Spicy Lobster & Crab on Plantain Chips

Here is an unusual treat--enjoy fresh lobster and crab with a twist in a quick and healthy way.

This recipe is a classic mix of South American spicy and tropical flavors. It includes plantains, or the fruit similar and related to the common banana, yet plantains are firmer and not as sweet. They are a staple in tropical areas and are best when fried, steamed or boiled; they either act starchy when under-ripened or sweet if over-ripened but no matter how ripe plantains get they are not as sweet as common bananas that have a much higher sugar content.

In general, plantains will take on the flavor of the spice and other ingredients around them much like a potato. So adding a dash of spice, coconut milk and lime to the sautéd lobster and crab will be a delicious balance to the banana-like flavor of starchy plantains.

Serves 2

4 tbsps sesame oil
1 ripe plantain, cut diagonally into ½-inch slices
¼ cup cooked lobster meat, roughly chopped
¼ cup crabmeat, boiled and removed from shells
1 tspn red curry paste (this can be omitted if you don’t like curry and substituted with habanero sauce, but add just a pinch!)
4 tbsps coconut milk
1 tbsp fresh finely chopped cilantro leaves
1 tbsp sesame seeds
Lime wedges

In a sauté pan over medium heat, slick the pan with 3 tablespoon of sesame oil. Sauté the plantain slices for 2 minutes per side or until golden brown. Divide up and transfer to two plates.

Slick the pan with the remaining 1 tablespoon of sesame oil and add in the lobster and crabmeat and sauté for 2 minutes.

Meanwhile, in a small cup combine the curry paste, coconut milk, cilantro and whisk until the curry is dissolved. Add this to the pan with the lobster and crabmeat and toss until it is well combined.

Evenly divide up and top the lobster and crabmeat mixture over the fried plantains. Sprinkle it with sesame seeds and serve it with line wedges.

California King Crab Roll

California rolls are basic yet delicious rolls that can familiarize you with making sushi at home. Making sushi at home isn't difficult, yet it gets better and easier with practice. For the best results we recommend using the freshest ingredients, but regardless of how it looks it will be great.

We include a few tricks and suggest keeping bowls of both hot and cold water readily available to properly handle the rice and nori as you roll and cut the sushi. Be sure to prepare the rice with vinegar (recipe link below) for this makes it stickier (and we can't recommend a rice cooker enough!).

While spreading out the rice on the nori be gentle to not break the kernels. Another trick is make sure you lay out it evenly and not too thick because this will take away from the flavor of the fresh King crab and avocado.

Lastly, as you are rolling it up be careful that you do not create too much pressure and burst a hole in the nori. This is why we suggest using a sudare for it applies pressure more evenly. Being able to roll without one takes a lot of practice.

We recommend these rolls as an appetizer for any dinner, or even as a snack!

Rolls:
1 avocado, in 1/8-inch lengthwise slices
3 tbsps fresh lemon juice
Six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tbsp wasabi powder, combined with 1 tbsp cold water (let sit ten minutes before serving)
3/4 lb Alaskan king crab leg meat, cooked
1 tbsp toasted sesame seeds

Sauce:
1/4 cup soy sauce
2 tbsps rice vinegar
2 tbsps rice wine

Immediately after preparing the avocado, gently toss it with the lemon juice in a small bowl to keep it from browning in the air. Dry roast each sheet of asakusa nori over direct heat, holding it at opposite corners with tongs and waving it back and forth over the burner, for 30 seconds, or until it turns green.

Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with one of the rough (or shorter) edges facing you. With cold water dampened fingers, evenly spread 1/2 a cup vinegared rice onto it, leaving a 1-inch border along the top, other rough edge.

Spread a small bit of the wasabi paste horizontally across the rice and about 1-inch from the rough edge of the nori closest to you. Be sure to use the wasabi paste sparingly as it is very hot. Then arrange 3 avocado slices overlapping slightly in a horizontal line over the wasabi paste and top them with one sixth of the crab meat. (See first image for example.)

Grasp the rough edge of the nori and mat closest to you and gently begin working the nori and the mat up and over, beginning to roll it onto itself. Roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn (again, being careful not to burst a hole in the nori).

Seal the roll by using a finger dipped in cool water to moisten the far free edge of the nori and pressing the seam closed. Transfer the roll to a cutting board. Make 5 more rolls in the same manner.

With a serrated knife dipped in hot water, trim the ends of the rolls and cut each roll crosswise into six 1-inch sections. When cutting, rather than pressing down into the roll we suggest using actual back-and-forth cutting motions to keep the shape of the roll intact. (See second image for example.)

Make the sauce:
In a small serving bowl combine the soy sauce, the vinegar, and the rice wine.

Arrange the rolls cut side up decoratively on a platter, sprinkle with toasted sesame seeds and serve them with the sauce.

Soy-Sake Shrimp with Ginger Aïoli

by Joe Dion, North Charleston, SC

Joe Dion is a chef in South Carolina and expressed this is a favorite recipe of his to make for friends when he's not working. What is essential on his days off is that it tastes good, is simple to make, and is healthy.

We agree! This is a fresh take on a few old basics.

1/2 cup soy sauce
2 green onions, chopped
6 tbsps olive oil, divided
2 tbsps unseasoned rice vinegar
2 tbsps sake or dry Sherry
1 tbsp golden brown sugar
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tbsp chopped peeled fresh ginger
Cooked white rice

Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.

Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

- Bon Appétit, April 2005

Lobster, Crab & Shrimp Cocktail

This is an exceptional way to enjoy fresh, healthy lobster, King crab, shrimp and vegetables with tons of flavor.

The celery and carrots bring a satisfying crunch while the capers, jalapeño and lemon juice balance the acidity, all delivering a bright and beautiful dish with some kick!

Serves 8

3/4 lb cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 lb fresh lump King crab leg meat, cooked and shelled
1/2 lb fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tbsp drained tiny capers
Salt and freshly ground black pepper, to taste
1 tspn finely minced red or green jalapeño pepper, ribs and seeds removed
2 tbsps chopped, fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)

Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.

Next, add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine or martini glasses for serving.