Lobster Rolls

A few weeks ago my husband and I decided to splurge on groceries for the week and make these lobster rolls. Let me tell you, it was worth it! Imagine sweet, buttery lobster placed over crisp lettuce, and topped with a spicy mayo all on a grilled bun. Delicious. 

To make 4 lobster rolls you will need:

• 4 steamed LOBSTER TAILS
• 3 Tbs + 2 Tbs BUTTER, melted
• 1/4 of an ONION, finely chopped
• 4 NEW ENGLAND STYLE BUNS (you could just square off the sides of 4 hot dog buns)
• 8 BIBB LETTUCE LEAVES (I used romaine because my grocery store was out of Bibb lettuce)
• 2 Tbs OLIVE OIL
• 1 Tbs RED WINE VINEGAR
• SALT & PEPPER, to taste
• 1/2 cup of SPICY MAYO (see recipe below)
• 1 Tbs CHIVES, minced
• Optional: LEMON WEDGES

For the spicy mayo you will need: (DON'T SKIP THIS! It makes the whole dish! (I also put this on sandwiches!))

• 1/2 cup HELLMANN'S MAYO
• 1 Tbs DIJON MUSTARD
• 1/2 tsp MUSTARD POWDER
• 1/2 tsp LEMON JUICE
• 1/4 tsp OLD BAY
• 1/4 tsp SRIRACHA HOT SAUCE (add more if you like spicy food!) 

Start off by making the spicy mayo. Put all of the ingredients into a small bowl and mix!

Whisk up the olive oil and red wine vinegar with a pinch of salt and pepper. Then dress the lettuce with the mixture. 

Take 3 tablespoons of melted butter and brush it onto the cut (outer) sides of the buns.

Grill each side of the buns until golden brown. 

Take the cooked lobster meat out of the shell and cut it into bite sized pieces.

Melt 2 tablespoons of butter in a small pot and then saute the onion in the butter.

Toss the lobster in the butter and onion.

Assemble the lobster rolls by placing the lettuce leaves into each bun, add the buttery lobster, drizzle on the spicy mayo, and lastly garnish with chives and lemon juice.

Then enjoy!

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Lobster Rolls

Ingredients:

To make 4 lobster rolls you will need:

• 4 steamed LOBSTER TAILS
• 3 Tbs + 2 Tbs BUTTER, melted
• 1/4 of an ONION, finely chopped
• 4 NEW ENGLAND STYLE BUNS (you could just square off the sides of 4 hot dog buns)
• 8 BIBB LETTUCE LEAVES (I used romaine because my grocery store was out of Bibb lettuce)
• 2 Tbs OLIVE OIL
• 1 Tbs RED WINE VINEGAR
• SALT & PEPPER, to taste
• 1/2 cup of SPICY MAYO (see recipe below)
• 1 Tbs CHIVES, minced
• Optional: LEMON WEDGES

For the spicy mayo you will need: (DON'T SKIP THIS! It makes the whole dish! I also put this on sandwiches!)

1/2 cup HELLMANN'S MAYO
1 Tbs DIJON MUSTARD
1/2 tsp MUSTARD POWDER
1/2 tsp LEMON JUICE
1/4 tsp OLD BAY
1/4 tsp SRIRACHA HOT SAUCE (add more if you like spicy food!) 

Directions:

1. Start off by making the spicy mayo. Put all of the ingredients into a small bowl and mix!
2. Whisk up the olive oil and red wine vinegar with a pinch of salt and pepper. Then dress the lettuce with the mixture. 
3. Take 3 tablespoons of melted butter and brush it onto the cut (outer) sides of the buns. Grill each side of the buns until golden brown. 
4. Take the cooked lobster meat out of the shell and cut it into bite sized pieces.
5. Melt 2 tablespoons of butter in a small pot and then saute the onion in the butter. Toss the lobster in the butter and onion.
6. Assemble the lobster rolls by placing the lettuce leaves into each bun, add the buttery lobster, drizzle on the spicy mayo, and lastly garnish with chives and lemon juice.

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This original version of this recipe can be found at the following link: http://www.foodnetwork.com/recipes/geoffrey-zakarian/lobster-roll.html

Soy Grilled Mahi-Mahi

My husband bought a grill a few weeks ago and since then we have been trying to use it as much as we can. Last week we decide to make some mahi-mahi for the first time and I have to say, it turned out pretty darn well! I had never had mahi-mahi before, so I wasn't really sure what to expect, but it turned out delicious! Mahi-mahi has a fairly mild fish flavor so it takes on the flavors that you season it with really well. We decided to go in an Asian direction and were both very pleased with the results!  

