RECIPES:

Curried Mussels with Coconut and Lemongrass Appetizer

(Serves 2-4)

Ingredients:

½ tablespoon olive oil 

1 ½ tablespoons red curry paste

1 cup hot water

1 stalk lemongrass, chopped

1 tablespoon chopped fresh ginger

1 tablespoon fish sauce 

½ tablespoon sugar

1 13.5-ounce can light coconut milk

2 pounds fresh mussels

Directions:

Heat the olive oil in a large pot. Add the curry paste and stir to heat for about one minute. Stir in the water, then add the lemongrass, ginger, fish sauce, sugar, and coconut milk. Bring to a boil, then turn heat to low to simmer for 15 minutes. Add the mussels, stir to coat, then put a lid on the pot. Cook, covered, over low heat until all the mussels open, about five minutes. Serve with crusty bread.

Sweet Chili and Coconut Corn and Shrimp Soup

(Serves 4-6)

Ingredients:

3 ears fresh corn

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground coriander

2 cups chicken or vegetable broth

1 13.5-ounce can light coconut milk

3 tablespoons sweet chili sauce

Juice of one lime

Kosher salt, to taste

1 lb. cooked frozen shrimp, thawed and roughly chopped

Chopped cilantro for garnish

 

Directions:

Shuck the corn and remove the kernels from the cob. Set aside, keeping the cobs. Heat the oil in a large pot. Add the diced onions and cook until translucent. Stir in the garlic and coriander and cook about one minute. Stir in the broth and coconut milk. Add the corn kernels and the cobs and bring to a boil over medium high heat. Lower heat and simmer for two minutes. Remove and discard the corn cobs. Add the sweet chili sauce, lime juice, and salt. Use an immersion blender to thicken slightly, then add the chopped shrimp. Garnish with chopped cilantro. 

Individual Lobster Pot Pies

(Makes 6)

Ingredients: 

2 1.25-lb. lobsters

Water for cooking lobsters and for making stock

2 tablespoons unsalted butter

¼ cup minced shallots

¼ cup brandy

1 tablespoon flour

½ cup milk

½ cup heavy cream

1 teaspoon kosher salt

1 teaspoon dried thyme

½ teaspoon dried tarragon

¼ teaspoon ground nutmeg

¼ teaspoons cayenne pepper

1 green onion (scallion), chopped

Kosher salt and freshly ground black pepper, to taste

1 package Pepperidge Farm Puff Pastry Shells

Directions:

To cook the lobster and make the stock:

Fill a large pot about two inches high with water. Add a small handful of kosher or sea salt. Bring the water to a full boil. Grasp a lobster around the abdomen, behind the claws, and lower it into the pot, head-first. Put the second lobster in the pot. Immediately cover the pot and let the lobsters steam for about 12 minutes, until outer shell is bright red and meat is white, not opaque. Remove lobsters from the pot and discard the water. Allow the lobsters to cool, then remove the meat from the shell, placing the shells back in the pot. Cut meat into bite-sized pieces and set aside in the refrigerator. Cover the lobster shells with water and bring to a boil. Simmer for twenty minutes then strain the liquid, discarding the shells. Return the stock to the heat and simmer for 2 hours until reduced to about 1 cup of stock.

To make the pot pie mixture and puff pastry shells:

Melt the butter over medium heat in a heavy saucepan. Add the shallots and cook until softened, about one minute. Add the brandy and cook until almost evaporated. Sprinkle in the flour, stir, and cook for two minutes. Add the cup of lobster stock and the milk, and whisk until smooth. Continue to cook until thickened. In the meantime, prepare the puff pastry shells according to the package directions. While the puff pastry shells are cooking, add the heavy cream, salt, thyme, tarragon, nutmeg, and cayenne pepper to the pot pie mixture and cook for 15 minutes until sauce is thick enough to coat the back of a wooden spoon. Remove from heat and add the lobster meat, chopped green onions, salt, and pepper to taste. Ladle the pot pie mixture into the cooked puff pastry shells and serve.