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Lobster/Seafood Plate Chowder

Lobster/Seafood Plate Chowder

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Yield: 4 servings
Recipe from Bruce Frankel, Panache Restaurant, Cambridge, MA

We had this for New Year’s Eve a couple of times.  Sad, this is wonderful stuff! Very simple to make, the recipe was featured on the cover of Food and Wine around 1987. Not a perfect substitute, but I converted this to use shrimp and scallops, and it is still great.  See photo below.

  • 4live lobsters, 1½ lb each
  • – or –
  • 1 lb shrimp, and 8 large sea scallops, foot removed 
  • 1½-2lb red potatoes, peeled and cut into ¼ inch dice
  • 1cup heavy cream
  • ½tsp salt
  • 6TBS unsalted butter
  • 1medium red onion, thinly sliced
  • minced fresh chives
  • cayenne pepper

Lobster version:  Bring a large stock pot of water to a boil. Fill a large bowl with ice water and set aside. Drop 2 lobsters head first into the boiling water, cover and cook for 3 minutes. With tongs, transfer the lobsters to the ice water and let soak until cool enough to handle. Repeat with the remaining 2 lobsters.

Break off the tail and claws from each lobster. Remove the meat from the claws and knuckles. Split the tails lengthwise in half, leaving the meat in the shell. Remove the light green tomalley from the body, pass through a fine-mesh sieve and set aside.

Remove and discard any dark green matter from the bodies. Coarsely chop the carcasses and place in a large saucepan. Add water to cover. Bring to a boil over high heat, reduce the heat and simmer until the liquid is reduced to 1 cup, about 30 minutes. Strain the liquid through a fine-mesh sieve into a medium saucepan, then set the lobster stock aside.

Shrimp version:  Peel and devein the shrimp, reserving the shells and tails.  Place the shells and tails in a saucepan and add two cups of water. Bring to a boil over high heat, reduce the heat and simmer until the liquid is reduced to 1 cup, about 30 minutes. Strain the liquid through a fine-mesh sieve into a medium saucepan, then set the shrimp stock aside.

Both: Meanwhile, place the diced potatoes in a medium saucepan and add cold water to cover by at least 1 inch. Bring to a boil over high heat and cook for about 3 minutes; the potatoes should still be very firm. Drain and rinse under cold water; drain well and set aside.

Add the cream and salt to the reserved lobster or shrimp stock. Simmer over moderate heat for 5 minutes. Whisk in 4 TBS of the butter, 1 TBS at a time. Remove from the heat.

In a large skillet or saucepan, melt the remaining 2 TBS butter over moderate heat. Add the onion and cook until softened and translucent, about 2 minutes. Add the potatoes and cook, tossing, for 1 minute. Pour in the cream sauce and add the reserved lobster meat and tail halves or the shrimp and scallops. Simmer until the seafood is cooked through, about 3 minutes; do not overcook. Spoon the chowder into individual soup plates. Add a spoonful of the sieved tomalley to the sauce in each bowl. Garnish each with a pinch of chives and a dash of cayenne.

Wine Suggestion: California Pinot Blanc

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms

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Yield: 8 Mushrooms
https://www.youtube.com/watch?v=lO2pZYl8zAw

Fall 2017: The Cooking In Russia channel on YouTube has some great recipes. The chef is an American ex-pat living in Russia and currently working on opening a restaurant in Helsinki Finland.

  • 8large mushrooms
  • ½lemon
  • 2strips bacon
  • 2oz red onion, diced
  • 3/4oz garlic, chopped coarsely
  • 2oz small shrimp, peeled and deveined
  • ½tsp paprika
  • 1oz white wine
  • 2egg yolks
  • 2TBS bread crumbs
  • cayenne to taste, pinch to ½ tsp
  • parmesan cheese for grating
  • Special equipment: ceramic baking dish (metal can scorch mushrooms)


Preheat oven to 400°F.

Stem mushrooms and scrape more from inside to make large cavity. Save the scrapings and stems. Cut stems and add to removed bits.

Squeeze lemon over prepared mushrooms. Rub to coat.

Render bacon over medium heat. Add onion and garlic, cook about 5 minutes. Add mushrooms, stir, add salt, cook about 10 minutes.

Add white wine and cook 2 minutes. Add shrimp, cayenne and cook stirring.

Remove to blender cup and blend with stick blender or chop to any consistency you want.

