Lobster Rolls

Clawed lobsters comprise a family  of large marine crustaceans. They have long bodies with muscular tails and live in burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others.

Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species from the northern Atlantic Ocean. Although several other groups of crustaceans have the word “lobster” in their names, the unqualified term “lobster” generally refers to the clawed lobsters of the family Nephropidae. The closest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.

In North America, the lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it. Commercial lobster fisheries only flourished after the development of the lobster smack, a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport. Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.

Lobster Rolls

Ingredients:

• 1 tablespoon Butter, softened
• 4 Hoagie Buns, split
• 4 Lettuce leaves
• 1 ½ pounds cooked and cubed Lobster meat
• 2 tablespoons Mayonnaise
• 1 teaspoon Lime juice
• Dash Tabasco sauce
• 1 stalk Celery, finely chopped
• 2 Green Onions, chopped
• Pinch of Tarragon
• Salt and Pepper to taste

Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.

In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.

Place the lobster filling into the buns and sprinkle tarragon lightly over the filling.

Steaks with Lobster Béarnaise Sauce

Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a ‘child’ of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.

In appearance it is light yellow and opaque, smooth and creamy and Béarnaise is a traditional sauce for steak. Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks.

The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (pommes de terre soufflées), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. Evidence for this is reinforced by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the province of Béarn.

Steaks with Lobster Bernaise Sauce

Ingredients:

• 1 –  2 1/3-pound live lobster
• 1 cup (2 sticks) unsalted  Butter, divided
• 1 Shallot, sliced
• 2 Garlic cloves, chopped
• 1 dried red chile, such as Japones or de árbol
• 1/2 teaspoon Paprika
• 1/4 cup Sherry wine vinegar
• 2 tablespoons chopped Shallot
• 1 tablespoon Capers, chopped
• 2 large Egg yolks
• 1 tablespoon fresh Lemon juice
• 1 tablespoon Water
• 1 tablespoon chopped fresh Tarragon
• 6 – 1 1/4-inch-thick Steaks
• Coarse kosher Salt

Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.

Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)

Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.

Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.

Bay Scallop Tacos

Before you’re able to cook scallops, you need to buy the scallops. Unfortunately, that’s not always so simple. Fresh scallops can be sold under a bewildering array of names — such as “bay” scallops, “sea” scallops and “jumbo” scallops — and these names don’t necessarily indicate a specific size or weight. And then there’s the mysterious “diver” scallop. What do all these descriptions mean?

Retailers should describe scallop sizes by using a range of numbers indicating how many of them there would be in a pound. Designating scallops as “20/30” would mean that it would take between 20 and 30 of them to make up a pound. The smaller the number is, the larger (by weight) the scallops are. You may also see size designations that look like “U/15” or “U/10.” In these cases, the “U” stands for “under,” indicating that it would take fewer than 10 (or 15) of these to make up a pound. U/10 scallops would be the biggest ones available.

Among the smallest of the scallops, corresponding to 70/120 using the numerical scale described above — meaning that there would be between 70 and 120 meats per pound of scallops. Bay scallops are particularly sweet and delicate tasting.

Scallops are a quick and versatile menu item for home cooking. Search out fresh scallops at a reputable fish market or fish counter at your grocery store. The scallops should be moist and have a sweet smell. Frozen scallops are convenient and rival fresh ones in terms of taste and texture.Scallops are a lean protein source and should be cooked quickly under high heat to prevent them from drying out. Also, a high-heat cooking method results in a pleasant browning on the outside and a delicious caramelized flavor. Because scallops are so lean, they require some fat such as oil or butter during cooking. Scallops are mild and need a little flavor boost. It can be a complex sauce or as simple as a squeeze of lime, as in our recipe.

Scallop Tacos

Ingredients:

• 1/3 cup Sour cream
• 2 tablespoons Orange juice
• 1 teaspoon grated Orange peel (zest)
• Salt and ground black pepper, to taste
• 3 cups Coleslaw mix
• ½ Jalapeno pepper, seeded and minced
• 2 tablespoons Olive Oil
• 1 tablespoon Lime juice + more to taste
• Scallops
• 8 Tortillas, warmed
• Diced avocado, for garnish
• Minced cilantro, for garnish (optional)

Whisk together sour cream, orange juice and zest. Season to taste with salt and pepper; set aside.

In a small mixing bowl, toss the coleslaw mix with the jalapeno pepper, 2 tablespoons of the olive oil and the lime juice. Season to taste with salt and plenty of pepper, adding more lime juice if desired.

Heat the olive oil over medium heat in a large skillet until almost smoking. Add scallops to pan and sauté for 2 minutes – be careful not to overcook!

To assemble, fill each tortilla with a scoop of the slaw mixture, diced avocado and scallops. Drizzle with cream and top with cilantro, if using.

Orange Glazed Salmon

Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true. Salmon live along the coasts of both the North Atlantic and Pacific Oceans, and have also been introduced into the Great Lakes of North America. Salmon are intensively produced in aquaculture in many parts of the world.

Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water through their lives. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true, and this homing behavior has been shown to depend on olfactory memory.

The term “salmon” derives from the Latin salmo, which in turn may have originated from salire, meaning “to leap”. The nine commercially important species of salmon occur in two genera. The genus Salmo contains the Atlantic salmon, found in the north Atlantic. The genus Oncorhynchus contains eight species which occur naturally only in the north Pacific. Chinook salmon have been introduced in New Zealand. As a group, these are known as Pacific salmon.

Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthful due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, with a range of 23–214 mg/100 g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon, but still well below levels considered dangerous. Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon still outweigh any risks imposed by contaminants. The type of omega-3 present may not be a factor for other important health functions.

Salmon flesh is generally orange to red, although white-fleshed wild salmon occurs. The natural colour of salmon results from carotenoid pigments, largely astaxanthin, but also canthaxanthin, in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish.

The vast majority of Atlantic salmon available on the world market are farmed (almost 99%), whereas the majority of Pacific salmon are wild-caught (greater than 80%). Canned salmon in the US is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer either to cold-smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.

Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.

Orange Glazed Salmon

Ingredients:

• 4 cups water
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 4 boneless, skinless Salmon fillets
• 1/4 cup orange marmalade
• 2 tablespoons orange juice
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• 3 tablespoons Cajun seasoning

To make brine: Mix together the water, salt and sugar. Place the salmon fillets in a large sealable bag. Pour water mixture over it. Seal bag and refrigerate 2 hours.

Remove salmon from the brine and rinse well under cold water. Place salmon on a plate and pat dry.

In small saucepan, over low heat, whisk together the marmelade, orange juice, brown sugar, lime juice and Cajun seasoning.

Line a baking dish with foil and place salmon in dish.  Pour glaze over salmon and bake at 375 degrees for 12 minutes or until fish is just cooked through.  Garnish with parsley or chives before serving.

Fried Salt Herring

Fried herring is a classic dish in the North Carolina and Virginia coastal areas and the dish brings back memories of hard times for many like my grandfather who relied on herring, cabbage, and potatoes pretty heavily during the Great Depression and World War II. Fried salt herring is one of my husband’s favorite foods. Herring is an oily fish, containing many essential nutrients and healthy fatty acids. Its nutritional value and fat content are at their highest just before the spawning season. Herring is usually caught when it contains the minimum of 16 % of fat.

Salting is a traditional way to preserve fish and herring is often salted because it spoils very rapidly. In Europe, salted herring is most often associated with Scandinavia, where it has been a traditional part of the diet for centuries. Salt Herring played a major role in the destiny of Europe. By the 12th century, it was a staple of the European diet and helped prevent starvation in those beleaguered cities during war time.

Salted herring contains about 12 – 14% salt. Before consuming, the cured herring is soaked to remove the excess salt. After this, it is ready to be used in various dishes, either raw or cooked. Nowadays, also lightly salted cured herring is available, being ready to use without soaking. Thus the water-soluble healthy fatty acids and nutrients are maintained in the fish and will not be lost during soaking. Although called lightly salted, this type of herring still contains a considerable amount of salt, about 6 – 7%.

Fried herring could be considered an acquired taste due to the strong fish flavor as well as the bony presentation. Many cooks in America are confused about what to do with salted herring because they aren’t familiar with the salting process but all that is required is to soak the fish in fresh water overnight and then cook. In my home, at my husband’s insistence, salt herring is always served with fresh from the oven biscuits. When my son was small, my husband taught him to take a bite of herring and then a bite of biscuit – and that’s the way they still enjoy it today.

Salt herring fillets are available in most grocery stores in the seafood section and are normally sold by the jar or in 5 gallon buckets. These are the easiest to prepare as you aren’t required to fillet the fish yourself. To fillet a whole herring, cut the gutted herring in half from head to tail along the backbone. Remove the skin by pulling it off the flesh. Remove the backbone and the smaller bones  —  note that it is almost impossible to remove the thinnest and smallest of the bones, which are quite soft and are simply eaten along with the fish. Use the cleansed fillets whole.

Fried Salt Herring

Ingredients:

• Herring Fillets
• ½ cup Cornmeal
• ½ cup all purpose Flour
• ¼ cup Vegetable Oil

Place herring fillets in a large glass bowl and cover with cold water. Refrigerate overnight. In the morning, drain off the water and refill bowl to cover fillets.  Return to refrigerator until ready to cook.

Drain water from fillets.

In a large skillet, heat the vegetable oil over medium high heat until almost smoking.

In a large, shallow dish combine the flour and cornmeal together and mix until thoroughly combined.

Dredge the drained fillets in the flour/cornmeal mixture and add to the skillet skin side down.  Cook until crisp and golden brown, approximately 3-4 minutes per side. Remove from skillet and place on a dish covered with paper towels to drain.

Serve while warm.