Arugula Salad with Lobster, Asparagus and Hazelnuts
We had this fantastic Spring salad with leftovers from Mothers Day. It was a bit of a modern spinoff of the mayo-soaked lobster salads I had as a kid (and still enjoy):
Recipe: How to Cook Lake Trout
We’ve been sharing a lot of recipes lately – this happens every April as we have the lowest supply of local food available and the highest need to go through our pantry to prepare for the spring bounty that’s on its way.
My Father went ice fishing this winter. Though he was unsuccessful, he was given three lake trout – and gifted one to me:
Octopus Recipe (With Fresh Pasta and a Simple Tomato Sauce)
The Lobster Series (Part 5) – Seafood Risotto Recipe (Made with Leftovers)
We’re returning to the lobster series for a few days with a few recipes that start with our lobster stock. You can see the entire lobster series here. If you don’t have seafood, we have another risotto recipe that you may want to check out here.
This was a great meal and an example of how easily you can extend lobster to make it much more affordable than many people think.
How to Cook Scallops
I grew up, partially, on a diet of scallops. My Mother is Acadian (from Cape Breton, Nova Scotia) and summer vacations would often end with a cooler of frozen scallops (packed like this) jammed into the trunk of the car and brought back to Ontario to eat through the winter. Scallops travel well.
My Father has always had a knack for pan frying things and scallops were no exception. He was never afraid of heat, let the pan come to temperature before adding oil and then let oil come to temperature before adding whatever he was frying. He never crowds the pan and generally flips things once.
The Lobster Series (Part 4) – Making Lobster Stock and Lobster Paste
Lobster doesn’t have to be expensive when you use the whole animal..
At our most recent dinner party, most of the adults were stuffed with one 1.5 pound lobster. Since we’re out of season, the price was a little high at $9 per pound. If you purchased 1 lobster for each of the 8 people who attended, you would need 12 pounds of lobster ($108); or $13.50 per person which isn’t exactly cheap but is comparable to a some fast food dinners.
The Lobster Series (Part 3) – How to Eat a Lobster
So far you’ve bought yourself some fresh lobster, risked certain injury (or not) removing their bands and cooked them. Now what? Now’s the fun part.
Before we begin, let’s get into a quick explanation of why I don’t eat them in restaurants and why the idea drives me a little mad.
The Lobster Series (Part 2): How to Cook a Lobster
This is part of a series on how to buy, cook, eat and make stock from lobster. Yesterday’s piece focused on how to purchase lobster and how to tell the gender; today we talk about the simple task of cooking it. This article assumes knowledge from the previous (the most important part being that we cook 1.25-1.5 pound lobsters with an absolute ceiling of 1.75 pounds) – the timing is based on the assumption that the previous page has been followed.
If there is one thing that you need to know about how to cook a lobster it’s that it’s simple. If there’s a second thing to know, it’s that each region, town and family has their own way that, according to them, is the ONLY way to cook a lobster. My family is no different.
Another Take on Homemade Fish Tacos
It`s been a busy week so tonight was all about easy – an easy meal and an easy post. But don`t think it doesn`t mean delicious; when I`m tired I crave good food. Tonight`s meal was fantastic:
