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Greenhead Lobster Bisque

Greenhead Lobster Bisque

Developed by Chef Kevin M. Kieley

With the incredible taste of Stonington lobster, this rich stew is a luxurious cool weather dish! The recipe yields approximately 6 servings.

Ingredients

6 live lobsters (1.25#-1.5# each)

6 large yellow onions

3 celery stalks

3 carrots

3 Tbs. tomato paste

3 bay leaves

2 garlic cloves, roughly chopped

2 cups Marsala wine

1 quart heavy cream

1 bunch fresh basil

Extra Virgin Olive Oil

Directions

Steam lobsters (how to steam live lobsters).

Pick tail meat, knuckles and claw meat from shells.

Reserve meat for later use.

Add 1/4 cup EVOO to large pot on medium heat.

Add all lobster shells along with rough cut celery, carrots and three onions and let sweat, covered for 3 minutes.

Add tomato paste, stir with wooden spoon, cover and cook for 3 minutes.

Add one gallon cold water and bay leaves, and turn heat to high.

Once boiling, reduce and simmer for 2 hours.

Strain, reserving lobster stock and discarding shells, carrots, onions and celery (great for compost!).

Add remaining 3 onions, garlic and Marsala wine to stock and reduce by half.

Carefully blend with immersion blender.

Add heavy cream, most of the fresh basil (stems and all), then simmer on low for at least one hour or to desired thickness.

Adjust seasoning with salt and pepper, blend again to fully incorporate.

Roughly chop reserved lobster meat and divide between six bowls.

Pour hot stew over lobster meat and garnish with rough chopped basil leaves.

Buon Appetito!

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Scallop and Lobster Sausage

SCALLOP AND LOBSTER SAUSAGE

Baked Lobster Mac & Cheese Recipe

Ingredients

For Seafood Sausage:

1 lb sea scallops (tough side muscle removed)

1 large egg white

1 cup heavy cream

2 tsp kosher salt

1/4 tsp ground white pepper

1/3 cup diced leeks (from 1 large, or 2 small)

2 Greenhead Lobster tails (4/5oz each)

1.5 Tbs fines herbes (minced fresh flat-leaf parsley, chives, tarragon, and/or chervil)

4 Tbs butter and oil (neutral high heat: avocado, vegetable, light olive)

For Spicy Aioli:

1 cup mayonnaise

1 lime, juiced

2 Tbs Sriracha hot sauce

This is an elegant seafood sausage, inspired by Michael Ruhlman and Brian Polcyns Shrimp, Lobster and Leek Sausage, in Charcuterie. Approximately 4 servings.

Directions

  1. Bring a medium pot of water to a boil, add leaks and lobster tails, and simmer for 3 minutes. Drain, and allow to cool completely. Extract lobster meat from shell and roughly chop (it will be partially cooked).
  2. Puree the scallops with the egg whites in a large food processor. With the processor running, add the cream slowly, then the salt and white pepper.
  3. In a bowl, combine the scallop mousseline with the leeks, lobster, and herbs, folding them in gently but evenly.
  4. Add butter and oil to large NONSTICK skillet and heat to med-high.
  5. Measure approximately 1/2 cup of scallop lobster mixture and form into a patty (it will be quite sticky, just drop on skillet, allow to cook a bit, and flatten as desired), repeat until pan is full but not crowded.
  6. Watch carefully, allow to brown, but not to burn, roughly 4 minutes per side.
  7. Remove to plate, and keep in a warm place, covered (be it the back of the stove, or in the oven at 150°F)
  8. Continue cooking remaining seafood sausage, serve warm.

*TIP* This seafood sausage is rich and luxurious, full of delicate flavors! Serve with a nice green salad!
*ASIDE* For a more authentic sausage look, this mixture can be cased or wrapped in plastic wrap and poached (poach in 170° water until internal temperature of 135° is reached).

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BAKED LOBSTER TAILS AND SCALLOPS WITH SHERRY AND SAFFRON

BAKED LOBSTER TAILS AND SCALLOPS WITH SHERRY AND SAFFRON

Baked Lobster Mac & Cheese Recipe

Main Course for 4 (using 1 box of 4 tails & 1lb bag scallops)

Ingredients

4 lobster tails, thawed & rinsed. Pat dry, cut in half lengthwise

1 lb scallops, side muscle removed (from side of scallop) and discarded

4 medium shallots or 1 medium onion, thinly slice

2 large garlic cloves, minced

1/2 – 1 Tbs. unsalted butter per portion (personal preference)

Sherry or dry white wine, glug per serving

1 pinch saffron threads

Parchment Paper

Clothes Pins (one for each portion)

1 lemon, juice to finish

Fresh parsley, to finish

Inspired by Gwyneth Paltrow’s ‘Mixed Seafood with Sherry and Saffron’ in ‘It’s All Easy, Delicious Weekday Recipes for the Super-Busy Home Cook

Directions

Preheat oven to 400°F.

