Seafood Entrees:

Robert's Grove Lobster – 2

LOBSTER SPRING ROLLS

Ingredients:

• 2 cups lobster meat, finely chopped
• 1 small white onion, finely diced
• 2 cloves garlic, finely chopped
• 1 Tablespoon ginger, grated
• 1 red chili, seeded and finely chopped
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1 pack vermicelli noodles (cooked)
• 2 teaspoons peanut oil
• 2 teaspoons sesame oil
• 4 thinly sliced green onions
• 2 Tablespoons soy sauce
• 1 packet spring roll wrappers
• Oil for deep frying
• Plum sauce
• Cilantro and parsley
• Salt & pepper to taste

Directions:

• Saute lobster with peanut oil (do not overcook). Remove lobster to a bowl.
• Saute onion until soft (about 2 minutes). Add ginger and garlic; cook for 2 more minutes.
• Add cabbage, vermicelli and bean sprouts, and cook for 2 minutes.
• Add sesame oil.
• In a large bowl, combine lobster, cabbage mixture, green onions and soy sauce. Toss to combine.
• Lay a spring roll wrapper on a tablespoon and place 2 – 3 tablespoons of the filling near the bottom of the wrapper and roll.
• Repeat with the remaining mixture and wrappers.
• Fry spring rolls 2 – 3 minutes in a deep fryer and drain on paper towel.
• Garnish with cilantro, parsley and plum sauce for dipping.

For more information about Robert's Grove, please visit the website at www.robertsgrove.com.

Clams Filipino

Kitchen magic happens when a handful of prepared ingredients are simmered together to create this exotic sauce for tiny sweet clams. The sauce can be prepared well in advance — even refrigerated — and the clams cooked in it just before serving

Prep = 5 minutes
Cook = 12 minutes
Yield = 4 to 6 servings

• 1/2 cup (65 g) pre - chopped onion
• 2 tablespoons (28 mL) vegetable oil
• 2 teaspoons pre - minced oil-packed garlic
• 1 teaspoon ground turmeric
• 1 teaspoon refrigerated pre - grated fresh ginger
• 1 cup (250 g) refrigerated or jarred tomato marinara sauce with mushrooms
• 1-1/2 cups (355 mL) water
• 1/4 cup (60 mL) soy sauce, preferably low-sodium
• 100 littleneck clams (about 7 pounds, or 195 g)

In a large pot over medium-low heat, combine the onion, oil, garlic, turmeric, and ginger. Cook, stirring, until the onion is soft, about 5 minutes. Add the tomato sauce, water, and soy sauce. Increase the heat to high. Bring the mixture to a boil. Add the clams. Stir. Cover and cook, stirring occasionally, until the clams open, about 6 minutes. Serve in large bowls with the sauce.

Risotto with Sea Scallops and White Truffle Cream
(From Bellasera Resort's White Truffle Event: A Divine Indulgence & More)

For the Sea Scallop Comfit:

• Extra Virgin Olive Oil 15g
• Garlic 1 Clove
• Sea Scallops (shelled, with roe) 300g
• Salt As needed

For the Risotto:

• Arborio or Canaroli Rice 400g
• Butter (cold) 60g
• Dry White Wine 125ml
• Extra Virgin Olive Oil 15g
• Parmigiani Cheese (grated) 50g
• Saffron 1g
• Shallot 25g
• Shellfish Broth (simmering) 1000g
• Salt As needed

For the White Truffle Cream:

• Portobello Mushroom (roasted) 30g
• Shellfish Broth 30g
• White Truffle 30g

For the White Truffle Cream: Blend together all of the ingredients on medium speed for just enough time necessary to puree. Set aside for later use.

For the Sea Scallop Comfit: In a heavy saucepan, infuse the oil with the garlic for two minutes on a medium flame without burning the oil. Remove and discard the garlic, turn to high heat and add the scallops. Cook for one minute, flavor with salt and remove the scallops and all their juices from the pan and set aside in a ceramic bowl.

