seafood recipes

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Table of Contents

SeafoodKebobs................................................................................................. 1

MusselChowder................................................................................................. 2

Lobster,StrawberryandMangoSalad..................................................... 3

OrientalMackerelFillets.................................................................................. 4

LobsterBisque..................................................................................................... 5

ButterPoachedLobster.................................................................................. 6

MusselswithGreensandBlueCheese.................................................... 7

MusselswithChorizoandSmokedPaprika........................................... 8

MusselsontheHalfShell................................................................................ 9

DeluxeCrabDip................................................................................................10

MoulesMarineries...........................................................................................11

MediterraneanFishSoup.............................................................................12

LobsterStuffedPotatoes..............................................................................13

MusselStuffedMushroomCaps...............................................................14

LobsterChowder.............................................................................................15

LobsterandCrabFlatbreadwithJicamaSlaw...................................16

GrilledHalibutSteaks.....................................................................................17

CharcoalBroiledScallops.............................................................................18

BlueMusselandNoodleBake....................................................................19

SteakandLobsterTails..................................................................................20

TomatoBasilMusselsservedwithPasta...............................................21

LobsterwithThaiRedCurryandTropicalFruit..................................22

LobsterRagoutinPastryShell...................................................................23

HerbedSteamedMussels............................................................................24

��Ingredients

Instructions

1. Using long skewers, alternate the shellfish, vegetables and fruit until skewers are filled.2. Prepare sauce by combining the soy sauce, salad oil, lemon juice, dried parsley and salt.3. Pour over the kebobs and allow to marinate for 30 minutes.4. Place kebobs on a greased grill about 10cm (4 inches) from the hot coals.5. Heat on each side for two to three minutes, basting frequently with sauce.

Number of Servings: 4Source: PEI Department of Fisheries, Aquaculture and Rural Development

*Note: Photo may vary from recipe

½ lb cooked scallops1 cup shucked, cooked clams1 cup drained pineapple chunks1 cup whole mushrooms2 tomatoes cut into wedges1 cup grapes

¼ cup soy sauce¼ cup salad oil¼ lemon juice1 tsp dried parsley½ tsp salt

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Preparation Time: 5 mins

Ingredients

Instructions

1. Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of water on high heat. Cover and let steam until shells open (5 – 7 minutes). Remove meats, strain and reserve broth.

2. Add enough hot water to broth to make 4 cups (1 L).3. Melt butter in pot, add onion, and sauté until transparent. Add flour and stir to blend

thoroughly with fat, gradually add broth and water mixture, bring to a boil. 4. Add potatoes, simmer until nearly done. 5. Add fresh blue mussels and gently stir in milk and cream; heat. 6. Season lightly with salt and pepper.7. Garnish with bacon strips or crumbled. Also a touch of paprika adds nice colour.

Number of Servings: 6Source: Mussel Industry Council

4 lb fresh cultured blue mussels1 tbsp butter¾ cup onions, diced2 tbsp flour2 cup potatoes, diced

4 cup milk2 cup light cream4 slice bacon, fried crisp1 pinch salt and pepper, to taste

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Ingredients

Instructions

Salad

1. Arrange lettuce, lobster, strawberries, mango and cucumber evenly between 4 plates.2. Drizzle salads with vinaigrette and sprinkle with chive sticks.

Vinaigrette

1. Place strawberries, Dijon mustard, honey and balsamic vinegar in blender. Blend until smooth.2. With blender running, add vegetable oil in a slow and steady stream until well mixed.3. Season with salt and fresh cracked pepper.

Number of Servings: 4Source: tastelobster.ca

Salad

6 oz wash spring lettuce salad mix5 oz lobster meat3 large strawberries, sliced½ mango, peeled and sliced20 slices English cucumber3 tbsp chive sticks

Vinaigrette

3 strawberries1 tsp Dijon mustard1 tbsp honey3 tbsp balsamic vinegar1/3 cup vegetable oilSaltCracked black pepper

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��Ingredients

Instructions

1. Place the mackerel fillets skin side down on a large sheet of aluminum foil.2. Combine remaining ingredients and pour over mackerel fillets3. Fold the foil tightly, place on the grill about 4 inches (10cm) from the hot coals, and

cook for 5-6 minutes.4. Open the foil, turn the mackerel fillets using tongs and allow to cook an additional

5-6 minutes.