Scrape into bowl and add 2 tablespoons of breadcrumbs, 2 egg yolks, stir until mixed.

Remove mushrooms from baking dish and stuff, making sure they mound in the center. Add olive  oil to baking dish and spread over bottom. Set mushrooms, stuffed side up in dish. Grate Parmesan over mushrooms. Bake for 16 minutes.

Special step: Transfer to plate and distribute pan juices over the mushrooms. Return to baking dish and pour plate juices evenly over mushrooms. For immediate use, return to oven and bake 7 more minutes.

-or-

At this point they can be set aside for serving later, or refrigerated. NEVER freeze!

From room temperature, cook for about 10 minutes. If refrigerated, bake for 11-12 minutes.

Shrimp or Vegetable Tempura

Shrimp or Vegetable Tempura

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Yield: 4 Servings
J. Kenji López-Alt / Serious Eats

The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating. To achieve this takes just a little more care than other types of batter.
Adding vodka to the batter limits the rate of gluten formation so that the batter can sit a bit longer before it goes bad.

  • 2quarts peanut oil or vegetable shortening
  • ½cup (3 oz) cornstarch
  • ½cup (2 ¼ oz) all-purpose flour
  • Kosher salt
  • 1large egg
  • ¼cup 80-proof vodka
  • ½cup ice-cold club soda
  • 4cups thinly sliced vegetables or 1 lb shrimp (see note)
  • Lemon wedges, for serving


Heat oil to 375°F in a large wok over high heat, then adjust heat as necessary to maintain the temperature. Line a large plate or baking sheet with a double layer of paper towels.

Combine cornstarch, flour, and 1 tsp salt in a large bowl and stir with chopsticks to blend. Combine egg and vodka in a small bowl and whisk until completely homogeneous. Add club soda and stir with chopsticks until barely combined. Immediately add to bowl with flour and, holding bowl with one hand and chopsticks in the other, shake bowl back and forth while vigorously stirring with chopsticks until liquid and dry ingredients are just barely combined. There should still be many bubbles and pockets of dry flour.

Add vegetables (and/or shrimp) to batter and fold with your hand to coat. Pick up vegetables a few pieces at a time, allowing excess batter to drip off, and transfer to hot oil, getting your hand as close as possible to the surface before letting go in order to minimize splashing. Increase heat to high to maintain the temperature as close to 350°F as possible and add remaining vegetables (and/or shrimp) a few pieces at a time. Immediately start agitating them with chopsticks or a wire mesh spider, separating vegetables, flipping them, and constantly exposing them to fresh oil. Continue frying until batter is completely crisp and pale blond, about 1 minute.

Transfer tempura to a paper towel–lined plate or baking sheet and immediately sprinkle with salt. Serve with lemon wedges.

Shrimp Bisque

Shrimp Bisque

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Yield: 4 Servings
Recipe adapted from Joy of Cooking ‘97

I use shrimp in a lot of dishes and try to buy raw split and cleaned shrimp. I save all the raw shells and tails in the freezer. When you have a gallon bag full, it’s bisque time. Note: the original recipe says you only need the shells from 1 lb of shrimp. In my opinion that is nowhere near enough.

For the Stock

  • 5cups water
  • 2cups dry white wine
  • 2cups fish stock (or 1 cup water and 1 cup clam juice)
  • 2cups beef stock
  • 1lb raw shell-on shrimp and shells from 1 to 2 lbs of shrimp

For the Mirepoix

  • 4TBS unsalted butter
  • 1cup finely chopped onion
  • ⅓cup finely chopped carrots
  • ⅓cup finely chopped celery

For the Bisque

  • 1½cups, peeled, seeded, chopped tomatoes, fresh or canned.
  • ⅓cup rice.
  • 1-2bay leaves
  • 1½tsp minced fresh tarragon, or ½ tsp dried
  • 1tsp sweet or hot paprika
  • ½tsp minced fresh garlic
  • ½tsp salt
  • ¼tsp dried thyme
  • ⅛tsp ground red pepper

For the Shrimp

  • 3TBS unsalted butter
  • ¼cup Cognac or brandy
  • ¼tsp salt
  • ¼tsp pepper, preferably freshly ground white
  • Reserved shrimp

For Final assembly

  • ½-1cup heavy cream

For Garnish

  • fresh lemon juice
  • salt
  • freshly ground white pepper
  • ground red pepper
  • tarragon or parsley

To make the Stock
Bring liquids to boil in a large stock pot. Add shrimp, boil 2 minutes and remove. Set aside until cool enough to handle and shell. Refrigerate shrimp meat, return shells to broth. Reduce heat, simmer shells for 30 minutes. Remove and discard shells. Reduce liquid over medium high heat until reduced to 6 cups.

