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newhunterette
07-09-2008, 09:31 AM
A little while ago, Mike (Leaseman) had a friend who flies Atlantic Lobster to BC for a hug Lobster Feast, Peter decided to get in on the ordering and had 30 2/2.5 lb lobsters flown in as well. So now I have the luxury of making some really wonderful meals using these Lobsters as well as a few other great west cost seafood dishes.

here are a few ideas I have come up with. I know the norm is to have broiled lobster with garlic butter but lobster is such a great ingredient for many seafood dishes. Please add some of your favourite seafood recipes as well.

A few different ideas for a seafood dip/sauce for those beautiful seafood cocktail creations:

Blue Cheese Cocktail Sauce
It is made by combining equal parts of blue cheese dressing and cocktail sauce.

Quick Cocktail sauce
A quick cocktail sauce can be made by combining 3/4 cup of ketchup with 1/4 cup of horseradish, the juice of 1 lemon and a dash of Tabasco sauce.

Quick Sauce Louis
Sauce Louis is just as good with lobster or shrimp. Normally this sauce is made with pink mayonnaise, which is a mayonnaise - chili sauce variation. A quick Louis Sauce can be made by combining 3/4 cup of Russian dressing with 2 Tablespoons of horseradish, 1 teaspoon of Lea & Perrins worchestershire sauce, and a dash of Tabasco Sauce.

Traditional Sauce Louis
The traditional Sauce Louis starts with 1 cup of mayonnaise into which we fold in 1/4 cup of heavy cream, 1/4 cup of chili sauce, 1 teaspoon of Lea & Perrins worchestershire sauce, 1/4 cup of chopped green pepper, 1/4 cup of chopped green onion, 2 tablespoons of lemon juice, a dash of Tabasco Sauce and salt and pepper if needed.

Serving Suggestions for seafood salads and cocktails
Seafood salads can be created using a variety herbs and seasonings. Minced celery and mayonnaise are the most common components of a lobster salad. A good complimenting idea for a seafood salad is a garnish of fresh fruit such as grapes or fresh melon slices. Seafood Cocktails are usually presented in a lettuce cup or garnished with fresh baby greens. Fresh fruit is also a nice flavour explosion with a Seafood Cocktail. Don't forget to include your favorite seafood sauce and lemon wedges to complete this dish.

newhunterette
07-09-2008, 09:44 AM
Chowders:

New England Clam chowder
2 cups 1/2 inch dices potatoes
5 cups fresh chopped surf clams
3 cups clam juice
4 oz. butter
1/2 cup flour
1/4 cup minced onion
1/4 cup minced celery
2 tablespoons minced garlic
2 1/2 cups light cream
salt as needed
2 teaspoons ground black pepper
3 bay leaves
3 teaspoons dry dill

Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.

In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.

Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning.

Manhattan Clam Chowder
2 cups 1/2 inch dices potatoes
5 cups fresh chopped surf clams
4 cups clam juice
8 oz. sliced bacon
1/3 cup 1/2 inch diced onion
1/3 cup 1/2 inch diced celery
12 ounce can Italian tomatoes
2 tablespoons minced garlic
salt as needed
2 teaspoons ground black pepper
3 bay leaves

Sautee the bacon in a stock pot until it is well done and crispy. Remove the bacon from the pot and set aside. Add the onions, celery, and garlic to the bacon grease and sautee for about 1 minute.

Wash the diced potatoes, drain and place them in the pot along with the clam juice. Bring the potatoes to a boil, add the clams and the bay leaves and simmer until the potatoes are tender.

Place the Italian tomatoes in a mixing bowl and roughly crush them by hand and add to the chowder. Take the cooked bacon, crumble it and add it to the chowder. Return to a simmer and adjust the seasoning.

Alison's Top Secret Seafood Chowder - my father in law loves this
2 cups 1/2 inch dices potatoes
1 cup lobster meat
1 cup small scallops
1 cup small shrimp
3 1/2 cups clam juice
4 oz. butter
1/2 cup flour
1/4 cup minced onion
1/4 cup minced celery
1 cup tomato puree
2 tablespoons minced garlic
2 1/2 cups light cream
salt as needed
2 teaspoons ground black pepper
3 bay leaves

Peel and de-vein the shrimp and cut into bite sized chunks. Wash the scallops and drain. Place the clam juice in a stock pot and bring to a boil. Cook the shrimp in the clam juice then remove and set aside. Do the same thing with the scallops saving the stock. Cut the lobster meat into bite sized chunks.

Wash the diced potatoes, drain and place in a stock pot with the hot clam stock. Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.

In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the tomato puree and cook for several minutes, add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes and bring to a simmer.

Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer. Adjust the seasoning.

