Recipe courtesy of Fearless Eating. Click the button below for the recipe.
GRILLED SQUID
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
1 pound squid tubes and tentacles, cleaned and rinsed
2 tablespoons mild paprika
1 teaspoon chili flakes
2 tablespoons finely chopped garlic
1 lemon, juiced
Salt to taste
3 tablespoons olive oil, with 1 tablespoon reserved
2 tablespoons fresh parsley, finely chopped
1 lemon, cut into quarters
INSTRUCTIONS
Mix all ingredients except the parsley and lemon wedges in bowl. Place in refrigerator and let marinate for 1 to 2 hours. Grill squid over hot charcoals for 3 to 4 minutes or on a gas grill for 4 to 5 minutes. Remove from heat and toss with parsley and reserved olive oil. Garnish with lemon wedges.
Other species that can be prepared in this way include octopus, shrimp, and lobster.
Buttered Lobster Avocado Toast
Best Lobster Salad with Basil Kelp Vinaigrette
CANTONESE-STYLE GINGER SCALLION LOBSTER
CRAB FRIED RICE
Recipe courtesy of the Woks of Life. Click the button below for the recipe.
The recipe calls for lump crab meat (aka picked crab from blue crabs more common down south) but we think it would be delicious with Jonah crab or peekytoe crab (aka sand crab) to give it a local twist. Blue crabs are also increasing in our area due to warmer water temperatures and so you may be able to find some local blue crabs but you will probably have to pick them yourself.
LOBSTER STICKY FRIED RICE
LOBSTER CORN CHOWDER
EASY NEW ENGLAND CLAMBAKE
LOBSTER MAC AND CHEESE
Recipe courtesy of Kate Masury, Eating with the Ecosystem.
RECIPE
INGREDIENTS
(feeds up to 4- 6 or you get to enjoy lots of left overs 😋)
3 tablespoons butter
3 tablespoons flour
2.5 cups of milk (I use whole milk)
at least 8 oz of extra sharp cheddar cheese grated (the more the merrier). I like to use cabot vermont extra sharp and combine it with whatever other cheeses I have on hand.
1lb (or more) of picked local lobster meat (chopped to bite size pieces)
1 box of pasta (such as fusilli or rigatoni)
a few dashes of worcestershire sauce
salt and pepper to taste
1/2 cup of grated parmesan
3/4 cup of bread crumbs
STEPS
Preheat oven to 350.
Boil water and cook pasta as directed on box.
Make a roux. In saucepan melt butter over medium low heat and mix in flour. Stir continuously for a few minutes till it turns light brown.
Stir in milk. Continue to stir milk and keep stirring until the mixture thickens.
Add in grated cheese and stir till melted.
Turn off heat and mix in pasta and lobster
Add a few dashes of worcestershire sauce and salt and pepper to tast
Add mixture to baking dish, dutch oven, or cast iron pan
Cover the top with bread crumbs and grated parmesan
Bake for about 25-30 minutes or until top is golden brown.
