teaspoons rice vinegar
  
• 1/4 cup fresh orange juice
  
• Vegetable oil
  
• 30 strands uncooked spaghetti
  
• 1 papaya, peeled and sliced
  
• 1 head red leaf lettuce
  
• Sesame Miso Dressing
  
• Garnishes: lobster tails, fresh chives

Directions
Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill. Sauté onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels. Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.
Source:Papaya

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