Seafood

[HepKitty]

^Keep 'em coming sister!

haha I'll see what I can do

want to try this one soon

Coconut Shrimp with Dipping Sauce (if I weren't so stuck on that rumaki)

1 can (14 ounces) light coconut milk, divided
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1-1/4 pounds uncooked medium shrimp
3/4 cup all-purpose flour
4 egg whites
3/4 cup panko (Japanese) bread crumbs
3/4 cup flaked coconut, lightly toasted
1/3 cup reduced-sugar apricot preserves
1 teaspoon spicy brown mustard

Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour. Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture. Place on a baking sheet coated with nonstick cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp. Yield: 5 servings.



Scallops and Chicken Breasts (sorry about the poultry infiltration)

2 whole chicken breasts (4 chicken breast halves), bone in, skin on
Salt to taste
2 sprigs parsley
1 slice lemon (1/4- to 1/2-inch thick)
1 slice onion (1/4- to 1/2-inch thick)
1/2 c. chicken broth
1/2 c. good-quality dry white wine* (see Note)
1/2 to 1 lb. bay scallops or quartered sea scallops
2 Tbsp. finely chopped green onions
Butter
3 Tbsp. all-purpose flour
Salt to taste
Freshly ground black pepper to taste
Freshly grated nutmeg to taste
1/2 c. heavy cream
1/4 c. shredded Gruyère cheese
3 Tbsp. grated Parmesan cheese

Preheat oven to 350 F. Season chicken with salt and wrap in a double
layer of heavy-duty aluminum foil with parsley, lemon and onion slices,
and broth. Set the packet in a suitably sized baking pan. Steam poach in
350 F. oven for 50-60 minutes. Reserve liquid; set aside. Cool chicken;
peel off skin and discard. Remove bones and shred meat into strips.

Bring wine to simmer. Add scallops and poach 2-3 minutes. Remove
scallops and reserve liquid. Sauté green onion in butter 2-3 minutes.
Blend in flour; then stir in strained broth from cooking chicken and
liquid from scallops. Cook over low heat, stirring constantly until
liquid is slightly thickened. Season lightly with salt, pepper, and
nutmeg. Return to heat and stir in cream and Gruyère.

Add about half of the sauce to the chicken in a shallow broiler-proof
dish. Quarter scallops and arrange on top. Pour remaining sauce over top
and sprinkle with Parmesan cheese. Put under broiler 4 to 6 inches from
heat source until bubbly hot and flecked with brown.


*Note: If you must, you can substitute canned chicken broth or homemade
stock for the wine; but it will alter the flavor.

Note: The prep is a little time-consuming for a weeknight meal unless
you are home all day. You can also prepare this the night before and
then refrigerate the completed dish overnight. Reheat in a preheated
350° F. oven for 30-45 minutes the next day and serve hot.



Greek style Mahi Mahi
• 3 medium tomatoes (about 3/4 pound total), each cut into 8 wedges
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 1 tablespoon red-wine vinegar
• 4 (6-ounces) pieces mahimahi fillet (1 1/2 inches thick) with skin
• 1/2 cup mayonnaise
• 1/4 cup crumbled feta
• 3 tablespoons chopped mint
• 2 tablespoons chopped dill
• 1 teaspoon fresh lemon juice
• 8 very thin lemon slices

Preheat broiler. Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper. Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil. Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.




Creamy Lemon Shrimp


• 1/2 cup nonfat plain yogurt
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh tarragon
• 2 cloves garlic, finely chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon olive oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium lemons
• 1 pound cooked shrimp (any size)
• 2 cups broccoli florets, cut into 1/2-inch pieces
• 2 cups arugula
• 1 bag (8 ounces) tofu noodles, rinsed and drained (found in the Asian section of grocery store)
Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.



