Recipes

This one-dish seafood lasagna dinner is easy to make and packs a colossal punch. An assortment of seafood paired with creamy and rich cheeses and cut by the sharp flavors of fennel and pernod.

Ingredients:

• 1 batch seafood sauce
• 1 batch filling
• 1 ¼ lbs lasagna noodles
• ½ cup parmesan, grated
• Salt & FGBP to taste
• Seafood Sauce
• 2 Tbsp olive oil
• 2 Tbsp butter:
• 1 onion, diced
• 4 cloves garlic, minced
• 4 cups canned organic plum tomatoes
• 2 Tbsp tomato paste
• ½ cup white wine
• ½ cup fresh basil, chopped
• 2 tsp fennel seed
• 1 cup heavy cream
• 2 Tbsp pernod
• 2 whole Maine lobsters, boiled, de-shelled - GET SOME
• 1 LB shrimp, shelled, deveined, lightly poached
• 1 LB scallops, cleaned, lightly poached
• Salt & FGBP to taste

Filling:

• 3 cups ricotta

• 8 oz cream cheese, room temp

• 2 eggs

• 10 oz spinach, steamed, drained, chopped

• 1 LB lump crabmeat, cooked, shredded

• 1 red pepper, seeded, diced

• 1 bunch scallion, greens only, sliced

• ½ cup fresh basil, chopped

• 1 ½ LBs mozzarella, thinly sliced

• Salt & FGBP to taste

Preparation:

Seafood sauce: Heat olive oil in a pot over medium-high heat. Add onions to sweat. Once the onions have started to turn translucent and aromatic, add in the garlic and give a quick stir. Deglaze the pan with the wine and add in tomatoes, tomato paste, basil, fennel, and season with salt & freshly ground black pepper.

Reduce the heat and simmer for 45 minutes. Don’t forget to give it a stir here and there. While this step is taking place, make your filling. After 45 minutes, stir in the heavy cream and add in all of the seafood. Cook for 5 minutes. Remove from heat and reserve for assembly.

Filling: In a large mixing bowl, whip the ricotta until smooth. Season heavily at this stage because ricotta and any dairy take a good amount of seasoning before its effect actually comes through. Whip in cream cheese and egg until combined. Using a spoon, mix in all other ingredients, including the lobster and adjust seasoning accordingly.

For the Main Event:

1. Preheat the oven to 350 degrees F.
2. Bring a large pot of heavily salted water to a boil. Cook lasagna noodles as directed on packaging and cool in running water.
3. Grease a large baking dish or casserole dish with butter.

Now it is assembly time!

Place a thin layer of sauce without any seafood in it to cover the bottom of the dish. Add a layer of noodles. Add half of the filling, followed by half of the seafood sauce. Cover the sauce with a layer of mozzarella and parmesan cheese.

Now more noodles!

Time to add the rest of the filling. Now add the remaining sauce topped with mozzarella and parmesan.

Finally, top with another layer of noodles, a little remaining sauce and a few pieces of mozzarella. Sprinkle with remaining parmesan cheese, a little salt and a few cracks of black pepper.

Place this masterpiece into the oven and bake until browned and bubbly, approx. 50 minutes.

Once cooked, remove from the oven and let sit for 10 minutes before serving it up to family and friends who will now claim you are a master chef!

Ever buy a nice piece of fresh swordfish and ruin it with overcooking or the wrong combination of ingredients you decide to mingle with it? …such a bummer, and so preventable. These thick, firm, rose-red steaks are perfect for the grill. Brushed generously with olive oil, they slide sizzling and succulent from the flame to your plate in minutes, glistening like jewels when you follow these simple steps. Feel free to apply these tips to grilling tuna steaks, too!

1. Marinade or Brushed With Butter or Olive Oil?

That is so your choice! Just make sure you do one or the other, because the moisture will prevent the swordfish from becoming too dry as it is cooked. Lemon, soy or teriyaki sauce, salad dressing, and gourmet vinegars are just a few of the many options you can choose for a marinade. For best results in marinating swordfish, douse the steaks in a glass bowl, cover, and refrigerate for at least four hours. There’s always the option of making a little extra marinade for spooning over the swordfish once it is cooked.

Brushing with good olive oil and/or butter is about as simple and delicious as it gets.

