Lobster Mac & Cheese

Pemaquid Lobster & Seafood Lobster Pie

6-8 servings.

Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere or Swiss cheese, grated (4 cups)
8 ounces extra sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package directions. Drain well.

Meanwhile, heat the milk in a small saucepan, but do not boil it. In a large pot, melt 6 tablespoons of butter* and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat add the Gruyere or Swiss, Cheddar, the pepper, and nutmeg.

Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

\Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the

Recipe Courtesy of Ina Garten

Notes: * at this point I add some shallots and garlic to the butter and cook until shallots are translucent, then add the flour. This step is totally optional.

How to Boil Maine Lobster

Fill a large pot with water. Add 2 tablespoons of salt to each quart of water.

A good rule of thumb is to allow 2 1/2 quarts of water per lobster. Bring water to a hard boil and place lobster in boiling water and cover.

Once the water returns to a boil, time 1- 1 1/2 lb hard shelled lobster for 15 minutes and over 1 1/2 lbs for 18-20 minutes. Reduce the time for new or soft shelled lobsters by approximately 3 minutes.

Generally, if the antennae pulls out easily then the lobster is done.

Maine Shrimp Creole

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6 servings.

1/4 cup butter
3/4 cup chopped onion
1 clove garlic, minced
1 cup green pepper, chopped
3 cups thinly sliced celery
1 28 oz can diced tomatoes
3 tablespoons brown sugar
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 bay leaves
3 tablespoons fresh lemon juice
2 lbs raw Maine shrimp
3 cups hot cooked rice

Melt the butter in a large skillet; add onion, garlic, green pepper and celery. Cook uncovered over low heat until tender (about 15 minutes). Add tomatoes, brown sugar, salt, pepper and bay leaves; simmer for 15 minutes. Add lemon juice and shrimp. Cover and simmer about 6 minutes (until shrimp are cooked) stirring after about 3 minutes.

Serve over hot rice.

Notes: Do not over cook the shrimp!

Maine Shrimp & Corn Chowder

1 1/2 lbs Maine shrimp meat

2 Cups chopped onion
2 Tablespoons butter
2 teaspoons salt
2 Celery stalks, minced
2 large potatoes, cut in 1 1/2″ cubes
14 oz chicken stock
1 can cream corn
1 red bell pepper, minced
2 1/2 cups frozen corn kernels, thawed
3 cups half & half*
1/4 teaspoon thyme
Fresh ground pepper and salt to taste

Melt butter. Sauté onion with salt, about 2 minutes. Add celery, sauté until soft about 8-10 minutes. Peel and cube potatoes put in small stock pot with chicken broth. Bring to boil and reduce heat and simmer 5 minutes until just soft. When done transfer to larger pot with onions and celery. Add red peppers, can & frozen corn bring back to boil. Then add, 1/2 & 1/2 and Maine shrimp with its juices. Reduce heat to low, cook until shrimp is done about 5-8 minutes. Season with thyme, salt and pepper.

*We like to use fat free half & half to save on a few calories.

Whole Baked Maine Shrimp

Preheat oven to 375 degrees.

Place whole Maine shrimp on a lined baking, one layer thick. Bake for 8 minutes. The shrimp will cook in their natural juices. Scandinavians suck the juice out of the head followed by eating to roe (eggs). Finally, the shell would be peeled off for the meat.

Mouclade of Mussels

(Steamed Mussels In Sauce)

4 lbs mussels
6 cloves of garlic,, crushed
1 cup dry white wine
1/2 teaspoon curry powder
pinch of nutmeg
3 sprigs of thyme
2 tbsp flour
2 bay leaves
1 cup half & half or coconut milk
1 small onion , finely chopped
ground pepper
1/4 cup butter ( 1/2 stick)
chopped fresh dill for garnish
1 fennel bulb, thinly sliced

1. Scrub the mussels and discard any damaged or open ones that don’t close when tapped with a knife.

2. Combine wine, nutmeg, thyme, bay leaves and onions in a large saucepan and bring to a boil. Add mussels and cover. Cook 4-5 minutes until the mussels open. Remove with a slotted spoon. Any mussels that do not open in a few minutes discard. Reserve the liquid and mussels separately.

