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Spicy Seafood And Vegetables

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Cooking tips and techniques from the nation's finest chefs. Chef Christopher Lee of Gilt in New York City makes a Northeast Lobster Bake at the New England Culinary Arts Forum in Maine.
Ingredients
  Lobster 2 Pound
  Mussels 12
  Neck clams 12 Small
  Haddock 8 Ounce, cut into two portions
  White shrimp 4 Large, slice in half and remove the vein
  Chorizo 3 Ounce, cut into small dice
  Onion 1 Small, slice very thin
  Garlic 3 Clove (15 gm), slice very thin
  Fennel bulb 1⁄2 , slice very thin
  Rib celery 1 , slice very thin
  Corn on the cob 1 , cut into small wheels
  Red potatoes 4 Small, pre cook and quarter each potato
  Red thai chili 1 Small, slice in half
  White wine 1 Cup (16 tbs)
  Clam stock 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Lemon juice 2 Tablespoon
  Fine herbs 2 Tablespoon, sliced (Like Parsley, Chives, Chervils, Tarragon)
  Glidden point oysters 25
  Sweet butter 1⁄4 Pound
  Garlic 2 Clove (10 gm), minced
  Lemon 1 , cut into wedges
  Parsley sprigs 5 , pick the leaves and slice
  Salt To Taste
  Pepper To Taste
Directions

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:
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.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Ingredient: 
Seafood
Servings: 
2
Seafood and vegetables together can make an awesome flavorful treat. Check out this fantastic video that shows a wonderful recipe and great way to prepare seafood and veggies together. Prepare the dish for family dinner or holiday meal and rejoice!

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