Servings: 4

Fresh 1-1/4 lbs. sea scallops 2 Tbsp. Clarified Butter

Pantry 2 tsp. salt

Prepare scallops Rinse scallops to remove any sand and dry thoroughly with paper [...]]]> The first Scallops attempt broiled the fish did not result in a nice brown sear. This time I pan-fried them and got a beautiful color.

Servings: 4

Fresh
1-1/4 lbs. sea scallops
2 Tbsp. Clarified Butter

Pantry
2 tsp. salt

Prepare scallops
Rinse scallops to remove any sand and dry thoroughly with paper towels. Sprinkle scallops with salt.

Pan-fry scallops
Heat a large dry non-stick pan over medium-high heat. Add butter and heat until butter just starts to smoke. Add scallops to the pan – do not crowd the scallops, cook in batches if necessary. Pan-fry scallops for two minutes. Turn scallops over and cook for another minute.

Serve
Remove from pan and serve scallops immediately, discard any liquid or butter collected in the pan.

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Servings: 2

Fresh 2 lobsters, 1-1/4 to 1-1/2 lbs. each 2 oz. Clarified Butter, melted

Pantry 2 cups crushed plain crackers, such as Toll House Original or [...]]]> The last recipe… we are done with the photographing and recipe development for the New England cookbook project, 16 months after our first recipe, Stewed Tomatoes.

Servings: 2

Fresh
2 lobsters, 1-1/4 to 1-1/2 lbs. each
2 oz. Clarified Butter, melted

Pantry
2 cups crushed plain crackers, such as Toll House Original or Townhouse

Prepare stuffing
Preheat oven to 350 degrees-F. Combine butter and crumbs in a small bowl and set aside. Remove and discard rubber bands on claws. Place live lobsters on their backs on a large cookie sheet with sides. Split lobsters down the middle with a knife from head to tail. Remove green tomalley and add to the butter-crumb mixture, and stir to combine. Remove the lobster head and vein and discard.

Prepare lobsters
Divide crumb mixture in half and spread evenly over each lobster, pressing into the openings in the lobster. Place a heavy, oven-proof object on the tail to prevent it from curling during baking.

Bake lobsters
Place cookie sheets in the oven and bake lobsters for 30 minutes.

Serve 
Transfer each lobster to a plate and serve warm.

Servings: 2

Fresh 6 oz. freshly shucked oysters 2 tsp. Clarified Butter 3/4 cups milk

Pantry 1/2 tsp. salt Oyster crackers

Saute oysters Melt Clarified Butter in a medium pot over medium heat. [...]]]> We found freshly shucked oysters from our grocery delivery service. This is an easy, classic stew that we enjoyed for a weeknight dinner.

Servings: 2

Fresh
6 oz. freshly shucked oysters
2 tsp. Clarified Butter
3/4 cups milk

Pantry
1/2 tsp. salt
Oyster crackers

Saute oysters
Melt Clarified Butter in a medium pot over medium heat. Add oysters and saute in butter for several minutes.

Add milk
Add milk to the oysters and stir until heated through, almost boiling. Add salt, taste and adjust salt as needed.

Serve
Divide stew evenly between two bowls, starting with oysters first, then ladling in liquid into each bowl a small amount at a time to ensure even distribution of oysters.

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Servings: 4

Fresh    1.5 [...]]]> Halibut was not a staple on the Glen-Mor Restaurant menu, but halibut steaks were served occasionally when available from the fish vendor. I didn’t find halibut steaks at the market, but instead cooked halibut fillets. The preparation is similar to Broiled Swordfish and the result is an easy weeknight meal. 

Servings: 4

Fresh
   1.5 lbs. halibut fillets

Pantry
   2 tsp. mayonnaise
   1/2 tsp. salt, divided

Prepare pan
Place a oven-safe grill pan in the oven and preheat the broiler on high.

Broil halibut
Remove pan from oven and place on stovetop. Place the halibut in the center of the pan skin side down. Spread 2 tsp. of mayonnaise on top of the fish and sprinkle with 1/4 tsp. salt. Return pan to oven and broil for 5 minutes. Remove pan, flip steak and sprinkle with remaining 1/4 tsp. salt. Return to oven and broil for an additional 3 minutes. Remove from oven and check if fish is done, it should flake easily with a fork.