While the stock is reducing, in a medium saucepan, melt butter over medium heat. Add chopped onion, celery and carrots, and cook, stirring until tender but not browned, 5-10 minutes.

Add the mirepoix and other bisque ingredients into the reduced stock and return to a boil. Reduce heat and simmer partly covered for 40 minutes.

To prepare the Shrimp
Meanwhile, cut all but 8-12 of the refrigerated shrimp into ¼ inch dice. Melt the butter over medium heat, add and sauté shrimp until heated through. Add remaining ingredients.

Cook stirring until almost all the liquid is evaporated. Set the 8-12 whole shrimp aside. Add the diced shrimp and any leftover juice to the simmering soup. Remove the bay leaves and discard.

Final assembly
In a blender, puree the soup in small batches until smooth. Return to the saucepan and stir in cream and reserved whole shrimp. Heat over low heat. Thin, if necessary, with clam broth or milk.

To garnish and serve
Remove from the heat and season with drops of lemon juice to taste, salt and freshly ground white pepper and/or ground red pepper. Serve and garnish with fresh tarragon or parsley.

Note: Leftover soup will keep for a few days in the refrigerator, or it can be stored frozen in quart freezer bags or other freezer containers.

Fettucine with Shrimp & Sun-dried Tomatoes

Fettucine with Shrimp & Sun-dried Tomatoes

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Yield: 2 to 3 Servings
Scott Nowell

2016: This is a great tasting combination that is easy to put together. It’s titled Fettucine, but any pasta would be fine.

  • 6oz fettuccine, (any kind of pasta will work)
  • 1lb shrimp, peeled and deveined, shells reserved.
  • ½packet unflavored gelatin
  • ¼cup water
  • 5-6cloves minced garlic
  • ½cup sun-dried tomatoes, chopped
  • handful of green beans, frozen or blanched.
  • olive oil
  • 2TBS butter

Start water boiling for pasta.

Sprinkle gelatin over ¼ cup water in a small cup to bloom.

Shrimp stock:  Meanwhile, sauté shrimp shells in a teaspoon of olive oil in a 10-inch skillet. Sauté for a couple of minutes until shells are pink. Add a cup of water and a bay leaf to the pan. Bring to a medium boil. Boil until water reaches boil. Pour through a strainer into small bowl. Pour gelatin mixture into bowl with shrimp stock and stir well.

Add salt to taste to pasta water. Add pasta and cook until al dente.

Shrimp: Add a TBS of olive oil to skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté for a minute or so on each side. Add sun-dried tomatoes to skillet and saute for a minute or two. Remove from heat.

When pasta is nearly done, add a handful of green beans to pasta water and return to boil. Drain and return to pan over medium heat.

Add shrimp stock to pasta and beans. Bring to a boil and stir. Add shrimp and tomatoes to pasta. Add butter, stir, remove from heat. Adjust seasoning with salt and pepper as necessary.

Serve.

Salmon Shrimp Scallop Medley

Salmon Shrimp Scallop Medley

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Serves: 2 servings
Scott Nowell

Circa 2004: This started out without the couscous. I added it around 2015.

  • 8oz salmon filet, skinned, deboned and cut in half for two servings
  • 6sea scallops, foot removed
  • 616-20 count shrimp, peeled and deveined
  • 1scallion / green onion
  • 1cup Israeli couscous
  • ½cup white wine
  • ½cup clam broth / fish stock / water
  • salt & pepper

Preheat oven to 425°F. For direct to table serving, heat 10 inch casserole dish in oven.

Blot seafood dry on paper towel. Season with salt and pepper.

Heat a 10 to 12 inch skillet over medium high heat, add wine, clam juice and couscous. Cover and cook to half time on package directions. Remove from heat and remove cover.

For direct to table serving, remove casserole dish from oven and pour couscous mixture into dish.

Place salmon fillets in center of dish/pan on top of couscous. Arrange shrimp and scallops in alternating pattern around edge of dish/pan. Slice scallion and sprinkle on top of seafood.
Bake in preheated oven for 10-15 minutes.