Howcast

How to Make Sugarcane Shrimp

Howcast — Fri, 05 Nov 2010 09:31:19 +0000

Instructions

Step 1: Combine ingredients Combine the lime juice, soy sauce, rum, olive oil, sugar, garlic, salt, pepper, and a minced habanero or jalapeno pepper in a small bowl and mix to combine.
Step 2: Wash and devein shrimp Wash and devein the shrimp and place in the rum and lime juice mixture to marinade for up to two hours in the refrigerator.
Step 3: Make skewers Wash each sugar cane stalk in cold water. Use a sharp knife to cut the stalk at a joint crosswise. Split the sections lengthwise into quarters and sharpen the ends to make four skewers.
TIP: Sugar cane is incredibly tough and rigid so use caution when cutting.
Step 4: Heat grill or broiler Preheat the grill or broiler. Prepare the shrimp for the skewers by using a small knife to make a tiny slit in the tail and head so the skewer can slip through easily.
Step 5: Load up the skewers Load up the skewers with two to three shrimp per stick, depending on the size of the shrimp. Angle the shrimp on the skewers so they lie flat on the grill or under the broiler.
TIP: Add pineapple chunks to the skewers.
Step 6: Cook briefly Cook the shrimp over high heat to get a nice char for about 3 minutes per side. Brush with olive oil to enhance the flavor and serve to your amazed party guests.
FACT: As of 2010, shrimp ranked as the most popular and valuable seafood in the United States.

You Will Need

1/3 c. lime juice
1/3 c. soy sauce
1 tbsp. dark rum
1 tbsp. olive oil
1 tsp. sugar
1/4 tsp. minced garlic
Salt
Ground pepper
1 minced habanero or jalapeno pepper
12 large shrimp
Sugarcane stalks
Pineapple chunks (optional)

How to Make Shrimp & Grits

Howcast — Mon, 04 Oct 2010 13:16:05 +0000

Instructions

Step 1: Melt butter, cook onion and garlic Melt 2 tablespoons butter in a medium size saucepan. Stir in the onions and cook until softened. Add the chopped garlic and stir for one minute.
Step 2: Add sauce ingredients Stir in the ketchup, bourbon, vinegar, honey, hot sauce, and cayenne. Bring to a simmer and continue cooking on low for 40 minutes or until thickened.
Step 3: Remove from heat Remove the sauce from the heat and allow to cool for 10 minutes. Season with salt and pepper to taste.
Step 4: Blend and set aside Blend the sauce in a blender until smooth. Pour 1/3 cup of the barbecue sauce into a bowl and set aside the rest for later.
Step 5: Boil broth Bring the chicken broth to a boil in a medium-sized saucepan.
Step 6: Add garlic and grits Stir the garlic and grits into the broth. Reduce heat to low and stir constantly for 20 minutes or until the grits are tender.
Step 7: Remove from heat and add cheese Remove the pan from heat and stir in the cheddar cheese, the remaining butter, and cream. Season with salt and pepper to taste. Set aside.
Step 8: Preheat pan and sauce shrimp Heat a large frying pan. Coat shrimp in the 1/3 cup barbecue sauce and season with salt and pepper.
TIP: If you’re feeding anyone who doesn’t like spicy food, you may want to set a couple shrimp aside without the barbecue sauce for them.
Step 9: Grease pan and cook Coat the grill pan in oil and grill the shrimp over medium heat. Flip once and cook completely through for 4 minutes.
Step 10: Pour grits and shrimp into a dish Pour the grits into a serving bowl and place the shrimp on top.
Step 11: Pour remaining sauce Pour as much of the reserved barbecue sauce as you like over the grits and shrimp and serve immediately. Serve with a cold beverage and enjoy.
FACT: The character “Flo” from the late-1970s comedy sitcom Alice made the phrase “Kiss My Grits” a household saying.

