Indulge in a culinary masterpiece that harmonizes the delicate flavors of the sea and the earth. The Zipper-Back Shrimp and Nova Scotia Lobster with Potato-Leek and Gooseberry Hash is a symphony of textures and tastes that will tantalize your palate. Succulent shrimp and tender lobster, freshly caught from the pristine waters of Nova Scotia, are the stars of this dish. Perfectly cooked and seasoned, they are complemented by a medley of vegetables, herbs, and spices that create a vibrant and flavorful experience. The potato-leek and gooseberry hash adds a rustic charm, with its crispy potato cubes, tender leeks, and the unique tartness of gooseberries. Complemented by a tangy and refreshing gooseberry sauce, this dish promises a delightful journey for your taste buds. Discover the art of preparing this culinary gem with our meticulously crafted recipes, designed to guide you through each step of the process.
Check out the recipes below so you can choose the best recipe for yourself!
ZIPPER BACK SHRIMP AND NOVA SCOTIA LOBSTER WITH POTATO, LEEK AND GOOSEBERRY HASH
Provided by Food Network
Time 1h10m
Yield 1 serving
Number Of Ingredients 19
Steps:
- 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.
- Steam lobster. Crack shells and remove meat from claws and tail. Set aside.
- 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 leeks, gooseberries, herbs, salt, and pepper.
- In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in a water bath in the oven for approximately 15 minutes, or until heated through. Set aside.
- Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour Red Wine Beurre Blanc around plate. Garnish with lemon wedges and/or additional gooseberries.
LOBSTER-STUFFED POTATOES
Steps:
- Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
- Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
- Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
- Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
- Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
- Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
- In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
- Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.
POTATO-LEEK HASH
Steps:
- In a hot skillet, coat with 1 tablespoon of fat and sautee leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning.
- PLATING On the plate with the liver, place hash to the side and ladle sauce on the liver.
LOBSTER AND SHRIMP RISOTTO
Make and share this Lobster and Shrimp Risotto recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the celery, onion and garlic. Cook over medium-high heat for 2-3 minutes, stirring occasionally.
- Add the wine and bring to a boil. Reduce the heat and add 1 cup of the broth and the rice, Worcestershire sauce, salt and pepper. Simmer until the broth has been absorbed.
- Add 1 cup of broth. Simmer until the broth has been absorbed. Continue adding the broth and simmering the rice. When the last cup of broth is added, include the lobster, shrimp and parsley. Simmer for 10 minutes, or until the rice has almost completely absorbed the broth and the seafood is cooked through.
Nutrition Facts : Calories 341.1, Fat 6.7, SaturatedFat 1.1, Cholesterol 95.8, Sodium 1411.4, Carbohydrate 45.1, Fiber 2.3, Sugar 2.4, Protein 19.4
NOVA SCOTIA LOBSTER CHOWDER RECIPE - (4.1/5)
Provided by oakleyj
Number Of Ingredients 11
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.
LEEK AND POTATO SOUP WITH SHRIMP
Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
- Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
- Stir in milk; add shrimp. Heat until soup just starts to simmer again.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 21.4 g, Cholesterol 130.8 mg, Fat 7.4 g, Fiber 1.8 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 672.4 mg, Sugar 4.1 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Choose Fresh Seafood: The quality of your seafood is crucial to the success of this dish. Look for shrimp and lobster that are firm and have a briny smell.
- Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and rubbery.
- Use a Well-Seasoned Skillet: A well-seasoned skillet will help prevent the seafood from sticking and will give it a nice sear.
- Don't Crowd the Skillet: When searing the seafood, don't crowd the skillet. This will prevent the seafood from cooking evenly.
- Make the Hash Ahead of Time: The potato-leek-and-gooseberry hash can be made ahead of time and reheated before serving. This will save you time on the day of your party.
Conclusion:
This zipper-back shrimp and Nova Scotia lobster with potato-leek-and-gooseberry hash is a delicious and impressive dish that is perfect for a special occasion. The shrimp and lobster are cooked to perfection and the hash is a flavorful and unique accompaniment. This dish is sure to wow your guests and leave them wanting more.
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