Moqueca
April 28, 2022
: 4
: 10 min
: 20 min
: 30 min
: Easy
A flavorful Brazilian stew.
Ingredients
- 4 oz of cooked lobster meat
- 4 oz of raw shrimp
- 4 oz of cod or other white fish
- 1/2 cup of Skipper's Bay Lobster Nectar
- 2 tbsp lime juice
- Salt and freshly ground black pepper to taste
- 3 T olive oil divided
- 3 garlic cloves minced
- 1 hot pepper finely chopped (optional)
- 1 cup diced tomatoes (from a can)
- 1 green bell pepper seeded and sliced
- 1 red bell pepper seeded and sliced
- 1 yellow bell pepper seeded and sliced
- 1 medium white/yellow onion sliced
- 1 small bunch of cilantro chopped
- 1 small bunch of parsley chopped
- 14 oz coconut milk can
- ½ T tomato paste
Directions
- Step 1 In a large Dutch oven, add 2 tablespoon of olive oil over medium heat. Add the garlic and hot pepper and cook for about 1 minute.
- Step 2 Add diced tomatoes, bell peppers and onions.
- Step 3 Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper.
- Step 4 Pour the coconut milk and add tomato paste. Bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish is fully cooked.
- Step 5 Add raw shrimp and lobster meat and cook for 5 more minutes.
- Step 6 Taste and adjust seasonings if desired. Garnish with chopped fresh cilantro and parsley. Serve with rice or crusty baguette.
Lobster Stock
April 28, 2022
: Makes 6 cups
: 5 min
: 12 hr
: 12 hr 5 min
: East
Don't throw those lobster shells out!
Ingredients
- ½ cup olive oil
- Shells from 5 cooked lobsters, rinsed
- 1 onion, roughly chopped
- 2 bay leaves
- 10 peppercorns
Directions
- Step 1 In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice.
Lobster Bisque
April 28, 2022
: 4
: 15 min
: 50 min
: 1 hr 5 min
: Intermediate
Silky, smooth and super delicious.
Ingredients
- 4 T butter
- 1 cup yellow onion (finely chopped (1 medium sized onion)
- 1 cup carrots (peeled and finely chopped (3 medium sized)
- 1 cup celery (finely chopped (4 medium sized stalks)
- 4 cloves garlic (minced)
- 2 T tomato paste
- 3 T all-purpose flour
- 1 ½ cups dry white wine
- 4 cup of Skipper's Bay Lobster Nectar or lobster stock
- 1 cup heavy cream
- salt and pepper (to taste)
Directions
- Step 1 Heat butter over medium high heat in a large pot. Add the onions, carrots, and celery. Stir to coat in butter and cook until soft, about 5-10 minutes, stirring occasionally to prevent burning. When vegetables are just about done and begin to stick to the bottom of the pan, add garlic, stir to combine, and allow to cook for 1-2 minutes. Add tomato paste, stir well to coat vegetables, and cook for 1-2 minutes.
- Step 2 Reduce heat to medium. Sprinkle over flour over mixture, stir well to combine, and cook while stirring frequently to prevent burning for an additional 2 minutes. The mixture should really start sticking to the bottom of the pan and turning brown. Do not allow it to burn.
- Step 3 Add wine to deglaze pan. Stir well with a flat bottom wooden spoon, scraping the bottom of the pan. Allow in wine to simmer for several minutes. The liquid will reduce and the mixture will become thick. Add lobster nectar or lobster stock into bisque base until well combined. Reduce heat to lowest setting to maintain a gentle simmer and allow to cook for about 30 minutes to allow flavors to develop. Stir occasionally during this time.
- Step 4 Remove bisque from heat. Use an immersion blender to purée the soup right in the pot. Alternatively, transfer to a blender to purée and then return bisque to pot.
- Step 5 Add heavy cream and chopped cooked lobster pieces to bisque and stir well. Heat over medium-low heat until bisque is heated through. Season with salt and pepper, as desired. Serve hot with crusty bread on the side.
Lobster Ramen
April 28, 2022
: 1-2
: Easy
Luscious lobster ramen!!
Ingredients
- Chinese style wheat noodles - Ramen
- SBL lobster nectar OR seafood stock
- Dash of soy sauce
- Dash of sesame oil
- 1 cup of water
- 1/2 medium yellow onion diced
- 2 garlic cloves minced
- 1 inch of ginger minced
- 1 jalapeno sliced
- 2 T white miso paste
- 1 cup of shiitaki mushrooms sliced
- 1 soft boiled egg
- 2 scallions diced
- 1 nori sheet
- 1/4 cup of SBL lobster meat
- salt and pepper to taste
Directions
- Step 1 Heat wok over medium heat, add mirin and onion. Cook until translucent.
- Step 2 Add mushrooms and cook until tender.
- Step 3 Add garlic and ginger, cook 1 min.
- Step 4 Add water and SBL lobster nectar or seafood stock. Bring to a boil and cook 5 min.
- Step 5 Lower heat back to medium, add miso paste and cook 3 min.
- Step 6 Cook egg 8 min until soft boiled.
- Step 7 Add ramen noodles and cook 3 minutes.
- Step 8 Add lobster meat and cook until warmed through.
- Step 9 Ladle soup into a bowl and garnish with egg, scallions, jalapeno and nori sheet.
- Step 10 Enjoy!