For the Risotto: In the same pan that was used to cook the scallops, add the oil, 20g of butter and the shallots, sweating the latter on low heat. Remove the translucent shallots for later use, leaving the oil and butter in the pan. Switch to high heat and add the rice to the pan and lightly brown it while constantly stirring with a wooden spoon. Add the white wine and let it evaporate completely. Switch to medium heat and add half of the simmering broth and the saffron. Keep stirring until the broth is absorbed. Then continue to add the remaining broth a little at a time until the rice is cooked “al dente” (@16 minutes).

Remove the pan from the heat and add the sea scallops and the shallots and stir. Fold in the remaining butter and parmigiano cheese and flavor with salt. Cover the pan for 90 seconds to let the ingredients settle. Stir in the truffle cream and serve immediately.

COYABA SEAFOOD CHOWDER

Ingredients:1/2 lb lobster 1/2 lb conch 1/2 lb crab 1/2 lb shrimp 1/4 lb gungo peas (similar to black-eyed peas) 1/4 lb broad beans 1/2 lb calalloo (a cross between collard greens and spinach) 1/2 lb Irish potatoes, diced small 1 lb cho cho (christophine) diced small 1 lb carrots, diced small 2 lb pumpkin 1/2 lb onion 1/4 lb garlic 1/4 lb escallion 1 scotch bonnet pepper 2 c heavy cream Pinch of thyme Salt and Pepper to taste

Directions: Peel pumpkin and cut into large cubes. Peel onion, garlic and escallion. Combine in large pot with pumpkin and scotch bonnet pepper. Dice and add seafood. Add salt and pepper. Cover with water and bring to boil. Remove foam, reduce heat and let simmer for 20-30 minutes. Add gungo beans and broad beans. Let cook for 20 more minutes. Add calaloo, carrots, cho cho, Irish potato and heavy cream. Cook another 20-30 minutes. season to taste. Serve hot. Serves 8-10.

Courtesey of: Executive Chef Frederic Wagnon -Coyaba Resort, Jamaica

Fish Stew del Mare

serves 8
Ingredients

1 lb grouper, filletted and cut into chunks
1 lb monkfish, cut into chunks
1 lb swordfish, cut into chunks
16 clams, cleaned
16 mussels, cleaned and de-bearded
16 medium shrimp, peeled and deveined
1 32-oz can crushed tomatoes
1 large onion, peeled and sliced
1 leek, cleaned and cut into pieces
3 scallions, cleaned and cut into small pieces
2 tbsp olive oil
3 tbsp wine vinegar
1 tsp capers, drained
salt & pepper to taste

Instructions

Heat olive oil in a large pot, and saute the leeks, scallions, and onion until lightly brown (about 5 minutes). Add vinegar, capers, and tomatoes. Season with salt and pepper.

Cook over medium heat for 35 minutes, stirring occasionally. Add the fish and seafood and cook, covered, over low heat for about 15 minutes, or until the fish is cooked through.

From Stella del Mare, New York City

Imperial Crab

serves 8
Ingredients

2 lbs crabmeat, shells carefully removed
1/4 cup butter
1/4 cup flour
1 cup milk
1/4 cup green bell pepper, trimmed and diced
2 pimientos, tri mmed and diced
1/2 tsp Worcestershire Sauce
1 dash Tabasco Sauce
2 egg yolks, well beaten
small bunch parsley, cleaned and chopped (reserve 8 pieces for garnish)
salt & pepper to taste

Instructions

Melt butter in a heavy pan, add flour and stir until smooth. Add milk and continue cooking over medium heat, stirring constantly, until thickened. Add the rest of the Ingredients

and mix well. Continue cooking until heated through, but do not boil

Put into 8 individual casseroles (or one large one) and brown under the broiler. Serve piping hot.

From Old Original bookbinder's, Philadelphia, PA

Lobster Maccheroni with Balsamic Vinegar
serves 4

Ingredients

1 2-lb lobster
8 oz maccheroni (or other pasta)
1/2 cup butter
1/2 tbsp 12-year- old balsamic vinegar
1/2 tbsp reduced veal glaze

Instructions

Cook the lobster, remove the meat, and cut into small pieces. Cook the maccheroni in salted water.

In a saute pan, put the butter, 2 tbsp water from the maccheroni, and the lobster pieces. Add the cooked maccheroni and stir for a few seconds, then place on plate.

