Ingredients:
2 Pound Lobster
12 Mussels
12 Little Neck Clams
8 oz’s Haddock, cut into two portions
4 pc’s large White Shrimp, slice in half and remove the vein
3 oz’s Chorizo, cut into small dice
1 small Onion, slice very thin
3 cloves Garlic, slice very thin
½ bulb Fennel, slice very thin
1 Rib Celery, slice very thin
1 pc Corn on the cob, cut into small wheels
4 small Red Potatoes, pre-cook and quarter each potato
1 small Red Thai Chili, slice in half
1 cup White Wine
1 cup Clam Stock
2 Tb Sweet Butter
2 Tb Lemon Juice
2 Tb Fine Herbs, sliced (Parsley, Chives, Chervils, Tarragon)
Method:
Split the Lobster and Crack the claws. Reserve until needed. Put a large pot over high heat. Then start to sweat the onion, fennel, garlic, celery, and chorizo until tender. Then add white wine, clam stock, and Thai chili. Allow to simmer for 5 minutes, and then add the lobster and corn. Cover and let cook for 2 minutes and then add the mussels, clams, haddock, and shrimp. Cover again and simmer until all the shellfish opens. Finish the dish by adding the potatoes, butter, lemon juice, fine herbs, and adjust the seasoning with salt and pepper. Serve it on a large platter with some fresh herbs and lemon slices.
Grilled Glidden Point Oysters Garlic Parsley Butter
Yields: 5 Portions
Portion Size: 5 Pc’s
Ingredients:
25 pc’s Glidden Point Oysters
1/4 pound Sweet Butter
2 cloves garlic, minced
1 lemon, cut into wedges
5 sprigs Parsley, pick the leaves and slice
TT Salt and Pepper
Method:
Light the grill and turn on high, or let your charcoals warm up and turn white. In a small pot, put the butter, garlic, parsley, salt and pepper. Place pot onto a warm spot on the grill for about 8 minutes and then remove. Shuck all the oysters and remove the top shell. Remember to separate the muscle from the bottom shell, but leave the oyster meat in the bottom shell. Place all the oysters on the grill, when oysters begin to bubble, spoon a little of the garlic parsley butter over the top and cook for another minute. Remove, squeeze some fresh lemon juice over the top, and serve.