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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!
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 Serves 4  IngredientsSeaweed 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 Method1. 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. |
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 6 Servings IngredientsLobster 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. Method1. 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!!! |
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 Serves 2 Ingredients1 Lobster 1 1/4 to 1 1/2 lb. Stuffing 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. MethodFor 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. |
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 Serves 4 IngredientsLobster 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. Method1. 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! |
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 Serves 4 IngredientsSteamers About 5 lbs. Water 3 Cups Salt 1 tsp. Butter 1 LB (2 sticks) Method1. 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. |
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 The Best Clam Chowder on the East Coast! Serves 8 IngredientsSteamer 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. Method1. 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. |
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 Serves 4 IngredientsMussels cleaned 3 lbs. Water 2 Cups Butter 1/4 LB, (stick) Garlic, chopped 1 tsp. Lemon Juice 1/2 tsp. Salt 1 tsp. Method1. 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. |
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 Serves 4 IngredientsMussels 4 lbs. White Wine 4 cups Onions, chopped 1/2 cup Garlic, chopped 1 TBS Lemon Juice 1 TBS Chopped Tomatoes 2 cups Method1. 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. Enjoy! |
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 Serves 4 IngredientsClams 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 Method1. 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. |
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 Serves 2 IngredientsSwordfish 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. Method1. 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! |
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 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 IngredientsLarge 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 Marinade 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. Method1. 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. |
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 Serves 2 IngredientsJumbo 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. Method1. 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. |
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 Serves 2 IngredientsScallops 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. Method1. 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. |
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 Serves 2 IngredientsJumbo 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. Method1. 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. |
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 Serves 4 IngredientsScallops 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 Method1. 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 |
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 This is my secret to great tasting steaks. Let the steak marinade for at least 1 hour. IngredientsOlive 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. Method
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