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| 2 live 1 1/4 lb. lobsters | 1 Tbl. minced shallot |
| 1 bunch asparagus, preferably thin | dash Dijon mustard |
| 1/2 C extra virgin olive oil | 2 medium ripe tomatoes |
| 1/4 C fresh lemon juice + extra | 2/3 C home made mayonnaise |
Steam and cool the lobsters. Meanwhile, snap the asparagus spears, blanch them and slice in half lengthwise so they lay flat. Whisk together the vinaigrette (ingredients olive oil thru mustard). Cut the tomatoes in half, removing the innards and leaving just the shell. Crack the lobsters. Save the sliced tail meat, the whole claw meat, the chest meat, the tomalley (green matter) and any red roe. Arrange half the asparagus spears like the spokes of a wheel on a plate. Brush with vinaigrette. Toss the lobster meat in a little vinaigrette and arrange in the center of the plate. Sieve the tomalley and roe into the mayonnaise with a few drops of lemon juice. Place on the plate in the tomato shells. This can all be made up to a day in advance. Serve with salad and bread. Serves 2. A good Sauvignon Blanc, a crisp flavorful Chardonnay, a Spanish Albariño, or a dry rosé would be great with this dish.
Marinated and Barbecued Salmon Steaks
| 2 medium or large salmon steaks | 1 tsp. dried tarragon |
| 3 Tbl. good quality olive oil | freshly ground black pepper |
| juice of 1 small lemon | 1 Tbl. vegetable oil |
| 1/2 tsp. minced garlic |
You will need a special "fish" grate to put on your barbecue grill. They're cheap and most hardware stores carry them. Wash and pat dry the salmon steaks. Place olive oil, lemon juice, garlic, tarragon and pepper to taste in a sealable plastic bag. Place salmon steaks in the bag, seal and shake it a bit. Refrigerate for 2 or more hours, turning occasionally. Remove from the refrigerator 20 minutes before grilling. Oil the fish grate and place on top of the heated (medium) grill. Barbecue steaks 5-7 minutes per side. Serves 2. Most people would serve a flavorful Chardonnay or French white Burgundy with this dish, but a light/medium red such as Pinot Noir, a Rioja, a good Beaujolais or a light Cotes du Rhone would be fine.
Shrimp with Chicken and Peas
| 1 large (2 small) boneless chicken breasts | 3/4 chopped onion |
| 1 lb. raw shrimp | 1 tsp. minced garlic |
| 1 C coarsely chopped tomato | 1 pkg. frozen tiny peas, thawed |
| 1 tsp. oregano | juice of 1/2 lemon |
| salt and freshly ground black pepper | 1/2 tsp. chopped fresh mint |
| 3 Tbl. butter or vegetable oil | hot pepper (optional) |
Coarsely chop the chicken (This is
easier to do if the breast is semi-frozen). Shell and devein the
shrimp. Place the chicken in a skillet with tomato, oregano, salt
and pepper to taste. Cook, uncovered, over high heat for 5
minutes. Stir occasionally. Cover and remove from heat.
Meanwhile, in a separate skillet, sauté onion and garlic in
butter or oil over medium heat until limp. Do not brown. Add
shrimp and cook 4 minutes. Add peas and lemon juice. Cook several
minutes and add to chicken skillet. Stir in mint and hot pepper,
if desired. Cover and cook over low heat for 5 minutes. Serve hot
over rice. Serves 4. Serve with a good Chardonnay or white
Burgundy, a Riesling or a light red wine.
Baked Halibut Italian Style
| 4 Halibut steaks, 3/4" thick | 1/4 tsp. dried oregano |
| 3 Tbl. olive oil | 1 Tbl. flour |
| 1 large onion, diced | 1/3 C dry red wine |
| 2 cloves garlic, crushed | 2 Tbl. chopped green olives (optional) |
| 2 ripe tomatoes, chopped | 1/2 tsp. salt |
| 1 stalk celery, minced | freshly ground black pepper to taste |
| 1 Tbl. fresh parsley, chopped |
Over low to medium heat, sauté onion and garlic in oil for 4 minutes. Add tomatoes, celery, parsley and oregano. Sprinkle with flour. Cook one minute, stirring. Pour in wine and green olives, if using. Season with salt and pepper. Line a lightly greased baking dish with halibut steaks. Pour onion/tomato mixture over the fish. Bake in a repeated 350 F oven for 25-30 minutes. Serve with a light to light/medium red such as Chianti, Beaujolais or a Dolcetto.
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