Stuffed Lobster with Cheese and Mushroom

Ingredients

2 fresh baby lobsters
1/4 cup canned mushrooms (sliced)
1/4 tsp mustard powder
1 clove mashed garlic
1 shallot (minced)
1/8 cup grated cheese
1 oz butter
1/2 tbsp flour
1/4 cup white wine

Seasonings

1/4 tsp salt
1/4 tsp sugar
1/3 cup chicken stock
1 tbsp evaporated milk
pinch of ground black pepper

Method

  1. Remove urine from lobsters annd cut each into halves. Steam until done. Separate meat from the shell. Dice the meat and save the shells. Set aside.
  2. Mix seasoning ingredients in a bowl.
  3. Heat butter in a pan. Saute mushroom, mustard powder, garlic, shallot and lobster. Sprinkle with wine.
  4. Mix in flour and stir well. Slowly pour in seasonings and simmer until sauce thickens.
  5. Add half portion of cheese and stir to combine.
  6. Stuff lobster shells with the lobster mixture. Sprinkle the remaining cheese on top of the stuffing.
  7. Put lobsters in preheated 220°C oven and bake 3-5 minutes until slightly brown. Remove and serve right away.

Makes 2 servings.

Source: Seafood


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Clams in Rich Broth with Orzo

Ingredients

2 tablespoons olive oil, plus more for drizzling
2-4 cloves garlic, peeled and thinly sliced
1 large onion, peeled and sliced
2 dried red chili peppers
1 cup white wine
1 cup chicken stock or water
2 tablespoons unsalted butter
salt
5 pounds littleneck or Manila clams, scrubbed well
1/4 cup chopped tomato
1 tablespoon each chopped fresh parsley and basil
1 pound orzo (rice-shaped pasta)

Method

  1. In a large, heavy pot, heat oil over medium heat. Add garlic and cook until golden brown, 2 to 3 minutes.
  2. Add onion and chili peppers and cook until onion is soft, 5 to 7 minutes.
  3. Add wine and bring to a boil. Add stock or water and boil for 5 minutes. Add butter, salt to taste, clams, and tomato, and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened (discard any that haven’t). Stir in herbs.
  4. Bring a large pan of water to a boil. Add orzo and a pinch of salt; cook until al dente. Drain and drizzle with a little oil.
  5. Spoon a serving of orzo in each of 4 large bowls, add enough broth just to cover, and arrange clams around edge of each bowl.

Makes 4 servings.

Source: What to Have for Dinner


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Sole with Prawns and Mussels

Ingredients

6 tbsp butter
8 shallots, finely chopped
l-1/4 cups dry white wine
2-1/4 lb mussels, scrubbed and debearded
8 oz button mushrooms, quartered
1 cup fish stock
12 skinless lemon or Dover sole fillets (about 3-5 oz each)
2 tbsp plain flour
4 tbsp crème fraiche or double cream
8 oz cooked, peeled prawns
salt and white pepper
fresh parsley sprigs, to garnish

Method

  1. In a large heavy flameproof casserole, melt 1 tbsp of the butter over a medium-high heat. Add half the shallots and cook for about 2 minutes until just softened, stirring frequently.
  2. Add the white wine and bring to the boil, then add the mussels and cover tightly. Cook the mussels over a high heat, shaking and tossing the pan occasionally, for 4-5 minutes until the shells open. Discard any mussels that do not open.
  3. Transfer the mussels to a large bowl. Strain the mussel cooking liquid through a muslin-lined sieve and set aside. When cool enough to handle, reserve a few mussels in their shells for the garnish. Then remove the rest from their shells and set aside, covered.
  4. Melt half the remaining butter in a large heavy frying pan over a medium heat. Add the remaining shallots and cook for 2 minutes until just softened, stirring frequently.
  5. Add the mushrooms and fish stock and bring just to the simmer.
  6. Season the fish fillets with salt and pepper. Fold or roll them and slide gently into the stock. Cover and poach for 5-7 minutes until the flesh is opaque.
  7. Transfer the fillets to a warmed serving dish and cover to keep warm. Increase the heat and boil the liquid until reduced by one-third.
  8. Melt the remaining butter in a small saucepan over a medium heat. Add the flour and cook for 1-2 minutes, stirring constantly; do not allow the flour mixture to brown.
  9. Gradually whisk in the reduced fish cooking liquid, the reserved mussel liquid and pour in any liquid from the fish, then bring to the boil, stirring constantly.
  10. Reduce the heat to medium-low and cook the sauce for 5-7 minutes, stirring frequently.
  11. Whisk in the crème fraiche or double cream and keep stirring over a low heat until well blended. Adjust the seasoning then add the reserved mussels and the prawns to the sauce. Cook gently for 2-3 minutes to heat through then spoon the sauce over the fish and serve garnished with fresh parsley sprigs.

Makes 6 servings.

Source: Taste of France


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Pan-fried Shrimp with Green Curry Cashew Sauce

Ingredients

1 slice (1/4 inch thick) peeled fresh ginger
1/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
coarse salt and fresh ground pepper
1-1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil

Method

  1. In a food processor, pulse the ginger until finely chopped. Add the 1/4 cup cashews; process until smooth, 2 to 3 minutes.
  2. Add the yogurt, cilantro, sugar, curry powder and salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl. Sprinkle with the remaining cashews.
  3. Season the shrimp with salt and pepper.
  4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp and cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce and a salad.

Makes 4 servings.

Source: Great Food Fast


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Thai-style Fried Rice with Seafood

Ingredients

2 tablespoons peanut oil
2 shallots, thinly sliced
1 garlic clove, finely chopped
2 large red chilies, seeds removed and finely chopped
12 oz cold plain cooked rice
1 tablespoon tomato puree
1 tablespoon light soy sauce
salt and pepper
1 tablespoon finely chopped ginger
2 tablespoons chopped spring onions
2 tablespoons chopped coriander leaves
2 tablespoons nam pla (fish sauce)
12 large raw king prawns, shelled and deveined
8 oz cod fillets, cut into pieces about 1/2 inch square
2 large red tomatoes, peeled and quartered
9 small scallops
few sprigs of coriander leaves to garnish

Method

  1. Make the fried rice. Heat 1 tablespoon of the oil in a wok and stir-fry the shallots, garlic and chilies for 2 minutes.
  2. Add the cold rice. Turn, toss and stir the mixture for 2 minutes.
  3. Add the tomato puree and soy sauce. Stir to mix these well with the rice. Add salt and pepper, taste and adjust the seasoning. Remove from the heat while you cook the seafood.
  4. In another wok or frying pan, heat the remaining oil and stir-fry the ginger, spring onions and coriander leaves for a minute or so.
  5. Add the fish sauce, prawns and cod. Cook for 2 minutes, stirring, occasionally.
  6. Add the tomatoes and scallops, and stir-fry for 2 more minutes. Adjust the seasoning.
  7. Give it one good stir, then transfer the whole of this mixture to the wok that contains the fried rice. Heat gently, stirring carefully, for 1-2 minutes. Alternatively, heat the fried rice in the other wok and. when hot, transfer it to a large platter or a bowl. Arrange the seafood on top of the rice, garnish with coriander leaves and serve immediately.

Makes 4 servings.

Source: Healthy Thai Cooking


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