Autumn Lobster Stew

INGREDIENTS

4 sprigs parsley (fresh)
4 sprigs thyme (fresh)
5 leaves sage (fresh)
4 leaves bay leaf (dried)
7 each black peppercorns
4 each 1-1/2 lb. live Maine lobster
2 ears corn
4 each garlic cloves (crushed)
3 cups cognac
2 quarts heavy cream
8 small shallots (whole & peeled)
1/3 cup butternut squash (small dice)
1/3 cup pumpkin (small dice)
1/3 cup acorn squash (small dice)
1/3 cup red bliss potato (small dice)
1/3 cup celery (minced)
To taste salt
To taste ground white pepper
2 tablespoons parsley (fresh, chopped)
4 tablespoons clarified butter (unsalted)

DIRECTIONS

Prepare a bouquet garnet: wrap parsley sprigs, thyme, sage, bay leaf, and peppercorns in cheesecloth & tie with butchers string. Set this aside. Steam the lobster for five minutes. Shock them in ice water until cool.

Shuck the lobsters. Save the shells & bodies. Remove the cartilage from the claws and discard. Cut the tail in half lengthwise. Refrigerate the meat.

Remove corn kernels from cob and refrigerate. Reserve cobs for later use.

Rinse the shells and bodies thoroughly. Place the lobster shells & bodies into a roasting pan. Roast at 400°F until they become very aromatic. Remove pan from oven and place on stovetop over high heat. Add garlic and stir for one minute. Deglaze pan with cognac making sure to scrape the pan bottom. Boil or flame cognac to remove alcohol. Reduce heat to medium. Add the bouquet and corncobs. Stir in cream. Bring to a simmer and reduce by half.

Strain through a fine mesh strainer or cheesecloth. Reserve the liquid. Discard the rest. Clean and prepare all vegetables to specified shapes. In a sauté pan over high heat, sear shallot, squashes and potato. Cook until golden brown and cooked 3/4 of the way through.

Add lobster meat, celery and corn. Toss and cook for one minute. Reduce heat to medium. Add cognac lobster cream reduction. Bring to a simmer. Season to taste with salt and white pepper. Remove from heat. With a slotted spoon, remove vegetables from the pan.

Place in the center of a large bowl (piled high). Place lobster meat on top of the vegetables. Gently pour the liquid over the lobster and vegetables. Sprinkle with chopped parsley.

Picante Pasta With Salmon

INGREDIENTS

2 box (8 oz / 227 g) Pasta
1 Tbsp olive oil
1 lb salmon fillet, with skin
Salt and pepper to taste
1/2 cup pitted green olives (we prefer the herbed olives at the olive bar)
1&1/2 Tbsp finely minced garlic
1/4 to 1/2 tsp red pepper flakes
2 cans diced tomatoes, with Italian seasonings
1/2 cup grated parmesan

DIRECTIONS

Bring a large pot of salted water to a boil.

In a large non-stick skillet heat oil over a medium high heat. Cut 3 diagonal slits into salmon skin to prevent it from curling. Sprinkle both sides of salmon with salt and pepper. Add to skillet, skin side down. Cook 5 minutes or until the skin is browned and crispy. Flip fish over. Cook 5 minutes more, or until fish is almost cooked through. Remove salmon to plate. Do not wash out skillet.

Add green olives, garlic and red pepper flakes to skillet. Sauté 1 to 2 minutes or until garlic starts to turn golden. Add diced tomatoes and bring to a boil, stirring occasionally. Add fish, skin side up. Simmer for 5 minutes.

Boil pasta according to package directions. Drain and rinse pasta briefly. Remove fish from skillet. Add drained pasta and parmesan to skillet. Toss until noodles and sauce are well combined. Transfer pasta to platter and top with fish, skin side up. Serve immediately.

Roasted Fish With Olives

INGREDIENTS

1 thick filet, about 12 ounces, snapper or sea bass or halibut - skin left on
Olive oil
2 teaspoons minced garlic
2 teaspoons fresh minced rosemary (1 teaspoon dried)
Salt and pepper
1/2 cup white wine
6 black olives, pitted and sliced

DIRECTIONS

Start the coals. Smear the fish all over with olive oil and lay it a baking dish* skin down. Mince the garlic and rosemary together and sprinkle over the fish. Salt and pepper liberally.

When the coals are ready (or the gas grill is hot or the oven is heated to about 450 degrees F), put the pan on the grill rack and cover the grill. Bake for about 5 minutes or until the fish is half done, then pour the wine over the fish and scatter the sliced olives over and around the fish. Cover the grill and bake another 5 minutes or until the fish flakes apart.

Put the fish on a platter and cut into serving size pieces. Spoon the pan juices and olives over the fish and serve

Grammy's Calamari

INGREDIENTS

2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
3 pounds squid, cleaned and sliced into rounds
1 (2.25 ounce) can pitted black olives
4 stalks celery, chopped

DIRECTIONS

In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper. Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain. Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.