Category Archives: Recipes

Batter Ingredients

1 cup flour

1 cup cornstarch

2 cups ice cold seltzer/soda water

2 eggs

Pinch or two of salt

Olive oil (enough to submerge your fry basket)

Ingredients to Fry

–Greenhead Lobster tails; split lengthwise, see beginning of video for how to cut tail in half: Grilled Lobster Tails , then remove raw meat from shell and place on paper/cloth towel. Compost (or discard) tail shells

-Sea scallops; side muscle removed, pat dry with paper towel

-Shrimp; devein and peel

-Bell peppers; remove seeds and stem, slice into strips

-Carrots; peel and slice into medallions

-Squash; peel, de-seed and slice into medallions or medium dice

Eggplant; slice, salt, let drain in colander (20/30 minutes), rinse and pat dry

Green beans; trim ends

Mushrooms; cut into strips

Onions; peel, cut into large dice

Potatoes; peel, cut into rounds/slices

Optional Dipping Sauces

https://greenheadlobster.com/easy-dipping-sauce-recipes/

This dish takes tempura to the next level! Batter is sufficient for approximately 6 servings of seafood/vegetables.

Directions

1. Prepare all ingredients entirely before making batter or heating oil
2. Mix dry batter ingredients (flour, corn starch, salt)
3. In small bowl, beat egg
4. Heat olive oil to 325˚F (sizzling, but not smoking) in either a heavy, deep-sided skillet/Dutch oven or in a fryer
5. While oil is heating, combine all batter ingredients. Stir as little as possible, a few lumps are okay. If you’ve made enough batter for multiple rounds of frying, hold excess in the refrigerator until ready for use (best when used at coldest temperature possible!)
6. When oil is ready, coat items, don’t overcrowd, as it will hinder even cooking
7. Fry until batter appears golden and crispy, approximately 2 minutes.
8. Remove fried items to plate/bowl lined with a paper towel and eat immediately!
9. Serve with dipping sauces: https://greenhead.resultsbuilder.pro/easy-dipping-sauce-recipes/ (or soy sauce!)

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.

This is an elegant seafood sausage, inspired by Michael Ruhlman and Brian Polcyns Shrimp, Lobster and Leek Sausage, in Charcuterie. Approximately 4 servings.

Ingredients

For Seafood Sausage:

1 lb sea scallops (tough side muscle removed)

1 large egg white

1 cup heavy cream

2 tsp kosher salt

1/4 tsp ground white pepper

1/3 cup diced leeks (from 1 large, or 2 small)

2 Greenhead Lobster tails (4/5oz each)

1.5 Tbs fines herbes (minced fresh flat-leaf parsley, chives, tarragon, and/or chervil)

4 Tbs butter and oil (neutral high heat: avocado, vegetable, light olive)

For Spicy Aioli:

1 cup mayonnaise

1 lime, juiced

2 Tbs Sriracha hot sauce

Directions

Bring a medium pot of water to a boil, add leaks and lobster tails, and simmer for 3 minutes. Drain, and allow to cool completely. Extract lobster meat from shell and roughly chop (it will be partially cooked).

Puree the scallops with the egg whites in a large food processor. With the processor running, add the cream slowly, then the salt and white pepper.

In a bowl, combine the scallop mousseline with the leeks, lobster, and herbs, folding them in gently but evenly.

Add butter and oil to large NONSTICK skillet and heat to med-high.

Measure approximately 1/2 cup of scallop lobster mixture and form into a patty (it will be quite sticky, just drop on skillet, allow to cook a bit, and flatten as desired), repeat until pan is full but not crowded.

Watch carefully, allow to brown, but not to burn, roughly 4 minutes per side.

Remove to plate, and keep in a warm place, covered (be it the back of the stove, or in the oven at 150^°F)

Continue cooking remaining seafood sausage, serve warm.

*TIP* This seafood sausage is rich and luxurious, full of delicate flavors! Serve with a nice green salad!
*ASIDE* For a more authentic sausage look, this mixture can be cased or wrapped in plastic wrap and poached (poach in 170^° water until internal temperature of 135^° is reached).

Inspired by Gwyneth Paltrow’s ‘Mixed Seafood with Sherry and Saffron’ in ‘It’s All Easy, Delicious Weekday Recipes for the Super-Busy Home Cook’

Ingredients

4 lobster tails, thawed & rinsed. Pat dry, cut in half lengthwise

1 lb scallops, side muscle removed (from side of scallop) and discarded

4 medium shallots or 1 medium onion, thinly slice

2 large garlic cloves, minced

1/2 – 1 Tbs. unsalted butter per portion (personal preference)

Sherry or dry white wine, glug per serving

1 pinch saffron threads

Parchment Paper

Clothes Pins (one for each portion)

1 lemon, juice to finish

Fresh parsley, to finish

Directions

Preheat oven to 400°F.

Cut out squares of parchment paper roughly 11”x11”, one for each serving and divide the sliced shallot, evenly among them. Place one whole lobster tail (two halves) on top of shallots (shell side down) and equally divide 1# of scallops across four servings. Divide garlic evenly, add butter (according to personal preference), a glug or two of sherry, and a small pinch of saffron to each serving.

Carefully pinch corners together and fold up sides of parchment paper together and seal with a clothes pin, rolling openings closed, sealing the pouch as much as possible (to steam the seafood!). Place parcels on a baking sheet, and bake for around 15 minutes, or until the seafood is cooked through.

Transfer the parcels to plates and allow guests to open their own individual baked seafood dish, and garnish with fresh lemon juice and parsley (if desired).

Add vegetables to the mix! Add thinly sliced carrots, par-cooked potatoes, zucchini or asparagus to each parchment paper parcel.

Get creative and use any vegetable you want and adjust cooking times where needed–simply wait to add seafood until vegetables are par-cooked so everything can cook/finish together! This dish is also, great served over rice!

Serves 4

Serves 6

Ingredients

1/3 cup Olive oil
2 t fresh, minced garlic
2 t crushed red pepper flakes
1 t each dried basil and oregano
2 T tomato paste
1 each 28 oz. Tomatoes, canned, Marzano
1/2 cup White wine
2 1/2 cups Water
4 oz. Cream cheese cubed
1/2 cup heavy cream
8 oz. Fusilli
8 oz. Medium shells
6 each lobster Tails
8 T Unsalted Butter
1 t curry powder
2 t Basil Chiffonade
S/P TT (to Taste)

Directions

1. Cook the garlic in a pre-heated pan with the olive oil, for 30 seconds without browning. Add the wine and reduce.
2. Add the tomatoes, paste, and dry herbs. Cover and Simmer. (20 min)
3. Add the pasta to the sauce, cook.
4. Split the lobsters, rub the flesh with oil, salt and pepper, and sauté in the unsalted butter. Add the curry, finish cooking.
5. Stir the cream cheese into the cooked pasta, melt, and then toss in the lobster.
6. Divide among 6 bowls, pour a little butter over each, and sprinkle the basil and serve.