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Posts Tagged ‘lobster’

 

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How can I best say “I love you”??

Well in my husbands case, It works very well with just giving him his favorite food.

He is such an easy guy to please. Everybody who knows him knows that lobster does it all the time. But if I want to “umph it up” just a little bit more, I just add some more shellfish or seafood.

And in true style, I made a large (…or rather grand) seafood platter for two.

One doesn’t always have to cook. “Gathering” works just as well. It is just a matter of presentation. It doesn’t have to be fancy. Just decorate it a little more than usual. After all, it is all about the thought.

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To make the purple sweet-potato hearts, I used a cookie cutter. I steamed them lightly.

 

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For breakfast we had “the same old same old”. Sandwiches, fresh blueberries and some tea.

I just added some rose-petal hearts and a truffle (raspberry chocolate truffle) to make it a little bit more “festive”.

 

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For the first day of our 2-day celebration, I served little “roses” made of smoked salmon topped with salmon roe (caviar) & potato stacks.

The potato stacks are super easy to make.

Just finely slice some potatoes (I love Idaho). Put them in a bowl. Melt some butter and pour over. Add salt, pepper (or any other spice you like) to taste. Stack them into the “holes” of a muffin pan. Bake in the oven until they are tender (use a toothpick to make sure they are cooked all the way through).

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I hope you are having a very nice Valentines day, and for my dear husband,

Happy Valentines & Happy Wedding anniversary!

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Happy Valentines day!!!

 

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The first day of the new year always makes you want to do good and eat well (as in healthy). I can only guess how many new years resolutions has been set with a healthy living and eating in mind.

We tried to start it somewhat good already on new years eve. We had planned on doing a traditional seafood fondue but we changed our minds at the very last minute. The food itself was the same, it was just the preparation that was altered. We decided to do a BBQ!

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It is freezing cold in New York right now. We are breaking temperature records. It has not been this cold in over 100 years. We are down to -12-13C/8F. A perfect weather for a BBQ!

 

Our new years meal always consists of some kind of shellfish. Most likely lobster. After all, I am married to a man who has black belt in eating lobsters. I didn’t feel like messing down the kitchen too much with steaming lobsters and cooking shrimp, so we took the somewhat radical decision to face the cold and throw the food on the BBQ instead. After being equipped with a flashlight, BBQ tools and the food, we headed out. It took a while to even get the grill started. It was almost calling out to us saying “I am hibernating, stop bothering me!”  But after being a little persistent, we got the whole thing going. Fantastic! I can say with a 100% certainty that we were the only ones BBQ’ing this new years eve.

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Our dessert  was a simple mixture of a Swiss Meringue and a Banana Split. The year is after all meant to go out with a bang!

To make it extra delicious I baked some brownies and topped them with walnuts.

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Swiss Meringue / Banana Split bowl.

Please note that you just need a few or a handful of each ingredient per person. After all, it is supposed to fit in the glass or bowl you choose.

Small meringues

Your favorite ice cream

Whipped heavy cream

Berries

Chocolate/Fudge sauce

I also used brownie bits

A few mint leaves.

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Just layer it all in a wide glass or bowl. Top with the chocolate/fudge sauce. Final touch is a little bit of fresh mint leaves.

Enjoy!

 

Happy New Year!!!!

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A New year. I am happy for that. A New Year brings new possibilities and expectations.

We all try to start off being better & healthier. I want to make better choices for myself this year. On all levels. With that said, now it is up to me to execute it. Oh boy… I better stick to it all this year.

We decided to just take it easy on new years eve. A pajama party of sorts. A tradition that my husband grew up with, is to hold rice and some money in your hand when the clock strikes midnight. I wanted to “up the odds” so I was holding a couple of extra bills and as much rice as my hand could hold. Now we just have to wait and see.

The new year is showing its nice side. The sun is shining and it is nice and fresh outside. The morning has been slow and gentle. How could you start the new year better than this?

We had the usual lobster meal on for new years, but this time we didn’t even finish it all. That is unusual. That gave me an opportunity to make a nice individual Lobster Omelette with some vegetables for breakfast. Delicious and the first healthy meal of the year.

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Individual Omelette’s with left over Lobster.

Serves 2.

4 large eggs.

4 tbsp. milk.

6 mini peppers or 2 x 1/2 bell peppers, different colors. Finely cut.

6 asparagus. Finely cut.

1/4 – 1/2 cup left over Lobster or any other seafood. Cut in semi big pieces.

1 tbsp. shredded basil leaves or any other fresh herbs.

Salt & pepper to taste.

1 Lemon or lime.

Hot 450 F/ 225 C oven.

Directions;

Whisk the eggs well, together with the milk, salt & pepper.

Heat up mini frying pans or if you only have a regular sized pans, do one big omelette.

Pour in the egg/milk mixture. Fry for a couple of minutes, scraping the edges into the center so that it cooks evenly.

Fry the finely chopped vegetables. Turn off the heat. Let sit in the pan.

Put the mini omelettes into the oven. Add the seafood into a oven-proof bowl and warm slightly.

Finish off the omelets and make them “dry” on the top. It will only take a couple of minutes.

Take them out, you will see that they have puffed up a little bit, just like a soufflé.

Add the vegetables and the seafood on top. Shred over the basil or fresh herbs.

Squeeze a few drops of lemon or lime over the omelette.

Serve with some fresh fruit.

Enjoy the New Year!!!

 

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I used to have an apartment on the 10th floor high up on a hill at the center of Stockholm (capital of Sweden).

Every year, I was hosting the New Years dinner. It was just so convenient since from the back of my house, one could see all the fireworks over the city. Absolutely fantastic (if you like fireworks that is).

