The Endless Summer – 7 Fabulous Seafood Recipes | Geddy’s
The summer is a wonderful season. It’s a time of warm temperatures, bright sunny days, outdoor activities, family barbecues, and plenty of hyper-fresh seafood. Enjoy these classic seafood recipes for a taste of summertime now … and year-round.
Lobster Bisque, Maine
Of French origin, lobster bisque is a rich, smooth and creamy soup with fresh lobster meat, herbs … and a dash or two of sherry.
Start by boiling lobster or lobster tails for 3-4 minutes (longer, if whole lobster), reserving stock. Then, cool – removing the lobster meat from the shell and chopping the meat into large pieces. Place the empty lobster shells back into the pot, adding 4-5 cups of water and simmering for 25 minutes. Then, strain and reserve lobster stock.
Next, sauté onions, garlic and fresh thyme in olive oil. Slowly add sherry, Worcestershire, creole seasoning, paprika and white pepper. Cook for a minute. Then, stir in the tomato paste and lobster stock. Simmer for 8-10 minutes. Remove from heat, adding cream and butter. Puree in blender, until smooth, seasoning with salt and cayenne pepper. Finally, garnish each serving with the warm lobster meat and fresh chives. C’est delicieux!
Enjoy this decadent and much-loved elegant French soup!
Clam Chowder at Bar Harbor
Clam chowder is also of French origin. Most likely, it was introduced by the French or Nova Scotian settlers in the 18th century. However, unlike lobster bisque, New England Clam Chowder is a thick and chunky soup, typically made from a potato base.
Start by cooking bacon until crisp. Add onions and celery. Then, stir in water, along with peeled and cubed potatoes. Add salt and pepper, to taste. Bring to boil. Then, pour-in “Bar Harbor” clam juice, of course. Add cream or half-and-half, butter and local clams. Garnish with fresh chives. Voila!
Feel like a Mainer with this authentic New England “Clam Chowdah.”
Linguine with Clam Sauce at Geddy’s
Linguine with Clam Sauce, or Spaghetti alle vongole, is of Italian origin. It is a popular favorite throughout Italy and the US.
In New England, linguine is typically served with a white clam sauce, not red. The sauce is prepared with clam juice, olive oil, garlic, lemon juice, parsley and minced clams. However, there are various iterations of this classic pasta dish, such as including whole clams and hot pepper flakes. This recipe is quick, easy … and Delizioso. Buon Appetito!
With this Italian pasta classic, you’ll be singing “That’s Amore.”
Lobster Thermidor at Geddy’s
Lobster Thermidor was created in a Parisian restaurant in the 1880’s. So, it is also of French origin.
This classic dish consists of a creamy mixture of cooked lobster meat, egg yolks, and brandy – often cognac. The mixture is stuffed into lobster shells and, typically, cooked in the oven with a Gruyere cheese crust. Please note that this dish is both time-consuming and expensive. So, it is, perhaps, best left for special occasions. However, it is truly magnifique!
Master the Art of French cooking … with a romantic candlelight dinner!
Maines’ Specialty Grilled Sea Scallops
In the past, scallops were often prized for their beautiful shells – not necessarily for their sweet meat. In fact, the first recipe for scallops appeared in 1846, becoming a dietary staple of New England coastal communities in the 1920s. By the mid-20th century, scallops dishes, such as Coquille St. Jacques, were being featured in fine French restaurants.
Fresh wild sea scallops, or Atlantic sea scallops, are found in the deep cold waters on the ocean floor in the northeastern US and eastern Canada. Sea scallops can also be found in Japan (wild, enhanced) and China (cultured). They are related to clams, mussels and oysters.
Grilled Sea Scallops are quick and easy to make. Heat skillet with oil. Season scallops with salt and pepper, cooking until golden on bottom, about 2 minutes. Turn over and sauté for another 1 minute. Drain on paper towels. Cool to room temperature. Top with 1/2 teaspoon crème fraîche and caviar. Garnish with parsely … and serve this elegant dish. Enjoy!
Taste these profoundly local and wicked-good Sea Scallop!
Grilled Shrimp Tacos at Geddy’s
The taco is a traditional Mexican dish of corn or wheat tortilla, folded around a filling – beef, chicken, fish, or shrimp. However, it dates back to Spain in the 1500s. Tacos de camarones, or “shrimp tacos,” originated in Baja California in Mexico. With Cinco de Mayo rapidly approaching, you might want to try this recipe for grilled shrimp tacos.
Combine mixture of olive oil, lime juice, peel, and cumin in a small bowl. Place shrimp onto skewers, brushing with lime mixture. Season with salt and pepper. Grill shrimp for approximately 3 minutes each side, while periodically brushing with lime mixture. Serve in flour or corn tortilla. Accompany with lettuce or cabbage, pico de gallo, avocado and sour cream or citrus/mayonnaise sauce. Ole!
Unwind with these festive grilled shrimp tacos … and celebrate Cinco de Mayo in style!
Geddy’s Grilled Salmon with Mango Avocado Salsa
Wild Salmon, which is an oily fish, is rich in protein and omega-fatty acids. It is found in two major bodies of water off the coast of the United States – the Atlantic and the Pacific Oceans.
Sticking with the Cinco de Mayo theme, the mango avocado salsa is a nice refreshing twist. To prepare, rub the salmon fillets with the olive oil and spice mix. Grill the salmon on medium heat for about 3-5 minutes or until desired wellness. Mix the avocado, Roma tomato, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa. Perfect for any occasion!
Enjoy this quick and healthy summer dish that tastes refreshing!
These fabulous seafood recipes, which feature shrimp, lobster, clams, scallops or salmon, can be easily prepared and are sure to bring pleasure to any palette, now and year-round.
Don’t feel like cooking? Join us at Geddy’s Bar Harbor for a laid-back vibe and the freshest seafood in town, caught in the waters out front. You’ll feel like a Mainer in The Endless Summer!
Bon Appetite, 🙂
Heather
www.geddys.com