To make 2 servings of this delicious soy grilled mahi-mahi you will need: 

• 2, 6oz. MAHI MAHI FILETS (I think salmon would also be good!)
• 1/4 cup SOY SAUCE
• 1 & 1/2 Tbs RICE VINEGAR
• 1 Tbs SESAME OIL
• 2 Tbs GRANULATED SUGAR or BROWN SUGAR
• 1 tsp GARLIC POWDER
• 1/8 tsp CAYENNE PEPPER
• 1 GREEN ONION, sliced

Mix the soy sauce, rice vinegar, sesame oil, sugar, garlic powder, cayenne pepper, and half of the green onion in a medium sized bowl.

Next, add the mahi-mahi into the mixture and allow the fish to marinate at room temperature for about 15 minutes. 

While the fish is marinating get your grill ready. Heat the grill to medium-high heat. (You should only be able to hold your hand close to the grill for about 2-3 seconds.) If you don't have a grill, you could cook it on the stove just as easily. 

Once the grill is ready and the fish has been marinating for at least 15 minutes,  put the fillets on the grill top side down. Let the fillet cook for 2-3 minutes and then rotate it 45 degrees. Cook the fillet for 2-3 minutes in this position (if you have a seasoned grill this will give you criss-cross marks). Next, turn the fillets over and cook another 3-4 minutes. Overall, the fish should be on the grill for about 8-10 minutes. 

While the fish is on the grill, heat the marinade in a small pot on the stove. Simmer the marinade for a few minutes on the stove and then serve it as a dipping sauce alongside the fillets. Top with the rest of the sliced green onions.

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Soy Grilled Mahi-Mahi

Ingredients:

• 2, 6oz. MAHI MAHI FILETS (I think salmon would also be good!)
• 1/4 cup SOY SAUCE
• 1 & 1/2 Tbs RICE VINEGAR
• 1 Tbs SESAME OIL
• 2 Tbs GRANULATED SUGAR or BROWN SUGAR
• 1 tsp GARLIC POWDER
• 1/8 tsp CAYENNE PEPPER
• 1 GREEN ONION, sliced

Directions:

1. Mix the soy sauce, rice vinegar, sesame oil, sugar, garlic powder, cayenne pepper, and half of the green onion in a medium sized bowl.
2. Next, add the mahi-mahi fillets into the mixture and allow the fish to marinate at room temperature for about 15 minutes. 
3. While the fish is marinating get your grill ready. Heat the grill to medium-high heat. (You should only be able to hold your hand close to the grill for about 2-3 seconds.) If you don't have a grill, you could cook it on the stove just as easily. 
4. Once the grill is ready and the fish has been marinating for at least 15 minutes,  put the fillets on the grill top side down. Let the fillet cook for 2-3 minutes and then rotate it 45 degrees. Cook the fillet for 2-3 minutes in this position (if you have a seasoned grill this will give you criss-cross marks). Next, turn the fillets over and cook another 3-4 minutes. Overall, the fish should be on the grill for about 8-10 minutes. 
5. While the fish is on the grill, heat the marinade in a small pot on the stove. Simmer the marinade for a few minutes and then serve it as a dipping sauce alongside the fillets. Top with the rest of the sliced green onions.

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I found the recipe on the following website: http://www.kalynskitchen.com/2007/06/soy-grilled-mahi-mahi-recipe-with.html

Shrimp Scampi

This is my husband's recipe for shrimp scampi and it is delicious! This recipe is also super easy and quick to make!

To make 2 servings of shrimp scampi you will need:

• 6 oz. PASTA (we used fettuccine)
• 12 oz. SHRIMP
• 3 Tbs UNSALTED BUTTER
• 2 Tbs OLIVE OIL
• 1/2 medium ONION, chopped
• 2 cloves GARLIC, minced
• 1/8 tsp RED PEPPER (feel free to add more if you like spicy food!)
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1 LEMON or 3 Tbs LEMON JUICE
• 1/4 cup WHITE WINE
• Optional: PARSLEY, to garnish

Start off by putting a pot of water on to boil. Once the water comes to a boil, add the pasta and cook according to the directions on the box (about 10 minutes). 

Melt 3 tablespoons of butter in a skillet and then add 2 tablespoons of olive oil. Once the butter is melted and the oil is hot, saute the onion and garlic until the onion starts to get translucent. Add the red pepper, salt, and pepper.

