SEAFOOD RECIPES

Lobster Alfredo

1/2 cup lobster fumet
1 teaspoon Dijon mustard
1 cup fresh shucked lobster meat
1/4 teaspoon Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
1 teaspoon black pepper
1 tablespoon whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 pound fettucine pasta

Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high. When cream is hot, just before boiling, add the Parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, Tabasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.


New England Style Clam Chowder

1/4 pound salt pork, finely minced
1 large onion, chopped, about 1 cup
2 celery stalks, chopped, about 1 cup
1 large leek, white and light green part only, well washed, chopped, about 1 cup
2 tablespoons flour
1 quart hot water
1 pound russet potatoes, peeled and cubed
1 quart milk
salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
oyster crackers

In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Add the clams, heat through and adjust the seasoning. Serve with oyster crackers.