Category Archives: Seafood

lobster rolls on wood cutting board

This 7-Ingredient PEI Lobster Roll is an East Coast Classic

Lobster is truly at the heart of Prince Edward Island — and there is no better recipe than a lobster roll to let this local delicacy shine. If you’re unsure how to cook it, this nutritious 7-ingredient recipe proves how easy it really is, while also being high in protein (win- win!). For this recipe, you simply boil the lobster for a few minutes, de-shell and then voila, it’s done! Or make it even easier and purchase lobster meat that’s ready-to-be eaten, no boiling or de-shelling necessary. We combine the tender lobster meat with creamy mayo, zesty lemon and crunchy celery to elevate the flavours and highlight its freshness. So load up your toasted, buttery buns with this delicious mixture and be prepared to enjoy every bite.

lobster rolls on wood cutting board

7-Ingredient PEI Lobster Rolls

Prep Time: 10 minutes
Cook Time: 10-20 minutes (depending on size of lobster)
Total Time: 20-30 minutes
Servings: 4

Ingredients:

1 lb cooked lobster meat (from 4 whole lobsters or 2 lbs of tails, knuckles and claws)
2 Tbsp mayo
2 tsp lemon juice
½ tsp lemon zest
1 celery stalk, finely diced
2 Tbsp finely chopped green onions, just the greens
¼ tsp sea salt and a few cracks of pepper to taste
1 tsp butter
4 hot dog style buns or Bibb/Boston lettuce wraps
Bibb or Boston lettuce

Directions:

1. Fill a pot with water and bring to a boil. If you don’t have access to seawater, salt the water well with sea salt (not regular salt) and be very generous with it!

2. Add the whole lobster or if you’re just using the tails, knuckles or claws, place them in the boiling water and cover. If the lobster has bands on it, remember to remove them first.

3. Depending on the size of the whole lobster, it will take anywhere from 15-20 minutes to cook. If you’re just using the tails, claws and knuckles, it will take between 10-12 minutes.

4. While the lobster is cooking, combine the mayo, lemon juice, lemon zest, celery, green onion, salt and pepper in a bowl.

Related: Top Pescatarian Dinner Ideas That Make Seafood the Star

5. Once the lobster is cooked, place it on a tray to cool. You could also use an ice bath to stop the cooking (I don’t). Once it’s cooled, de-shell the lobster using kitchen shears. This is the fun part!

6. Cut the lobster meat into ½ to 1-inch pieces.

7. Combine the lobster in the bowl with mayo, celery, lemon and green onions and mix well.

8. Now it’s time to prep the buns. Melt butter in a wide saucepan over medium heat.

Related: Our Best Sandwich Recipes

9. If you don’t have hot dog brioche buns, slice the sides off, but only enough to make them flat, then place the flat side in the pan, and once it’s browned after a minute, flip to the other side to brown. Do this with each bun.

10. Place the buns on a tray, lay the lettuce leaves on the centre of each bun and fill with the lobster mixture. Top with extra green onion and a squeeze of lemon.

Crispy, Crunchy Octopus Tops Tangy Citrus Cebiche in This Fresh Peruvian Dish

Cebiche — also known as ceviche — was born in Peru, and the fresh, acid-cooked seafood dish takes on many delicious iterations all around the world. Inspired by a version of that’s popular in Lima, this cebiche recipe from Julio-Cesar Florez is topped with crispy, golden-fried octopus — which delivers the perfect warm crunch to contrast with the tasty cold fish. The fish itself (you can go with striped bass, longfin yellowtail or even mahi mahi — just make sure it’s fresh!) is soaked in a tangy liquid that Peruvians call “leche de tigre,” or “tiger’s milk.” Some see leche de tigre as an aphrodisiac or a hangover cure, while others just see it as delicious! However you think of it, be sure to pick up your bowl and sip the delicious liquid up when you’re done eating the fish.

