I received an email from Kurt who made an attempt at the Pan Roasted Sea Bass recipe posted on my web site. He had a few problems and sent me some great questions describing in detail what had gone wrong. I immediately contacted my friend Chef Alan Bickel, an expert in seafood cooking, and asked him to look at the Sea Bass recipe to make sure it was correct and to help Kurt with his situation.

Here is what Kurt emailed me:

“I found your site looking for a good recipe for Chilean Sea Bass and have really enjoyed looking through all your recipes and tips.  You have a fantastic site here!

I tried to make the sea bass the way you suggested and it came out looking nothing like yours and I’m sure it didn’t taste as good either.  I have a couple of places where I think I went wrong and was wondering if you had a minute or two to offer some advice.

I got the fish from a local market and when they gave it to me, it was in one big piece (2 lbs) and I decided to cut it into 4 smaller pieces, once down the middle lengthwise then once across more toward the thicker side so I had 2 smaller thicker pieces and 2 bigger thinner ones.  Was this the correct way to cut it?  Or should I have just cut it like a swordfish steak?

Next, when I pan-fried it, I put it skin side down for 6 minutes but when I went to turn it, the skin peeled right off and the underside wasn’t cooked at all.  As a result, I had to put it back into the oil more and it didn’t really brown up and crust at all, so after I popped it in the oven it came out very loose and had almost a milky look to it.  Any idea what could have caused this?  Or was I just impatient and should have let it sit longer on the stove?

My last question is about the mushroom and onion sauce.  I couldn’t get it to thicken one bit and all the liquid cooked off leaving me with just sautéed mushrooms and onions.  Is there some kind of trick to this?

I’m looking forward to trying some of the other recipes on the site.  Keep up the fantastic work and thank you very much!”

Here is Chef Alan’s response to Kurk and me:

“As far as your recipe goes, you’re pretty much Spot On with the way we pan-sear fish in the kitchen.  Your technique is great, and the finished dish is something that looks great! (I’m sure it tastes out of this world, too- Sea bass is one of my favorite fish, it has such a great flavor, and you can do just about anything with it!)
 
and now onto Kurt’s dilemma –

Kurt, from the sound of it, the way you’ve fabricated (cut up) your filet sounds about right (without seeing it, i really can’t be sure)  You want to end up with roughly block-ish cuts, the thickness will simply dictate your cooking times. (Thicker fish= more time in the oven.) 
 
Here is where I think you can improve on your methods. 

(more…)

Fourth of July is just around the corner (can you believe how quickly this year is going by?) and it’s a great time for an old fashion New England Lobster Bake.

I asked my friend Ian Reardon from SagamoreLobster.com about the history of The New England Clambake and how to prepare one at home without digging a big whole in the lawn. Ian runs a small operation but the lobsters are fresh off his father-in-laws lobster boat and their prices are competitive and their service is great. He sent me this article that I think you will enjoy.

If you are thinking of lobsters this 4th of July, be sure to read my article, How to Buy Live Lobsters Without Getting Ripped Off. I also recommend checking out Ian’s Live Lobster WebCam where you can see live lobsters in their lobster tank just waiting for a lobster bake.

How to Prepare a New England Lobster Bake This 4th of July

The New England Clam Bake dates back to the days of the Pilgrims in Plymouth Massachusetts. Settlers witnessed Native Americans cooking clams over hot stones and seaweed and thus the New England Clam Bake was born. Clam Bakes have become a summer tradition not only in New England but also all over the country. Now, with the Internet, you can have fresh Maine lobster shipped from New England anywhere in the United States.

Have you ever wanted to know what it takes to serve a New England Clam Bake? This article will tell you everything you need to know.

Selecting your Lobsters

Live Lobsters come in many sizes. The smallest lobsters are called chickens, and weight between 1 and 1.25 pounds. This lobster is perfect for people with small appetites or to be served along side another main course. For the average appetite, you will want to select a 1.25-pound “Quarter” or a 1.50-pound “Half” lobster. These lobsters are larger than the chick
and provide a hearty meal.

Picking the Right Shellfish

There are many kinds of shellfish and several different types of clams. Any shellfish will go great with lobster, but to be as authentic as possible you need to find New England steamer clams. Steamer clams are found along the coast of New England, and even stretch into Canada. The steamer clam is often confused with the little neck clam which is
found in southern New England. The steamer clam is larger, has a softer shell, and in my opinion, tastes much better. About 1 pound of clams is recommended for each person.