It would always be “how can I top last years dinner”.

We would eat until we dropped and then when the clock turned 12 am/ midnight we would be out up on the hill with our little “tomtebloss” (sparklers) and champagne, cheering the new year with each other and admiring the spectacular theatricals playing all around the city.

These days I prefer to be home alone with my hubby!

He loves lobster so that is a no brainer. I am ok with eating it at least once a year. I prefer shrimp or crawfish but am ok eating lobster for new years.

This year we will have steamed lobster & grilled colossal shrimp in a crawfish and champagne sauce. Not too bad at all.

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Steamed Lobster & grilled Colossal shrimp in a Lobster or Crawfish & Champagne sauce.

I steamed lobster per person. ( I ask my fisherman to steam the lobsters for me. It saves time and it doesn’t mess up my kitchen).

3 colossal shrimp per person.

Arugula salad.

A splash of Mirin.

1/2 squeezed lemon or lime.

Lobster or Crawfish & Champagne sauce;

1 c. champagne or good white wine.

1 c. heavy cream.

1/4 c. Crawfish or Lobster stock. As concentrated as possible.

1 bay leaf.

1 tbsp. butter.

1 tbsp. potato flour (or arrow-root or other thickening agent).

1/2 finely chopped white or yellow onion ( or 2-3 shallots).

Sprouts or mescaline salad.

Directions;

Start with the sauce. Fry the onions until translucent in the butter. Add the stock & bay leaf. Boil down for a few minutes. Whisk in the potato or thickening agent with the cold heavy ream. Add to the stock and broth. Boil another few minutes. Add the champagne. Reduce until you have about 1 cup  (or a little less) of nice & great tasting sauce. Pepper to taste. No salt is need since the stock is salty.

Clean the Lobsters. Cut into nice big pieces. Try to keep the “shape” of the tail together. Just for esthetic reasons.

Place arugula on the bottom of bowls. Place the chopped Lobster meat on top.

Grill the colossal shrimp. A few minutes on each side. When turning pink, pour over the Mirin and lemon (or lime). Let bubble a minute in the grill pan. Place 3 of the shrimp on each plate.

Spoon over the sauce. Top with some sprouts.

Enjoy!!!

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This Lobster dish is so simple. It really is all about the sauce. Keep it fresh and simple…

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The same goes for the dessert.

I like to marinate berries in a great liquor. I took some strawberries, diced them up and let them sit in some pear cognac liquor for a couple of hours.

To that, I whipped some heavy cream.

If you have any other fruit or berries that you would like to add, do so. I had some pomegranate at home so that is what ended up in the glass. I finished it off with a little pice of chocolate on the side and a little sprinkle of shredded chocolate.

Another year ended well.

Happy New Year!!!

Thank you for supporting me and my blog. I really enjoy to cook for you and tell you little stories.

So, hope to see you again next year.

All my best. Gisela

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Nothing says summer like seafood. It is a little bit of a luxury if you could go to the fisherman and get the fish just a few hours after it was caught. We are lucky here in New York. It is so easy to get hold of fresh seafood here. Either you fish it yourself or you go to any fish market. We have some great grocery stores with fantastic fish departments. There is one in particular that I like. They will steam your lobsters right there. No need to take it home and have a mess in the kitchen. I used to boil my lobsters, then I figured out that steaming them was better. But, now I am smarter. I just have the professionals do it in the store.

I don’t know about you, but I can get these “cravings” for a real luxurious fish platter. My friend Mika and I used to make fish stews and fish soups all the time. The base would always be heavy cream. I don’t do that anymore. I try to just stick to a fantastic broth that has a splash of wine and saffron in it.

Here is a great seafood indulgent;

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Seafood feast in Saffron wine broth.

For this recipe you could use any seafood and shellfish that you prefer.

It feels very luxurious if you use a couple of different kinds. You just need very little of each kind per person.

For 2 people I used;

I Lobster, steamed and into big chunks. Save the claws as decoration on the plates.

A handful of Clams.

A handful of raw Shrimps.

A few Scallops. I used the big ones.

I filet of Arctic Char.

A couple of fresh figs

1 baguette.

2 shallots.

1 tbsp. of butter.

1/2 c. (1 dl) good tasting white wine.

A splash of white Port (optional).

1 pinch (one small package) of Saffron.

A couple of cherry tomatoes. Any color.

1/2 a fresh pepper. Any kind. Thinly sliced.

Dill.

Salt & pepper.

Directions;

Cut the fish filet into 1″ strips (about 3 cm). Fry them in a hot skillet with skin side down first. Just a minute or so on each side (I rather under cook than  over cook fish). Set aside on a plate when done. Fry the scallops at the same time, also just for a few minutes on each side just so that they get a golden brown color.

Chop the shallots finely. Add to the skillet. Fry until translucent. Add the Saffron, salt and pepper. Fry for a couple of minutes. Add the wine (and port wine). If you would like to, you can add more vegetables. Just make sure it is very finely cut into slices (julienne the vegetables).

Add the shrimps & the clams. Let boil for a couple of minutes. If the clams do not open, throw them out. They must be opening up to be ok to eat. When the shrimp is turning pink they are done. Add the lobster meat, the scallops & thinly sliced pepper. When you plate this, add the fish on top. Divide the broth over the seafood. Cut a few slices of the baguette and place on the side of the plates. It is great to dip the bread in the broth.

Add the tomatoes and the figs (cut in halves or quarters). Put a little sprig of dill on top as a decoration.

You can serve a little Aioli to this (garlic mayo).

I really hope you will like this as much as we do.

Enjoy!!!

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