  1. Cut out squares of parchment paper roughly 11”x11”, one for each serving and divide the sliced shallot, evenly among them. Place one whole lobster tail (two halves) on top of shallots (shell side down) and equally divide 1# of scallops across four servings. Divide garlic evenly, add butter (according to personal preference), a glug or two of sherry, and a small pinch of saffron to each serving.
  2. Carefully pinch corners together and fold up sides of parchment paper together and seal with a clothes pin, rolling openings closed, sealing the pouch as much as possible (to steam the seafood!). Place parcels on a baking sheet, and bake for around 15 minutes, or until the seafood is cooked through.
  3. Transfer the parcels to plates and allow guests to open their own individual baked seafood dish, and garnish with fresh lemon juice and parsley (if desired).
  4. Add vegetables to the mix! Add thinly sliced carrots, par-cooked potatoes, zucchini or asparagus to each parchment paper parcel.
  5. Get creative and use any vegetable you want and adjust cooking times where needed–simply wait to add seafood until vegetables are par-cooked so everything can cook/finish together! This dish is also, great served over rice!
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BAKED STUFFED LOBSTER TAILS

BAKED STUFFED LOBSTER TAILS

Servings: 4

Ingredients

4 lobster tails
2 cups fresh bread crumbs (preferably made from a coarse bread)
4-6 tbs. of butter
1 medium onion or a bunch of scallions
1/2 a shallot adds a little color
2 tbs. of lemon juice
2 tbs. of parsley
1 tsp of seafood seasoning or a combination of salt and pepper

Directions

  1. In a skillet sauté the onion and seasonings in the butter (wine or vermouth can be added but is not necessary).
  2. Add the onion mix to bread crumbs and mix well.
  3. Using sharp kitchen shears split the tails- keeping the shell side up – lengthwise down the middle, to just before the tail fins.
  4. Place the lobster tails in a baking dish, brush with melted and place stuffing inside the split tail.
  5. Add a little water to the bottom of the pan.
  6. Cover with foil and bake 10-13 minutes at 425 until cooked. Meat will be opaque and firm when done.
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Thai Curry with Grilled Greenhead Lobster Tails

Thai Curry with Grilled Greenhead Lobster Tails

Thai Curry with Grilled Greenhead Lobster Tails Recipe

Ingredients

8 4/5oz Greenhead Lobster tails

2 TBS butter

2 carrots, cut into 2-inch julienne strips

2 apples, cut into 2-inch julienne strips

2 tablespoons red curry paste (use more or less to taste, for spiciness)

1 stalk lemon grass, peeled and thinly sliced

2 Kaffir lime leaves, ribs removed and finely chopped

1 cup dry white wine

2 cups heavy cream

Sea salt and freshly ground pepper to taste

12 heads of baby bok choy

1 tablespoon fresh cilantro, finely minced

A warm dish, with spice and grilled flavors. A lovely recipe to highlight Greenhead Lobster tails off the grill, and the seasonal shift into fall! Serves 8.

Directions

  1. Cook rice according to package for 8 servings.
  2. Grill the Maine lobster tails (see instructional video: https://www.greenheadlobster.com/grilled-lobster-tails/). Keep the grill hot for grilling bok choy.
  3. In a medium sauté pan, melt the butter. Sweat the carrots, apple, curry paste, lemongrass and kaffir lime leaves for 2 minutes.
  4. Deglaze the pan with the white wine and reduce by half.
  5. Add the cream and heat gently.
  6. Season to taste with sea salt and freshly ground pepper and more red curry paste if necessary.
  7. Grill the baby bok choy briefly on the hot grill, then slice the leaves on the bias.
  8. To serve: place rice in a bowl, add three halves of bok choy and one Maine lobster tail (two halves). Spoon the sauce over top and garnish each plate with cilantro. Serve warm.

NOTES
*If kaffir lime leaves are not available, substitute 2 teaspoons fresh lime juice and 1 teaspoon grated lime zest.
*For effortless consumption, after ‘step 1,’ remove the meat from the shell, cut into bite-sized pieces and return to the shell.

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Steam-Baked Maine Lobster Tails & Scallops

Steam-Baked Maine Lobster Tails & Scallops

Summery lobster salad with corn, peppers, onions and herbs!

Ingredients (Serves 6)

6 4-5oz Maine Lobster Tails, thawed & split lengthwise

1# Maine Sea Scallops, thawed (or buy both together, HERE!)

2 shallots or 1 small onion, halved and sliced

2 garlic cloves, minced

2 oz/4 TBS butter, cut into small pieces

1 cup white or sherry wine

Salt and pepper, to taste

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Directions

Thaw lobster tails and scallops overnight in your refrigerator.

Remove the side muscle on the scallops and discard (see photos).

Pre-heat oven to 400*F.

Evenly disperse your halved lobster tails (shell-side down), scallops, sliced onions, minced garlic and pieced butter in a 13″ x 9″ baking dish.

Add white or sherry wine to generously coat bottom of baking dish.

Cover the dish with an oven-safe lid or foil.

Bake in pre-heated oven for ~13 minutes (until the seafood is just cooked through, opaque and white).

This recipe is great served alongside roasted vegetables, rice, or pasta.

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Maine Lobster Benedict

Maine Lobster Benedict

Summery lobster salad with corn, peppers, onions and herbs!

Ingredients (Serves 8)

8 English muffins, split in half and toasted (go with a bed of sauteed greens for GF option!)

1 bunch asparagus spears, steamed until just tender

2 pounds cooked lobster meat, cut into large pieces (our picked claw & knuckle meat is a great option!)

2 tablespoons butter

8-16 eggs, poached

For Hollandaise Sauce:

2 sticks unsalted butter

4 egg yolks

2 tablespoons freshly squeezed lemon juice

Dash of cayenne pepper

Sea salt

Directions

To prepare the Hollandaise Sauce:

Melt the butter in a double-boiler on the stove. In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper. When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken. Season to taste with sea salt. Remove the double boiler from the heat and keep the sauce warm over the hot water.

To assemble Maine Lobster Benedict:

Toast the English muffins and place 2 halves on a plate. Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half. Sauté the Maine lobster in 1 tablespoon of butter until it is just heated, and portion on top of the English muffins. Add a poached egg to each muffin half, and top with Hollandaise Sauce.

Sauteed kale, spinach or chard makes for a great muffin substitute for a gluten-free option!

Pairs well with fresh squeezed mimosas. Cheers!

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Maine Lobster Miso Ramen

Maine Lobster
Miso Ramen

Summery lobster salad with corn, peppers, onions and herbs!

Ingredients (Serves 4)

6 cups seafood stock/dashi

2 cup mushrooms (white beech, shimeji, enoki, sliced shitake, etc.)

2-4 cups cooked lobster meat, cut into large pieces (our picked claw & knuckle meat is a great option!)

1/4 cup Shiro miso (white miso paste)

4 serving ramen noodles, fresh or dried

2 sheets toasted nori, cut into quarters

1 cup green onions, chopped

2 Tbsp. butter

2 eggs (hard boiled or poached)

Optional garnishes: baby bok choy, corn, blanched carrots, sprouts

Sea salt & pepper to taste

Directions

Bring stock to a simmer in a medium saucepan, but do not let it boil. Add the mushrooms.

Place the miso in a medium bowl and whisk in a quarter cup of the hot stock until incorporated.

Whisk in another quarter cup of stock. Pour the miso mixture into the saucepan and stir until combined.

Add lobster to stock.

In a separate saucepan, cook the ramen noodles as instructed (should only take a few minutes).

Drain the noodles and divide across serving bowls.

Ladle the hot soup over the noodles, evenly distributing the lobster and mushrooms.

Tuck two squares of nori on the side of each bowl. Add a half tablespoon of butter to each bowl, sprinkle green onions over top. Arrange your other garnishes around the bowl and top with halved egg.

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Maine Lobster & Salad Recipe

Maine Lobster
& Corn Salad

Summery lobster salad with corn, peppers, onions and herbs!

Ingredients (Serves 4)

Adapted from AboutSeafood.com

2 cups Greenhead Lobster picked claw/knuckle meat (roughly chopped)

3/4 cup corn kernels (from one ear of cooked corn)

1/3 cup mayonnaise

1/2 medium red bell pepper, diced into 1/4″ pieces (about 1/2 cup)

1/4 small red onion, finely diced (about 1/8 cup)

8 fresh tarragon leaves, finely chopped (about 2 tsp)

Sea salt & pepper to taste

Directions

Combine ingredients in a bowl. Season with salt and pepper to taste. Serve immediately or chill in refrigerator before serving.

For additional flavors, corn and red onion can be grilled before being cut/diced and added (cool before mixing with other ingredients).

Substitute cilantro, or herb of choice for tarragon if desired!