wow this copy and paste thing is tough




Glazed Salmon with Mint and Cucumber Slaw

2/3 cup fresh orange juice
6 tablespoons brown sugar
2 teaspoons mustard powder
1/4 cup plus 2 teaspoons rice vinegar
1/2 teaspoon kosher salt
3/8 teaspoon black pepper
4 salmon fillets (about 6 ounces each), skin removed
1/2 small cucumber, cut into matchstick-size strips
8 leaves Bibb lettuce, thinly sliced
8 sprigs fresh mint
1 orange, peeled and segmented
1 tablespoon extra-virgin olive oil

In a small saucepan, over medium-high heat, whisk together the orange juice, sugar, mustard, 1/4 cup of the vinegar, and 1/4 teaspoon of the salt. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for about 8 minutes. Season with 1/4 teaspoon of the pepper. Heat broiler. Arrange the salmon on a foil-lined rimmed baking sheet. Brush the salmon with the glaze. Broil until the salmon is the same color throughout, about 5 minutes, basting once with the remaining glaze. Place the cucumber, lettuce, mint, and orange in a large bowl. Drizzle with the remaining 2 teaspoons of vinegar, the oil, and the remaining salt and pepper; toss. Makes 4 servings.




Mediterranean Potato Salad with Shrimp and Feta

Dressing:
1 1/2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
2 teaspoons extravirgin olive oil
3/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard

Salad:
5 cups small red potatoes, quartered (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound medium shrimp, cooked and peeled
3 cups thinly sliced romaine lettuce
1 cup red bell pepper, cut into 1/4-inch strips
1 cup yellow bell pepper, cut into 1/4-inch strips
1 cup thinly sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives

To prepare dressing, combine first 6 ingredients, stirring well with a whisk. To prepare salad, arrange potatoes in a single layer on a microwave-safe dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Microwave at HIGH 15 minutes or until potatoes are tender. Place potatoes in a large bowl. Add shrimp and 1 tablespoon dressing to potatoes; toss gently to combine. Add remaining dressing, lettuce, bell peppers, onion, and cheese; toss gently to coat. Top each serving with 1 1/2 teaspoons kalamata olives




Thai Shrimp Stir-Fry

10 oz. shelled, deveined uncooked large or extra-large shrimp
1/2 teaspoon curry powder
1 tablespoon canola or peanut oil
1 tablespoon finely chopped fresh ginger
2 garlic cloves, minced
1/3 cup unsweetened coconut milk (I use Lite and it works fine)
1 tablespoon lime juice
1 teaspoon grated lime peel (just the green "zest")
1/8 teaspoon Kosher salt
1/8 teaspoon pepper
4 tablespoons fresh chopped cilantro, reserve 1 TBS for garnish
1/3 cup thinly sliced green onions, reserve 1 TBS for garnish

Sprinkle shrimp with curry powder. Heat oil in medium skillet over
medium-high heat until hot. Add shrimp; stir-fry 1 minute or until
shrimp turn pink. Add ginger and garlic; stir-fry 15 seconds. Add
coconut milk, lime juice, lime peel, salt and pepper; stir-fry 30
seconds. Stir in 3 tablespoons of the cilantro and all but 1 tablespoon
of the green onions. Stir-fry 15 seconds. Garnish with remaining 1
tablespoon cilantro and green onions.

 

[HepKitty]

Coconut Lime Shrimp Skewers
Time: 30 minutes, plus marinating time. you'll need at least 24 wooden skewers (6 in.)

1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
1 can (14 oz.) coconut milk
2 pounds large shrimp (26 to 30 per lb.), peeled and deveined
1/4 teaspoon kosher salt
Fresh lime wedges for squeezing
1/2 cup toasted, sweetened shredded coconut

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.

2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450F to 550F; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.

3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side. serves 12



Red Pepper Salmon Pasta

4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb.
total)
2 tablespoons lemon juice
1/2 cup canned peeled red peppers (I roast my own peppers)
1/3 cup grated parmesan cheese
1 tablespoon cornstarch
2 teaspoons chopped fresh jalapeño chili
1 clove garlic
1/4 cup chopped fresh cilantro
1 cup fat-skimmed chicken broth
8 ounces dried angel hair pasta

In an 8-inch baking dish, mix salmon with lemon juice and arrange in a
single layer.