3. In a large clean pan melt the butter and gently fry the fennel and garlic for 4-5 minutes until softened.

4. Stir in curry powder and flour and cook for 1 minute. Remove from heat and gradually blend the cooking juices from the mussels. Return to the heat and cook for 2-3 minutes.

5. Stir in half & half and pepper. Add mussels and heat through for 2-3 minutes. Garnish with dill and serve hot.

Notes: This has become one of our favorite ways to enjoy mussels. Don’t forget the crusty bread to soak up the juices.

Quick and Easy Mussels

4 servings

1 large diced tomato
1 tablespoon chopped fresh cilantro
1 diced jalapeno pepper, seeds removed
1 cup dry white wine
2 scallions , sliced
2 lbs mussels
1 tablespoon butter
4 lemon wedges

Put the first 5 ingredients into a large pot with lid. Bring to a boil. Add mussels and steam 4-5 minutes. Turn off the heat, add butter and toss mussels. Season with salt and pepper. Serve with lemon.

Notes: Discard any mussels that do not open.

Mussels Marinara with Clams

In a large pot, add 1 &1/2 cups of dry white wine, water, or clam juice. Bring to a boil. Add 2 pounds of cleaned mussels. Cover and cook on med- high heat for 4-6 minutes, shaking pot occasionally . When mussels open they are done.

Meanwhile, slowly heat over LOW heat a pint or quart of Pemaquid Lobster & Seafood’s Marinara Clam Sauce that has been thawed in a large saucepan. With a slotted spoon, transfer the cooked mussels to the marinara sauce and stir to combine. Serve over your favorite pasta with a little Parmesan cheese. Enjoy with some crusty bread!! Note: warm sauce up slowly otherwise the clams may become tough.

Grilled Salmon with Maple-Ginger Glaze

Recipe compliments of Al Roker

3/4 cup Maple syrup
1/3 cup balsamic vinegar
3 Tbsp, fresh ginger, peeled and minced
1/2-3/4 tsp hot red-pepper flakes
salt ( to taste)
3 LB salmon fillet, skin-on, boned
3-4 Tbsp extra-virgin olive oil

1. Prepare a charcoal fire or preheat a gas grill for direct grilling over a medium flame.

2. In a small bowl, mix together the first 6 ingredients.

3.Using a pastry brush, coat both sides of the salmon with olive oil.

4. Place the salmon , flesh side down on the grill. Cook until it loosens its grip on the grill, 7-8 minutes. Turn carefully, then spoon the sauce over the cooked side of the fish. Grill until the sauce has formed a glaze and the salmon flakes with a fork but is still a bit opaque in the center, about 4-5 minutes.

5. Remove from the grill and sauce.

Makes 6 servings

520 calories, 30g carbs, 52g protein, 20g fat 145mg cholesterol, 220 mg sodium, 0g fiber

Note: Much to our surprise this recipe turned out to be a keeper in our household. The sweet and savory sauce mixture gave the salmon a totally different dimension to salmon.

Salmon Alfredo

1Lb Fresh Salmon
8 oz dry fettuccine
4 Tbsp. butter
2 Tbsp. minced shallots
4 oz fresh sliced mushrooms
1/2 cup heavy cream
3/4 cup grated parmesan cheese
3Tbsp. capers
3 Tbsp. fresh chives or green onions
1 Tbsp. lemon zest
salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Bake salmon skin side down until fully cooked, about 15 minutes. Remove skin and break into chunks.

Cook fettuccine according to package instructions. Reserve 1/2 cup of cooking liquid.

Melt butter in a large saucepan over medium heat.

Add shallots and mushrooms, cook 2 minutes, then add cream and pasta water. Bring sauce to a boil. simmer over medium-high heat until thickened, 3-4 minutes.

Add fettuccine and parmesan to pan and toss to coat. Remove pan from heat. Stir in capers, chives, lemon zest, salmon; season with salt and pepper.