I don't eat a lot of lobster.
As in, up until, say, yesterday, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next week, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
Lobster Dip seems like a really inexpensive and easy way to incorporate good seafood into your menu. You really don't need a ton of lobster meat to make this but it still has a lot of really great flavor. Since I didn't really know for sure what kind of things go with lobster best, I decided to stick close to the Lobster Roll I made yesterday and pair it with some terragon, which seems to be a clear winner for me so far. Plus, this dip is hot and cream cheesy... my two favorite adjectives when describing food. There's not really any wrong way to make this in my opinion!
Keep checking back for more lobster recipes!
Maine Lobster Dip
1 cup cooked lobster meat, finely chopped
1 8oz. brick cream cheese
1 tbsp. finely diced chives
2 tsp finely diced terragon
1 tsp hot sauce
Salt & Pepper to taste
Preheat oven 350F.
Combine all ingredients in a large bowl. Pour mixture into a baking dish.
Bake in oven 20 minutes.
Serve with crackers or crusty bread cubes.
Wednesday, May 14, 2014
Sunday, May 11, 2014
Maine Lobster Roll
I don't eat a lot of lobster.
As in, up until, say, yesterday, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next week, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I decided to try a Maine Lobster Roll first because these sandwiches look crazy delicious every time I see pictures or videos of them. The combination of succulent lobster in a creamy sauce piled high in a crusty hot dog bun... I mean, there are no words, only the regret that after 20+ years on the planet, I have only just now tried this amazing sandwich.
Keep checking back for more lobster recipes!
Maine Lobster Roll
(makes 2 sandwiches)
2 New England hot dog buns
1 tbsp. butter
2 cups cooked lobster meat
1/4 cup mayonnaise
1 tbsp. lemon juice
2 tsp finely diced chives
1 tsp finely diced terragon
1 tsp sugar
Salt & Pepper to taste
In a sauté pan, toast the hot dog buns in butter over medium heat until bread is golden brown.
In a large bowl, combine all of the remaining ingredients.
Spoon half of the lobster mixture into each bun. There will be a lot of lobster filling piled into each bun, so don't worry - you didn't make too much!
As in, up until, say, yesterday, I had never tried lobster. Crazy, right?
Upstate New York doesn't really have a huge lobster market and what we do have shipped in usually pretty low quality and high priced. So, as a result, we really don't have a lot of occasions that call for lobster around here.
Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes. For the next week, I'll be bringing you some lobster recipes that I tried over the last few days. Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.
I decided to try a Maine Lobster Roll first because these sandwiches look crazy delicious every time I see pictures or videos of them. The combination of succulent lobster in a creamy sauce piled high in a crusty hot dog bun... I mean, there are no words, only the regret that after 20+ years on the planet, I have only just now tried this amazing sandwich.
Keep checking back for more lobster recipes!
Maine Lobster Roll
(makes 2 sandwiches)
2 New England hot dog buns
1 tbsp. butter
2 cups cooked lobster meat
1/4 cup mayonnaise
1 tbsp. lemon juice
2 tsp finely diced chives
1 tsp finely diced terragon
1 tsp sugar
Salt & Pepper to taste
In a sauté pan, toast the hot dog buns in butter over medium heat until bread is golden brown.
In a large bowl, combine all of the remaining ingredients.
Spoon half of the lobster mixture into each bun. There will be a lot of lobster filling piled into each bun, so don't worry - you didn't make too much!
Monday, May 5, 2014
Tortilla-Crusted Tilapia with Salsa
Happy Cinco de Mayo!
As many of you know, this Mexican holiday literally translates to "May 5th", and while many people in America do not necessarily understand the meaning behind the celebration, a lot of people often acknowledge the passing of this day by indulging in Mexican traditions and food.
For me, I'm no exception. I love making a big plate of South-O'-The-Border food, full of peppery spice and citrus and herby deliciousness.
That's why I'm bringing you some of my favorite Mexican-style meals - breakfast, lunch, dinner and snacks for in between - to help you find some tasty options. Hopefully, it'll inspire you to make your own Cinco De Mayo creations!
This isn't really a Mexican dish, but I did add some spicy flavor that's reminiscent of Cinco de Mayo, like tortilla chips, lime, fajita seasoning and homemade salsa. Normally, I do this with chicken, but since I already made way too many enchiladas this week with chicken, I needed a break. I used tilapia, which is a super mild fish that doubles as a nice substitute when your done with chicken for a day or two. Baking the fish helps you avoid fattening oils and the salsa is chockfull of veggies.
It's kind of like a health food!
Tortilla-Crusted Tilapia with Salsa
2 large tilapia fillets
1 cup crushed tortilla chips
1/2 cup flour
2 tbsp. Fajita seasoning
3/4 cup milk
1/4 cup lime juice
Roasted Corn & Black Bean Salsa
Preheat oven 375F.
Place three bowls on the counter. Mix flour and fajita seasoning in the first bowl, milk and lime juice in the second, and crushed chips in the third.
Dredge the tilapia in flour, then milk, then finish with the chips, coating each fillet completely.
Place on a foil-lined baking sheet.
Bake for 15-20 minutes.
As many of you know, this Mexican holiday literally translates to "May 5th", and while many people in America do not necessarily understand the meaning behind the celebration, a lot of people often acknowledge the passing of this day by indulging in Mexican traditions and food.
For me, I'm no exception. I love making a big plate of South-O'-The-Border food, full of peppery spice and citrus and herby deliciousness.
That's why I'm bringing you some of my favorite Mexican-style meals - breakfast, lunch, dinner and snacks for in between - to help you find some tasty options. Hopefully, it'll inspire you to make your own Cinco De Mayo creations!
This isn't really a Mexican dish, but I did add some spicy flavor that's reminiscent of Cinco de Mayo, like tortilla chips, lime, fajita seasoning and homemade salsa. Normally, I do this with chicken, but since I already made way too many enchiladas this week with chicken, I needed a break. I used tilapia, which is a super mild fish that doubles as a nice substitute when your done with chicken for a day or two. Baking the fish helps you avoid fattening oils and the salsa is chockfull of veggies.
It's kind of like a health food!
Tortilla-Crusted Tilapia with Salsa
2 large tilapia fillets
1 cup crushed tortilla chips
1/2 cup flour
2 tbsp. Fajita seasoning
3/4 cup milk
1/4 cup lime juice
Roasted Corn & Black Bean Salsa
Preheat oven 375F.
Place three bowls on the counter. Mix flour and fajita seasoning in the first bowl, milk and lime juice in the second, and crushed chips in the third.
Dredge the tilapia in flour, then milk, then finish with the chips, coating each fillet completely.
Place on a foil-lined baking sheet.
Bake for 15-20 minutes.
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