Tightly cover dish with foil. Bake in a 450F oven until fish is opaque
but still moist-looking in thickest part (cut to test), 12 to 14
minutes.

Meanwhile, in a blender or food processor, smoothly purée red peppers,
parmesan, cornstarch, chili, and garlic. Add cilantro and broth; whirl
to blend.

Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high
heat until boiling; keep warm.

Meanwhile, cook pasta in 3 quarts boiling water until tender to bite,
about 7 minutes. Drain; return to pan.

Stir juices from the baked salmon into red pepper sauce. Mix 1 1/3 cups
sauce with pasta.

Spoon pasta onto plates. Top with fish and drizzle with remaining sauce.
Serve, or cover and chill up to 1 day. Yield: Makes 4 servings



Savannah Style Crab Soup

1/2 cup all-purpose flour
1 tablespoon butter
Cooking spray
2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 bay leaf
4 cups clam juice
1 1/2 cups whole milk
1/2 cup half-and-half
1 pound lump crabmeat, shell pieces removed
1/3 cup dry sherry

Place flour in a 9-inch cast-iron skillet; cook over medium heat 15
minutes or until brown, stirring constantly with a whisk. Remove from
heat.

Melt the butter in a Dutch oven coated with cooking spray over
medium-high heat. Add carrot and the next 5 ingredients (carrot through
garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay
seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1
minute. Sprinkle the browned flour over vegetable mixture, and cook 1
minute, stirring frequently. Stir in clam juice, and bring the mixture
to a boil. Reduce heat, and simmer 10 minutes or until mixture is
slightly thick, stirring frequently.

Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and
sherry; cook 5 minutes or until the soup is thoroughly heated. Discard
bay leaf before serving. Yield: 9 servings




Creamy Smoked Salmon Dip

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
1/4 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
4 ounces smoked salmon, chopped
1 green or red bell pepper, chopped (about 1/2 cup)
1/4 cup finely chopped dried chives
Assorted crackers or bagel chips

Beat first 6 ingredients at medium speed with an electric mixer until
blended; stir in salmon, chives, and bell pepper. Spoon into a 2
1/2-quart baking dish.

Bake at 350F for 20 minutes. Serve immediately with crackers or bagel
chips. Yield: 8 to 10 servings.



Mexican Shrimp Bisque

1/2 cup chopped onion
2 garlic cloves, minced
1 T. olive oil
1 T. all- purpose flour
1 cup water
1/2 cup heavy whipping cream
1 T. chili powder
2 t. chicken bouillon granules
1/2 t. ground cumin
1/2 t. ground coriander
1/2 lb. uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro and cubed avocado, optional

1. In a large saucepan, saute onion ad garlic in oil until tender.
Stir in flour until blended. Stir in the water, cream, chili powder,
bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and
simmer for 5 minutes.

2. Cut shrimp into bite-size pieces (I did not, but added it whole);
add to soup. Simmer 5 minutes longer or until shrimp turns pink.
Gradually stir 1/2 cup of hot soup into sour cream; return all to the
pan, stirring constantly. Heat through (do not boil). Garnish with
cilantro and avocado if desired.



Alaskan King Crab Summer Rolls Gourmet | October 2009
Adapted from Alfred Portale, Gotham Bar and Grill in New York City


1 (2-inch-long) piece daikon radish
1 medium carrot
2 tablespoons fresh lime juice
1/4 teaspoon Asian sesame oil
1 (2-inch-long) piece seedless cucumber
1/2 fresh jalapeño, stemmed and seeded
1/2 ripe medium avocado, pitted and peeled
1 tablespoon rice vinegar (not seasoned)
1/3 cup mayonnaise
1 ounce tobiko (flying-fish roe)
1/4 cup bottled yuzu juice
2 teaspoons soy sauce
1 teaspoon Asian chile oil, or to taste
8 (8-inch) round rice-paper wrappers
1 pound crabmeat (from about 3 Alaskan king crab legs), picked over and coarsely flaked
1 scallion, thinly sliced diagonally
8 cilantro sprigs plus 16 leaves

Peel daikon and cut into julienne (thin matchsticks). Transfer to a small bowl.
Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste.
Cut cucumber into julienne.
Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise and tobiko.
Stir together yuzu juice, soy sauce, and chile oil in a small bowl.
Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzle yuzu sauce around rolls.

