MAX’S LOBSTER-SHRIMP-KIELBASA CREOLE with STEAMED RICE

A perfectly seasoned Creole my husband

Max prepares using lobster,

shrimp and smoky kielbasa...

Servings: (6 to 8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

3 tablespoons unsalted butter

½ red onion, diced

1 cup celery, diced

½ yellow bell pepper, diced

2 cloves garlic, minced

2 (15-oz. cans) Italian stewed tomatoes, undrained (cut up tomatoes)

4 cups low-sodium beef broth

½ teaspoon kosher salt

1/4 teaspoon cayenne pepper (or more if you like it spicier)

1 teaspoon Creole seasoning

2 bay leaves (remove after cooking)

2 tablespoons fresh parsley, chopped

1 lb. ring of smoked kielbasa sausage

½ lb. cooked lobster tail chunks, thawed (from Costco)

½ lb. cooked shrimp, peeled and deveined

-- 4 cups prepared Basmati steamed rice (i.e., 2 cups raw rice cooked according to pkg. directions)

-- 1 prepared loaf of warm, crust French bread

Garnish option:

4 sprigs of fresh parsley

METHOD

In a dutch oven, melt the butter over medium-high heat and add onion, celery, bell pepper, and garlic; cooking until onions are translucent. 

Stir in stewed tomatoes, beef broth, spices; bring to boil, and then reduce heat to low and simmer, uncovered, for 20 minutes.  

Stir in parsley, add the kielbasa, and simmer for 5 minutes.

Stir in lobster tail chunks, and shrimp; simmer for 3 minutes.  

To serve, mound steamed rice in center of bowls and ladle Creole around rice, and garnish with a sprig of parsley. Be sure to include French bread slices for sopping up the wonderful broth. ~ Enjoy!

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 Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.

SANDRA’S COMFORTING NEW ENGLAND STYLE TRI-SEAFOOD CHOWDER

A deep-flavored, luxurious-textured chowder

with generous chunks of white king salmon,

lobster tail chunks, and shrimp adorned with a few simple ingredients

so the seafood takes center stage...

Servings: (6 to 8)

Prep: 10 Mins.

Cook/Stand: 40 Mins.

INGREDIENTS

4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices

2 tablespoons unsalted butter

1 white onion, chopped

2 ribs celery, cut into 1/4” thick slices

2 carrots, cut into 1/4” thick slices
1 teaspoon old bay seasoning

1 dried bay leaf

1 garlic clove, minced

2 tablespoons all-purpose flour

1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes

3 cups low-sodium chicken stock

1 cup quality white wine

¾ lb. boneless, skinless white king salmon cut into 1” chunks (or halibut)

¾ lb. cooked shrimp

¾ lb. cooked lobster tail chunks, thawed (from Costco)

2 cups heavy cream

Freshly ground sea salt

Ground gray pepper

Garnish

2 tablespoons fresh Italian parsley, chopped

--Warm, crusty French bread

METHOD

Fry bacon in dutch oven over medium-high heat until brown and crispy.  

Remove cooked bacon to a paper towel lined plate using a slotted spoon, 

and set aside.

Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.  

Add flour, and garlic, then sauté for 1 minute.

 Add the potatoes, broth, and white wine to cover vegetables 

(add water if more liquid is needed to do so). 

Bring to a boil, scrape bits off of bottom of pot, 

then cover and boil for 10 minutes. 

Reduce the heat to low, 

then gently fold in white king salmon chunks, 

and cook over low heat for 5 minutes.  

Gently fold in lobster tail chunks, shrimp, 

and reserved bacon, 

(being careful not to break up white king salmon chunks), 

then cook on low for 3 minutes.

Remove pot from heat, add heavy cream and allow chowder to sit, 

covered, for 5 minutes to ensure 

that the fish continues to cook 

(without overcooking the fish or other seafood).

 Taste for seasonings; adding salt and pepper to your desired level.  

Toss bay leaf. 

Serve chowder in individual bowls, topped with fresh parsley, 

along with warm, crusty French bread 

for sopping up the delicious broth. ~ Enjoy!

SANDRA'S WORLD-CLASS ALASKA TRI-SEAFOOD CHOWDER - NEW ENGLAND STYLE

An exceptionally textured Alaska seafood chowder
as it is super flavorful because it's thickened
using cooked down vegetables, not flour...

Servings:  (8 to 10)
Prep: 15 mins. |
Cook: 50 Mins. to 1 Hr.

INGREDIENTS:

½ lb. bacon, cut into ½” strips
2 onions, finely minced
3 carrots, peeled
--(2 finely minced, and 1 chopped)
3 medium russet potatoes, peeled
--(1 finely minced, and 2 chopped)
3 stalks celery with leaves
--(2 stalks finely minced, and 1 chopped)
2 garlic cloves, minced
3 tablespoons flour
2 bay leaves
1-1/2 teaspoons old bay seasoning
Kosher salt and ground pepper, to taste
1 lb fresh halibut, cut into 1” cubes
1 lb fresh salmon, cut into 1” cubes
1 lb. fresh shrimp/prawns, peeled & de-veined
1 pint half and half
2 tablespoons fresh parsley

--Prepared warm and crusty French loaf slices

METHOD

In dutch oven, to make broth saute bacon until browned, add 'minced' veggies, and stir until cooked (be sure to place the remaining 'chopped' potatoes and carrots covered with cold water in a small bowl to prevent oxidation). Sprinkle flour into pot and stir two minutes longer. Add some salt and pepper, bay leaves, and old bay seasoning.  Add water to pot to cover veggies by a couple of inches, (more for a soup, or less for stew or chowder consistency). Bring to boil, while scraping bottom to release bits, and reduce to a simmer, cooking for 30 minutes to make a nice broth that will be used to make the chowder (the vegetables should have nearly disappeared so you should now have a thickened consistency).

