Crab Stew Basque Style

This is a nice little way to use crabmeat in a stew on a cold day. It is based off a Basque recipe – a little French, a little Spanish – and relies on lots of crabmeat, some shallot and some fish stock. I served it in individual ramekins, topped with toasted breadcrumbs. You […]

By |September 9th, 2014|Recipes|0 Comments

Spicy Crab Soup

Spicy Crab Soup

1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound crabmeat, fresh or pasteurized, cartilage removed (regular or claw meat)

* Place water and chicken […]

By |September 6th, 2014|Recipes|0 Comments

Lobster Fra Diavlo

Lobster Fra Diavlo (serves 4)

4 Fresh 1-11/2 lb Lobsters
3 oz Olive Oil
1 Tbs Minced Garlic
1/2 tsp Basil
1/2 tsp Oregano
1/4 tsp White Pepper
1/4 tsp Crushed red pepper
3-4 dashes Tabasco sauce
24 oz Marinara sauce
1/2 cup Dry red wine
Pasta for Four


* Boil lobster, cool, pick all lobster meat out of body and claws. Set aside.

* In a […]

By |September 6th, 2014|Recipes|0 Comments

Lobster and Tortellini Salad

Lobster and Tortellini Salad (serves 6-8)

1/2 cup Light olive oil ( or other light oil )
1/3 cup Balsamic vinegar
1/4 cup Fresh lemon juice
1 large clove Crushed garlic
1 lb Cooked cheese tortellini
1 cup Diced, peeled, seeded tomato
1/2 cup Celery, thin sliced
1/4 cup Diced onion
1/2 cup Coarsely chopped curly parsley
1 lb Lobster meat


* To taste Pepper […]

By |September 6th, 2014|Recipes|0 Comments

Lobster Cooking Instructions

The traditional and straightforward way to serve lobster is boiled or steamed and served with melted butter or mayonnaise.

To Boil: Fill a large pot allowing 2.5 quarts of water per lobster. Use seawater or add 2 teaspoons of salt for each quart of water. Put the live lobsters in one at a time head […]

By |September 6th, 2014|Recipes|0 Comments