Number of Servings: 4-6Source: PEI Department of Fisheries, Aquaculture and Rural Development

1 ½ lbs mackerel fillets½ cup soy sauce¼ cup ketchup½ cup orange juice

2 tbsp lemon juice1 tsp dried parsley flakes¼ tsp pepper¼ tsp garlic powder

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�� Ingredients

Instructions

1. In a shallow saucepan over medium-high heat, add butter, onion, peppers, and fennel, sauté for 2-3 minutes until tender.2. Add anise seed, paprika and lobster meat, continue to sauté for another minute.3. Add white wine and chicken stock to vegetable and lobster mixture. 4. Reduce heat for 1 minute, add cream, season with salt and pepper.5. Simmer for 2-3 minutes until slightly thickened.


1 tbsp butter3 tbsp minced onion2 tbsp red pepper, finely diced2 tbsp yellow pepper, finely diced2 tbsp green pepper, finely diced1 cup fennel bulb, finely diced1 tsp anise seed

1 tsp Spanish paprika4 oz.lobster meat, chopped1/3 cup white wine1/3 cup chicken stock1 cup heavy creamSalt and pepper

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Instructions

1. In a stainless steel saucepan over medium heat, add onion and white wine. Reduce wine until only 3 tablespoons (50ml) remain.2. Turn heat to low, add heavy cream and begin whisking in the butter a couple of cubes at a time until all the butter is incorporated.3. Add the lemon juice and lobster tails. 4. Stir continuously until the lobster is firm and cooked, approximately 5-7 minutes.5. Season with cracked black pepper and serve immediately.


3 tbsp onion, finely diced¾ cup white wine½ lb cold butter, cut into ½ inch cubes2 tbsp heavy cream

2 tbsp fresh lemon juiceFresh cracked black pepper, to taste2 raw green lobster tails, split in half, shell removed

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Preparation Time: 10 mins Cooking Time: 10 mins

Ingredients

Instructions

1. Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed.

2. Heat oil in a large pan over medium-high heat. Add pancetta, proscuitto or bacon and cook, stirring occasionally, until crispy. Add shallot and cook, stirring, for 2-3 minutes more.

3. Add white wine, lemon juice and blue cheese. Stir briefly, then add mussels. Cover and leave to steam for 5-7 minutes, or until mussels are open. Discard any mussels that do not open.

4. Toss in greens and salt and pepper to taste. Transfer to a serving platter and garnish with lemon zest.

5. Serve with slices of crusty bread.Number of Servings: 10

Source: Mussel Industry Council

5 lb fresh blue cultured mussels2 tbsp olive oil200 g pancetta, proscuitto or bacon, diced2 shallots, mincedjuice and zest of 1 lemon

200 g creamy blue cheesearugula, spinach or watercress (large)sea salt and pepper to tastecrusty bread to serve1 cup white wine

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Ingredients

Instructions

1. Rinse fresh blue mussels in tap water and set aside. 2. Discard any mussels that do not close after being rinsed.3. Heat olive oil in a large pan over medium-high heat. Add chorizo and saute until it starts to brown. Add garlic, paprika, tomato paste, sugar, chili flakes and cumin. Stir well and cook 2 minutes more. 4. Add white wine, salt and pepper and lemon juice. Bring to a simmer, then add mussels. Cover and leave to steam for 5-7 minutes, until mussels open. Discard any mussels that do not open.5. Transfer mussels to a serving dish and top with chopped cilantro and lemon zest. Serve with slices of crusty bread.


5 lb fresh blue cultured mussels2 tbsp olive oil100 g dry-cured chorizo sausage, thinly sliced2 clove garlic, minced1 tsp Spanish smoked paprika1 tbsp tomato paste

½ tsp ground cumin1 cup white winesalt and pepper to tastejuice and zest of 1 lemonfresh cilantro, finely chopped1 tsp sugar½ tsp dried chili flakes


Get your party off to a delicious start with this fantastic appetizer. Served on the half shell with sherry and fennel for a flavour that’s truly delectable.

Ingredients

Instructions

1. Rinse the fresh blue cultured mussels in tap water.2. In saucepan, bring water or wine to boil.3. Add fresh blue mussels, cover and steam over high heat until open (5-8 minutes).

Remove from heat, reserving 2 tbsp of cooking liquid. Remove mussel meat from shells, reserving half shells.

4. In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley mixture and tomatoes; add fresh blue mussels and stir gently.