Serve
Remove cooked fish to cutting board and cut into 4 equal pieces. Serve immediately.

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Servings: 4

Fresh 1-1/2 [...]]]> We traveled to Maine for a long weekend of playing with our dog Cooper, visiting family, and cooking. Searches for haddock in New York have so far been unsuccessful, so we used the trip to make several haddock recipes on the list. Baked Haddock was my favorite of the haddock series.

Servings: 4

Fresh
1-1/2 lbs. haddock fillets, in four pieces, one for each serving
6 Tbsp. Clarified Butter

Pantry
2-1/4 cup crushed plain crackers, such as Toll House Original or Townhouse

Prepare topping
Preheat oven to 400 degrees-F. Melt butter and combine with crackers in a small bowl. Place fish in a baking dish with sides. Completely cover fish with crumb topping.

Bake
Bake fish for 12 to 15 minutes or until fish flakes easily with a fork.

Serve
Carefully transfer fish to plates, keeping the browned crumb topping in tact. Serve immediately.

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Servings: 4

Fresh 1-1/2 lbs. haddock fillets 2 cups skim milk, additional as needed to cover fish 4 Tbsp. butter, divided 1/2 lb. cooked Lobster meat

Pantry 2 [...]]]> We boiled one small lobster to make the sauce for the haddock in this recipe because precooked lobster meat was almost twice as expensive in the local market.

Servings: 4

Fresh
1-1/2 lbs. haddock fillets
2 cups skim milk, additional as needed to cover fish
4 Tbsp. butter, divided
1/2 lb. cooked Lobster meat

Pantry
2 Tbsp. all-purpose flour
1/2 tsp. paprika

Bake fish
Preheat oven to 400 degrees-F. Place fish in a glass or metal casserole dish. Cover with skim milk. Cut 2 Tbsp. butter into small pieces and place on top of fish. Bake for 20 minutes.

Make lobster sauce
Roughly chop lobster meat and set aside. Melt remaining 2 Tbsp. of butter in a large skillet. Add lobster meat and saute for 3 minutes. Add flour and stir with a whisk to make a roux, cook for 3 to 5 minutes or until flour is golden brown. In a separate pot warm the milk but do not boil. Slowly add warmed milk to the roux over medium heat and stir with a whisk while sauce thickens. Add paprika for coloring and stir.

Serve
Transfer baked fish to plates to serve, discard milk and butter cooking liquid from the casserole dish. Cover fish with approximately 1/2 cup of lobster sauce and serve warm.

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Servings: 4

Fresh 1-1/2 lbs. haddock fillets 2 cups skim milk, additional as needed to cover fish 2 Tbsp. butter 2-1/4 cups Bechamel Sauce 2 eggs

Pantry [...]]]> Fish in egg sauce was popular among Glen-Mor Restaurant patrons, but this was my first experience with the dish. Jim said the final product was authentic.

Servings: 4

Fresh
1-1/2 lbs. haddock fillets
2 cups skim milk, additional as needed to cover fish
2 Tbsp. butter
2-1/4 cups Bechamel Sauce
2 eggs

Pantry
2 tsp. salt

Boil eggs
Place eggs carefully in a medium pot and cover with cold water up to 1-inch above the eggs. Add salt. Cover pot and heat over high heat until boiling. Once boiling, turn off heat and leave covered for 12 minutes. Drain warm water and rinse eggs with cold water until cool to the touch. Peel eggs and set aside.

Bake fish
Preheat oven to 400 degrees-F. Place fish in a glass or metal casserole dish. Cover with skim milk. Cut 2 Tbsp. butter into small pieces and place on top of fish. Bake for 20 minutes.

Make egg sauce
Make Bechamel Sauce while fish bakes. Slice peeled, boiled eggs into rounds, approximately 8 slices per egg. Add eggs to Bechamel Sauce and stir careful to coat eggs, but do not break egg slices.

Serve
Transfer baked fish to plates to serve, discard milk and butter cooking liquid from the casserole dish. Cover fish with approximately 1/2 cup of egg sauce and serve warm.