Related: Top Pescatarian Dinner Ideas That Make Seafood the Star

Cebiche Carretillero

Active Time: 35 minutes
Total Time: 35 minutes
Servings: 1

Ingredients:
Soybean oil, for deep frying
3 oz boiled octopus, cut into ½-inch pieces
2 ½ tsp garlic puree
All-purpose flour, for coating
Kosher salt
1 tsp minced aji limo or other hot chile pepper
1 tsp finely chopped cilantro
5 oz very fresh fish fillet; striped bass, almaco jack (longfin yellowtail) and mahi mahi are good choices
½ cup freshly squeezed lime juice
Lettuce leaves, for serving
1 sweet potato, boiled, peeled and cut into ½-inch-thick slices
Boiled choclo kernels (see Cook’s Note), for serving
Cancha corn (see Cook’s Note), for serving
1 red onion, cut into thin strips and soaked in a bowl of cold water

Special Equipment: a deep fryer (optional), deep-fry thermometer

Related: This Zingy Edamame Tofu Brings the Fresh Flavours of Japan to Your Table

Directions:
1. Heat a few inches of oil in a deep fryer or small heavy pot set over medium-high heat until it reaches 350ºF on a deep-fry thermometer. Put the pieces of octopus in a bowl and toss with 1 1/2 teaspoons of the garlic puree. Place flour in a shallow bowl and coat the pieces of octopus evenly with flour. Shake off the excess flour, place the octopus in the oil and fry until golden. Drain on a rack or paper towels. Sprinkle with salt and set aside.

2. Combine the aji limo, cilantro, remaining 1 teaspoon garlic puree and a pinch of salt in a medium bowl and mash with the bottom of a spoon. Cut the fish into 1/2-inch-thick slices and place in the bowl with the aji limon. Sprinkle the fish with salt and toss to coat evenly. Set aside for 2 minutes, then add the lime juice and toss again.

3. Line a plate with lettuce leaves. Place the sweet potato, choclo kernels and cancha on one side. Next to it, place the cebiche, along with the liquid in the bowl (”leche de tigre”). Top with drained strips of red onion and fried octopus and enjoy.

Cook’s Note: Cebiche is not a dish eaten very cold; it tastes better when the ingredients are room temperature, so don’t worry about chilling the ingredients or the plates it’s served on. Choclo corn is a Peruvian variety with very large kernels, often sold boiled and frozen. Cancha corn is a kind of toasted corn similar to corn nuts. You can buy both types of corn in some larger supermarkets and in grocery stores catering to Peruvian or South American customers, or find them online.

Can’t get enough fresh seafood? These chef-approved tips will help you always buy the best catch.

8-Minute Garlic and Parmesan Pan-Fried Shrimp

This dish embodies the spirit and heart of Italian cuisine; fresh, simple ingredients with a few key flavours like garlic and oregano. Pan-frying the shrimp with lots of Parmesan gives this dish wonderful contrasting texture.

Perfect for a light summer lunch, finish with a squeeze of lemon juice and serve with chunk of toasted ciabatta bread slightly dipped in a good quality olive oil.

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Garlic and Parmesan Pan-Fried Shrimp

Prep Time: 4 minutes
Cook Time: 4 minutes
Serves: 4

Ingredients:
2 dozen shrimp, deveined, head removed and tail on
1/4 cup olive oil
4 large cloves garlic, minced
1 tsp dried oregano
1/4 tsp sea salt
1/8 tsp ground pepper
Handful finely chopped basil leaves
Zest of one lemon + juice
1/4 cup finely grated Parmesan, divided

Directions:
1. In a medium mixing bowl, whisk olive oil, salt, pepper, oregano, garlic, lemon zest and chopped basil to combine.
2. Add shrimp and 1/2 Parmesan, and toss well with hands to coat.
3. Heat pan on maximum heat, add shrimp and cook each side until pink, about 3 to 4 minutes total.
4. Remove from heat and squeeze lemon juice on top; cover with the rest of the Parmesan and serve immediately with slices of toasted ciabatta or baguette.

How to Shuck an Oyster Like A Pro

Shucking oysters is a delicate process and at first glance, may seem intimidating. But once you learn to break through their tough exterior, you’ll relish the sweet and savory mouthful inside.

To get the best tips and tricks, we turned to the pros at the BC Shellfish and Seafood Festival in Comox Valley.

With over 22 years of experience at Fanny Bay Oysters, Ray Silvey and oyster shucking Guinness World Record holder, Patrick “Shucker Paddy” McMurray share their best techniques to help you shuck like a pro at your next cocktail party.

