Tag: seafood
Lobster Bisque
Lobster Bisque
Lobster bisque is said to originate from the Bay of Biscay off the coast of France; where fishermen used lobster, crab, crawfish, shrimp, and langoustine shells that were of lesser quality to sell to markets to make the stock for this soup. The base of the soup is of sautéed mirepoix, garlic, tomato paste, and white wine. The lobster stock is added, simmered, then puréed. Heavy cream is stirred in. The lobster meat is portioned out into bowls with the bisque poured over.
Equipment
- immersion blender
Ingredients
- 4 lobster tails 8 oz
- 4 tbsp butter
- 1 medium yellow onion finely chopped
- 2 ribs celery finely chopped
- 1 medium carrot finely chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1/4 cup flour
- 1/2 cup dry white wine
- 4 cups lobster stock
- 1 bay leave
- 1 tsp thyme
- 1 cup heavy cream
- 1 tsp paprika
- salt and pepper to taste
- chives finely chopped
Instructions
- Split the lobster tails in half.
- Bring 6 cups of water to a boil. Add in the lobster tails. Simmer for 5 minutes until the meat is cooked through.
- Remove the meat from the tails and dice. Return the shells to the water and simmer for 5 more minutes. Strain and save the stock.
- In a large pot, melt the butter over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the garlic and tomato paste. Cook for 1 minute.
- Add in the flour. Cook for 1 minute.
- Pour in the white wine. Cook for a minute.
- Pour in the lobster stock. Add in the bay leaf, thyme, and paprika. Simmer covered over low heat for 30 minutes.
- Remove the bay leaf. Using an immersion blender, purée the soup until smooth.
- Pour in the heavy cream. Season with salt and pepper.
To Serve
- Ladle the bisque into bowls. Add in 1 lobster tails worth of meat to the bisque. Garnish with chopped chives.
Shrimp and Pork Belly Negiyaki
Shrimp and Pork Belly Negiyaki
If you’re a fan of okonomiyaki, this pancake is on another level! Negiyaki uses green onions as the main ingredient instead of cabbage. The pancake is topped with bonito flakes, kewpie mayo, and okonomiyaki sauce; but more traditionally served with a dashi/soy sauce mixture. You can use either regular green onions or any type of spring onion. For protein, shrimp or pork belly are great options. The negiyaki only take 5 minutes of prep time and 7 minutes to cook, making this a quick go to snack or main meal.
Ingredients
- 1 bunch green onions finely chopped
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/4 cup bonito flakes
- 1 large egg beaten
- 2 tbsp agedama (tempura scraps)
- 1/2 tsp soy sauce
- 3 tbsp water
- vegetable oil for frying
- 4 8/12 count shrimp peeled and deveined; sliced in half
- 3 slices pork belly thin sliced
Toppings
- bonito flakes
- kewpie mayonnaise
- okonomiyaki sauce
Instructions
- Mix together the egg, water, soy sauce, tempura scraps, and bonito flakes in a bowl.
- In another bowl, mix together the green onions, flour, and baking powder. Mix the batter into the green onions.
- Heat up an 1/8” of cooking oil in a large sauté pan over medium heat. Pour in the batter. Lay the shrimp in a circular patter on top of the pancake. Cook for 2 minutes.
- Flip the pancake. Cover. Reduce the heat to low and cook for 4 minutes.
- Uncover. Flip. Increase the heat to medium and cook for 1 more minute.
- Top with more bonito flakes, kewpie mayo, and okonomiyaki sauce.
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Crab Salad
Crab Salad
While we eat a lot of deli crab salad in America, its origins are actually Japanese. Imitation crab(kani) was created in Japan; made out of ground white fish paste called surmi. The Japanese version consists of crab, cucumber, carrots, Japanese mayo, rice vinegar, and sesame oil. This recipe is the American version, with a mayo/lemon juice/dijon mustard dressing and celery, shallots, and herbs mixed in. This salad is great on its own or on a toasted baguette. Step aside, Subway.
Ingredients
- 1 lb imitation crab flakes chopped
Dressing
- 2/3 cup mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 ribs celery finely chopped
- 3 tbsp shallots finely chopped
- 1 tbsp dill finely chopped
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
Instructions
- Mix together the dressing ingredients.
- Stir in the crab meat. Refrigerate for a couple of hours before serving.
