seafood Archives | FoodFash

Homemade Lobster Roll

September 27, 2015 by Kristin

There’s a ninety percent chance that when I ask my roommate for a blog idea, he’s going to respond with lobster {or crab}. Ninety percent! You’d think at this point, I’d start answering my own question. But nope, I still ask. And every once in a while, when I’m making my more-than-weekly trip to the seafood department, I’ll spot lobster tails on sale and I’ll pick some up. Maybe this is all part of his master plan..

This time he went a mini step further and suggested crab dip. I couldn’t for the life of me justify making/eating crab dip on a weeknight. But what I could justify was a lobster roll, because.. I can always justify a lobster roll.

And there’s really nothing to a lobster roll. Lobster {obviously}, celery, parsley, mayo, salt, and pepper – mixed and stuffed in a toasted bun {I used Udi’s gluten-free buns}. A traditional lobster roll’s bun is slathered in butter and then toasted. But calories aside, I’m rarely a fan of greasy bread.

For an even lighter version, I’m certain lobster salad lettuce wraps would be out-of-this-world good!

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Coconut Lemongrass Mussels

July 11, 2014 by Kristin

Most of us are in agreement that the best thing about eating mussels is really the crusty loaf of bread sopped in mussel broth. So what do you do when you still crave mussels but bread is no longer a thing in your kitchen? You get creative with veggies, of course.

I modified this NY Times recipe left and right until I came up with a soupy broth that could take on the addition of sliced shiitake mushrooms and baby bok choy. Afterward, I came to the conclusion that adding two-ish cups of veggie broth and additional seasoning {extra fish sauce in this instance} to a mussels recipe is the way to go.

But the critical part, the part that lets your mind forget about bread, is the shiitake shroom. Because they contain less water than other mushroom varieties, they soak up the broth and keep their chew, which gives the dish more sustenance. And let me tell ya, a spoonful of mussel, shiitake, shallot, coconut, and lemongrass is quite the bite!

Spaghetti Squash Shrimp Scampi

April 17, 2014 by Kristin

There’s something about organizing kitchen cabinets at home and presenting in front of a first-time crowd at work that put an extra pep in my step today. I borderline skipped to Whole Foods this evening, enjoying the slightly crisp air and an even more crisp mind.

The last thing I wanted to do was fog everything up with a heavy dinner. I wanted light and flavorful. Seafood, fresh veggies, and herbs would do the trick. Seafood, fresh veggies, and herbs… always do the trick.

Add music, breeze-filled windows, and quality time in the kitchen – it was the best weeknight I’ve had in quite some time. I got to cooking to the tune of this album.

And when it was all said and done, I was left with the exact dinner I had in mind sitting front of me, ready to photograph. It was lovely.

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Monkfish!

February 4, 2014 by Kristin

Whole Foods HQ is, by default, the grocery store I frequent most. It’s perfectly centered in the middle of the three places I spend the majority of time: home, work, yoga. It has everything. And, buried in the back corner, is my favorite lunch spot in town.

On Fridays, the seafood bar {fav lunch spot} has monkfish as a daily catch. And consequently, the fish dubbed poor man’s lobster, has become my new obsession. Along with steamed kale, sweet potatoes, and a side of tzatziki.

I learned quickly that the reason why this can only be my Friday lunch is they only get a small delivery of this fish early on Friday mornings. So to test this fish dish out at home, you need to pick up a piece no later than Saturday morning. And let me tell ya, remembering to make a special trip is totally worth it.

Monkfish cooking instructions can be found here.