Recipes

Prep Time: 5 | Cook Time: 15 | Serves 4 - 6 | from the recipe critic, Alyssa

INGREDIENTS

• ½ cup honey
• ¼ cup soy sauce
• 3 cloves garlic, minced
• juice of one small lemon
• 1 pound large shrimp, peeled and deveined
• 2 Tablespoons butter
• green onions, for garnish

INSTRUCTIONS

1. In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
2. In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

New England is all about “one-pot cookery,” and this is how to class up breakfast with a New England mindset! Combine all of the best parts of breakfast with lobster into a one-dish casserole that will have everyone going in for seconds. The adventurous could even add in a touch of truffle pate or oil into the eggs! –Chef Mac Arrington

Ingredients

• 2 to 3 frozen Lobster Tails, steamed, diced
• 2 Frozen hash browns
• ½ onion, minced
• ½ red bell pepper, seeded, diced
• 1 cup mushrooms, sliced, roasted
• ½ cup gruyere, grated
• 6 eggs
• ½ cup milk
• 2 Tbsp chives, chopped
• Few dashes hot sauce:
• Salt & FGBP to taste

Preparation

For the Lobster

Remove the steamed lobster tails from the boiling water and place directly into running cold water or into a bowl of ice water to cool down enough to handle. Remove all of the meat. Dice and reserve for later.

For the Main Event

Preheat the oven to 350 F.

In a sauté pan over medium-high heat, sweat onions and peppers until they are soft and aromatic, 4 to 5 minutes. Remove the onion and peppers from the pan; add a little more oil; and turn the heat up to high. Once the pan is nice and hot, add in mushrooms. Strive for a good sear on them to create a roasted flavor.

Remove mushrooms from the heat. Combine eggs, milk, hot sauce, and chives together in a bowl and whisk vigorously to incorporate a little air then season with salt and freshly ground black pepper.

Begin to layer in a baking dish.

Lay out a base layer of frozen hash browns. Top with all of the cooked vegetables. Add a layer of lobster meat and top with gruyere. Once those layers are complete, season with salt and freshly ground black pepper. Pour in the eggs and carefully place the baking dish into the oven and bake for 35 to 45 minutes until the eggs have set. Remove the casserole from the oven, and let sit for 5 minutes before slicing and serving!

Ingredients

• Haddock, or Pollock fillets: 2 ea
• Panko bread crumbs: 1 cup
• Lemon zest: from 1 lemon
• Parsley, finely chopped: 2 Tbsp
• Cornstarch: ⅓ cup
• Egg, beaten: 1 egg
• Olive oil: as needed
• Butter, unsalted, cubed: 2 Tbsp
• Salt & FGBP: t.t.

Preparation

1. Preheat the oven to 350°F
2. Toss panko, lemon zest and parsley together.
3. Using three different flat containers divide cornstarch, egg and panko keeping each separate.
4. Season the fish with salt and freshly ground black pepper. Dip the skin side of the fillets in cornstarch, then egg wash, then in panko to create a nice crust.
5. Add oil to a saute pan large enough for both fillets and place over medium-low heat. Add fillets crust side down and cook for 5-7 minutes until the panko begins to dehydrate a bit.
6. Add in the cubes of butter to the pan and transfer to the oven and cook for 5 more minutes until the fish is opaque, tender and warmed through.
7. Carefully remove from the pan and serve.

Chef Scott Samuel from The Culinary Institute of America makes lobster cakes with an Asian twist. He adds coconut milk, ginger, sweet chili sauce and cilantro to the cakes and pairs them with a tarragon aioli dipping sauce.

Ingredients

By: Chef Thomas McBreen, Sebasco Harbor Resort, Sebasco Estates via @lobsterfromMaine | 8 Servings

Ingredients

6 Servings

Ingredients

Brace yourself for one of the most tantalizing Maine lobster dishes you will ever have the pleasure to prepare and devour.

Ingredients:

• (4) 1.5-LB Maine Lobsters
• 12 ounces variety mushrooms: oyster, shiitakes, chanterelles, etc.
• 5 TBSP Extra Virgin Olive Oil
• Enough butter to coat the bottom of a non-reacting skillet
• 5 ounces unsalted butter at room temperature
• 2 large cloves garlic
• 3 TBSP minced shallots
• 1 cup dry white wine
• 3 TBSP cream sherry
• Sea salt & freshly ground black pepper to taste

Preparation:

For the Maine Lobsters:

Preheat the oven to 475 degrees.

Twist off the tails, claws, and knuckles from the body so they are all separate. Split the tail carefully lengthwise and crack the claws just a little with the blunt end of a chef’s knife. Split the body and remove the intestinal tract along the length of the under middle section.

Arrange the lobster pieces in a single layer in a baking dish with the body and tails facing down. Sprinkle with sea salt and pepper and spread each piece with olive oil. Place in the oven and roast approximately 7 or 8 minutes until they are all red and the meat is opaque.

For the Mushroom Mixture:

Meanwhile, saute the mushrooms (but don’t forget the lobsters) in butter over high heat for 2 to 3 minutes and season with salt and pepper just the way you like them.

For the Finale:

Remove the lobsters from the oven. Add mushrooms, shallots, garlic. Pour the wine and sherry over the lobster pieces and evenly distribute butter slices over them.

Place the lobsters back into the oven until the butter is completely melted. Remove from oven and swirl the liquid in the baking dish to create a mixed sauce.

Serve the lobsters on dinner plates, either by themselves or over your favorite rice, risotto, or pasta. Spoon sauce over each serving. Enjoy!

We’re not asking you to chuck the bird; just get the Maine lobster in the stuffing!

Ingredients:

• 2 cooked Maine Lobster Tails, de-shelled, diced
• Hot water: 1 ½ cups
• Dried mushrooms (any kind): ½ oz
• Butter: 2 sticks
• Shiitake mushrooms, stemmed, sliced: 1 LB
• Cremini mushrooms, sliced: 1 LB
• Leeks, washed, diced: 1 ½ cups (use only lighter green and white parts)
• Garlic, minced: 6 cloves
• White wine: 1 ¾ cups
• Brandy: 1 ounce
• Sherry: 1 ounce
• Thyme, minced: 1 TBSP
• Baguette, small diced: 16 ounces—approx. 1 ½ baguettes
• 1 Egg, beaten
• Salt & FGBP to taste

Preparation:

For the Main Event:

1. Preheat the oven to 350 degrees F.
2. Pour the hot water over dried mushrooms and let sit for 30 minutes.
3. Remove dried mushrooms from the liquid and chop them fine. Save the liquid.
4. In a large sauté pan over medium-high heat, melt butter. Add in shiitakes and cremini mushrooms and cook for 5 minutes until they start to develop a nice color and release liquid.
5. Add leeks and garlic into the pan and cook for 5 minutes until aromatic and softened.
6. Deglaze the pan with white wine, brandy and sherry.
7. Add in chopped dried mushrooms and thyme and cook until the majority of the liquid has evaporated.
8. Turn off the heat and add lobster tail meat and toss to combine.
9. Transfer to a large bowl and mix in bread and season to taste with salt and freshly ground black pepper.
10. Once you have nailed down the seasoning, mix in the egg.
11. Transfer the mixture into a well greased glass baking sheet. Add in 1 cup of the reserved mushroom liquid to moisten the mixture.
12. Bake for 40 minutes uncovered.
13. Remove from the oven once done and let sit for 10 minutes before serving for your holiday gathering!