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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.





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.


Quahog Casino

26 Jul

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My sister Janet makes the best quahog casino ever.

I watched her make them and was amazed.

25 small to medium quahogs

1 1/2 cups bread crumbs, 1/2 panko and 1/2 seasoned Italian crumbs

1/2  stick melted butter

1/4 teaspoon onion powder

1/2 teaspoon garlic salt

1/2 teaspoon dried parsley

1/4 cup Parmesan cheese

1/2 inch piece of bacon for the top of each quahog.

Cook the bacon till the fat has rendered off and it is soft. Set aside.

Mix everything together except the bacon with a fork till all the bread crumbs are coated.

Set aside

Open the small quahogs and put all the meat on one shell. Discard the other shell.

Place one teaspoon of buttered, seasoned crumbs on each quahog.

Place the semi cooked bacon on top

Bake at 350 degrees for 15 minutes or until the crumbs and bacon are slightly brown and the bacon is crisp.

Serve with lemon wedges and hot sauce.

How easy is this.

Thanks Janet.

Clam Cakes

25 Jul

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My Mom made the best clam cakes ever.

I have tried and tried to make her recipe and have never been able to duplicate it so…

I found Kenyon’s Clam Cake and  Fritter mix and it is a no fail mix.

I followed the recipe on the box except I doubled the quahogs and used all the clam juice instead of water. Next time I will triple the quahogs.

Do not double or triple the liquid.

They came out light and delicious.

I just want to clarify something.

I did use quahogs not clams but still call these wonderful fritters clam cakes.

Go figure?


Linguine with Clam Sauce

26 Jun

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Whenever I sit at the beach I am starving and thinking about food.

Nothing is better than beach food.

My friend Joan was talking and her favorite meal is linguine with clam sauce so I had to come home and make it.

My Mom always made this for us so I didn’t think too much about cooking it.

1 1/2 pounds of fresh linguine

One stick of butter

One cup canola oil

6 cloves minced garlic

One cup chicken stock

Two pints fresh chopped clams about 32 ounces.

4 tablespoons rough chopped parsley

Salt to taste because sometimes the clams are salty and sometimes they are not.

1/2 teaspoon crushed red pepper [optional]

Melt the oil and butter in a saucepan

Add the garlic just until you smell that delicious aroma

Add the clams with all their juices and chicken stock

Let this come to a boil and then simmer for at least 15 to 20 minutes

Bring a large pot with water and one tablespoon salt to a boil

Cook the pasta to your liking.

I like mine slightly undercook and chewy.

Drain the pasta and in the same big pot return the pasta and add the clam sauce.

Let it cook on the stove for two minutes for all the sauce to coat the pasta on medium heat

Take off the heat and add the fresh parsley and plate.

If one would like grated cheese by all means let them have it.

This is a fast delicious meal.

You can make the sauce ahead of time , refrigerate it and then just heat it up.


Frozen Mussells Mariniere

20 Dec


Forty years ago I took a French cooking class.

This was one of the recipes but of course I changed it a little.

First of all I used frozen mussels. They are clean, tender and have to be cooked frozen.

I was so surprised they are so good and I didnt have to clean them.

So when I come home starving I can have these cooked in ten minutes.

4 pounds of frozen mussels

8 tablespoons butter

One large chopped shallot

4 cloves diced garlic

1/2 cup chopped parsley

1/2 teaspoon salt

one teaspoon black pepper

2 cups white wine

One heaping teaspoon powdered chicken bouillon

Melt the butter in a large stock pot

Add the shallots and garlic

Cook till they are just soft

Add the frozen mussels, salt, pepper, bouillon and wine

Stir everything together

Bring to a boil and cover for six  to ten minutes

The mussels should open and the shallots and garlic pieces will get into every mussel

Add the chopped fresh parsley

Thats it.

Serve with big pieces of fresh bread, a fork and spoon.

The broth is so delicious you have to drink it.

This is a great make ahead recipe.

Cook it at five and serve it at seven. Keep it warm on the stove.

Make sure to never eat any unopened mussels. Just throw them out.

This serves four happy people





Lemon Lobster Salad

29 Jul


This was lunch for my sister and me today.

It was great.

6  cooked and sliced lobster tails

2 cooked and sliced lobster claws

2 tablespoons good mayonnaise

2 tablespoons fresh lemon juice

4 cups of arugula and spring mix salad

1/2 sliced seedless cucumber

2  diced scallions

6 yellow tomatoes

Lemon garlic dressing

12 pita chips

Mix the lobster with the mayonnaise and lemon juice.

Mix the arugula, salad mix, cucumber, scallion,  pita chips and lemon dressing together.

Place the salad in a bowl and place the lobster next to it.

Season with salt,  black pepper and some extra lemon slices

This was a well deserved special  delicious treat.

This could serve four if you add more salad but once again I couldn’t stop eating…