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Cracking Lobster

17 Jul

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This is so simple and so fast.

Have the store steam the lobsters.

Take two dish towels.

Place one towel on your counter.

Put the lobster claws and knuckles on a towel.

Cover with another towel.

Then take your rubber mallet and bang each shell till it cracks.

Take the top towel off and you have all these cracked shells that the lobster meat just falls out of.

Take a scissor to the soft part of the tail and cut it down the center.

Pull the meat out.

One lobster takes maybe five minutes.

Use the small legs, shells and bodies for a delicious stock.

 

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Opening Quahogs

11 Jul

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There is a kitchen gadget for everything.

This one is sixty years old.

My Dad made it because he loved quahogs.

We call it a chucker but I am sure you could find a fancy model on-line.

It opens quahogs so fast .

I keep a big bowl under the board to collect all the juice from the quahog.

Enjoy them raw  on the half shell, baked, stuffed, fried, chowder and let us not forget with linguine.

 

 

Lobster Salad Sandwich

22 Feb

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Whenever I have to go to the doctors I treat myself afterwards.

Sometimes its ice cream, sometimes its a pastry but today it was lobster salad.

The meat of one boiled lobster.

Now this is my trick.

When the lobsters are on sale I have the store boil them

I take them home and get all the meat out of the shell.

Put the meat of one lobster in each freezer bag and they can stay for at least a couple of months in the freezer.

I usually double bag .

Let it sit out for a couple of hours in the refrigerator to defrost

Chop to the size you like

Add a good squeeze of lemon

One tablespoon mayonaise

One diced scallion

Salt and black pepper

Mix everything together

Treat yourself to the hottest bread in the bakery.

Today they had a soft marble rye

Place one slice of Hoffmans’ cheddar cheese on one side

Add a handful of baby spinach

Season with salt and pepper

Add six sliced banana peppers

Add all the lobster salad

Cover with another slice of warm bread

Cut the sandwich in half

Put some grapes on your plate

Sit down and enjoy a great lunch and for being such a brave girl for going to the doctors.

 

 

Lobster BLT Salad

25 Sep

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Okay, I found another store that had the lobster on sale.

What a great week!

I was feeling fat after I ate a delicious, fabulous, gigantic lobster BLT sandwich so I made the salad for my sister to make me feel less guilty.

2 handfuls baby arugula

2 handfuls baby spinach

2 thin slices of sweet onion

Tomato salad that consists of 10 grape tomatoes, 6 baby pieces of mozzarella, 10 pieces of cubed Italian bread, sprinkle with oregano, garlic powder and salt. Drizzle with olive oil.

1/2 cubed avocado

1/2 sliced cucumber

2 lobster tails cut into bite size pieces

2 slices of cooked crisp bacon cut into bite size pieces

4 to 6 tablespoons lemon dressing

Get a fork and start eating.

Yesterday I toasted two slices of challah bread and smeared them with butter on one side and mayo on the other. The bacon, lobster, tomato, arugula, avocado and onion followed.

 

 

 

 

Fast Fried Calamari Rings

20 Sep

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I have made fried calamari bad a million times but I finally got it right.

The Crisco gives the calamari flavor and the corn starch makes it crispy.

I added the garlic because I put garlic in almost everything,

One one pound bag of frozen cleaned calamari rings

One cup os corn starch

One teaspoon salt

One teaspoon black pepper

1/4 teaspoon garlic powder

1/2 lemon

hot sauce

5 big tablespoons Crisco

Defrost the calamari and pat it dry with a paper towel.

Mix the corn starch, salt, pepper and garlic powder together in a bag.

Add the calamari rings and shake the bag  till all the rings have a light coating on them.

Heat the Crisco in a small frying pan till it has melted and hot on medium high heat.

Place the calamari in the pan and do not let it touch so you have to work in batches.

Let the calamari fry till you see it brown on the underside and then flip over till the entire ring is golden brown.

Place on a paper towel to drain the excess oil.

Continue till all the rings are fried.

They are so crispy.

I just squeezed some lemon on mine but you can add a hot pepper relish and toss it with the calamari.

I also like it with fried onions.

Any dipping sauce is great from a tomato sauce to a chili sauce.

I seasoned the oil with a habanero pepper and it was way too hot but a milder pepper would be okay. Just mix the pepper with the cornstarch and fry it with the calamari if you like it spicy.

 

 

 

Lobster Bisque

14 Sep

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The lobsters were on sale last week so opportunity knocked.

I did eat two but saved the rest including all the shells.

By the way I did have them cooked at the store, I did not eat them raw.

I remove all the legs.

Clean the bodies of any meat and the delicious roe.

Pick all the meat out of the rest of the claws and tails but save the shells.

Take the shells, bodies and legs from four lobsters and place them in 10 cups of water.

Season the water with 4 heaping tablespoons of powdered chicken consommé soup seasoning .

Let everything come to a boil and then simmer down to about 7 or 8 cups of broth.

This takes about one hour.

Strain everything into a big bowl and discard all the shells.

Make sure you strain the broth well because nothing is worse then getting a shell.

Now that your pot is empty, wash it out and use it to finish making the bisque.

Melt 6 tablespoons of butter

Add one large diced onion  and 2 cloves of minced garlic

Cook slowly till everything is soft.

Add 1/2 cup of flour and mix well about 3 minutes. Stir all the time to make sure the flour does not burn.

Add one small can of tomato paste and mix well

Add one cup of the broth to dissolve the paste then add the rest of the broth to the flour mixture.

Add 1 1/2 cups of cream or 1/2 and 1/2 and mix well

Melt another 4 tablespoons of butter in a small pot.

Add 2 cups lobster meat cut into spoon size pieces.

Coat the lobster with the butter.

Add 3 tablespoons lemon juice, one tablespoon diced tarragon, 1/4 teaspoon ground nutmeg.

Add to the broth.

Season now with your salt and pepper because the lobster broth can be salty.

Instead of adding more cream, thicken the soup with the instant mashed potatoes.

I add one tablespoon for every cup of liquid.

I don’t usually use the potato flakes in bisque because I like it very smooth.

Top the bisque with larger pieces of lobster.

This is a real treat and not as fattening as a true bisque but not low calorie.

I like the chunks of lobster but if you want a velvet smooth bisque just put it into your food processor till it is smooth.

The bigger chunks look pretty on top of the soup.

 

 

Stuffies

27 Jul

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My sister Janet wanted to go dig for quahoggs and my son’s friend said he would take her, so I went along as well. We had such a good time  reminiscing of when we were kids and we ended up quahogging for three hours.

We caught a lot of quahogs, about 150, so we had a feast.

We used my Dad’s old hand made clam chucker machine to open them and then started to cook.

We made steamed quahogs, stuffies, clams casino, clam cakes, spaghetti with clams and still had some leftover.

We dug all morning and cooked all afternoon.

This is my Mom’s Stuffy (stuffed quahog) recipe with a couple of changes.

Two cups of quahog meat.

Keep the shells for stuffing.

1/2 cup fresh parsley

3 packages of cheese and cracker sandwiches, thats 18.

1/2 teaspoon black pepper

1/2 onion sautéed in 2 tablespoons butter  and cook till soft

Keep out enough onion to put one slice on the top of each quahog.

Place everything in the food processor and pulse maybe 6 times till everything is blended well but not mush. It should be a rough chop consistency.

Fill each shell with a tablespoon or two of filling depending on the size of the quahog shell.

Bake at 375 for 15 to 20 minutes.

The top should be slightly brown.

Serve with wedges of lemon and hot sauce.