What You’ll Need:
– Oysters
– Oyster knife
– Damp tea towel or stainless steel glove
– Serving tray (with ice, lemon wedges and condiments)

Steps:
1. Make sure the oysters are clean of any grit or debris that may still be attached from their time in the ocean and on the beach. A quick rinse in the sink will do.

2. A stainless steel glove and damp tea towel are interchangeable. A stainless steel glove is highly protective and will save you from any unwanted slips and cuts from the very sharp oyster knife. Alternatively, use a damp tea towel that has been folded into a small square, creating at least eight layers of protection to avoid slipping.

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3. To begin shucking, hold your oyster knife in your dominant hand. Place your other hand around the towel covered oyster.

4. You will enter the oyster at the hinge (the back) where the top and bottom shell meet. Here there is a natural opening perfect for the tip of your knife.

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5. Apply pressure with the knife in this sweet spot and turn the knife 1/4 turn like a key in a lock (do not jam it or pry it like wedging open a paint can). With this slight wiggle you will feel it crack open.

6. The top shell will still be attached by the adduction muscle. Scrape your knife along the top of the shell to detach.

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7. Now that your oyster is open, take a moment to wipe out any debris that may have made its way into the shell. You’ll then have to cut the adductor muscle away from the shell, which is about 2/3 of the way up from the hinge on the right hand side.

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8. Repeat these steps until all your oysters are open. Serve on a bed of ice with fresh lemon. Enjoy!

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Fun Party Tip: Shucker Paddy likes to serve up a shot of Canadian whisky as an oyster chaser. Have your guests slurp back their oyster and pour some whisky into the empty shell while they’re enjoying. The salt water and whisky compliment each other perfectly. Try serving oysters with Shelter Point Distillery Single Malt Whiskey, both from the beautiful Comox Valley.

Food Safety: The Shelf Life of Meats and Seafood

Nothing makes weeknight dinners easier than having a fridge fully stocked with a variety of delicious possibilities. Purchasing meats and seafood on sale can save you a lot of money in the long term. But before you fill your cart full of groceries, read this simple guide on safety practices for keeping eggs, poultry, beef and more.

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Eggs
Whole eggs are one of the top contenders when it comes to having a long shelf life. They will keep safely in the fridge for a full 5 weeks. Over time, eggs take in air, which pushes the white away from the shell making it extremely easy to peel — a bonus for deviled egg lovers!

Liquid, pasteurized eggs may seem more convenient, but they have a shorter shelf life. Once opened, they need to be used within 3 days. Regardless of the type of egg you purchase, they should never be stored in the freezer.

Beef
When you buy fresh, ground beef, you don’t have long to cook it, as it has to be consumed within 2 days of purchasing. Other cuts of beef, such as steaks or roasts, are a bit more forgiving; they can be kept in the fridge for up to 5 days.

Freeze it: To extend the shelf life, freeze any type of beef in a tightly sealed container. Ground beef can be used within 4 months, and all other cuts can be kept for up to 12 months.

Cook it: From a rich Bolognese to a saucy stew, if you like to make big-batch meals with beef, they can be cooked and safely stored in the fridge for 3 to 4 days, and the freezer for up to 3 months. Just make sure to transfer any hot food into small, shallow containers to ensure it cools quickly, which prevents bacteria from growing.

Pork
It’s hard to grocery shop without picking up a package of the ever-beloved bacon and luckily, you have a full week to safely consume it. Fresh sausage and ground pork are also delicious options, however, they should both be cooked within 2 days of purchasing. Other cuts of pork, such as chops, can be consumed within 5 days.

Freeze it: Freeze any pork in a tightly sealed container. Bacon will keep for up to a month, fresh sausages and pork for up to 2 months and other cuts for up to 6 months.

Cook it: Cooked pork of any kind can be safely stored in the fridge for 3 to 4 days and the freezer for up to 3 months.

Poultry
Poultry is a great staple for delicious and affordable meals. From chicken to turkey and quail, all fresh poultry should be consumed within 2 days of purchasing.

Freeze it: Freeze any poultry in a tightly sealed container. Individual cuts, such as breasts or thighs, can be used within 9 months and whole poultry, such as chicken, can be kept for an entire year.

Cook it: Cooked poultry can be safely stored in the fridge for 4 days and the freezer for up to 4 months.

Lunch Meats
Your sandwich meats should be consumed within 4 days of purchasing. If you’re looking for something that will last the full week, try buying cured meats, such as summer sausage, which can be kept in the fridge for up to 3 weeks.

Freeze it: Freeze any lunch meats in a tightly sealed container for up to 2 months.

Seafood
Whether it’s trout, haddock, spot prawns or lobster, all fresh fish and shellfish should be consumed within 2 days of purchasing. However, smoked fish has a longer shelf life and can be kept for up to 14 days.

Freeze it: Freeze any fish or shellfish in a tightly sealed container. Fatty fish, such as mackerel, along with any shellfish or smoked fish will keep for up to 2 months and leaner fish, such as sole, will keep for up to 6 months.

Cook it: All cooked fish can be safely stored in the fridge for up to 4 days and the freezer for 4 to 6 months.

*Note: Always remember you can never re-freeze any food that has previously been frozen, regardless of the type of meat or seafood.

How to Make a Classic Lobster Roll

I’ve got a confession — I have never had a lobster roll. Lobster roll’s aren’t something you see in a small prairie city like Saskatoon. But of course, having watched more then enough Diners, Drive-Ins & Dives, I’ve seen and drooled over a lobster roll or two (or ten)! Feeling rather deprived, while also having leftover lobster in my fridge, I knew it was time to change my sad lobster roll-less existence. It was simple, easy and delicious. I only hope I can taste a fresh Maine lobster roll one day to know true bliss!

Prep Time: 5 mins
Cook Time: 5 mins
Serves: 1

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Ingredients:
1 thick slice of french bread
Butter
¼ cup chopped lobster meat
1 Tbsp mayonnaise
1 tsp chopped green onion
1 Tbsp chopped celery
3 cherry tomatoes (quartered)
A few drops of lemon juice (to taste)
Salt & pepper to taste
Romaine lettuce

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Directions:
1. Get a pan and put on medium heat.
2. Cut a thick slice of french bread (about an 1 1/2 thick), then cut 3/4 down the middle of the slice, forming a bun.
3. Generously butter the outside of of bread, frying both sides in the pan until golden brown.
4. In a bowl mix lobster, mayo, green onion, celery and tomatoes. Add in lemon juice, salt & pepper to taste.
5. Place leaf of romaine lettuce in the center of your roll.
6. Place lobster filling into your bread and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

 

Lobster Grilled Cheese

Lobster grilled cheese? Yes, please! Rich meaty lobster chunks, surrounded by melted cheese and toasty buttered bread… This is one rich, tasty sandwich! The idea for this bad boy stemmed from the thought of lobster mac & cheese, which seems to be fairly popular these days.

With that thought delicious combo in mind, I knew I didn’t want to stick with just one cheese, so I mixed in a little creamy, buttery Gouda and some aged cheddar cheese for a stronger cheese flavour. A little mayo on the bread for some zip, some salt & pepper to enhance the flavours, and you’ve got yourselves a winner!

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 1

Ingredients:
2 slices french bread (or similar)
1 lobster tail (around ½ a cup of lobster meat)
¼ cup gruyere cheese
? cup gouda cheese
¼ cup aged cheddar cheese
1 Tbsp clarified butter
1-2 Tbsp mayonnaise
Salt & pepper

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Directions:
1. Get a pan on low-medium heat, placing about 1 Tbsp of butter in it. Once butter melts and begins browning, remove film over top of the butter, until most of the milk solids have been removed.
2. While you’re waiting for the butter to clarify, begin preparing your sandwich.
3. Break the lobster tail in half, removing meat and roughly chopping.
4. Spread mayonnaise on top and bottom slice.
5. Shred cheese add ¼ cup gruyere, then an ? cup of gouda.
6. Chop up lobster tail, place on sandwich and add some salt and pepper.
7. Top with ¼ cup of aged cheddar cheese and top slice of bread.
8. Brush both outer sides of sandwich with clarified butter.
9. In a pan on medium heat, fry until golden brown on each side and cheese has melted.

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.