5. Cover and refrigerate for 3 hours.6. To serve, place a mussel in each half shell and cover with tomato mixture. Arrange

on platter.Number of Servings: 6

Source: Mussel Industry Council

¼ cup white wine or water2 tbsp olive oil2 tbsp lemon juice3 clove garlic, minced½ cup parsley, dill and coriander, mixed

2 cup medium tomatoes, peeled, seeded and diced36 fresh blue cultured mussels

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Ingredients

Instructions

1. Drain the crab meat, removing any bits of cartilage and breaking meat into small pieces.2. Blend cream cheese, mayonnaise, ketchup, French dressing and onion until smooth.3. Add crab meat and mix well.4. Chill several hours.

Source: PEI Department of Fisheries, Aquaculture and Rural DevelopmentNumber of Servings: 6-8

1 pkg rock crab meat (6oz/170g)1 pkg cream cheese (8oz/250ml)½ cup mayonnaise

2 tbsp ketchup¼ cup French dressing2 tbsp onion, finely chopped

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Ingredients

Instructions

1. Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed.

2. Heat oil in a large pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add stock, salt and pepper. Tip mussels into pan and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that are not open. Toss with chopped parsley.

3. Transfer mussels to a large bowl.


5 lb fresh blue cultured mussels2 tsp olive oil2 clove garlic, minced½ cup chicken or vegetable broth, or water

salt and pepperfresh, flat-leafed parsley, finely chopped (optional)

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Instructions

1. In a medium-sized stock pot, heat olive oil, then add onion, fennel, celery and carrot.2. Cook over medium-high heat for 10 minutes, stirring frequently.3. Add garlic and continue cooking for 1 minute.4. Add tomato, leek, saffron, white wine, thyme, salt, pepper, bay leaf and water.5. Bring soup to a boil, reduce heat and simmer for 20 minutes.6. When ready to serve, add seafood, cover and cook for approximately 5 minutes until mussel shells have opened and scallops and shrimp are cooked.7. To serve, ladle soup into wide soup plates and garnish with fresh chopped parsley if desired.


2 tbsp olive oil2 onions, medium diced1 fennel bulb, medium diced2 celery sticks, medium diced1 carrot, medium diced3 large garlic cloves, chopped3 tomatoes, medium diced1 leek, dark green end removed, medium diced1 tsp saffron strands

1 cup white wine1 tsp dried thyme1 tbsp saltCracked black pepper, to taste1 bay leaf5 cups of water1lb blue mussels12 raw scallops12 raw shrimp, shells removed1 cup cooked lobster meat, chopped

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Ingredients

½ cup lobster meat, diced6 potatoes, baked1 tbsp butter½ cup sour cream¼ cup onion, grated¼ tsp pepper¼ mushrooms, diced½ cheddar cheese, grated

Instructions

1. Preheat oven to 375 F (190 C)2. Cut baked potatoes in half lengthwise and carefully scoop out insides, reserving the skins.3. In a bowl mash the potato, then add butter, sour cream, onion and pepper. Beat until smooth.4. Fold in lobster meat and mushrooms, and place mixture back in to the 12 potato skin halves.5. Sprinkle with grated cheese and place on a baking sheet. Bake 15-20 minutes, or until potatoes are heated through.

Source: PEI Department of Fisheries, Aquaculture and Rural DevelopmentNumber of Servings: 6

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Ingredients

Instructions

1. Rinse fresh blue mussels in tap water.2. Preheat oven to 450 degrees F (230 C).3. Dip mussels in mixture of melted butter, lemon juice and salt. 4. Place one mussel in each mushroom cap. Place in a lightly greased baking pan; pour

remaining butter and lemon juice mixture over the mussels and mushroom caps. 5. Bake in preheated oven for 10 minutes. Serve hot.


1 lb fresh cultured blue mussels, cooked and shucked12 large mushroom caps1 tbsp butter or margarine

2 tbsp lemon juice1/8 tsp salt1 tbsp bacon bits or crushed bacon

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��Preparation Time: 10 mins The perfect lobster chowder should age at least five hours, so prepare it well ahead of time.

Ingredients

Instructions

1. Combine rice or potatoes, salt, pepper, paprika, onion, milk and cream in a saucepan.

2. Cook over medium heat, stirring frequently for 10 to 12 minutes or until the rice softens.

3. Stir in the lobster and butter.4. Remove from heat, cool and store in the refrigerator.

Just before serving, reheat the chowder over medium heat, stirring frequently.

Number of Servings: 4-6Source: PEI Department of Fisheries, Aquaculture and Rural Development

1 ½ cups cooked lobster meat, diced2 tbsp quick-cooking rice or 1 cup of cooked diced potatoes1 tsp salt¼ tsp pepper¼ tsp paprika

1 tbsp onion, finely minced2 cups milk2 cups light cream2 tbsp butterNote: You may add other seafood such as mussels, scallops, clams.