Choosing Side Dishes

Clam Bakes and Lobster Bakes are most often served with corn on the cob and red bliss potatoes. Both can be steamed, boiled or grilled in a similar fashion to the lobster and steamer clams.

How to Cook the Lobster

Clambakes have historically been cooked in holes dug in the sand with hot stones and seaweed. While this makes a nice presentation the truth is that our conventional ovens, pots and pans do a much better job.

The recommended way to cook live lobsters is to steam them. You’re going to need a large pot, a steamer basket, and some salt. It is best to use sea salt, which is salt harvested from the ocean, but regular table salt will work fine.

Fill the large pot with approximately 1 and ½ inches of water. Add 1 tablespoon of salt for every quart of water. Bring the water to a boil and then place the lobster and the steamer basket inside the pot.

A one-pounder lobster should be cooked for approximately 12 minutes. A pound and a half lobster should be cooked for around 15 minutes. Check the pot periodically to ensure that all the water has not boiled off. Add more water while the lobster is cooking if needed. Remove the lobster and pull off one of the small legs. Break open the leg and test the meat to ensure that it is cooked.

How to Cook the Steamer Clams

Steamer clams need to be rinsed and scrubbed before cooking. Use a large pot of cold water and a vegetable brush to scrub and clean the clams.

Melt 1/4 stick of butter for every 1lb of steamer clams in a small saucepan over low heat. In a large pot combine ¾ cup water for every 1 lb of clams with the melted butter. Add clams. Cover the pot and bring to a boil.

Reduce the heat and allow the clams to simmer for 5 minutes. When clams are cooked they should open up. A clam that remains closed has not been cooked, and should not be eaten. Remove clams with a slotted spoon and place in serving bowls. Pour the butter and water mixture into small serving dishes as they make a great sauce to dip your clams in.

How to Serve a New England Lobster Bake

An authentic lobster bake should be served outside, not only to enjoy the summer weather, but because lobster can be rather messy. Place the lobsters and steamers on a large plate. Serve the potatoes and corn in separate bowls. Melt approximately ¼ of a stick of butter for each person to dip his or her lobster meat in. The clams can be dipped in the mixture that was saved when the clams were cooked. Gather your family and friend and enjoy your authentic New England
Lobster Bake.

I was contacted by this very cool web site that posts short video clips on a variety of subjects, one of them being cooking. With Father’s Day coming, I thought I would post this one on How to Make Lobster Bisque.

Some of you may be thinking of buying live Maine lobsters for dad this weekend and not sure what to do with the head and shells after you feast on the tail and claws. This video will show you how to make a delicious Lobster Bisque with those parts you typically throw away.

The ingredient list and recipe is below and if you are buying live lobsters, be sure to read my article, How to Buy Live Maine Lobsters and Not Get Ripped Off. The article will also give you a great resource for buying lobsters online.

Click anywhere on the image to start. 

Lobster Bisque Recipe - Recipe from VideoJug.com

Ingredients:

2 lobster heads and leftover lobster pieces
1 ¾ oz butter
1 onion , chopped
2 carrots , peeled and chopped
2 tomatoes , chopped
2 oz tomato paste
4 garlic cloves , crushed
A few sprigs of thyme
4 ¼ fl oz brandy
2 fl oz sweet white wine , such as Muscat
2 1⁄8 pt fish stock or water
17 fl oz cream
salt , to taste
1 pinch of cayenne pepper
A few sprigs of parsley , to garnish

Equiptment:

1 cutting board
1 knife
1 large saucepan
1 wooden spoon
1 sieve
1 bowl
1 ladle
1 hand blender

How to Make Lobster Bisque

Chop the lobster head

Remove the shell from the head (set aside to garnish with later). Chop the meat and do the same with any other joints and leftover pieces of lobster.

Make the bisque

Place the large saucepan on a high heat and melt the butter. Add the onion, carrots and garlic. Cook while stirring until the onions turn translucent. Add the chopped lobster pieces, tomato paste, brandy, sweet white wine, chopped tomatoes, thyme, cayenne pepper and salt. Stir well and add the fish stock

Finish with the cream

Add the cream to the saucepan and allow to simmer for approximately 1 hour.

Strain the bisque

After approximately 1 hour, strain the broth into another saucepan (be sure to strain as much liquid from the solidsas possible before discarding them).

Whisk the soup

Stir vigorously until frothy.

Serve

Ladle the soup into a serving bowl. Garnish with a few sprigs of parsley and the lobster head. Enjoy this seafood soup on a cold winter’s day and enjoy all your favourite flavours of summer!