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Steamed Lobster

7/19/2022

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Serves 4
4 lobster tails (uncooked), about 7 ounce each or 4 whole lobsters (uncooked), about 1 ¼ pound each
              Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
2 teaspoons kosher salt
1 stick butter, melted for serving

  1. To steam the lobsters, fill a large stock pot with 2 inches of water. Add 2 teaspoons of kosher salt. Cover and bring the water to a boil.
  2. Put the lobsters into the pot and cover. Steam for 20 minutes. 
  3. When the lobster has steamed for 20 minutes, remove them immediately from the pot and let cool until you can handle them. Break open the tails and remove the meat in one piece. Remove the rest of the lobster meat and add the meat to your meal or reserve for another use. 
Variations:
  • Lobster roll with butter: Here is a classic New England lobster roll recipe. Note that the lobster meat should be cooked before sautéing in the butter.
  • Serve the lobster meat on top of salad greens, cooked rice, cooked pasta, or steamed spinach. Drizzle with melted butter and fresh lemon wedges.
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Mussels in White Wine Dijon Sauce

7/11/2022

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Makes 4 appetizer servings
 
2 pounds mussels
½ cup onion, finely chopped
4 cloves of garlic, chopped
1/4 tsp red pepper flakes
1-cup dry white wine, Muscat or chardonnay 
1 Tbs Dijon mustard
 1/2-cup heavy whipping cream
2 Tbs fresh dill, chopped
salt and pepper to taste
Artisan bread, sliced and toasted
 
  1. Scrub and debeard mussels; throw out any that are not closed.  
  2. In a large sauté pan, add the onions, garlic, pepper, wine, and mussels.  Cover and bring to a boil over medium-high heat.  
  3. Reduce heat to medium and steam, covered, for 3 to 5 minutes (until mussels open). Transfer mussels to a large bowl with a slotted spoon. Discard any unopened mussels. Cover to keep warm. 
  4. Bring the broth to a simmer.  Add the Dijon mustard and cream to the broth and simmer for 3 minutes. 
  5. Finish by adding the dill and salt and pepper to taste. 
  6. Divide mussels between four heated bowls, ladle on the broth. Serve immediately with toasted bread.
Serving suggestions  
  • Add ¼ tsp of saffron to the broth with the cream and mustard.
  • Add 1 cup of fresh cherry tomatoes, cut in half, to the broth and simmer.
  • Serve over pasta
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Salmon Fillet with Moroccan Spices

7/11/2022

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Serves 4 
 
4 (4-6 ounce salmon fillets, skin-on). For best cooking, purchase fillets cut from the head end rather than the tail end. 
1 tablespoon olive oil
1 ½ teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoon whole fennel seeds
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
 
  1. Preheat the oven to 375 degrees.
  2. Let the salmon sit at room temperature for 20 minutes.
  3. Combine the cumin, coriander, and fennel seeds in a spice grinder or mortar and pestle. Grind until the coriander seed is just broken. Transfer the seeds to a small bowl and toss with the salt and pepper.
  4. Dry the salmon fillets with a paper towel. Coat the top of each piece of salmon with 1 teaspoon of the spice mix. Press the spices into the fish.  
  5. Heat a large oven proof cast iron or stainless-steel pan over medium-high heat with 1 tablespoon of olive oil.  When the pan is hot but not smoking, place the salmon pieces spice-side down, into the pan. Try to leave some space between each piece if possible. 
  6. Sear the fillets until the spices are golden and toasted, about 2 minutes. Using a spatula, turn the salmon fillets over in the pan and transfer the pan to the oven to cook until the salmon is just cooked through, about 15 minutes. To test the fish, press your finger on to the center of the fillet. It should be firm with a little "give". Serve hot, room temperature, or cold if you'd like.
Notes:
This spice mix is delicious on swordfish, tuna, shrimp, chicken, and pork. It is also very nice when cooked w/roasted vegetables. 



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