Add remaining 'chopped' veggies and let them simmer for 20 to 30 minutes, just until potatoes and carrots are tender. Check seasoning for salt and pepper, and if too thick add water at this point.

Add halibut, salmon, and shrimp. Allow seafood to cook just at a low simmer until tender, about 3 to 5 minutes. Don’t overcook, just until salmon flakes. When seafood is done remove from heat (we do not want the cream to curdle), now add the half and half, and fresh parsley. Remove bay leaves and toss.

Serve with the warm french loaf cut into diagonal slices, and place them alongside of bowls chowder. ~ Enjoy!


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Tip:  You can use alternate seafood, including clams, scallops, lobster, etc.

SANDRA'S GRILLED LOBSTER TAILS with CITRUS BUTTER , FILLET MIGNON and ASPARAGUS

Our tradition is to serve this decadent 
meal on Valentine's Day ~
(It would also be most suitable 
for any other special occasion)...

Servings (2)
Grill: Lobster tails-15 Mins. |
Steaks-8 Mins.

Posted: by Sandra

--Prep: Begin aerating a quality Pinot Noir, and set out steaks and lobster tails for 30 minutes prior to grilling to reach room temp.

INGREDIENTS:

· 2 lobster tails, butterflied (6 to 8 ounces each)—thaw, if frozen

***Sauce:
· 2 tablespoons butter , melted
· 1 teaspoons lemon juice
· 1/4 teaspoon lemon zest
· pinch of kosher salt
· dash ground ginger
· dash paprika
· dash of hot sauce
· lemon wedges

· 2 fillet mignon steaks, (pat dry with paper towel before grilling)

***Seasonings:
· grilling seasoning (your favorite brand)
· worcestershire sauce
· olive oil

---Prepared steamed asparagus

METHOD

Preheat grill to medium-high heat, or preheat oven to broil, but cook 8 to 10 inches from heat.

Combine melted butter, lemon juice, lemon zest, salt, ginger, paprika, and hot sauce.

Brush the both sides of steaks with olive oil, liberally rub with grill seasoning, and sprinkle with worcestershire sauce.

Place a metal skewer through the length of each lobster (keeps them from curling while grilling), and brush with butter sauce; place on grill shell side up, and close lid.  After 7 minutes brush with butter sauce again. At this time, add the steaks to the grill and, cover, and cook on the first side for 4 minutes. Turn over with tongs, and continue cooking, covered, for 4 more minutes, or until done to your desired tenderness.

Remove both steaks and lobster tails, and cover loosely with foil and let stand for 5 minutes for juices to redistribute. Serve your grilled steak and lobster with lemon wedges, steamed asparagus, and glasses filled with Pinot Noir.

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TIP: Watch to make sure the lobster does not burn. Meat should be opaque and flake easily.

SANDRA'S FIVE-STAR HALIBUT CEVICHE

A very pleasing appetizer that
you'll be proud to serve
to any crowd, gathering, 
or family get-together anytime...

Servings: (6)
Prep time: 20 min |
Marinade time: 8 hours
+ 30 mins. more

Posted by Sandra

***Marinade halibut 
(this process fully cooks/cures the halibut):
· 1 lb. Fresh halibut, skinned and de-boned, cut into ¼” cubes
· 3 limes + 3 lemons, juiced (or bottled works fine)

***Ingredient additions:
· ¼ cup fresh cilantro, chopped
· 2 medium tomatoes, diced
· 1 green bell pepper, diced
· 2 jalapenos, finely chopped (retain ribs and/or seeds if you like it spicier)
· 2 tablespoons white wine vinegar
· 3 green onions, finely chopped
· Salt & freshly ground pepper to taste

***Garnish options:
· Olive Oil
· Sprigs of Parsley
· 1 avocado, peeled, de-seeded, and diced (wait until very end to add)
· paprika
· lemon wedges
· Tortilla chips and/or crackers for scooping.

METHOD

Prepare halibut, and place in non-reactive glass bowl. Pour lime and lemon juice over halibut just enough to cover. Cover bowl with plastic wrap, and place in refrigerator to marinade for 8 hours (stirring several times throughout).

Drain 3/4s of the juice from halibut and lime/lemon marinade, add remaining ingredients (except for garnishing ingredients), toss well, and place back into refrigerator for 30 minutes for further marinating of added ingredients. Just before serving, cut up the avocado and gently fold into ceviche.

Serve as pictured, along with a few of drops of olive oil, a dash of paprika, and a lemon wedge along side each. [Another option is to serve it atop a platter lined with romaine lettuce leaves, with a side of tortilla chips.]

(Note: This works well with shrimp/prawns, scallops, lobster or a mix of them, although ensure you maintain a total of 1-pound white seafood ratio.)