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Ingredients

Instructions

Guacamole

1. Cut the avocados in half, remove the pit and scoop out, put the avocado into a bowl.2. Mash the avocado with a fork and add the lime juice, salt, tomato, onion, jalapeno and cilantro.3. Stir to blend.4. Cover and refrigerate.

Jicama slaw

1. Place all the ingredients into a bowl and toss to blend.

Flatbreads

1. To assemble the flatbreads, spread 2 tablespoons of cream cheese on each of the four flatbreads.2. Divide the guacamole, lobster and crab meat evenly onto each of the flatbreads.3. Roll each flatbread folding in each end.4. To serve, cut each flatbread in half to present the filling; add the jicama slaw on the side.

Guacamole2 ripe avocados3 tbsp lime juice½ tsp salt1 tomato, seeds remove, finely diced2 green onions, chopped½ Jalapeno pepper, finely diced2 tbsp fresh cilantro, coarsely chopped

Jicama slaw1 ½ cups julienned jicama¼ cup julienned red pepper¼ cup julienned carrot2 tbsp sugar2 tbsp lime juice3 tbsp vegetable oil


Flatbread4 10-inch flatbreads8 tbsp cream cheese, softened1 cup cooked lobster meat, chopped1 cup cooked crab meat

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Ingredients

Preparation

1. Mix all of the ingredients into a bowl.2. Place the halibut fillets in a dish or re-sealable plastic bag and pour marinade over the halibut.3. Cover or seal and place in refrigerator for 1 hour, turning occasionally.

Instructions

1. Preheat an outdoor grill on high heat and lightly oil grate.2. Set grate 4 inches (10 cm) from the hot coals3. Remove the halibut fillets from the marinade and drain off excess.4. Grill halibut fillets 5-6 minutes per side or until fish is done (Easily flaked with a fork).

Number of Servings: 2

2 (6 ounce) halibut fillets1 garlic clove minced6 tbsp olive oil1 tbsp lemon juice

1 tsp salt1 tsp pepper1 tsp dried basil1 tbsp fresh chopped parsley

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Ingredients

Instructions

Note: If your bacon is relatively fat, pre-cook it slightly before wrapping it around the scallops.

1. Place scallops in a bowl.2. Combine oil, lemon juice, salt and pepper. 3. Pour sauce over scallops and let stand for 30 minutes.4. Cut each slice of bacon in half.5. Wrap each scallop in a bacon slice and fasten with a toothpick.6. Place on a well-greased grill, about 10cm (4 inches) from the hot coals.7. Baste frequently, cooking on each side for 5-6 minutes or until bacon is crisp.

Source: PEI Department of Fisheries, Aquaculture and Rural DevelopmentNumber of Servings: 4

1lb scallops½ tsp of salad oil¼ cup of lemon juice1 tsp of salt

¼ tsp of pepper½ lb sliced baconpaprika

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Ingredients

Instructions

1. Rinse the fresh blue mussels in tap water.2. Place cooked fresh blue mussels and noodles in a 4-quart (4-L) casserole dish. In a

large frying pan, melt half the butter adding mushrooms and green pepper. Sauté until tender.

3. Remove from heat and place vegetables in casserole dish. Add rest of the butter to the pan, blend flour, and then milk. On a low heat, Add salt and pepper to taste, stir constantly until thick.

4. Remove from heat, stir in wine (or broth) and pour sauce into casserole dish. Toss all ingredients to coat with sauce, sprinkle cheese on top and colour with paprika.

5. Bake, uncovered, in preheated 350°F (18°C) oven for 45 minutes.


4 lb fresh cultured blue mussel meat cooked and shucked12 oz thin noodles, cooked and drained½ cup butter or margarine1 cup mushrooms, sliced2 tbsp green pepper, chopped

1/3 cup flour4 cup milk¾ cup dry white wine or broth2 ½ slice swiss cheese1 pinch grated paprika1 pinch salt and pepper, to taste

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��*��Ingredients

Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the centre of the back with scissors, leaving tail fan intact. Do not remove undershell. Lift uncooked tail through the slit to rest on the top of the shell (this is called piggyback lobster tail).

NOTE: At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.

Instructions

1. Preheat oven to 350 F (175 C).2. Place lobster tails on a baking sheet, brush each with butter and bake approximately 15 minutes.3. Remove from oven.4. Serve immediately with melted butter and lemon slices.


