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We have included some longtime favorite lobster recipes and classic creations for steamers, clam chowder, swordfish, mussels, scallops, and shrimp. These recipes are not only quick and easy to prepare but can be enjoyed in the backyard, on your waterside deck or in a formal dining setting. Enjoy!

Traditional New England Grilled Swordfish Kabobs
Lobster Shrimp and Scallop Scampi
Lobster Bake Scallops Diamond Jim Brady
Lobster Chowder Ogunquit Baked Scallops
Baked Stuffed Lobstah Kittery Point Scallops
Lazy Man's Lobster    
New England Steamers Sauces & Marinades
New England Clam Chowder Steak Marinade
Steamed Mussels Cocktail Sauce
Maine Mussel Provencal Lemon Butter
Maine Bouillabaisse    
Nantucket Grilled Swordfish    


This lobster recipe provides detailed cooking instructions. One of the most common mistakes people make when cooking lobster is that they overcook it. Serve with a nice California Chardonnay.

2 Lobsters 1 1/4 LB or 1 1/2 LB
Bayleaf 1 leaf
Salt 1tsp
Fresh Lemon Juice 1 TBS
Butter 1-2 sticks
Lemon Wedges
Large pot

1. Fill the pot with one-half to two thirds full of water, enough to cover the lobsters. Add salt, bay leaf, and lemon juice. Cover and bring to a full boil.
2. Melt butter in separate saucepan or in the microwave and set aside.
3. Grasp the lobster firmly from the middle of the back ; place lobsters headfirst into boiling water. (For safety reasons, leave the bands or pegs on their claws on.)
4. Cover the pot and bring back to a boil and regulate the heat to prevent water from boiling over. Cook for no more than 12-15 minutes or the meat will become tough.
5. Plunge cooked lobsters into cold water for 1 minute to stop cooking process. When the antennae pull out easily and the lobsters are bright red, they are done.
6. Serve with the butter and lemon wedges.

You need an outdoor grill for this lobster recipe. A touch of Seaweed really adds flavor to the taste of fresh seafood.

Serves 4

Seaweed about 2 lbs.
4 Lobsters 1 1/4 LB to 1 1/2 LB
Steamer Clams 1 1/2 LBS
Mussels 1 1/2 LBS
Jumbo Raw Shrimp 16 each
Lemon Slices 10 slices
Water 1 cup
Melted Butter 1 cup

Large Baking Sheet

1. Place cookie sheet on the grill. Add the water. Spread 1/2 the seaweed on the cookie sheet
2. Place lobster, clams, mussels and shrimp on top of the seaweed.
3. Slice the lemon thin. Sprinkle the lemon slices over the fish.
4. Cover with the rest of the seaweed.
5. Turn grill on low and close the cover.
6. Lobster bake should be done in about 15 - 20 minutes or when the clams and mussels are open.
7. Serve with the melted butter.
Don't throw those lobster shells away, they make great lobster chowder. Red bliss potatoes make this recipe truly New England. If you don't have lobster shells, shrimp shells work just as good.

6 Servings

Lobster shells from the lobster bake
(lLobster shells can also be purchased)
Red potatoes, cut into chunks 2 cups
Onions, diced 1/2 cup
Garlic, chopped 1/2 tsp.
Celery, chopped 1/2 cup
Butter 1/2 cup
Water 8 cups
Heavy Cream 1 cup
Flour 1 TBS
Tomato paste 1/2 tsp.
Salt 1/2 tsp.
Pepper 1/4 tsp.

1. Combine lobster shells and water in pot. Simmer 1 hour, uncovered. Strain and save liquid. Discard lobster shells.
2. In a soup pot melt butter. Add garlic and onion and cook slowly. Add celery and cook one minute. Add tomato paste. Cook 30 seconds.
3. Add potatoes and flour. Cook 2 minutes on low heat.
4. Slowly add reserved lobster liquid while stirring. Add salt and pepper. Simmer until potatoes are tender. About 45 minutes.
5. Add the heavy cream and any lobster meat you have left over from the lobster bake.
6. Simmer for 15 minutes.

Love that Chowdah!!!
Make this stuffed lobster recipe one for someone special tonight. Old Bay Seasoning makes the Stuffing.