Next, add the shrimp, wine, and lemon juice.

Stir everything together and bring the contents to a simmer. Cook for 2-3 minutes or until the shrimp turns pink.

Add the cooked pasta and toss the it in the sauce!

Serve and garnish with chopped parsley!

Yum!

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Shrimp Scampi

Ingredients:

• 6 oz. PASTA (we used fettuccine)
• 12 oz. SHRIMP
• 3 Tbs UNSALTED BUTTER
• 2 Tbs OLIVE OIL
• 1/2 medium ONION, chopped
• 2 cloves GARLIC, minced
• 1/8 tsp RED PEPPER (feel free to add more if you like spicy food!)
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1 LEMON or 3 Tbs LEMON JUICE
• 1/4 cup WHITE WINE
• Optional: PARSLEY, to garnish

Directions:

1. Start off by putting a pot of water on to boil. Once the water comes to a boil, add the pasta and cook according to the directions on the box (about 10 minutes). 
2. Melt 3 tablespoons of butter in a skillet and then add 2 tablespoons of olive oil. Once the butter is melted and the oil is hot, saute the onion and garlic until the onion starts to get translucent. 
3. Add the red pepper, salt, and pepper.
4. Next, add the shrimp, wine, and lemon juice. 
5. Stir everything together and bring the contents to a simmer. Cook for 2-3 minutes or until the shrimp turns pink.
6. Add the cooked pasta and toss the it in the sauce.
7. Serve and garnish with chopped parsley!

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Maryland Jumbo Lump Crab Cakes

A couple months ago my mom came to visit us in Maryland and we decided to go out and get some crab cakes! When in Rome, right? Unfortunately, they were not all that we had hoped they would be. After our disappointing experience we decided that next time we wanted crab cakes we would try our hand at making them ourselves. They sell FRESH jumbo lump crab meat in the grocery store here for goodness sake!

I came up with this recipe by combining a few things that we did like about the crab cakes we tried with mom and a few things I found in some recipes online. I think the product turn out wonderfully! These crab cake are only about 150 calories each so they definitely won't break your new year's resolutions!

To make 4 wonderful crab cakes (2 per person) you will need:

• 8 oz. JUMBO LUMP CRAB MEAT
• 1 slice WHITE BREAD, torn into small pieces
• 1/4 cup PLAIN BREAD CRUMBS
• 1 Tbs FRESH PARSLEY, minced
• 1 LARGE EGG
• 2 Tbs MAYO
• 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
• pinch of GARLIC POWDER
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 tsp DIJON MUSTARD

Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!

Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.

Next, carefully mix the wet ingredients into the dry ingredients.

Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.

They should come out looking like this!

Eat up! We didn't use a dipping sauce (I don't think these cakes need it!), but if you would like to try some, people often dip the cakes in tartar sauce or cocktail sauce with some lemon drizzled over the top!

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Maryland Jumbo Lump Crab Cakes

Ingredients:

• 8 oz. JUMBO LUMP CRAB MEAT
• 1 slice WHITE BREAD, torn into small pieces
• 1/4 cup PLAIN BREAD CRUMBS
• 1 Tbs FRESH PARSLEY, minced
• 1 LARGE EGG
• 2 Tbs MAYO
• 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
• pinch of GARLIC POWDER
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 tsp DIJON MUSTARD

Directions:

1. Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!
2. Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.
3. Next, carefully mix the wet ingredients into the dry ingredients.
4. Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.

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Jumbo Lump Crab Meat Souffle

My mom came to visit us for a few days last week so we decided to have some seafood! Since we live so close to the coast she wanted to take advantage of having fresh seafood, so we bought some
fresh jumbo lump crab meat and made a souffle!

I know it sounds scary, but it was really pretty easy! I based this recipe on one of Ina Garten's (from the Food Network) and then adapted it for what we wanted!

For this souffle, the best sized dish is a 1 & 1/2 quart souffle dish. I didn't have one that size so I used a 2 & 1/2 quart dish and it worked just fine! The souffle just didn't rise as high over the top of the dish as it would have in the smaller dish.

To make this souffle you will need: 

• 3 Tbs BUTTER, unsalted + extra to grease the dish
• 1/4 cup PARMESAN CHEESE, grated + extra to sprinkle in the dish
• 3 Tbs FLOUR
• 1 cup MILK
• 1/4 tsp NUTMEG
• 1/4 tsp CAYENNE PEPPER
• 1/2 tsp SALT + a pinch
• 1/4 tsp PEPPER
• 5 LARGE EGGS, separated & at room temperature
• 1/2 cup SHREDDED PROVOLONE CHEESE
• 1 cup LUMP CRAB MEAT
• 1/8 tsp CREAM OF TARTAR

Start by preheating your oven to 400 degrees F. Next, spread butter all over the inside of the dish then sprinkle grated parmesan cheese all over the bottom sides of the dish.