4 (6-ounce) frozen lobster tailsmelted butterlemon slices

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Tomato Basil Mussels served with Pasta

Ingredients PreparationTime:5mins

Instructions1. Rinsethefreshbluemusselsintapwater.2. Heatoilinalargesaucepan.Add2tbspoftheonionsandgarlic.Sautéuntil softened,1to2minutes.Addthetomatoes,wine(orchickenstock),basiland Tabascosauceandbringtoaboil.3. Addthefreshbluemussels.Coverandsteamuntilmusselsopen,3to5minutes. Discardanymusselsthatdonotopen.4. Transferthefreshbluemusselstoaservingbowl.Stirvinegarintothetomato mixtureandseasonwithsaltandpeppertotaste.Pourovermusselsandsprinkle withremainingonion.Therearetwooptionswiththisrecipe–removemusselmeat andaddtothesauceoraddthewholemusselstothesauce.5. Servewithriceorpasta.

NumberofServings:6Source:MusselIndustryCouncil(AquaPrimeMusselRanch)

2lbfreshculturedbluemussels2tbspoliveoil1⁄4cupgreenonions,sliced1clovegarlic,minced1can(19oz)tomatoes,drainedandchopped1⁄2cupdrywhitewineorchickenstock

1tspdriedbasil1⁄4tsptabascosauce1tspbalsamicvinegar1pinchsaltandpepper,totaste1packagepastaofchoice

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Ingredients

InstructionsTropical Fruit1. Combinethetropicalfruit,redpepper,cilantro,sesameseeds,sesameoilandlimejuiceinabowl

andmixingredients.Setaside.

Lobster1. Removetheclawsandcrackopentoremovethemeat.2. Chopthelobstermeat,thencoverandrefrigerate.3.Removethestomachpartsofthelobsterbodyandrinsethebodyshellundercoldwatertoclean.4.Refrigeratethebodyshellsanddiscardtheclawshells.

Thai Curry Sauce1. Meltbutterinasautépanovermediumheat.2. Addtheonionandcook,stirringfrequentlyuntilwellbrownedandtenderabout8to10minutes.3 .Addthegarlicandginger;continuetocookfor1minute.4. Addthecurrypaste,coconutmilk,saltandhoney.Bringtoaboil,reduceheatandsimmerfor5

minutes.5. Addthechoppedlobstermeat,bringtoaboilandthenremovefromtheheat.

To ServeSpoonthelobstermixtureintoeachofthefourhalf-bodyshellsandspoonthefruitmixturetothesideofthelobster.

Source:Tastelobster.caNumberofServings:4

¼cupeachofdicedpineapple,papaya,bananaandmango¼cupredpepper,diced1tbspfreshcilantro,chopped3tbsptoastedsesameseeds2tbspsesameoil

3tbsplimejuice2wholecookedlobster,thawed2tbspbutter2mediumonions,largediced2tspgarlic,chopped

Lobster with Thai Red Curry and Tropical Fruit

1tspginger,chopped2tspredcurrypaste1398mlcancoconutmilk1tspsalt2tsphoney

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Lobster Ragoût in Pastry Shell

Ingredients

Instructions1. Inastainlesssteelsaucepanovermedium-highheat,sautéonioninbutteruntil tender,about5minutes.2. Addwhitewineandreducebyhalf.3. Addpaprikaandcream.Bringtoaboil,reduceheatandsimmerfor5minutesuntil slightlythickened.4. Addthechoppedtarragonandlobstermeat,returntoaboilandthenremovefrom heat.5. Letstandfor5minutesandserveoverawarmpastryshell.

NumberofServings:2Source:Tastelobster.ca

2tbspbutter1cuponion,finelydiced½cupwhitewine½tsppaprika1cupheavycream1tspfreshtarragon,chopped1cupcoarsely-chopped,cookedlobstermeat

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Herbed Steamed MusselsIngredients

Instructions1. Cleanmussels,placeinlargepotandsteamuntiltheshellopen,5to7minutes.2. Drainbrothintoasaucepan,addthymeandparsley,coverandsimmerfor10 minutes.3. Placemusselsandlemonslicesinabowl.4. Pourinthebrothmixture.5. Garnishwithcarrot.

NumberofServings:2Source:PEIDepartmentofFisheries,AquacultureandRuralDevelopment

2lbsmussels,inshell1tspthyme1tbspparsley,chopped1lemon,thinlysliced1rawcarrot,peeled/shredded

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seafood recipes

Documents

cooked scallops1 cup

long skewers

place kebobs

mushrooms2 tomatoes

pei department of fisheries

rural development

mins ingredientsinstructions1

greased grill