Serves 2

1 Lobster 1 1/4 to 1 1/2 lb.

Cubed White Bread about 6 slices
Breadcrumbs 1/2 cup
Onion, diced 1/2 cup
Garlic, minced 1/2 tsp.
Parsley, fresh or dry (chopped) 1/2 tsp.
Bay Scallops 6 each
Medium Shrimp cut in chunks 1 each
Butter 1/4 LB (1 stick)
Water 1/2 cup
Old Bay Seasoning 1/4 tsp.
Salt 1/4 tsp.
Pepper 1/4 tsp.
Lemon Juice 1/4 tsp.

For Stuffing
1. In large saucepan, melt butter. Add onion and garlic. Cook slowly. Add shrimp chunks and scallops. Cook for 2 minutes.
2. Add the rest of the ingredients. Mixture should form into stuffing.

Stuffing Lobster
1. Cut lobster lengthwise but don't cut all the way through. Remove intestine, (orange material). The lobster is normally still alive at this point. If you choose to you can place the lobster in fresh water for 15 minutes. This will humanly kill the lobster and then you can begin to cut it in half.
2. Pack stuffing into length of lobster. Drizzle stuffed lobster with melted butter. Bake on a cookie sheet in the oven at 350 degrees until the lobster turns red and stuffing is golden brown. About 15 - 20 minutes.
This lobster dish goes great with pasta!

Serves 4

Lobster Meat, (cooked) 1 LB
Mushrooms, quartered 2 cups
Onions, diced 1/2 cup
Garlic, chopped 1/2 tsp.
Sherry 1/4 cup
Flour 1 Tbs
Light Cream 1 Cup
Clam Juice 1/2 cup
Butter 1/8 LB, (1/2 stick)
Salt 1/2 tsp.
Pepper 1/2 tsp.

1. In large sautE` pan or saucepan melt butter.
2. Add Onions and garlic. Cook on low heat for 2 minutes.
3. Add mushrooms. Cook 3 minutes. Add flour and cook 1 minute. Add Sherry and clam juice. Cook until mixture is thick.
4. Add light cream, lobster, and the rest of the ingredients. Simmer for 10 minutes.
5. Serve with your favorite garlic bread!
No lobster dinner is complete without the steamer clams. Maine soft-shell clams are the best for steaming. There is nothing like a big -bowlful of steamers and an ice cold beer!

Serves 4

Steamers About 5 lbs.
Water 3 Cups
Salt 1 tsp.
Butter 1 LB (2 sticks)

1. In small saucepan melt butter. Set aside.
2. In large soup pot or stockpot bring water and salt to a boil.
3. Add clams. Cover pot and steam just until clams open. 4 Pour the steamed clams into a large bowl. Reserve the broth and place in a separate bowl.
4. To eat the clams dip in the clam broth then in the melted butter. Eat the bellies and necks.
Red potatoes make this a New England favorite. Rhode Island's clam chowder features the same delicious blend of clams and vegetables, but it is served in a clear broth.

The Best Clam Chowder on the East Coast!

Serves 8

Steamer Clams 1-1/2 lbs.
Onion, diced 1 cup
Garlic, chopped 1 TBS
Red Potatoes, chunked about 5
Heavy Cream 1/2 quart
Water 1/2 quart
Flour 1 TBS
Bacon, diced 2 strips
Celery, diced 1/2 cup
Salt 1 tsp.

1. In large soup pot add water and salt. Steam clams until they just open.
2. Remove clams from shells and chop. Reserved the cooking liquid.
3. In medium soup pot add diced bacon. Cook until crisp.
4. Add celery, onion, and garlic. Cook until tender.
5. Add diced red potatoes and flour. Cook for 3 minutes
6. Add reserved clam juice, (no sand!), and clams. Season with salt and pepper. Simmer until potatoes are tender.
7. Serve with oyster crackers.
Mussels are delicious simply steamed in their own brine. You can eat them just like steamed clams. Serve with your favorite white wine.

Serves 4

Mussels cleaned 3 lbs.
Water 2 Cups Butter 1/4 LB, (stick)
Garlic, chopped 1 tsp.
Lemon Juice 1/2 tsp.
Salt 1 tsp.