You Will Need

6 tbsp. unsalted butter
divided
1 chopped onion
3 garlic cloves
2 chopped
1 minced
1 1/4 c. ketchup
1/4 c. bourbon
3 tbsp. apple cider vinegar
2 tbsp. honey
2 tsp. hot sauce
1/2 tsp. cayenne pepper
Salt and pepper
4 c. chicken broth
low sodium
1 c. old-fashioned grits
4 oz. sharp cheddar cheese
shredded
2 tbsp. heavy cream
1 1/2 lbs. large shrimp
peeled and deveined
1 tbsp. vegetable oil
Blender

How to Eat Crabs

Howcast — Thu, 13 May 2010 12:32:05 +0000

Instructions

Step 1: Boil or steam hard-shelled crabs Boil or steam hard-shelled crabs. Cook until the crab’s shell turns pink.
Step 2: Remove the front and back legs Remove the front and back legs by snapping them away from the crab’s body with your hands.
TIP: Place a layer of newspaper or Kraft paper over your table before opening the crabs to catch bits of shell and juice.
Step 3: Remove the apron on the underside Use your fingers to open the heart-shaped apron on the underside of a hard or soft-shelled crab’s body. Pull the sides of the apron back and snap it off.
TIP: Ask your seafood dealer to clean soft-shelled crabs for you. They will remove the head, the apron, and the inedible meats.
Step 4: Twist the top shell off and remove inedible parts Twist the top shell off of the hard-shelled crab using a knife or your hands. Use a knife to clean out the yellowish parts inside the hard or soft-shelled crab that are inedible.
Step 5: Break the crab in half to expose meat Hold the hard-shelled crab with both hands and break the body in half down the center to expose a lump of crab meat.
Step 6: Crack open the legs and remove meat] Use a small wooden mallet to crack open each of the legs. Remove the meat with your fingers or a cocktail fork.
TIP: You will get only a small amount of meat from each hard-shelled crab. The weight of the edible meat is only about 15 percent of the weight of the crab in its shell.
Step 7: Cook meat Cook the meat. Bread and fry the whole soft-shelled crab, or use boiled meat from a hard-shelled crab in a salad or crab cake.
FACT: The record for the world’s largest crab cake was set in 2008 by a Baltimore company. It weighed 235 pounds and took nine hours to cook.

You Will Need

Dull knife
Wooden mallet
Newspaper (optional)
Kraft paper (optional)

How to Use All the Parts of a Lobster

Howcast — Wed, 05 May 2010 12:46:26 +0000

Instructions

Step 1: Eat the claws Break off the two big claws at the point where they connect to the legs. There is a joint between the pincers in each claw where you can bend the smaller pincer back and break it away from the other half.
TIP: A cocktail fork is useful to pick the meat out of the claws.
Step 2: Break the shell Use a heavy knife or a nutcracker to break apart the shell. Then remove the cartilage from inside and pick out the meat.
Step 3: Eat the legs Break off the front legs and use the nutcracker to break them open so you can get at the meat. Twist off the small back legs and suck the meat out as if they were straws.
Step 4: Eat the tail Get to the meat in the tail by breaking the tail away from the body. Then bend the tail back and forth at the point where it meets the body. When it’s separated from the body, hold it with the curved backside against your palm. Then squeeze the sides together until they break.
TIP: Once the tail is open, it’s easy to get to the meat.
Step 5: Eat the body Get to the meat inside the lobster’s body by gripping it at the hole where the tail was. With your other hand, peel away the softer underside of the shell. From inside the body, you can eat the roe and the green tomalley (the liver), as well as the last sections of meat between the legs.
Step 6: Make stock Don’t eat the shell, the head, the black vein in the tail, or the cartilage. Instead, throw it all into a stock pot and add herbs, vegetables, and white wine to make your own lobster stock.
FACT: Rockland, Maine, which hosts the Maine Lobster Festival every August, is known as the lobster capital of the world.

You Will Need

Lobster
Knife or nutcracker
A stock pot
Herbs
Vegetables
White wine
Cocktail fork (optional)

How to Poach Salmon Perfectly

Howcast — Fri, 30 Apr 2010 10:16:04 +0000

Instructions

Step 1: Preheat oven and wash fish Preheat the oven to 350 degrees and then gently wash the fish, checking for any scales or bones that might have been missed. Set it aside to air dry.
Step 2: Simmer poaching liquid Combine the water, wine, half the lemon, bay leaves, basil, fennel, and a pinch of salt in a pan. Bring it to a boil and then let it simmer for 10 minutes.
TIP: Add slices of white or red onion for a sweeter and more aromatic poaching liquid.
Step 3: Place salmon in pan Place the salmon in the foil pan and pour the liquid over the fish. Cover with foil and seal tightly and bake for 20 minutes.
Step 4: Baste midway Baste the salmon midway through before recovering and baking for the remaining time.
Step 5: Remove fish Remove the foil pan, and baste the fish one last time before draining the liquid and moving the fillet to a serving dish.
TIP: The salmon should be opaque and flake slightly when a fork is inserted.
Step 6: Refrigerate or serve immediately Refrigerate overnight or serve immediately. Garnish with remaining lemon wedges, fresh herbs, and a drizzle of extra virgin olive oil. Enjoy this wonderful treat with a glass of wine and your friends!
FACT: In 2009, Alaskan fisheries harvested 161 million salmon at an estimated value of $370 million.

You Will Need

1 c. water
1 c. dry white wine
1 lemon
sliced
3 bay leaves
1 stem fresh basil
2 fennel fronds
2 lbs. salmon fillet
Salt
Herbs
Extra virgin olive oil
Bottle of wine
Friends
Equipment:
Oven
Foil pan
Tin foil
Basting brush
Serving dish
Slices of white or red onion (optional)

How to Eat Crawfish

Howcast — Thu, 29 Apr 2010 11:01:47 +0000

Instructions

: Never eat crawfish that have not been properly cleaned and cooked. Avoid crawfish that are mushy, mealy, or have an unpleasant odor.
Step 1: Set up Cover a table with two layers of newspaper. Set out plates or trays, paper towel rolls or napkins, and place cardboard boxes or trays along the table for discarded shells.
Step 2: Serve the food Pour a large pile of freshly cooked and spiced crawfish onto each plate. Serve cooked potatoes, onions, and corn with the crawfish.
Step 3: Prepare to eat Sit down with your beverage close by, get a napkin and a bib, if you want, and grab a crawfish from the pile.
Step 4: Remove the tail Hold the head of the crawfish firmly in your left hand. Grab the tail near its base, gently twist and tug to remove the tail, and set the head aside on your plate.
TIP: If you remove the tail with just the right amount of torque, a section of meat from the body cavity will come out with it.
Step 5: Eat the tail meat Pinch each segment of the shell along the top of the tail to make a crack along its length. Stick your thumb tip in the crack to pry apart the shell, remove the tail meat, and pop it in your mouth.
Step 6: Suck the head Pick up the head and suck out the juice.
Step 7: Toss the shell Put the remaining parts of the crawfish in the cardboard box.
Step 8: Clean up Dump the waste, and wash your hands with soap and water to remove the smell and spices, which can burn your skin if they stay on too long
FACT: Did you know? Louisiana is the leading crawfish-producing state with 125,000 acres in crawfish farming.

You Will Need

A table
Newspaper
Plates or trays
Plenty of napkins or paper towels
Cardboard boxes
Fresh boiled crawfish
Potatoes
Onions
Corn
Beverages
Bibs

How to Cook Lobster Tails

Howcast — Wed, 21 Apr 2010 09:30:56 +0000

Instructions

Step 1: Cut the lobster tails Lay the tails underside up and insert the tip of your knife near the end of the tail. Push the blade of the knife downward, through the center of the tails, through the meat, and through the shell.
Step 2: Remove the meat Remove the meat from the shells with your hands until it is only attached to the shell by the end.
Step 3: Cover with oil Cover the tails with oil and let them marinate in the refrigerator for 30 minutes.
Step 4: Grill the tails Place the tails on the grill and sear them for a minute on each side.
TIP: Expose as much of the meat as you can to the heat of the grill by spreading it out.
Step 5: Heat butter and garlic Heat the butter and garlic in a saute pan over medium heat. When the butter melts, add ¼ cup of the water.
Step 6: Add the tails to the pan Tilt the so the butter stays on one side of the pan. Place the tails on the other side and use a spoon to spread the butter on the tails.
TIP: Keep the butter over the heat, because the butter is what will be cooking the lobster at this point.
Step 7: Add parsley Add parsley and the rest of the water and continue spooning on the butter. Check to see if the tails are done by poking the meat. If it has some elasticity, then you’re ready to serve and eat.
FACT: Early European settlers of New England looked upon lobsters as dirty and only fit for prisoners and charity cases.

You Will Need

2 lobster tails
Knife
Cutting board
2 tbsp. olive oil
Grill
Sautu00e9 pan
Range-top oven
u00bd stick butter
2 cloves crushed garlic
2 c. water
Spoon
Small bunch fresh parsley

How to Cook Scallops

Howcast — Thu, 25 Mar 2010 13:45:45 +0000

Instructions

Step 1: Lightly season Add salt and pepper to the uncooked scallops to lightly season before cooking. Flip the scallops over to season both sides.
TIP: Do not overseason or overcook the scallops. You don’t want them too salty or too tough.
Step 2: Add oil to the pan Add just enough vegetable oil to the pan to cover it evenly, and heat the oil until it’s hot, but not smoking.
Step 3: Sear the scallops With the tongs, place the scallops into the oil, one by one, six at a time.
Step 4: Flip the scallops Use tongs to flip the scallops over after about 90 seconds.
Step 5: Season and serve Season the scallops with parsley as they are browning. Remove them from heat after 90 seconds and set them on paper towels to drain. Serve them while they’re still warm!
FACT: 53.5 million pounds of sea scallop meats worth about $370 million were harvested in the United States in 2008.

You Will Need

Scallops
Salt and pepper
Cast-iron skillet
1 tbsp. oil
1 tbsp. butter
Tongs
Parsley
Paper towels

How to Cook Salmon

Howcast — Fri, 05 Feb 2010 08:31:26 +0000

Instructions

Step 1: Purchase salmon Purchase a center cut piece of salmon. If you purchase your salmon frozen, remove it from the freezer and place it in the refrigerator 24 hours prior to cooking.
TIP: Do not put the salmon back in the freezer once it has thawed.
Step 2: Preheat oven Preheat the oven to 350 degrees.
Step 3: Prepare salmon Rub some olive oil on the fish. Then add salt and pepper.
TIP: Keep it simple. Adding too many seasonings will take away from the rich salmon taste.
Step 4: Line a baking sheet Line a baking sheet with aluminum foil. Place the salmon on the baking sheet and place in the oven.
Step 5: Bake Bake the fish for ten to twelve minutes. The salmon will look opaque when it is done.
Step 6: Remove fish Remove the fish from the oven. To prevent further cooking, remove the fish from the baking dish immediately.
FACT: Did you know? People who study fish are ichthyologists.

You Will Need

Salmon
An oven
Olive oil
Salt
Pepper
A baking sheet
Aluminum foil

How to Eat Oysters

Howcast — Tue, 02 Feb 2010 15:02:05 +0000

Instructions

Step 1: Slice the top muscle Hold the oyster in your hand with the curved side down and the hinge pointing away from you. Insert the oyster knife halfway between the hinge and the lip and sweep the knife back and forth to cut the muscle attached to the top of the shell.
Step 2: Open the shell Pull the shell open with your hands. If you’re unable to pull it open after the muscle has been cut, pry it open with the knife.
Step 3: Cut the bottom muscle Stick the oyster knife under the body of the oyster and sweep it back and forth to cut the muscle attaching the body to the bottom shell.
TIP: Add a dash lemon juice and hot sauce to each oyster to enhance the flavor.
Step 4: Eat the oyster Hold the oyster as in step one and slide it out of the shell and into your mouth using gravity, your teeth, or the oyster knife.
FACT: Did you know? Oysters are a “keystone” species, meaning they provide habitat for others, and improve water quality.

You Will Need

Oysters
An oyster knife
Lemon wedges (optional)
Hot sauce (optional)

How to Eat Starfish

Howcast — Tue, 19 Jan 2010 09:16:50 +0000

Instructions

: There are numerous varieties of poisonous starfish. Only eat starfish that have been caught and cooked by someone with experience preparing them.
Step 1: Deep fry Have your expert cook whole starfish in a deep fryer.
Step 2: Boil salted water If you prefer boiled starfish, heat salted water in a pot and bring it to a boil.
Step 3: Boil for five minutes Drop the starfish into the boiling water and cook it for five to eight minutes.
Step 4: Remove and cool Remove the starfish from the water and let it cool.
Step 5: Lay “belly” up to reveal flesh Lay the starfish belly up, and open each foot to reveal the cooked flesh.
TIP: Eating the skin should not be part of the starfish experience.
Step 6: Scoop out flesh and enjoy Scoop out the meat, and enjoy with a bit of hot sauce.
FACT: Did you know? Some varieties of starfish can regenerate an entire new starfish from just a portion of a severed limb.

You Will Need

An expert
A deep fryer
A pot of salted water
Hot sauce

How to Cook Crab Legs

Howcast — Mon, 18 Jan 2010 12:45:59 +0000

Instructions

Step 1: Select crab legs Select pre-cooked crab legs that are firm to the touch, whose joints are easily movable, and that smell like sea water rather than fishy or like ammonia.
TIP: Chose flash frozen crab legs that have not been thawed.
Step 2: Pick cooking method Choose your cooking method. Crab legs are most commonly steamed or boiled.
Step 3: Cook Fill a large pot or steamer with two cups of water and a tablespoon of salt. When the water begins to boil, place the crab legs in the pot or steaming basket.
Step 4: Time cooking Cook the crab legs for five to seven minutes. Take care not to overcook them.
Step 5: Serve the meal Serve the crab legs hot. Crab legs are traditionally accompanied by melted butter and lemon wedges, which enhance their natural sweetness.
FACT: Did you know? Alaskan king crabs can live for 10 to over 20 years.

You Will Need

Pre-cooked crab legs
Large pot or steamer
Water
Salt
Melted butter
Lemon wedges

How to Make New Orleans Gumbo

Howcast — Mon, 21 Sep 2009 14:48:04 +0000

Instructions

Step 1: Fry the okra Remove stems and tips from the okra and slice it. Fry the okra in 2 tablespoons of oil over low heat until it is soft.
Step 2: Prepare stock Peel and devein the shrimp, saving the peels and heads. Boil 2 quarts of water and add the peels and heads. Simmer until reduced by half and strain to remove the peels.
Step 3: Brown the meat Slice and brown the sausage and chicken.
TIP: For spicier gumbo, sprinkle chicken with 2 teaspoons of Creole seasoning before browning.
Step 4: Make a roux Make a roux. In a large soup pot add the flour to ½ cup of heated oil. Cook over low heat, stirring until the flour turns a rich peanut butter color.
Step 5: Add vegetables and stock Mince the garlic; dice the onions, celery, and pepper; and add them to the roux. Stir and cook until soft. Stir in the shrimp stock, tomatoes, and spices, except the salt, and bring to a low boil.
Step 6: Add meat and okra Add the okra and meat, bring to a boil, reduce heat, and simmer until it reaches the desired thickness. Add salt to taste.
TIP: To turn shrimp gumbo into seafood gumbo, add canned crab and oysters.
Step 7: Serve Serve over hot rice in large shallow bowls. For extra thick gumbo, sprinkle on filé powder just before serving. Goes great with crackers or hot French bread. Enjoy!
FACT: Did you know? The word gumbo comes from the word for okra in central and southern African languages.

You Will Need

1 lb. fresh okra
1/2 c. plus 2 tbsp. vegetable oil
1 1/2 lb. whole shrimp in the shell
1/2 lb. andouille sausage
1/2 lb. boneless chicken
1/2 c. flour
3 garlic cloves
1 onion
2 celery stalks
1 green pepper
1 14-ounce can diced tomatoes
1/2 tsp. black pepper
1 tsp. fresh thyme
1/4 tsp. cayenne pepper
2 bay leaves
1 to 3 tsp. salt
Rice
A kitchen knife
A large skillet
A soup pot
Large shallow bowls
2 tsp. Creole seasoning (optional) (optional)
1 small can lump crabmeat (optional) (optional)
1 can oysters (optional) (optional)
Filu00e9 powder (optional) (optional)

How to Make Maryland Crab Cakes

Howcast — Thu, 23 Jul 2009 11:02:51 +0000

Instructions

Step 1: Mix the wet ingredients Beat the eggs in a mixing bowl and add the mayonnaise, Worcestershire sauce, and mustard plus juice of half the lemon.
TIP: Squeeze the lemon juice into a small bowl to remove any seeds.
Step 2: Add the dry ingredients Add the bread crumbs, seafood seasoning, parsley, and baking powder, and stir to combine.
TIP: Use panko, or Japanese breadcrumbs, for a light, crispy texture.
Step 3: Add the crabmeat Add the crabmeat and shape into patties.
Step 4: Cook the cakes Broil the crab cakes for five minutes.
Step 5: Serve Cut the remaining lemon into wedges, garnish the crab cakes, and serve.
FACT: Did you know? The Japanese spider crab can grow as wide as 13 feet.

You Will Need

A mixing bowl
2 eggs
3/4 c. mayonnaise
1 tsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 lemon
1/2 c. bread crumbs
1 tsp. seafood seasoning
1 tbsp. chopped parsley
2 tsp. baking powder
2 lb. lump crabmeat
1/2 c. panko

How to Make Beer-Battered Shrimp

Howcast — Thu, 16 Jul 2009 14:03:07 +0000

Instructions

Step 1: Make the batter Combine 1½ cups flour with the salt and paprika and whisk in the beer until smooth.
TIP: Cover the batter with plastic wrap and let it sit at room temperature for an hour. This will help the batter stick to the shrimp.
Step 2: Peel the shrimp Peel the shrimp, leaving the tails on.
Step 3: Devein the shrimp Make a shallow cut along the back of each shrimp with the tip of a sharp knife. Remove the vein under running water with your fingers or with the knife.
TIP: Larger shrimps’ veins can impart a dirty flavor or gritty texture.
Step 4: Heat the oil Heat vegetable oil in a deep fryer or a large heavy skillet to 375 degrees Fahrenheit.
Step 5: Batter the shrimp Dredge each shrimp in the remaining flour before dipping it in the batter.
Step 6: Fry the shrimp Drop shrimp in the hot oil and fry until golden brown.
Step 7: Serve Serve fried shrimp with lemon wedges and tartar sauce or cocktail sauce.
FACT: Did you know? Bass Ale’s red triangle is the oldest trademark in Britain, registered in 1876.

You Will Need

2 1/2 c. flour
1/2 tsp. salt
1 tbsp. paprika
A 12-ounce bottle beer
2 lb. shrimp
Vegetable oil
Lemon wedges
Cocktail sauce
A deep fryer
A cooking thermometer
A sharp knife
Plastic wrap

How to Make Lobster Bisque

Howcast — Fri, 26 Jun 2009 08:04:51 +0000

Instructions

Step 1: Prepare the lobster tail Cut the lobster tail in half, lengthwise, keeping it in its shell.
Step 2: Prepare the base Chop the scallions, onion, and carrot. In a large pan, melt half the butter, and add the scallions and onion. Cook for five minutes or until soft. Add the carrot and cook an additional two minutes. Add the water, lobster tail halves, fish stock, parsley, bay leaf, and peppercorns.
Step 3: Simmer Bring to a boil before reducing the heat to simmer for about 20 minutes.
Step 4: Strain Remove the lobster tails from the stock. After the tails have cooled, separate the meat from the shells and set it aside. Allow the stock to continue simmering for an additional 15 minutes; then strain it through a sieve lined with two layers of dampened cheesecloth.
TIP: Use a rubber spatula to push the stock through the sieve.
Step 5: Puree Cut a few slices of the lobster meat and set aside for a garnish. Puree the remaining lobster in a blender with one-quarter cup of stock and blend until smooth.
Step 6: Mix the remaining ingredients Mix the flour and remaining butter into a paste. Place the flour paste into a large pot and add the pureed lobster, tomato paste, sherry, cream, nutmeg, and salt and pepper to taste. Add the remaining stock to this mixture.
Step 7: Finish cooking and serve Cook on high heat until the soup boils and thickens, stirring continuously. Reduce the heat and simmer gently for another five minutes. Garnish with the lobster slices and enjoy this rich, velvety smooth appetizer.
FACT: Did you know? Lobsters are members of the decapod family, meaning “ten feet.” Decapods have five pairs of walking legs.

You Will Need

14 oz. raw lobster tail
7 scallions
1 onion
1 carrot
1/3 c. butter
4 c. fish stock
4 parsley sprigs
1 bay leaf
4 black peppercorns
2 1/2 c. water
1/3 c. all-purpose flour
1 3/4 c. tomato paste
1 tbsp. sherry
1/2 c. heavy cream
A pinch nutmeg
Salt and pepper
A large pan
A sieve
Cheesecloth
A blender
A large pot
A rubber spatula

How to Make Rock Shrimp and Lobster Butter Risotto

Howcast — Tue, 24 Feb 2009 05:17:29 +0000

Instructions

Step 1: Remove the lobster roe Take the lobster heads and remove the shell by hooking your thumb under the shell and pulling upwards and out. Discard the shell. The dark green ‘goo’ inside the head are the roe sacs. Place the roe in a medium bowl.
TIP: Ask the fishmonger to give you female lobsters.
Step 2: Start the lobster butter Add softened butter to the roe and using a whisk, blend well until roe is well incorporated with the butter. You can use a food processor for this task if you wish.
Step 3: Start the risotto Place pot over medium high heat and add olive oil. Let oil get hot and add onions and cook, stirring occasionally with a wooden spoon for two minutes. Then add minced garlic and cook for another minute until onions are soft and a little translucent — but don’t take on any color. Add salt and pepper to taste.
TIP: Add salt and pepper while you cook.
Step 4: Stir in the rice Add rice to pot and cook for about 3 minutes, making sure it gets thoroughly coated with oil and integrated with the onions and garlic.
Step 5: Add white wine Lower the heat to medium and add white wine to the pot and stir repeatedly, scraping down the sides of the pot, until all the wine is absorbed in the rice.
Step 6: Add the chicken stock Add a cup and a half cup of warm chicken stock and stir repeatedly, scraping down the sides of the pot, until it is absorbed in the rice.
TIP: If you’re having guests over, parcook your risotto by cooking it within five minutes of being done, spreading it out on a sheet pan, and sticking it in the fridge.
Step 7: Add the rosemary. Add the rosemary.
Step 8: Add the rock shrimp. Add the rock shrimp.
Step 9: Add the lobster butter. Add the lobster butter, stir, and serve.
FACT: Although risotto originated in northern Italy, the rice it’s made from was imported through the Middle East through Sicily.

You Will Need

1 lb. butter
softened to room temperature
1/2 c. lobster roe
1/4 c. olive oil
1 white onion
diced
2 cloves garlic
chopped
3/4 lb. arborio rice
1 c. white wine
Freshly ground black pepper
4 c. hot chicken stock
2 tbsp. chopped fresh rosemary
1 c. chopped rock shrimp
Mixing bowl
Heavy 2-3 qt. pot
Cooking spoon
Food processor (optional)

How to Devein a Shrimp

Howcast — Wed, 31 Dec 2008 11:03:04 +0000

Instructions

Step 1: Slice the shell Slice the fat end of the shrimp shell and pull it off the meat. Whether you leave the tail on depends on how you’re going to use the shrimp.
TIP: It’s easiest to shell raw shrimp when they’re nice and cold.
Step 2: Expose the vein Hold the shrimp in one hand and run the blade of the paring knife along the center of the spine, exposing the vein. Don’t cut too deep.
TIP: Specially designed shrimp deveiners are available in kitchen stores; skip them–a paring knife works best.
Step 3: Scrape Use the blade of the knife to scrape the black or greenish gook from the shrimp. Rinse and wipe off the knife–you’re now ready to make another shrimp shine.
FACT: Rustic Italians grill their shrimp with shells on, vein in–toss the grilled shrimp in olive oil, lemon, and parsley and fuggedaboutit.

You Will Need

Shrimp
either raw or cooked
And a small paring knife

How to Shuck an Oyster

Howcast — Mon, 08 Dec 2008 14:31:11 +0000

Instructions

Step 1: Buy oysters Buy oysters the same day you plan on eating them. Store them in ice, and just before you plan to shuck them, place them in the freezer for a few minutes–they’ll be easier to open.
Step 2: Rinse and scrub Rinse the oysters under cold running water and scrub them with a brush.
TIP: When you’re rinsing the oysters, throw out any that are slightly open and don’t spring closed at your touch.
Step 3: Hold the oyster with towel With a towel, hold the oyster on the cutting board with the flatter side up and its hinge facing towards you. Make sure there’s some fabric covering your hand.
TIP: If you plan to shuck a lot of oysters, a sturdy oyster glove might be a good investment.
Step 4: Locate the muscle Locate a spot near the muscle, which holds the shell together. If you’re holding the oyster with your left hand, the best place to wedge in the knife will be at the ‘two o’clock’ position. If you’re holding it with your right, it will be at ‘eight o’clock.’
Step 5: Pop the shell Find a break in the oyster’s seal as close to your spot as possible. Wedge in the blade of the knife–you’ll only need to get the edge in–and twist your wrist, popping the top shell free.
Step 6: Discard the shell Discard the top shell (or save it for sea sculpture).
Step 7: Free the meat Run the knife beneath the flesh of the oyster to free it from the bottom shell. Be careful not to lose the juice!
Step 8: Put oysters on ice Place the oyster on a platter of crushed ice. Shuck the remaining oysters and serve with lemon wedges, cocktail sauce, or whatever other condiment you see fit.
FACT: Oysters feed themselves by pumping algae-filled water through their body, and an average size oyster filters more than 50 gallons of water a day.

You Will Need

Fresh oysters
any type
Lots of ice
A small brush
An oyster knife
A cutting board
A kitchen towel
A wide shallow bowl or platter
Lemon wedges
Oyster glove
Cocktail sauce

How to Make Ditch Plains Lobster Rolls

Howcast — Sun, 18 May 2008 20:01:01 +0000

Instructions

Step 1: Make garlic confit Make garlic confit. Add a cup of olive oil and the peeled cloves from a head of garlic to a small heavy saucepan. Let it simmer for 15 to 20 minutes on medium heat.
Step 2: Make the aioli Start the aioli. With a spoon, crush your garlic in a bowl, and mix in a quarter cup of Dijon mustard, a cup and a half of mayonnaise, and salt and pepper to taste.
Step 3: Make the lobster filling Make the lobster filling. Cut four to five pounds of cooked lobster meat into small pieces and place them in a bowl. Mix in a couple spoonfuls of aioli, a tablespoon of finely chopped tarragon, a tablespoon of finely chopped parsley, a cup of finely diced celery, half a cup of sliced scallions, and some Old Bay seasoning, salt, and pepper.
Step 4: Grill your rolls Grill your rolls. Warm the grill pan on your stove and grease it with olive oil. Place the rolls face down on the pan. Prepare to butter your rolls by melting three tablespoons of butter in a small saucepan.
Step 5: Butter the rolls & serve Butter the rolls with the melted butter. Add lobster salad to the rolls and serve!
FACT: A serving of lobster meat is loaded with essential minerals and protein, and has less fat, calories, and cholesterol than either skinless chicken or skinless turkey.

You Will Need

4 to 5 lb. of cooked lobster meat
Salt and pepper
0.25 c Dijon mustard
1.5 c mayonnaise
1.0 tbsp tarragon
finely chopped
1.0 tbsp parsley
finely chopped
1.0 c celery
finely diced
Some Old Bay seasoning
The peeled cloves of one head of garlic
1.0 c olive oil
3.0 tbsp butter
4.0 potato hot dog rolls
0.5 c scallions
thinly sliced
A large mixing bowl
A small heavy saucepan
A grill pan or toaster oven

How to Remove Meat From a Lobster

Howcast — Sun, 18 May 2008 20:01:01 +0000

Instructions

Step 1: Prepare the claws. With your hand, crack the knuckle off the base of the claw and set it aside. Then remove the rubber band and dislodge (and discard) the claw’s smaller pincher by working it back and forth.
Step 2: Crack the claws. Put the claw on a small towel. Strike the claw sharply with the butt of your knife a few times on each side until you can remove the shell. Set the meat aside.
TIP: You can also use lobster crackers to crack the shells of the claws.
Step 3: Cut the knuckles. If you have scissors, clip off the hard base of the knuckle. Then insert one end of your scissors and cut down the side, allowing you to pry open the shell to reveal the meat.
Step 4: If you don’t have scissors, crush the knuckles. Fold your towel over the claw and press down firmly with the heel of your hand to crack the shell.
Step 5: Cut the tail. Insert the point of your knife into the center of the spine, and slice down to cut most of the tail lengthwise in half. Make another cut to finish the job, then remove the meat.
Step 6: If you have trouble cutting the tail, crush it instead. If you don’t want to use a knife, you can crack the tail by wrapping it in a towel and pressing down on it firmly first as it’s curled up, and then as it’s straightened out. Pull apart the shell and enjoy your meat!
FACT: In Reggio Emilia, Italy, it is illegal to boil a live lobster. Violators face an almost $800 fine.

You Will Need

A cooked lobster
A small towel
A large knife
Scissors
A lobster cracker

How to Boil a Lobster

Howcast — Sun, 18 May 2008 20:01:01 +0000

Instructions

Step 1: Fill the pot with water, cover it, and bring it to a boil.
Step 2: Remove the claws and tail. Twist them off while the lobster is still alive—you want to boil them separately, as the tails will take longer to cook.
Step 3: Season the water. Throw a couple of bay leaves into the pot and season with salt and pepper.
Step 4: Add the lobster to the pot. Tails take about seven minutes to cook, and claws take about five minutes, so put the tail in two minutes before you add the claws.
TIP: You don’t need to remove the thick rubber bands around the claws before boiling—they won’t melt.
Step 5: Strain the lobster. Turn off the heat, remove the pot, and pour the lobster into a colander in the sink.
Step 6: Let the lobster cool. Put it on a sheet pan for a few minutes.
FACT: The biggest lobster on record was caught off Nova Scotia in 1977; it weighed 44 pounds and measured 41 inches.

You Will Need

A large pot
A lobster
A few bay leaves
Salt and pepper
A colander
A sheet pan
A stove top