Crab Stuffed Lobster

This amazing seafood recipe brings together two of my favorite shell fish, lobster & crab. I prefer to use Johna crab for this recipe so it does not over power the Maine Lobster meat.

Ingredients

• 2 large Live Maine Lobsters
  
• 1 lb Jonah Crab Meat
  
• 3 tablespoons Olove Oil
  
• 3 tablespoons Butter
  
• 3 ounces Chopped Vidalia Onion
  
• 2 ounces Chopped Celery
  
• 2 ounces Chopped Red Bell Pepper
  
• 3 ounces Bread Crumbs
  
• 1 ounce chopped Parsley
  
• 4 ounces Shredded Asiago Cheese
  
• 1/2 cup Dry Wine
  
• Salt and Pepper to Taste
  

Directions
In a large pot 1/2 full with boiling water, cook lobster, until they turn color from dark to orange then shock them in a cold ice water. Split the lobster in the middle, pulling the meat out of the shell, including claw meat, set aside. In a large sautéed pan put olive oil, butter, onion, celery, bell pepper, cook on a medium heat for 3-4 minutes or until soft, now add the crab meat, crumbs, salt and pepper, mix gently together. The mixture has to be moist and delicate, if it is to dry add more wine, if it is too soft add more bread crumbs. With a spoon fill the cavity of the 4 side of the lobster shell, sprinkle over Asiago cheese and bake in a 395*F. preheated oven for 8-10 minutes.
Directions:Stuffed

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

Bison Steak and Onion Confit on Garlic Toast

Bison, better known as Buffalo is an excellent source of Protein, and lower in fat than Chicken, Pork, or Beef! If you are looking for a satisfying steak without all the cholesterol and fat, Buffalo is the meat for you!

Ingredients

• 1 pound onions (about 3 medium)
  
• 1 teaspoon olive oil
  
• 1/3 cup beef broth
  
• 6 tablespoons balsamic vinegar
  
• 1 tablespoon packed brown sugar
  
• 1 whole star anise
  
• two boneless buffalo strip steaks
  
• 1 teaspoon olive oil
  
• 1 garlic clove
  
• four 1/2-inch-thick slices country-style bread

Directions
Halve onions and cut each half lengthwise into 6 wedges. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in remaining confit ingredients and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more. Discard star anise. Keep confit warm, covered. Preheat oven to 450°F. Trim fat(if any) from buffalo steaks and cut each buffalo steak into 4 equal pieces. Pat buffalo steak dry and season with salt and pepper. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and brown buffalo on both sides, about 3 minutes total. Transfer steak to a roasting pan and roast in middle of oven about 5 minutes for medium-rare. Let steak stand 5 minutes. While steak is roasting, halve garlic clove. On a baking sheet in oven with steaks or in a toaster toast bread until golden brown. Immediately rub toasted bread with cut sides of garlic. Serve steak and onion confit on toasts with roasted beet wedges and garlic-beet purée.
Source:Confit

Scallop & Fig Kebabs

Sea Scallops and fruit go surprisingly well together. The sweet delicate nature of the sea scallop is perfectly complimented by the other ingredients in this recipe. Makes a fantastic appetizer for any back yard get together.

Ingredients

• 3 tablespoons orange marmalade
  
• 1/4 cup chopped green onions
  
• 2 tablespoons low-sodium soy sauce
  
• 1/2 teaspoon ground red pepper
  
• 1 large garlic clove, chopped
  
• 16 dry Maine sea scallops
  
• 8 dried figs (about 5 ounces)
  
• 2 lemons, quartered
  
• 1 teaspoon olive oil
  

Directions
Combine first 5 ingredients in a zip-top plastic bag; seal and shake vigorously. Add scallops; seal and marinate in refrigerator for 20 minutes. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs, and 2 lemon quarters alternately onto each of 4 (12-inch) skewers. Preheat grill. Coat a grill rack with oil. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.
Source:Fig

Mussels Steamed in White Wine

Yummy!! Mussels are another fantastically versatile seafood! If you have a need for seafood and are short on time, this recipe is a big winner. I like using fresh, live Prince Edward Island Mussels for this one!

Ingredients:

• 1 onion, chopped
  
• 2 garlic cloves, minced
  
• 1 bay leaf
  
• 2 teaspoon basil
  
• 1/4 cup celery, chopped
  
• olive oil
  
• 8 ounces dry white wine
  
• 1 pound Prince Edward Island Mussels
  
• parsley
  

Directions:
Cover celery with olive oil. Saute onions, garlic, bay leaf, basil and celery together. Add the wine and mussels. Cover and steam for 4-6 minutes. Garnish with chopped parsley and serve.
Source:White Wine Sauce

Briochette Crab Melts

As far as the crab goes for this recipe, I think Jonah Crab is the most suitable. The sweet delicate flavor of the Jonah Crab meat pairs well with the granny smith apples.

Ingredients

• 8 small round brioche or buttery dinner rolls, split crosswise
  
• 6 tablespoons truffle butter or unsalted butter, softened
  
• 1/2 cup mayonnaise
  
• 1/4 cup minced red onion
  
• 1/4 cup chopped flat leaf parsley
  
• 1 tablespoon fresh lime juice
  
• 1/2 Granny Smith apple--quartered lengthwise, cored and thinly sliced crosswise
  
• Several dashes of hot sauce
  
• Salt and freshly ground pepper
  
• 1 pound Jonah crab meat, picked over
  
• 1 1/2 cups shredded Gruyere cheese

Directions
Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400 degrees F.In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crab meat.Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyere. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.
Source:Brioche

Cheesy Grilled Maine Lobster Tails

This recipe is so easy to make, the most difficult part is waiting for it to be done!. As usual, I prefer to use Maine Lobster Tails, but you can use Brazilian Lobster Tails, North Australian Lobster Tails or any kind of Lobster tail you want!

Ingredients

• 4 6-7oz frozen Maine lobster tails
  
• 3 tablespoons margarine or butter
  
• 3 to 4 green onions, sliced (1/2 cup)
  
• 1 clove garlic, minced
  
• 1-1/2 cups soft bread crumbs (2 slices)
  
• 3/4 cup shredded creamy Havarti cheese (3 ounces)
  
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  
• 2 tablespoons margarine or butter, melted
  

Directions
Thaw lobster tails, if frozen. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart slightly. For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails. In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over the drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 to 2 minutes more or until stuffing is light brown and heated through. Continue as directed.
Source:Cheesy Tails