1. In small saucepan combine the butter and lemon juice. Melt. Set aside.
2. In large soup pot or stockpot place water and salt. Cover and boil.
3. Add mussels and steam until they open.
4. Steam mussels and reserve juice.
5. To eat, pick mussels from the shell. Dip in the mussel broth and then in the butter.
I learned about this recipe in a small seaside restaurant in Portsmouth, New Hampshire.

Serves 4

Mussels 4 lbs.
White Wine 4 cups
Onions, chopped 1/2 cup
Garlic, chopped 1 TBS
Lemon Juice 1 TBS
Chopped Tomatoes 2 cups

1. Place mussels in large soup pot or stockpot. Add all other ingredients. Cover.
2. Cook on high heat and steam until mussels open.
3. Strain mussels into large salad bowl. Reserve liquid.
4. To eat dip mussel meat in cooking liquid.

Our version from Maine. A hearty broth with lots of fish, lobster, shrimp, potatoes and more.

Serves 4

Clams 1 LB
Mussels 1 LB
Red Potatoes, quartered 3 each
Swordfish, cut into 1" cubes 4 oz
Jumbo Shrimp 8 each
Lobster 2
White Wine 2 cups
Chopped Tomatoes 2 cups (canned tomatoes work great)
Clam Juice 2 Cups
Celery, diced 1 Cup
Onion, diced 2 Cups
Garlic, chopped 2 tsp.
Prepared garlic bread loaf 1 each (Get this at any supermarket)
Parmesan Cheese 2/3 cups

1. Sprinkle halves of garlic bread with the parmesan cheese. Toast in oven at 350 degrees until golden brown.
2. In microwave, cook potatoes for 4 minutes or until tender. Set aside.
3. In large soup pot or stockpot combine clam juice, white wine, celery, onion, garlic and tomato. Bring to a boil. Add lobsters and cover. Cook for 3 minutes.
4. Add shrimp, clams, swordfish, potatoes and mussels. Cover and cook for 5 minutes or until clams and mussels open.
5. To serve split lobsters in half lengthwise. Place in soup bowls. Divide rest of shellfish and fish into soup bowls. Pour broth over. Serve with the toasted garlic bread.
Extra Virgin Olive Oil works the best here! Try not to freeze your fresh swordfish steaks as this diminishes the flavor considerably. Fresh basil works best but dry basil leaves can be substituted.

Serves 2

Swordfish Steaks 2- 8 oz steaks
Olive Oil 1/2 Cup1/2
Fresh Garlic chopped 1 tsp.
Lime Juice 1 tsp.
Fresh Basil, chopped 1/4 cup
Onions, diced 1 small
Salt 1/8 tsp.
Pepper 1/8 tsp.

1. Combine all ingredients except for the swordfish in a bowl. Mix Well.
2. Add swordfish to marinade. Coat swordfish steaks well. Let marinate for 1 hour.
3. Grill steaks on high for 4 minutes on each side or until firm to the touch. Don't overcook as the swordfish will get dry.
This is one of my favorite recipes!

Summer brings the arrival of swordfish. The trick to this recipe is to let the kabobs marinate overnight. You can add your favorite vegetables.

Serves 2

Large Bamboo Skewers 4 each
Swordfish Steak, cut in chunks 1 LB
Yellow Pepper, cut into large cubes 1 each
Green Pepper, cut into large cubes 1 each
Red Sweet Pepper, cut into large cubes 1 each
Mushrooms, cut into large cubes 4 large
Red Onions, cut into large cubes 1 small
Zucchini, cut into large cubes 1 small

Olive Oil 1/2 cup
Balsamic Vinegar 1 TBS
Onion, diced 1 small
Rosemary chopped 1/4 tsp.
Garlic, chopped 1/2 tsp.
Salt 1/4 tsp.
Pepper 1/4 tsp.

1. Combine all ingredients for marinade in a bowl. Mix well. Set aside.
2. Put all ingredients in the marinade and toss to coat. Let marinate overnight.
3. Put the ingredients on bamboo skewers. Alternate colors to get best effect. I usually put the mushrooms on both ends.
4. Grill for 5 minutes on each side or until the swordfish is firm.
Great served with rice pilaf. You can make this recipe a day ahead of time and reheat.

