Get happy.... Lobster

Who's ready for another fun to try seafood recipe? I am, especially after spending another great day at Clearwater For all you lovely readers that checked out last Saturdays post I am thinking about making this a Saturday or Sunday special. I get to share with you a few new recipes  to send you into each week with.  I have come to love Saturday afternoons after the last two weeks. I couldn't be more pleased with the opportunity to put together my own recipes, demo for the public, pair with phenomenal wines from Harvest Wines and most importantly meet people looking for new cooking adventures. 

Ahhh life is swell. 

This week I worked with Lobster. Now there are many different ways you can buy lobster. Sometimes you buy and cook it fresh, or you can buy it pre-cooked, you can buy it uncooked and de-shelled or cooked and then canned. Whatever way you choose to buy lobster you it is a very fun crustacean to work with. For those of you who are a little timid and don't think you want to start off cooking lobster fresh I would suggest going for the canned meat. I used cook with, canned lobster claws and knuckles.  This week that is what I did and was delighted with the results. It was kind of cool because the claws stay intact but the knuckles are shredded. This way no matter what you are using it for you can use the knuckles to build a foundation for your dish, and the claws can work as a great presentation piece. 

Recipe 1 :  Lobster Dumplings  

¼ Chopped Onion

1 Clove Garlic Finely Chopped

1tsp Ginger

2 Stalks Celery Finely Chopped

2 Medium Sized Potatoes Boiled and Mashed

¼ Zested and Juiced Lemon

1 Cup Thawed ClearWater Frozen Lobster Meat (Claw and Knuckle)

1 Egg yolk

Salt and Pepper

1 Package Wonton Wraps

Finely chop your onion, garlic and ginger. Mix into a bowl with boiled mashed potatoes, celery, and juiced lemon. Take your Thawed Clearwater Frozen Lobster Meat and drain any excess liquid out of the can. Put into bowl with potatoes and the rest of the ingredients. Add egg yolk to combine add salt and pepper to taste.

Take your wonton wrappers out of the package. Place a paper towel over them. Take one at a time, place the wonton wrapper on a diagonal so that it looks like a triangle and fill with 1tbsp of filling. Take a small bit of water on your finger and rub along the edge of the wrapper. Fold over and press to make sure that the wrapper is sealed. Heat a pan with 1tsp vegetable oil. Lightly fry wonton wrappers until golden brown.

Paired with: Blackstone Santa Lucia Pinot Noir -I LOVE THIS WINE! It is from California and is the most beautiful Pinot Noir I have tasted to date. It is velvety, with delicious plum, raspberry and vanilla. The finish lingers and keeps you dreaming of the next sip.

 

Recipe 2: Fettuccini with Lobster Cream Sauce

1 Can ClearWater Frozen Lobster Meat

8 Scallops

½ Small Onion Finely Chopped

2 Cloves Garlic Finely Chopped

1 Tsp Butter

1 tsp Chilli Flakes

1tbsp White Wine

1 Cup Cream

Chopped Fresh Chives

Chopped Fresh Dill

Squeeze of Fresh Lemon Juice

Salt and Pepper

1 Cup Fettuccini Noodles Boiled

Heat sauté pan on medium. Add in butter, onion and garlic. After 2 minutes add Scallops and Clearwater Frozen Lobster Meat that has been thawed and drained.  After 2 minutes add white wine and let the wine cook down until the pan is almost dry. Then add cream, chives, dill and lemon juice.  Let the sauce thicken and cook together for 5 minutes. Then place on top of cooked fettuccini noodles to finish.  

Pair with: Dilemma Chenin/Chard - A lovely ripe juicy dry white with refreshing flavors of citrus! Will cut through the richness of this dish nicely :)

I hope these recipes bring you into a tasty week, and ignite the cooking fire inside of you.

Eat, drink and enjoy!!