Cooks' note:
Some bottles of yuzu juice contain salt. If so, use less soy sauce (to taste).



CUCUMBER & CRAB SALAD

2 cucumbers, thinly sliced (leave skin on if thin)
1/2 cup celery, thinly sliced diagonally
1/2 cup onion, sliced thin
1 - 6 oz can crab meat (picked through and broken up)
salt

Dressing:
1/2 cup vinegar
1/2 cup sugar
1 tsp soy sauce
dash seasoning salt or Cajun seasoning

Lightly salt the vegetables and set aside. Mix the dressing ingredients.
Add the crab meat to the vegetables. Toss with the dressing and serve
immediately. A can of small shrimp or chopped clams may be substituted
for the crab meat. Serves 4.



I know canned tuna may be reaching a bit low but this is actually really good. my kids didn't like it much though, they prefer the plain tuna & mayo

CRUNCHY TUNA SALAD

1- 7 oz can light tuna in water
1/2 cup finely chopped celery
2 Tbsp finely chopped green onions
1 Tbsp finely chopped radishes
2 Tbsp mayonnaise or salad dressing
2 tsp Worcestershire sauce
2 tsp lemon juice
1 tsp minced parsley
salt and pepper to taste

Drain and flake tuna. Mix tuna with vegetables. Combine the mayo and
seasonings and add to tuna mixture. Mix well. Chill. Good served with
crackers or use to make sandwiches.



don't let the plain yogurt throw you, it's a very middle-eastern thing to serve w/ spicy food. and it's delish!

Spiced Roast Salmon

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 (6-ounce) salmon fillets (about 1 1/4-inches thick)
1/2 teaspoon salt
1 teaspoon olive oil
1/4 cup plain fat-free yogurt
4 lemon wedges

Heat oven to 400F. Combine first 8 ingredients in a shallow dish.
Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in
a large skillet over medium-high heat. Add fillets, skin sides up; cook
5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of
skillet with foil; bake at 400F for 10 minutes or until fish flakes
easily when tested with a fork. Remove skin from fillets; discard skin.
Serve with yogurt and lemon wedges. Yield: 4 servings.

 

[HepKitty]

came across this one today, need to try ASAP

Cinnamon Apricot Glazed Salmon

2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
2 (3-inch) cinnamon sticks
1 (12-ounce) can apricot nectar
4 (6-ounce) salmon fillets (about 1 inch thick)

Combine the first 4 ingredients in a saucepan, and bring to a boil.
Reduce heat, and simmer mixture until reduced to 3/4 cup (about 30
minutes). Strain the apricot mixture through a sieve over a bowl, and
discard solids.

Preheat broiler. Place salmon fillets on a broiler pan lined with foil;
broil 5 minutes. Brush fish with 1/4 cup apricot mixture. Broil for 3
minutes or until lightly browned and fish flakes easily when tested with
a fork. Serve the fish with the remaining apricot mixture. Serves 4.

 

[HepKitty]

Got this one from another board so I'm not the author. I use olives, kalamata whenever possible, since I don't care much for capers. OK I don't like capers at all. I hate long skinny noodles and use wide egg noodles. And I know it's :eeek: canned tuna of all heinous ways of treating animals intended to feed the human-type creatures, but really, this is good stuff. Bring on the garlic and parm!

Aquatarian pasta

my mom makes this awesome pasta dish with tuna. i was a vegetarian for a couple of years, but one day i went to her house and it was there and temptation won over. now i am a vegetarian except for tuna

-boil enough PASTA for 2 peeps (i like spaghetti best)

-sauté a whole buncha chopped fresh GARLIC with OLIVE OIL (you decide the amount based on your feelings towards garlic) while you are opening a can of TUNA.