Mix the vinegar and veal glaze. Serve over the maccheroni.

From Palio, New York City

Mussels Cafe des Artistes
serves 12

Ingredients

2 qts mussels, rinsed, cleaned, and de-bearded
1 tbsp onion, peeled and chopped fine
1 cup white wine
1 tbsp shallots, peeled and chopped fine
1 pt heavy cream
1 tsp fresh dill
salt & freshly ground pepper to taste
2 lbs angelhair pasta

Instructions

Place mussels, shallots, onions, and white wine in a saucepan. Cover and cook slowly until mussels begin to open. Remove meat from shells, discarding any that do not open.

Strain and reserve juices, adding cream and dill. Cook slowly until reduced by 1/3. Meanwhile, cook the pasta. Add mussels and pepper to sauce, cook until heated through, and serve over pasta.

From Cafe des Artistes, Baltimore, MD

Seafood Papillote
serves 4

Ingredients

4 oz. (4) fillets of sole
4 large shrimp, shelled and deveined
4 seas scallops
4 mussels, scrubbed and debearded
4 littleneck clams
1 cup tomato basil sauce
1/4 cup dry white wine
1/4 cup chopped basil
4 pieces of aluminum foil

Instructions

1) Preheat the oven to 400 degrees.

2) On each piece of aluminum foil, place one fillet of sole, one shrimp, one scallop, one mussel, one clam, 4 tablespoons of sauce, one tablespoon of wine, and one tablespoons of basil.

3) Wrap foil around ingredients, folding twice on top and twice at the ends and place foil packets in a shallow baking dish.

4) Bake seafood for 20 minutes. Foil will puff.

5) Place one packet on each dinner plate, and carefully cut an "x" in the foil, allowing steam to escape. Serve immediately.

6) Per serving: 2.3 grams of Fat, 187 Calories

courtesy of "Cooking for Jack," by Jack Nicholson

Shrimp Baiana
serves 4

Ingredients

2 lbs medium shrimp, rinsed well
1 onion, peeled and chopped
1 tbsp olive oil
1 tbs vegetable oil
2 tbsp aziete de derde
1 can (14 oz) coconut milk
1 tbsp cornstarch
1 tbsp green onion, peeled and chopped
1 tbsp parsley
1-1/2 cups water
salt & pepper to taste

Instructions

Fry onion in the two oils until golden. Add green onion, parsley, shrimp, salt, and pepper, and 1 cup of water. Simmer for 10 minutes.

Add coconut milk and cook for another 3 minutes.

Dissolve cornstarch in 1 cup of cold water, and add slowly to the shrimp mixture, stirring constantly over low to medium heat. Allow to thicken for 5 minutes.

Serve immediately over white rice.

From Maison Brazil, New York City

Shrimp Cakes
(serves five)
courtesy of Johney's Fish Grill-WFC, New York

Seasoning Mix:
2 tsp. salt
2 tsp. paprika
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. black pepper
1 tsp. white pepper
1 tsp. dry mustard
1 tsp. dried pregano leaves
Combine all of the above.

2 cups chopped onions
2 finely diced medium green bell peppers
1 cup finely diced celery
1 1/2 cups cooked white rice
3 eggs pureed in a food processor
1 lb. peeled and cleaned shrimp - (1/3 pureed, 2/3 chopped small)
2 cups bread crumbs
1-1 1/2 cups vegetable oil

Saute the vegetables in the butter until edges are lightly browned. Let cool.

Combine vegetables, rice and eggs, and blend thoroughly. Add shrimp and two tablespoons of the spice mix. Be sure to mix completely. Refrigerate the mixture approximately one hour in order to firm. After chilling, scoop 1/2 cup portions into the bread crumbs, flattening them with your hands. Press the bread crumbs onto the cakes. Should make about ten cakes.

Heat the oil and fry the cakes until golden brown. About 2 to 3 minutes on each side.

Serve two cakes per person over leaves of bibb lettuce with lemon wedges or tartar sauce.