Serves 2

Jumbo Shrimp 4 each
Sea Scallops 4 each
Onions, diced 1 small
Garlic, chopped small 1 tsp.
Mushrooms, sliced 1/2 cup
Salad Croutons 1/2 cup
White Wine 1/2 cup
Lemon Juice 1 tsp.
Butter 1/4 LB (1/2 stick)
Salt 1/8 tsp.
Pepper 1/8 tsp.

1. Clean and devein shrimp. Split lengthwise.
2. Slice scallops in half lengthwise.
3. In large sautE` pan heat olive oil. Add onions and garlic. SautE` 2 minutes.
4. Add the mushrooms and flour. SautE` for 2 minutes
5. Add the white wine and lemon juice. Simmer until a light sauce forms.
6. Add the seafood. Cook for 3-5 minutes. Add the butter and stir until the butter melts. Add the chopped parsley.
7. Serve over rice. Sprinkle the salad croutons on top.
Who is Jim Brady, well I really don't know. I discovered this recipe when I was at the Culinary Institute of America in Hyde Park, N.Y. Many professionals in the culinary field believe that this school is the best in the country. You decide.

Serves 2

Scallops 12 oz
Garlic, chopped 1 tsp.
Onion, chopped 1 tsp.
Heavy Cream 1 cup
Chopped Parsley 1/4 tsp.
Gruyere or a Mild Cheese 1/4 cup
Bread Crumbs 1/2 cup
Parmesan Cheese 1/4 cup
White Wine 1 cup
Butter 2 lbs.
Salt 1/4 tsp.
Pepper 1/4 tsp.

1. In small saucepan melt butter.
2. Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes.
3. Add breadcrumbs. Mix well. Set aside.
4. Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
5. Top with Parmesan and Gruyere cheese.
6. Bake 350 degrees for 20 -30 minutes or until cheese is lightly brown.
Probably the best-baked scallops I ever had were in Ogunquit Maine. Simple yet delicious.

Serves 2

Jumbo Sea Scallops 12 ounces
Butter 1/2/ LB (1 stick)
Italian Bread Crumbs 1 1/2 cups
Lemon Juice 1 tsp.
Pepper 1/4 tsp.
Paprika 1/8 tsp.

1. In small saucepan combine butter, pepper, and lemon. Melt on low heat.
2. Place scallops in medium baking dish.
3. Pour butter mixture over the scallops. Sprinkle breadcrumbs over the top.
4. Sprinkle with small amount of paprika.
5. Bake at 350 degrees for 20 - 30 minutes or until golden brown on top.
This is a great rich stew. You can add other leftover seafood to the recipe. Serve with garlic bread.

Serves 4

Scallops 12 oz
Bacon Strips, raw 2
Onions, diced 1 small
Idaho Potatoes, peeled, cut into 1" cubes 2 whole potatoes
Flour 1/2 tsp.
Heavy Cream 1 quart
Red Pepper, diced 3/4 TBS

1. Dice bacon. In medium saucepan cook bacon on low heat until bacon is crisp.
2. Add onion. Cook for 2 minutes. Add potatoes and flour cook for 2 more minutes,
3. Slowly add heavy cream and simmer for 20 minutes.
4. Add scallops and red pepper. Simmer 5 - 8 minutes or until scallops are firm
Steak Marinade
This is my secret to great tasting steaks. Let the steak marinade for at least 1 hour.

Olive Oil (extra Virgin) 3/4 cup
Garlic, chopped 1 tsp.
Basil leaf, dried 1/2 tsp.
Balsamic Vinegar 1 TBS
Thyme Leaf, diced 1/8 tsp.
Salt 1/4 tsp.
Pepper 1/2/ tsp.

1. Combine all ingredients in a bowl. Mix well.
2. Add steak and let marinate for at least 1 hour.
3. When Grilling make sure grill is hot. For a Medium Rare steak grill 6 minutes on the first side turn and grill 4 minutes on the opposite side.


3/4 cup tomato ketchup
1/4 cup chili sauce
2-4 tablespoons fresh grated horseradish or to taste or 1/4 cup prepared horseradish
10 drops of Tabasco sauce
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 tsp fresh chopped cilantro

1. Mix ingredients and serve in small cocktail glasses.


1/2 pound butter, softened
3/4 tablespoon lemon juice
Grated rind of 1/4 lemon

1. Beat the butter until creamy, gradually beating in the lemon juice and rind. Serve with meat and fish.


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