Seafood – kitchen by clare

Exquisite Lobster Bisque with Saffron Infusion

Greco clare — Thu, 11 Jan 2024 22:40:09 +0000

Ingredients

2 whole lobsters (about 1.5 lbs each)
1/4 cup unsalted butter
1/2 cup brandy
1 cup dry white wine
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon tomato paste
4 cups seafood or lobster stock
1 teaspoon saffron threads
2 cups heavy cream
Salt and white pepper to taste

Execution

Prepare the Lobsters: Boil the lobsters in a large pot of salted water for about 8-10 minutes until they turn red. Remove the meat from the shells, reserving the shells for later use. Chop the lobster meat into bite-sized pieces.

Saffron Infusion: In a small bowl, steep saffron threads in a tablespoon of warm water. Set aside.

Lobster Stock: In a large stockpot, melt butter over medium heat. Add lobster shells, onions, carrots, celery, and garlic. Sauté until vegetables are softened.

Deglaze with Brandy and Wine: Pour in brandy, scraping the bottom of the pot to deglaze. Add white wine and let it simmer until the liquid is reduced by half.

Add Tomato Paste and Stock: Stir in tomato paste, then add seafood or lobster stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes to develop flavors.

Strain the Stock: Strain the stock through a fine mesh sieve, pressing on solids to extract all the liquid. Discard solids.

Finish the Bisque: Return the strained stock to the pot. Stir in the saffron infusion and chopped lobster meat. Pour in heavy cream and simmer for an additional 15-20 minutes. Season with salt and white pepper to taste.

Serve: Ladle the bisque into bowls, garnish with fresh chives, and serve hot.

Additional tips

For added depth, roast the lobster shells in the oven before making the stock.
Serve with crusty bread or croutons for a delightful texture contrast.
Ensure the saffron is fully dissolved in the water for even flavor distribution.

Thai Coconut Curry Mussels

Greco clare — Sat, 06 Jan 2024 23:01:20 +0000

Ingredients

4 lbs fresh mussels, cleaned and debearded
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
1 cup fish or seafood broth
2 tablespoons soy sauce
1 tablespoon brown sugar
Juice of 1 lime
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
Fresh cilantro leaves for garnish
Steamed jasmine rice for serving

Execution

Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.

Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.

Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.

Simmer Coconut Curry Base: Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.

Add Mussels and Vegetables: Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.

Discard Unopened Mussels: Discard any mussels that remain closed after cooking.

Serve: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.

Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.

Additional tips

Customize the level of spiciness by adjusting the amount of Thai red curry paste.
Pair with crusty bread to soak up the flavorful broth.
A splash of coconut milk right before serving adds an extra layer of richness.

Lemon Butter Garlic Shrimp Pasta

Greco clare — Wed, 03 Jan 2024 23:08:57 +0000

Ingredients

8 oz linguine or your favorite pasta
1 lb large shrimp, peeled and deveined
Salt and black pepper to taste
3 tablespoons unsalted butter
4 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped
Grated Parmesan cheese for serving

Execution

Cook the Pasta: Boil the pasta in a large pot of salted water according to package instructions. Drain and set aside.

Season the Shrimp: Pat the shrimp dry with paper towels. Season with salt and black pepper.

Sauté Shrimp: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Lemon Garlic Sauce: In the same skillet, add the remaining butter. Sauté minced garlic until fragrant but not browned. Add lemon zest, lemon juice, and red pepper flakes if using. Stir to combine.

Combine Shrimp and Pasta: Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together until well coated in the lemon garlic sauce.

Finish and Garnish: Sprinkle fresh parsley over the pasta and toss once more. Season with additional salt and black pepper if needed.

Serve: Divide the Lemon Butter Garlic Shrimp Pasta among plates. Garnish with grated Parmesan cheese.

Additional tips

For added freshness, squeeze extra lemon juice over the pasta before serving.
Feel free to add a handful of cherry tomatoes or baby spinach for extra color and flavor.
Serve with a side of crusty bread to soak up the delicious sauce.