Spice Crusted Salmon
(serves four)
courtesy of Foxhounds-WFC, New York

6 oz. (4) salmon filets, boneless, skin on
2 Tbs. coriander seed
2 Tbs. cumin seed
2 Tbs. cardamon seed
1 1/2 Tbs. fennel seed
1/2 tsp. cayenne pepper
(Grind all of the above spices in a spice or coffee grinder)

2 egg whites
1 tsp. olive oil
1 tsp. salt to taste
(Whisk together)

2 Tbs. unsalted butter or pure olive oil
1 lemon, juice of
4 oz. white wine
2 Tbs. unsalted butter
1 Tbs. chopped basil

Spread the ground spices on a plate. Dip the salmon fillets in the egg mixture and then in the spices. Heat the butter or olive oil in a pan until the butter froths or the olive oil begins to ripple. Cook the salmon 4 minutes on each side over medium heat (about 8 minutes per inch of thickness). Remove salmon to a serving dish and kept warm. Discard the oil, add the lemon juice and the white wine to the pan. Swirl them around over high heat to pick up the salmon flavors. Reduce the liquid by half. On low heat, add two tablespoons of butter and swirl. The consistency of the sauce should thicken just slightly. Don't boil it. When the butter is completely mixed, add in the chopped basil and pour over the salmon. Serve immediately.

SEAFOOD NEWBURG
(serves 4)
Two 1 lb. Lobster-
-1 claw per person, 1/2 tail per person
8 Jumbo Sea Scallops
8 Large Shrimp
1 Shallot Minced
1/2 Cup of Heavy Cream
1/2 Cup Clam Juice
1 Cup of Tomato Puree
1/4 Cup of Brandy
1/4 Cup Sherry
1 Tablespoon of Tarragon
1 Tablespoon of Chervil
3 Tablespoons of Olive Oil
Steam and shell lobsters. Crush shells and set aside for sauce. Peel and de-vein shrimp. Reserve shells for sauce. Heat olive oil to high temperature. Add lobster and shrimp shells. Saute briefly. Add shallots. Add brandy and flame. Add tomato puree, sherry and clam juice. Simmer for approximately 10 minutes. Strain shells. Add heavy cream, shrimp, scallops and lobster. Cook for approximately 5 minutes. Finish with fresh herbs.

CRAB CAKES
8 oz. Jumbo Lump Crabmeat
1/2 teaspoon Dry Mustard
1 oz. Worcestershire Sauce
1 Tablespoon Dijon Mustard
Juice from 1 lemon
1 Egg Yolk
2 Tablespoons of Mayonnaise
1/3 Cup of Bread Crumbs
Mix all ingredients together except bread crumbs. Divide into four cakes and bread.


TARRAGON DRESSING
2 Egg Yolks
1 Cup of Vegetable Oil
Juice from 1/2 lemon
Salt & Pepper to taste
2 Tablespoons Chopped Fresh Tarragon
Whisk oil into beaten egg yolks. Add lemon juice, seasoning. If too thick, thin with warm water.

CURRIED SHRIMP TOPPING
Servings: 4
Prep/ Cooking time: 45 min.

INGREDIENTS:
4 large Idaho potatoes
2 teaspoons vegetable oil
1 small onion, finely chopped
1 rib celery, diced
1/2 cup finely diced red bell pepper
1 small garlic clove, minced
2 teaspoons curry powder
3/4 cup chicken broth
1/4 cup golden raisins
1 tablespoon orange all-fruit spread or orange marmalade
8 ounces medium shrimp, peeled and de-veined
1/4 cup half-and-half
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 cup finely diced cucumber, optional
2 tablespoons freshly chopped mint or cilantro, optional

DIRECTIONS:

1 In a medium non-stick skillet, over medium-high heat, heat oil. Add onion, celery, pepper and garlic; saute until crisp-tender, about 4 to 5 minutes. Stir in curry powder, cook 1 more minute. Add broth, raisins and fruit spread. Bring to boil and reduce heat; simmer 5 minutes. Add shrimp; cook 2 minutes. 2 In a small bowl, combine half-and-half with cornstarch and salt; stir into shrimp mixture in skillet. Cook 2 minutes more, or until mixture boils and sauce thickens. 3 Cut potatoes length wise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoons curried shrimp over each potato, dividing evenly. Garnish with cucumber and mint. APPRX. NUTRITIONAL ANALYSIS: 336 cal, 19 g protein, 56 g carbohydrates, 6 g fat, 93 mg cholesterol, 674 mg sodium, 6 g fiber.