-sauté the tuna garlic olive oil mixture until the tuna is cooked to your desired consistency and heated through

-add CAPERS or chopped up OLIVES to the mixture and serve over the pasta with lots o' PARMESAN CHEESE.

-you can add tomatoes, hot peppers, spinach, whatever the heck else is to your taste as well



This looks soooo high-maintenance, but sooo good...

Crab and Scallop Sui Mei

***DUMPLINGS***
1/3 cup chopped shiitake mushroom caps
1/3 cup chopped water chestnuts
3 tablespoons chopped green onions
2 garlic cloves -- chopped
1 teaspoon grated peeled fresh ginger
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
5 ounces sea scallops -- chopped
1 can (6-ounce size) lump crabmeat -- drained
1 large egg -- lightly beaten
18 gyoza skins
1 teaspoon cornstarch
8 lettuce leaves
***DIPPING SAUCE***
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon sambal oelek -- (ground fresh chile paste) or thai chile paste

To prepare dumplings, place first 4 ingredients in a food processor; pulse 8 times or until finely chopped. Add ginger, oil, salt, and scallops; pulse 4 times or until scallops are finely chopped. Spoon mixture into a medium bowl; add crabmeat and egg, tossing to combine.

Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon filling into center of each skin. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Smooth surface of filling with the back of a spoon dipped in water. Place dumplings on a baking sheet sprinkled with cornstarch; cover loosely with a damp towel to prevent drying.

Line each tier of a 2-tiered (10-inch) bamboo steamer with 4 of the lettuce leaves. Arrange half the dumplings, 1 inch apart, over lettuce in each steamer basket. Stack tiers, and cover with the steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 10 minutes. Remove dumplings from steamer.

To prepare sauce, combine sugar and remaining ingredients, stirring with a whisk until sugar dissolves. Serve sauce with dumplings.



Rillettes de Saumon

½ pound skinless, boneless salmon fillets
'/8 teaspoon freshly ground white pepper
Pinch of allspice
3 T dry white wine, such as Sauvignon Blanc
2 tablespoons unsalted butter
1 tablespoon olive oil
½ pound smoked salmon, finely chopped
Croutons, toasts, or crackers for serving
1: In a small pot over medium heat, cook the salmon in the wine, covered, until cooked through, 7 to 10 minutes, depending on the thickness. Place the contents in a mixing bowl. Add the smoked salmon and the seasonings and mash together.
2: Melt the butter in a small saucepan and add the oil. Pour into the salmon mixture and mash with a fork to incorporate. Tightly pack the salmon mixture into a crock, cover, and chill for at least 4 hours before serving. Accompany with croutons, toasts, or crackers.



Lobster Tarragon Salad

4 (1 1/2-lb) live lobsters
1/4 cup finely chopped shallot
(1 large) 3 tablespoons fresh lemon juice
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon
Accompaniment (optional): sliced French bread, buttered and grilled or toasted if desired
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
Return water to a boil and cook remaining 2 lobsters in same manner.
While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.
Cooks' notes:
• Lobsters may be cooked and shelled 1 day ahead and chilled, covered.
• Lobster salad may be made 1 day ahead and chilled, covered.

 

[TidiousTed]

My Favourite is Scandinavian freshwater crayfish

Cooked in water with mountains of dill and salt and served on fresh white bread with mayonnaise, a twist of lemon juice and freshly ground black pepper and a nice cold dark beer and aquavit (Norwegian traditional snaps) on the side. This is the way most people cook it and eat it here in Norway.

There are lots of it where I got my weekend cottage outside Oslo and we catch enough for a great crayfish party each autumn.

 

[Tomasso]

I love me some mudbugs.

 

[LocktownDog]

Mmmmmm.....

 

[rkwilker]

Is it time to eat yet?!