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Servings: 4

Fresh 1 lb. cooked Lobster meat 1/4 cup Clarified Butter 4 cups milk

Pantry 1/2 tsp. salt Dash paprika, optional Oyster crackers

Saute lobster Melt Clarified Butter in a medium pot over medium heat. Add cooked lobster meat and saute in butter for several minutes, until butter turns red. If using all tail meat [...]]]>

Servings: 4

Fresh
1 lb. cooked Lobster meat
1/4 cup Clarified Butter
4 cups milk

Pantry
1/2 tsp. salt
Dash paprika, optional
Oyster crackers

Saute lobster
Melt Clarified Butter in a medium pot over medium heat. Add cooked lobster meat and saute in butter for several minutes, until butter turns red. If using all tail meat the butter may not turn red. A dash of paprika can be added for coloring if desired.

Add milk
Add milk to the lobster and stir until heated through, almost boiling.

Serve
Divide stew evenly between four bowls, starting with lobster meat first, then ladling in liquid into each bowl a small amount at a time to ensure even distribution of meat and coloring.

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Fresh 1 lb. [...]]]> Broiled Scallops is an easy weeknight meal. With the frequency I’m using Clarified Butter these days, I make it in bulk and keep it in the refrigerator. These didn’t get the nice brown sear that I like to see on scallops, so I tried a second attempt of Pan-Fried Scallops.

Fresh
1 lb. sea scallops
2 Tbsp. Clarified Butter

Prepare scallops
Preheat broiler on high. Rinse scallops to remove any sand and dry with papertowels. Place scallops in a large oven-proof skillet. In a separate small pan, melt Clarified Butter. Pour melted butter over the scallops.

Broil scallops
Place skillet in the broiler a few inches from the heat. Broil for 4 to 5 minutes or until scallops begin to brown. Remove skillet and flip scallops over. Return to broiler and continue broiling an additional 3 to 4 minutes or until browned.

Serve
Remove skillet from oven and serve scallops immediately, discard any liquid or butter collected in the pan.

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Servings: 4

Fresh 1 lb. shrimp, unpeeled 5 Tbsp. butter, [...]]]> The Shrimp Bisque first attempted yesterday was a complete failure. The base tasted like celery, the shrimp possibly spoiled, and we threw out everything. We started fresh today, with fresh ingredients and a renewed determination to complete this recipe – met with success.

Servings: 4

Fresh
1 lb. shrimp, unpeeled
5 Tbsp. butter, divided
1 lemon
2 stalks celery, divided
1/2 white onion
1/2 cup half and half

Pantry
8 oz. clam juice
6 whole cloves
8 cups water
1/3 cup all-purpose flour
1/2 tsp. paprika
1 tsp. salt
1 Tbsp. sherry

Prepare shrimp
Peel and clean shrimp and set aside, retain shells.

Prepare vegetables
Mince onions and set aside. Mince one stalk of celery and add to onions. Roughly chop remaining stalk of celery and set aside separately.

Make stock
In a large stock pot, melt 1 Tbsp. of butter over medium heat. Add shrimp shells and cook for 3 to 4 minutes or until all shells are pink. Add clam juice, cloves, water, and 1 stalk of roughly cut celery. Slice lemon and add to stock. Cover and bring to a boil over high heat. Remove cover, lower heat and simmer uncovered until reduced by half, approximately 15 minutes.

Cook shrimp
While stock simmers, melt remaining 4 Tbsp. butter in large Dutch oven or separate stock pot. Add shrimp and paprika and cook over medium heat until shrimp are done, approximately 3 to 4 minutes. Remove shrimp from pot. Chop coarsely and set aside.

Cook vegetables
Add onions and remaining celery to the pot used to cook shrimp and cook over medium heat until soft, 8 to 10 minutes.

Make roux
Add flour to the onion and celery. Stir continuously and cook for 3 to 4 minutes.

Process soup base
Once stock has reduced to 4 cups, pour over a strainer to remove solids. Pour strained stock into the pot with the roux to make the soup base. Stir to incorporate any solids on the bottom of the pot. Process soup base through a food mill into a medium mixing bowl.

Add remaining ingredients and heat
Return soup base to the pot over low heat. Add chopped shrimp, half and half, salt, and sherry, and cook until heated through.

Serve
Serve warm with bread. Store in the refrigerator for 1 to 2 days.

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