2. Season.

Seasonings applied to swordfish are also limitless because its mild flavor allows for versatility in preparing it. And there’s nothing that says you can’t go naked with swordfish. Brushed with oil or butter and left all by itself exposed is molto delizioso.

3. Heat the Grill.

First - if frozen, be sure to thaw your swordfish steaks completely.

Preheat the grill to medium high, making sure the swordfish steaks are not placed directly on the flame. Brush the grill racks with oil to prevent the steaks from sticking to it. Keep a close eye on the steaks as they cook, looking for that beautiful rose-red meat to turn white about one third the way up from the center of the steak. Once you’ve reached that point, flip and again, ever so carefully, grill until the meat turns white only one third of the way up to the middle and pulls flaky from a fork. NOTE: Avoid cooking the meat white all the way through. Swordfish takes approximately 5 to 7 minutes to cook, depending on the thickness of the steak.

4. Serve.

Place the perfectly grilled swordfish on a serving platter with your favorite garnish, such as rosemary or parsley and BUON APPETITO!

By: Cooking Light, Photo: Teresa Sabga | serves 8

Ingredients

It’s easy to make this festive Maine Lobster Paella when you use a whole frozen Maine Lobster.

Ingredients

Ingredients

Courtesy of @LobsterFromMaine

This versatile Baked Stuffed Maine Lobster Tails recipe works great with frozen or fresh products and is sure to be your go-to recipe to impress guests. This recipe features frozen Maine Lobster tails.

Ingredients

Here at GML, we love all seafood. Lobster's companion on the dockside food shack is usually another food that is deliciously protected by a shell, Jonah crab. These sweet and refreshing crab claws are making waves as a close contender to lobster claws in the seafood lovers realm. You will see why when it's paired with Mac's Mustard Aioli. - Mac Arrington

Wine: Champagne, Prosecco, un-oaked Chardonnay

Ingredients

• 2 ½ lbs Jonah crab claws
• 1 batch Mac's Mustard Aioli
• 3 lemons, halved
• 2 - 3 Tbsp prepared horseradish

For the Main Event

Thaw the crab claws overnight, or for a few hours in the fridge. Serve with lemon halves, horseradish, and aioli on the side. Sit back, relax, and enjoy.

For the Aioli

• 1 Tbsp water, boiling
• 1 Tbsp dry mustard
• 2 ½ tsp Dijon mustard
• 2 tsp whole grain mustard
• 1 cup mayonnaise
• 1 ½ Tbsp lemon juice
• 1 tsp garlic, minced
• Salt & FGBP, pinch

For the Aioli

Combine the water and dry mustard in a bowl, and mix into a paste. Whisk the remaining ingredients together. Adjust the seasoning to taste. Refrigerate. Serve chilled or at room temp.

Busting out the grill yet again this weekend? There is nothing more mouthwatering than Maine lobster with a fire-grilled sweet ear of corn coated in decadent garlic-mayo, salty cotija cheese, spicy cayenne pepper and a splash of lime juice. - Mac Arrington

Wine/Beer: Un-oaked Chardonnay, Prosecco, Champagne, or Corona, Tecate, Modelo served with a wedge of lime

Ingredients

• 2 ½ cups cooked Maine lobster meat, small diced
• 1 batch Mexican Corn Salad
• Lime juice from 1 lime
• ½ bunch scallions, minced
• 1 lime, cut into wedges
• Corn tortillas as needed

For the Main Event

Add the cooked lobster meat into the bowl with the cooked corn and toss to warm the lobster meat up slightly. Mix the remaining mayo, cotija cheese, scallions and the juice of 1 lime into the lobster and corn and blend. Serve with corn tortillas and lime wedges

For the Mexican Corn

• 6 ears corn
• ½ cup mayonnaise
• ½ cup sour cream
• 2 cloves garlic, minced
• ¾ tsp cayenne pepper
• ¾ tsp salt
• Lime zest from 1 lime
• 1 cup cotija cheese, crumbled

For the Mexican Corn

Fire up the grill to medium-high heat. Combine mayo, sour cream, garlic, and seasoning in a bowl and stir to combine. Place the corn on the hot grill, turning the ear all around to cook the corn evenly. The corn should have some char, but it should not to be burned. Carefully brush the corn with a small amount of mayo mix. Allow it to cook for another two or three minutes. Remove the corn from the grill, and shave it off the cob.

