Christmas Eve. After decades of Lobster Newburg, no such sauce to be found in Manhattan. So. A new recipe. Lobster in a butter sauce over fresh pasta.
1/4 lb. cooked lobster meat from Citarella per person. More is fine. In a large stock pot on medium high, heat 2 – 3 lbs. lobster meat in 1 lb. melted butter, juice of 2 lemons. Add cracked pepper to taste. Serve over fresh pasta and garnish with diced sun-dried tomatoes, whole capers, and dried basil. Buon Natale!
Aragosta v. Astice. It looks like a New England lobster is astice. A warm water langouste appears more aragosta.
After you’ve trimmed the tree, it’s time for a hearty reward. Shell, clean 6-8 large shrimp per person. Dry and set aside in a bowl. In a large deep fry pan, heat 1-2 jars Rao’s or Citarella Arrabbiata sauce depending on how many shrimp. For each jar of sauce, add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir. Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes. Serve over linguine or favorite pasta. Top with spicy fresh mozzarella balls, basil leaves and lemon zest.
You can use any tomato sauce, just add more pepperoncini flakes than you would for Arrabbiata. It’s meant to be spicy hot. Il diavolo!
Usually broil scampi for 6 minutes. The Pierre Franey way. But, with city gas broiler, doesn’t work as well. So. Went for the sauté.
First, in a small bowl, add 8 large dried, cleaned shrimp per person. Coat with extra virgin olive oil, not too much. Add cracked black pepper, oregano, red pepper flakes to taste. Add as much minced garlic as you can stand, the more the better. I even add some garlic powder for good measure. Mix the shrimp around to coat with all of the spices, olive oil, and garlic. Cover and refrigerate for an hour or longer. Take shrimp out and bring to room temperature before cooking.
Bring a large skillet to high heat so that shrimp will sear immediately. Place shrimp in the skillet so they don’t touch. Pour any excess sauce on the shrimp. Sauté for 3 minutes, until golden brown. Turn shrimp and sauté for another 2-3 minutes. No more than that. Make sure to pour any excess olive oil garlic sauce over the shrimp and serve with rice mixed with roasted vegetables.
See Autumn Candy. Delish!
Le Bois Boutteux, Sancerre 2015. From Corks on Columbus. UWS.
Shrimp. Sole. Scallops. Salmon. Haddock. Lobster. Calamari. Variations on a theme. See recipes below and on Surf Side Page.
Secret. Freshest fish and seafood. From Mike and Matt’s North Shore on King Street in Northampton. Been going there for over 20 years. We’ll miss it.
Great with a freshly baked crusty bâtard from Hungry Ghost in Northampton. Lots of sauce to dip it in. Clean and devein eight large shrimp per person. Dry and drizzle with olive oil, garlic paste, oregano and red pepper flakes, black ground pepper to taste. Stir and refrigerate for a couple of hours or so. When ready to eat, take out shrimp and bring to room temperature. Place on a baking sheet. Broil on high heat top rack for 4 minutes. Don’t turn. Remove from oven. Meanwhile.
Finely chop 6-8 cloves fresh garlic and 2 small shallots, 1/2 cup fresh parsley. Squeeze juice of 1 1/2 lemons into a cup. In a large sauté pan, brown a stick of butter until bubbly. Add the garlic and shallots and brown. Add 1 cup dry white wine. Stir. Add lemon juice and parsley. Turn off heat.
Place eight shrimp into each pasta bowl or deep plate. Pour the sauce evenly over the shrimp on each plate. Add a bit more fresh parsley and grate lemon zest on top. Serve with that crusty bread. Dunk liberally.
1 lb. sweet fresh sea scallops, trimmed and dry. Peel and remove sections from a lemon. No pulp, rind or membranes. Reserve juice as well. Smash, peel 4 cloves garlic. 1/4 cup Sancerre or dry white wine. 1 tbs. capers. Sear the scallops in olive oil until golden brown on both sides. Remove. Add butter to fry pan and add 1 lb. baby spinach, garlic, lemon sections, lemon juice, capers, wine. Stir. Season with salt and pepper, red pepper flakes. Serve immediately with scallops.
Freshest of fresh squid is the key. You can fry or deep fry, but this way keeps the squid tender and sweet with a little crunch. Cut tubes into 1/2″ thickness, remove any side fins which are tough. Use tentacle heads as well. Drizzle a cookie sheet with olive oil. Dip squid pieces in milk and then panko crumbs and place on cookie sheet so not touching. Preheat broiler to high. Drizzle olive oil over the squid pieces and place on top rack under the broiler for about 3 minutes, watching carefully so crumbs just get golden, not burned. Turn for another 2-3 minutes, tentacles may take longer again until golden brown and crunchy.
Dip into cocktail sauce using ketchup, horseradish, tabasco, lemon juice to taste.
Shell, clean 6-8 jumbo shrimp per person. Dry and set aside in a bowl. In a large deep fry pan, heat 1-2 jars Rao’s Arrabbiata sauce depending on how many shrimp. For each jar of sauce, add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir. Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes. Serve over Fettuccine or favorite pasta. Top with fresh basil leaves and lemon zest.
You can use any tomato sauce, just add more pepperoncini flakes than you would for the Rao’s Arrabbiata. It’s meant to be spicy hot. Il diavolo!
Another seafood stew. This for Fall. New York Times’ recipe for Catalan Romescada. It is made with lobster, clams, hazelnuts, almonds and hot chile peppers. As Cataluña population ponders secession from Spain.
Carol’s Summer versions:
Livorno style Cacciucco at Del Posto.
Staying with the Tandoori theme, left over plain yogurt in the fridge, used Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. So, clean and de-vein largest fresh shrimp you can get.
16 shrimp serves 2. Put in medium-sized bowl with 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin. 1 tsp. paprika. Garlic powder to taste. Juice of 1/2 lemon or lime. Stir and coat shrimp. You can refrigerate until ready to cook, or just broil right away.
Place shrimp on a cookie sheet so not touching, using all of the coating mixture. Turn broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning. Serve with Kazmati rice and chutneys.