Zipper Back Shrimp And Nova Scotia Lobster With Potato Leek And Gooseberry Hash Recipes

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

ZIPPER BACK SHRIMP AND NOVA SCOTIA LOBSTER WITH POTATO, LEEK AND GOOSEBERRY HASH

Steps:

• For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside.
• For the Nova Scotia Lobster: Steam lobster. Crack shells and remove meat from claws and tail. Set aside.
• For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leek, gooseberry concasse, herbs, salt and pepper.
• In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in water bath and in oven for approximately 15 minutes, or to heat through. Set aside.
• For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock. Bring to a boil and add garlic and shallot. Reduce heat to a simmer and reduce liquid by half. Add zest. Whisk in butter to emulsify. Season with salt and pepper. Add tomato and chives. Set aside.
• To plate:
• Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour beurre blanc around plate. Garnish with lemon wedges and/or additional gooseberries.

NOVA SCOTIA CHEDABUCTO BAY LOBSTER CHOWDER

Steps:

• In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
• Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
• In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
• Add to potato mixture and stir gently.
• Heat through but do not boil.
• * An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.

NOVA SCOTIA LOBSTER CHOWDER RECIPE - (4.1/5)

Steps:

• In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil.

LOBSTER HASH

Steps:

• If using live lobster, steam or boil them. Let cool at room temperature. Use a cleaver to remove the meat from the claws, knuckles and tails. Freeze the carcass for future use. Remove the cartilage from the claws and the intestine from the tail of the cooked meat. Cut the meat into 1/2-inch chunks. Cover and refrigerate.
• Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2-inch dice. Place in a mixing bowl.
• Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the sauté pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat.
• Add the onion and pepper (including the fat) to the potatoes. Mix in the lobster meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5-inch cakes. Refrigerate until ready to cook.
• Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers.
• Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat. Cook the hash "cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown. Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan. Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once.