Exceptional Seafood Bouillabaisse
1/2 cup olive oil
1/2 cup finely julienne onion
2 cups finely julienne leek bottoms
2 tablespoons chopped garlic
3 bay leaves
2 teaspoons fresh ground black pepper
2 tablespoons salt
4 tablespoons fresh chopped parsley
3 cups crushed imported Italian tomatoes (crush by hand to insure texture)
2-˝ cups clam juice
1 lbs. diced white fish (1 inch cubes)
1/2 lb. cooked lobster meat
1/2 lb. small peeled shrimp
12 well scrubbed clams
12 well scrubbed mussels
1 lb. small scallops
salt as needed
2 teaspoons ground black pepper

In a heavy stock pot heat the oil and sauté the onion, leeks, and garlic until the vegetables become transparent. Add the Italian tomatoes, the clam juice, and the dry ingredients and return to a boil. Add the clams and mussels. A minute later add the white fish. After an additional minute add the shrimp and scallops. When the clams open and the white fish and scallops are white and firm add the lobster meat. Check the seasoning for salt and pepper. Serve at once garnished with a toasted French bread crouton.

huntcoop
07-09-2008, 09:56 AM
Isn't Fancy Feast cat food? ;)

newhunterette
07-09-2008, 10:01 AM
Lobster delectables:

Stuffed Lobsters
Two 2 lb. lobsters -
8 ounces of lobster meat -
2/3 drawn butter
4 cups crushed Ritz Crackers

Prepare the lobsters as you would for broiling and set aside. Slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter. Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups. In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box). Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated. Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture. Next, divide the meat into equal parts and fill the lobster body. Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws. Pre-heat the oven to 375. Cook the lobsters for approximately 30 minutes or until the tail meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn butter.

Lobster Bisque - time consuming to make but well worth it when completed - my kids love this bisque and when I make it they know I am in a good mood :)

1 Lobster - 1 3/4 Lbs.(lobster shell/parts)
Butter - 1/4 Lb.
All Purpose Flour - 3/4 cup.
Chopped Onions - 1/3 Cup.
Tomato Paste - 3/4 Cup.
Lemon Juice - 1 Tablespoon.
Chicken Bouillon - 2 Cubes.
Peppercorns - 8 Each.
Celery - 3 Stalks.
Salt - 2 Teaspoons.
Sugar - 1 Tablespoon.
white Pepper - 1 Teaspoon.
Lea & Perrins worchestershire Sauce- 1 Teaspoon.
A1 Steak Sauce - 1 Tablespoon.
Light cream - 1 Pint.

In a large stock pot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring to boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 12 minutes. Remove the lobster from the broth and allow it to sit and cool. Allow the stock to continue to simmer uncovered. When the lobster has cooled enough to allow handling, shell it , taking special care to save all the juices and return them to the stock. Place the lobster meat on the side for later use. Return all the shells and unusable products to the lobster stock and reduce by half and hold hot. In a separate stock pot, melt the butter then add the flour to the butter and cook over a medium heat for about a minute while continually whisking. Add the tomato paste and cook for an additional minute. Add the lobster stock, through a strainer, a cup at a time while whisking constantly. When the sauce is smooth and at the consistency of a gravy reduce heat. Add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for 10 minutes while stirring occaisionaly. Slowly add the cold light cream while stirring continually and bring the soup back to temperature. Adjust the seasoning. Chop or cut reserved lobster meat into desired size and add to soup. Serve at once.

Baked Lobster casserole
Lobster Meat (Bite Size Cubes
Butter - 1/4 Cup.
Milk - 2 Cups.
All Purpose Flour - 3 Tablespoons.
Chopped Onions - 1 Tablespoon.
White Wine - 1/4 Cup.
Prepared Mustard - 2 Tablespoons.
Salt - To taste.
Parsley - 1/2 Teaspoon.
Lea & Perrins worchestershire sauce - Dash.
Tabasco Sauce - Dash.
Curry Powder - 1/2 Teaspoon.
Ritz Cracker Topping - 1/2 Cup.

Heat the milk in a heavy sauce pan over a medium heat until milk just starts to simmer. In a separate sauce pan melt the butter and sauté the onions until they become transparent. Add the flour to the butter and onion mixture making a roux (paste), and cook over a medium heat for about a minute. Slowly add the hot milk to the roux while whisking constantly. Once all the milk is incorporated into the roux add the salt, prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder. Simmer sauce over low fire for about 10 minutes. Add white wine and simmer for an additional 10 minutes. Adjust seasoning and remove from fire. Place lobster chunks in mixing bowl and add sauce and mix until desired consistency. Place mixture in a appropriate sized glass casserole or into 4 individual ceramic bakers. Top with Ritz cracker topping and bake in a 375 degree oven for approximately 20 minutes or until sauce starts to bubble.

Ritz Cracker Topping

Slowly melt 1/4 LB of butter in a double boiler. When melted, draw off the clear portion of the butter and mix with a 1/2 cup of crushed Ritz Crackers. Avoid using the milky part of the separation as it is very salty.

newhunterette
07-09-2008, 10:02 AM
Isn't Fancy Feast cat food? ;)

I knew someone would make a comment on the name after I posted it - but if you want to feed these recipes to your cat by all means - you will have one happy and spoiled critter