There's more than one way to cook a lobster -- find out here!
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Tutti Di Mare
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Nothing beats fresh seafood. Living in a coastal community affords me the luxury of a virtually endless supply. Certainly an afternoon spent hobnobbing with the locals produces worthwhile results, occasionally allowing me to score that morning's fresh catch. By preparing it in the simplest manner possible, its natural flavor can be fully appreciated.
One of my favorite places to get fresh fish is in San Francisco's Fisherman's Wharf. As you walk down the vendor-lined streets, you're greeted with the aromas and visual temptations of a wide variety of seafood. Fortunately, at least one of these fine establishments has made its bounty easily accessible to the entire world through the Web. The Alioto-Lazio Fish Company is a long-time San Francisco resident, and through its online store, you can experience a wonderful array of seafood fresh from the Pacific Ocean.
As good as the seafood gets over here, there's something to be said about the fish caught off the Atlantic Coast. Maybe it's the colder waters, but the seafood I had while traveling through New England was definitely some of the best.
Lucky for me, I can get that great Atlantic taste without splurging on an airline ticket! Maine Lobster Direct offers a wide selection of lobsters, whether you want 'em live or tails only. They even have gift baskets and gift certificates, if you want to send a friend something unique. Need ideas on how to prepare the lobster once you get it? Take a look at some of the tempting recipes they provide, such as grilled lobster with champagne butter or pasta primavera with lobster, scallops and smoked salmon. Since overnight delivery is available, you could be enjoying one of these dishes as early as tomorrow night.
Continued
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SHRIMP'n'PASTA
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INGREDIENTS:
1 lb cooked rock shrimp
1/4 lb snow peas
8 oz bow tie pasta
Cajun seasoning
Freshly grated Parmesan cheese
Extra virgin olive oil
Juice of half a small lemon
Fresh parsley sprigs for garnish
Bring a large pot of water to boiling; add pasta and a generous amount of the
cajun seasoning. While pasta is cooking, clean the peas and add them to the
pot with the pasta. Rinse the shrimp, and add them to the pot as well.
Continue boiling until the pasta has reached the desired doneness (total
cooking time is approximately 12-15 minutes). Drain.
In a serving bowl, toss pasta mixture with approximately 1-2 tbsp olive oil,
the lemon juice and salt & pepper to taste. Sprinkle with parmesan cheese and
garnish with parsley sprigs.
Serve with a crusty loaf of sourdough, a tossed green salad and your favorite
wine. Serves 4-6.
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