Next, heat 1 cup milk in a saucepan until it starts to bubble around the edges of the pan, but do not bring to a boil!

In a separate saucepan melt 3 tablespoons of butter. Once the butter has melted, whisk in 3 tablespoons flour and cook for 2 minutes. Then whisk in the hot milk, 1/4 tsp nutmeg, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Cook this mixture until it becomes smooth and thick (for about 1 minute).

Take the saucepan off the heat and whisk in 4 of the egg yolks (there will be 1 extra that does not get used). Then, using a spoon, mix in 1/2 cup provolone cheese and 1/4 cup parmesan cheese. Once all of the ingredients are well incorporated, stir in 1 cup lump crab meat.

In the bowl of an electric mixer, add 5 egg whites, 1/8 tsp cream of tartar, and a pinch of salt. Then using the whisk attachment beat the egg white mixture until they form stiff, glossy peaks.

In a large bowl whisk 1/4 of the stiff egg white mixture into the yolk and crab mixture. Then, using a spatula, gently fold in the remaining egg white mixture. 

After all of the egg whites are mixed in, pour the mixture into the souffle dish and smooth the top. Then draw a circle in the top with a spatula. This will help the souffle to rise evenly.

As soon as you put the souffle in the oven turn the temperature down to 375 degrees F. Bake the souffle for 30 to 35 minutes. It should have risen several inches and be light brown on top.

Don't open the oven door until you are ready to take it out! (It might cause the souffle to fall) You can however, watch the souffle rise through the window on the oven door as demonstrated by my mother in the picture below.

After taking the souffle out of the oven serve it immediately! Ours turned out great!

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Jumbo Lump Crab Meat Souffle

Ingredients:

• 3 Tbs BUTTER, unsalted + extra to grease the dish
• 1/4 cup PARMESAN CHEESE, grated + extra to sprinkle in the dish
• 3 Tbs FLOUR
• 1 cup MILK
• 1/4 tsp NUTMEG
• 1/4 tsp CAYENNE PEPPER
• 1/2 tsp SALT + a pinch
• 1/4 tsp PEPPER
• 5 LARGE EGGS, separated & at room temperature
• 1/2 cup SHREDDED PROVOLONE CHEESE
• 1 cup LUMP CRAB MEAT
• 1/8 tsp CREAM OF TARTAR

Directions:

1. Preheating your oven to 400 degrees F. 
2. Spread butter all over the inside of the dish then sprinkle grated parmesan cheese all over the bottom sides of the dish.
3. Heat 1 cup milk in a saucepan until it starts to bubble around the edges of the pan, but do not bring to a boil!
4. In a separate saucepan melt 3 tablespoons of butter. Once the butter has melted, whisk in 3 tablespoons flour and cook for 2 minutes. Then whisk in the hot milk, 1/4 tsp nutmeg, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Cook this mixture until it becomes smooth and thick (for about 1 minute).
5. Take the saucepan off the heat and whisk in 4 of the egg yolks (there will be 1 extra that does not get used). Then, using a spoon, mix in 1/2 cup provolone cheese and 1/4 cup parmesan cheese. Once all of the ingredients are well incorporated, stir in 1 cup lump crab meat.
6. In the bowl of an electric mixer, add 5 egg whites, 1/8 tsp cream of tartar, and a pinch of salt. Then using the whisk attachment beat the egg white mixture until they form stiff, glossy peaks.
7. In a large bowl whisk 1/4 of the stiff egg white mixture into the yolk and crab mixture. Then, using a spatula, gently fold in the remaining egg white mixture. 
8. After all of the egg whites are mixed in, pour the mixture into the souffle dish and smooth the top. Then draw a circle in the top with a spatula. This will help the souffle to rise evenly.
9. As soon as you put the souffle in the oven turn the temperature down to 375 degrees F. Bake the souffle for 30 to 35 minutes. It should have risen several inches and be light brown on top. Don't open the oven door until you are ready to take it out! (It might cause the souffle to fall) 
10. After taking the souffle out of the oven serve it immediately! 

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I based this souffle on the recipe from this website:
http://www.foodnetwork.com/recipes/ina-garten/spinach-and-cheddar-souffle-recipe/index.html