LOUP BRAISE "MAITRE GASPARD"
Sea Bass Fillets Stuffed with Mousseline
Yield: 6 servings.

1 1/2 pounds skinless fillet of black sea bass or red snapper, pin bones removed

MARINADE
2/3 cup white wine
Juice of 1 lemon (about 1/3 cup)
2 tablespoons chopped shallot
3/4 teaspoon fennel seed
Pinch freshly ground white pepper

FISH STOCK
1 1/2 pounds bones from lean white fish such as sea bass, snapper or flounder, well washed
1 onion, sliced
1 carrot, peeled and sliced
1 leek, washed and sliced
1/4 teaspoon peppercorns
1/2 teaspoon kosher salt
1 quart water

MOUS SELINE
10 ounces skinless fillet of sea bass or snapper, pin bones removed
2 large egg whites
2/3 cup heavy cream
1 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
Pinch cayenne pepper
Kosher salt
12 large leaves Boston or Bibb lettuce
Freshly ground white pepper

BEARNAISE SAUCE
7 ounces (14 tablespoons) unsalted butter
2 tablespoons white wine vinegar
2 tablespoons white wine
1 tablespoon chopped tarragon stems
2 tablespoons chopped shallot
2 tablespoons water
2 large egg yolks
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1 1/2 teaspoons chopped fresh tarragon

"MAITRE GASPARD" SAUCE
1 cup reduced fish stock (see above)
1/2 cup heavy cream
2 tablespoons bearnaise sauce (see above)
Kosher salt and freshly ground white pepper

FILET DE LOUP POELE, BEURRE PASTIS
Sauteed Sea Bass with Pastis Butter
Yield: 6 servings

FISH STOCK
1 1/2 pounds bones from white lean fish such as black sea bass, red snapper or flounder,
well washed
1 onion, sliced
1 carrot, peeled and sliced
1 leek, washed and sliced
14 teaspoon peppercorns
1/2 teaspoon kosher salt
1 quart water

PASTIS BUTTER
6 tablespoons fish stock (see above)
6 tablespoons water
2 star anise
1 teaspoon fennel seed
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
11 tablespoons softened unsalted butter
6 5-ounce skinless fillets of black sea bass or red snapper
3 tablespoons olive oil
Kosher salt and freshly ground white pepper

SALADE DE HOMARD A L’HUILE DE NOISETTES
Lobster Salad with Hazelnut Oil
Yields: 4 servings

Kosher salt
4 1 1/2-pound live lobsters
20 French green beans (haricots verts), trimmed
12 thin asparagus, trimmed

HAZELNUT VINAIGRETTE
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup hazelnut oil

HAZELNUT BUTTER
2 1/2 ounces (generous 1/2 cup) hazelnuts, roasted and peeled
4 ounces (1 stick) unsalted butter, softened
4 medium white mushrooms, minced
4 firmly packed cups mesclun greens
1/2 teaspoon kosher salt
Pinch cayenne pepper
1 1/2 teaspoons chopped shallot
4 sprigs fresh chervil, for gamish

VELOUTE DE POTIRON AUX ECREVISSES
Pumpkin Bisque with Crayfish
Yield: 4 servings

COURT BOUILLON
2 carrots, peeled and sliced
1 onion, sliced
1 small bay leaf
1 sprig fresh thyme
3 sprigs parsley
1 cup white wine
1 teaspoon kosher salt
6 cups water
1/2 cup white wine vinegar
10 black peppercorns
24 crayfish, cleaned, or 12 medium shrimp
2 tablespoons olive oil
2 tablespoons marc de Provence, or cognac
4 small, ripe tomatoes, cored and chopped
1 1/2 pounds cubed, peeled pumpkin or butternut squash
1/2 cup heavy cream
2 teaspoons kosher salt
1/4 teaspoon freshly ground white pepper
Fresh fennel fronds or dill sprigs, for garnish
Curls of aged Parmesan cheese, shaved with a cheese slicer, for gamish