Category Archives: Recipes

Ingredients

4 Greenhead lobster tails, thawed and well rinsed.

Marinade/ grilling sauce:

5 Scallions, chopped
1 tsp. Sesame oil
2 Tbs. Ginger, fresh, chopped
2 Lemons, juiced
1/2 tsp. Lemon zest
1/2 cup Water
1/4 cup Rice wine vinegar, unsweetened
1/4 cup Soy sauce
1/2 cup Oyster sauce
1/2 tsp. Toasted sesame seeds

2 oz. Pea shoots
1 oz. Chives, chopped
1 oz. Parsley, chopped

Directions

Split tails and remove vein from the lobster tails as you would a shrimp.

Combine all the ingredients in a bowl.

Leaving the meat in the shell, dip each half of tail into the liquid, scooping a generous amount in the shell.

Arrange shell side down and in the refrigerator, let the tails set with the liquid, about 30 minutes.

Clean and scrape your grill.

Place flesh side to the flame, and cook for about 45 seconds or until they start to turn color.

Flip the tails over and cook only long enough for the meat to turn milky white in color (3-4 Minutes).

Serves 4

A warm dish, with spice and grilled flavors. A lovely recipe to highlight Greenhead Lobster tails off the grill, and the seasonal shift into fall!

Serves 8.

Ingredients

8 4/5oz Greenhead Lobster tails

2 TBS butter

2 carrots, cut into 2-inch julienne strips

2 apples, cut into 2-inch julienne strips

2 tablespoons red curry paste (use more or less to taste, for spiciness)

1 stalk lemon grass, peeled and thinly sliced

2 Kaffir lime leaves, ribs removed and finely chopped

1 cup dry white wine

2 cups heavy cream

Sea salt and freshly ground pepper to taste

12 heads of baby bok choy

1 tablespoon fresh cilantro, finely minced

Directions

Cook rice according to package for 8 servings.

Grill the Maine lobster tails (see instructional video: https://greenhead.resultsbuilder.pro/grilled-lobster-tails/). Keep the grill hot for grilling bok choy.

In a medium sauté pan, melt the butter. Sweat the carrots, apple, curry paste, lemongrass and kaffir lime leaves for 2 minutes.

Deglaze the pan with the white wine and reduce by half.

Add the cream and heat gently.

Season to taste with sea salt and freshly ground pepper and more red curry paste if necessary.

Grill the baby bok choy briefly on the hot grill, then slice the leaves on the bias.

To serve: place rice in a bowl, add three halves of bok choy and one Maine lobster tail (two halves). Spoon the sauce over top and garnish each plate with cilantro. Serve warm.

NOTES
*If kaffir lime leaves are not available, substitute 2 teaspoons fresh lime juice and 1 teaspoon grated lime zest.
*For effortless consumption, after ‘step 1,’ remove the meat from the shell, cut into bite-sized pieces and return to the shell.

Approximately 6 servings

Ingredients

For the scallops:

2 lbs sea scallops (patted dry, side muscle removed)

2 Tbs. unsalted butter

2 Tbs. high heat neutral oil (avocado, light olive, vegetable, corn or grapeseed)

Salt & Pepper to taste

For the sauce:

5 Tbs. unsalted butter, cut into pieces

2 small/1 large shallot, finely diced

1/2 cup dry white wine, or dry vermouth

1/4 cup finely chopped fresh herbs (parsley, chives or tarragon)

Zest of 1/2 a lemon (wash first)

Salt & Pepper to taste

Lemon wedges to serve

Adapted from Fine Cooking Issue 72, by Molly Stevens

Directions

Completely thaw scallops (place bag in a bowl in the refrigerator for approximately 6 hours, until totally thawed)

Remove side muscle from the side of each scallop (this muscle is tough). Rinse scallops in cold water and pat dry with paper towels. To get a nice brown sear, scallops must be quite dry.

Heat a large nonstick skillet over medium-high heat for 1 to 2 minutes. Add the butter and neutral oil & heat until quite hot.

Pat scallops dry once more and place in hot butter/oil in a single uncrowded layer. Leave to sear, undisturbed for 2 to 4 minutes.

Using tongs, flip the scallops and sear the second side until browned & cooked to desired doneness, 2 to 4 minutes. As the scallop cooks, it will turn opaque, many enjoy a scallop that is just cooked through.

Remove from heat, transfer scallops to a plate, and let rest in a warm place

Let the pan cool for a minute before making the pan sauce

Return the pan to medium heat, and add 1 Tbs. of butter along with the diced shallots. Sauté about 1 minute, until shallots soften

Add the wine and simmer until reduced by about half, 1 to 2 minutes

Reduce to low heat and add the remaining butter, herbs and lemon zest, whisk constantly until the butter is fully incorporated

Return the scallops and any accumulated juices to the pan & gently roll the scallops in the sauce

Add salt and pepper to taste, and serve immediately with lemon wedges

*TIP* Be sure to have all of your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops.

Ingredients

8 English muffins, split in half and toasted (go with a bed of sauteed greens for GF option!)

1 bunch asparagus spears, steamed until just tender

2 pounds cooked lobster meat, cut into large pieces (our picked claw & knuckle meat is a great option!)

2 tablespoons butter

8-16 eggs, poached

For Hollandaise Sauce:

2 sticks unsalted butter

4 egg yolks

2 tablespoons freshly squeezed lemon juice

Dash of cayenne pepper

Sea salt

Directions

To prepare the Hollandaise Sauce:

Melt the butter in a double-boiler on the stove. In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper. When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken. Season to taste with sea salt. Remove the double boiler from the heat and keep the sauce warm over the hot water.

To assemble Maine Lobster Benedict:

Toast the English muffins and place 2 halves on a plate. Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half. Sauté the Maine lobster in 1 tablespoon of butter until it is just heated, and portion on top of the English muffins. Add a poached egg to each muffin half, and top with Hollandaise Sauce.

Sauteed kale, spinach or chard makes for a great muffin substitute for a gluten-free option!

Pairs well with fresh squeezed mimosas. Cheers!

Serves 6

Ingredients

6 4-5oz Maine Lobster Tails, thawed & split lengthwise

1# Maine Sea Scallops, thawed (or buy both together, HERE!)

2 shallots or 1 small onion, halved and sliced

2 garlic cloves, minced

2 oz/4 TBS butter, cut into small pieces

1 cup white or sherry wine

Salt and pepper, to taste

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Directions

Thaw lobster tails and scallops overnight in your refrigerator.

Remove the side muscle on the scallops and discard (see photos).

Pre-heat oven to 400*F.

Evenly disperse your halved lobster tails (shell-side down), scallops, sliced onions, minced garlic and pieced butter in a 13″ x 9″ baking dish.

Add white or sherry wine to generously coat bottom of baking dish.

Cover the dish with an oven-safe lid or foil.

Bake in pre-heated oven for ~13 minutes (until the seafood is just cooked through, opaque and white).

This recipe is great served alongside roasted vegetables, rice, or pasta.

Serves 6