Lobster w/ Drawn Butter and Roasted Veggies

Ingredients:

1 Lobster per person

2 Sticks of Butter

A mix of vegetables (your choice)

Fill a  large pot with water and add a little bit of salt. Bring the water to a boil. I personaly kill the lobster right before putting it in the water. I just think its more humane that way. If you want to as well, place a knife on the back of the shell right by the head, where the lines form a ‘T’. Bring the knife down in a quick cutting motion. Then place the lobster in the boiling water and allow the water to come back to a boil. Cover and cook for 5 minutes, then turn the heat down to medium and cook for an additional 3 minutes for every pound past the first one. (For example, if you are cooking 2.5 pounds of lobsters, you will boil them for 5 minutes, and then cook over medium for an additional 4.5 minutes.) Remove the lobsters to paper towels and let them drain for a few minutes. Then take them apart for serving.

For drawn butter, you place the sticks of butter in a sauce pan over medium heat. Bring the butter to a boil and let it boil until the milk solids have settled to the bottom of the pan. Using a ladle or large spoon, remove the clarified butter from the top.

For the veggies this time of year, I would enjoy some of the seasonal selections available. Squash, beans, garlic, parsnips, potatoes, onions, carrots and other root vegetables are coming in and work really well with the buttery lobster. Peel and cut them into decent sized pieces. Arrange the vegetables on a baking sheet and drizzle olive oil over them to help them roast. Season them with salt and cracked pepper. In a 400 degree oven roast them for about 45 minutes, maybe longer if your pieces are larger. Stir them every 10-15 minutes to prevent them from sticking.

Black ‘N Bleu Sockeye Salmon

Ingredients:
2 lbs Sockeye Salmon
1 Cup Bleu Cheese crumbled
1 tbsp Butter
2 Tbsp Pepper
Salt to taste

Preheat your oven to 375 degrees. On a baking sheet, spread aluminum foil. Place the salmon in the middle of it, skin side down. Season it with the salt and pepper, and sprinkle the cheese on top of it. Place in the oven and bake for 20 minutes. Remove and serve piping hot.

Serves 4

Grouper w/ Roasted Grapes and Walnuts

Ingredients:
2 lbs Grouper
1 cup walnuts
1 cup Grapes
3 cloves Garlic
Salt and Pepper to taste
2 tbsp olive oil

Preheat your oven to 400 degrees. On a baking sheet spread aluminum foil, and place the grouper in the center. In a bowl combine the other ingredients a stir to combine. Fold the foil up around the grouper making a top-open pouch around it. Pour the other ingredients over it, and bake for 20 minutes. Mash the walnuts grapes and garlic slightly before serving hot from the oven.

Serves 4

Potato Thyme Crusted Halibut

Ingredients:
2 lbs Halibut
1 cup Instant Potato Flakes
2 tbsp dried thyme
Salt and Pepper to taste

Preheat your oven to 400 degrees. In a shallow dish, combine the potato flake, thyme, salt and pepper. Dredge the Halibut in the potato mixture, and place on aluminum foil lined baking sheet. Bake in your oven for 15-20 minutes or until desired doneness. Serve crispy and hot from the oven.

Serves 4