Not all recipes need to be fancy or time consuming to be delicious. This is another play on a classic dish, and by play I mean the recipe has lobster and a few tweaks to make the sweet and spicy sausage pair wonderfully with succulent lobster! - Chef Mac Arrington

Wine & Beer Pairing: Champagne, Viognier, or Unoaked and buttery Chardonnay. Beer: lager or German Wheat beer

!split!

For the Main Event

• 1 cup hand-picked lobster meat, diced small
• 6 Italian peppers, halved, seeds removed
• 2 links sweet Italian sausage
• 2 links spicy Italian sausage
• ½ onion, diced
• 1 tsp Cajun seasoning
• 1 Tbsp parsley, chopped
• 1 Tbsp thyme, chopped
• 1 cup Jack cheese, shredded
• Salt & FGBP to taste
• !split!

For the Peppers

Bring a large pot of water to a boil. Add the peppers to the water and lower the temperature. Cook until the peppers are cooked half way. Remove the peppers and place in a lightly greased baking dish, cut side up.

For the Main Event

Preheat the oven to 350°F.

In a large saute pan over medium-high heat, add crumbled sausage and cook for two minutes. Add the onions and cook until they are translucent and the sausage has browned. Add the sausage and onions to a large bowl, and combine lobster meat and seasoning. Season to taste.

Stuff the peppers with lobster and sausage mix. Top with shredded cheese, and place in the oven to bake for ten minutes. Add more cheese on top and cook for another minute. Let sit for five minutes and serve.

Nothing will warm your belly and heart better than a delicious and refreshing lobster pasta. The sweet, fresh lobster is complemented beautifully by the lemon and a dash of heat from the red pepper flakes. Amazing how these few ingredients create great depth of flavor! Chef Mac Arrington

Wine: Any dry white wine, champagne, viognier, or unoaked and buttery chardonnay. Use the same wine you plan to drink in this recipe if possible. Unless, of course, it is really pricey. Leave that to drink!

!split!

For the Main Event

• ½ lb hand-picked lobster meat, diced small
• 2 cloves garlic, minced
• 3 scallions, chopped
• 2 cloves lemon, zested & juiced
• 2 tsp crushed red pepper flakes
• ¼ cup white wine
• 1 tomato, diced
• 1 Tbsp fresh basil, chopped
• 8 oz whole wheat linguini
• Parmesan, shredded, as needed
• Salt & FGBP to taste

For the Main Event

Bring a pot of heavily salted water to a boil. Cook the pasta al dente. Whole wheat pasta generally takes 12 minutes to cook, depending on altitude. Pour two tablespoons of olive oil to a non-stick pan over medium heat. Add the garlic, scallions, lemon zest, and crushed red pepper after the pan heats thoroughly, cooking for 30 seconds. Add the lobster meat and cook only long enough to make it warm, not hot (30 seconds).

Deglaze the pan with white wine and lemon juice. Add the tomato, salt, freshly ground black pepper and chopped basil. Cook for another two to three minutes. For dried basil, use one teaspoon, making sure to give it a rub between your fingers before adding.

Swirl in ¼ cup of the pasta water to your pan to create a thicker sauce. Add the cooked pasta and toss until coated and mixed. If your pasta looks oily, swirl in a little more pasta water until it looks creamy! Portion and top with a little shredded parmesan, or a lot!

For a savory Mussel dish, try this classic Maine-style recipe. Have some french bread available for soaking up the delicious juice.

Ingredients

1. 3 cups of chicken stock
2. 1/2 cup of white wine
3. 1 cup of chopped scallions
4. 4 tablespoons of butter
5. Salt and pepper to taste

Preparation

1. Bring chicken stock and white wine to a simmer (use large sauce pan)
2. Add butter
3. Add Mussels once butter has melted
4. Once Mussels begin to open, add scallions
5. Cover for one minute
6. Be sure to get a baguette for dipping into the broth….YUM!

Special Note: our Maine Mussels arrive alive. If you have an open mussel, this means they could be simply relaxing. Pick up that mussels and give it a little squeeze and it's mouth should close. If it does not close, discard. If a mussel does not open upon cooking, no worries, you can still open that mussel and eat the meat. ENJOY!