Table of Contents Seafood Kebobs... 1 Mussel Chowder... 2 Lobster, Strawberry and Mango Salad... 3 Oriental Mackerel Fillets... 4 Lobster Bisque...

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5 Table of Contents Seafood Kebobs... 1 Mussel Chowder... 2 Lobster, Strawberry and Mango Salad... 3 Oriental Mackerel Fillets... 4 Lobster Bisque... 5 Butter Poached Lobster... 6 Mussels with Greens and Blue Cheese... 7 Mussels with Chorizo and Smoked Paprika... 8 Mussels on the Half Shell... 9 Deluxe Crab Dip...10 Moules Marineries...11 Mediterranean Fish Soup...12 Lobster Stuffed Potatoes...13 Mussel Stuffed Mushroom Caps...14 Lobster Chowder...15 Lobster and Crab Flatbread with Jicama Slaw...16 Grilled Halibut Steaks...17 Charcoal Broiled Scallops...18 Blue Mussel and Noodle Bake...19 Steak and Lobster Tails...20 Tomato Basil Mussels served with Pasta...21 Lobster with Thai Red Curry and Tropical Fruit...22 Lobster Ragout in Pastry Shell...23 Herbed Steamed Mussels...24

6 ½ lb cooked scallops 1 cup shucked, cooked clams 1 cup drained pineapple chunks 1 cup whole mushrooms 2 tomatoes cut into wedges 1 cup grapes ¼ cup soy sauce ¼ cup salad oil ¼ lemon juice 1 tsp dried parsley ½ tsp salt 1. Using long skewers, alternate the shellfish, vegetables and fruit until skewers are filled. 2. Prepare sauce by combining the soy sauce, salad oil, lemon juice, dried parsley and salt. 3. Pour over the kebobs and allow to marinate for 30 minutes. 4. Place kebobs on a greased grill about 10cm (4 inches) from the hot coals. 5. Heat on each side for two to three minutes, basting frequently with sauce. Number of Servings: 4 Source: PEI Department of Fisheries, Aquaculture and Rural Development *Note: Photo may vary from recipe

7 Preparation Time: 5 mins 4 lb fresh cultured blue mussels 1 tbsp butter ¾ cup onions, diced 2 tbsp flour 2 cup potatoes, diced 4 cup milk 2 cup light cream 4 slice bacon, fried crisp 1 pinch salt and pepper, to taste 1. Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of water on high heat. Cover and let steam until shells open (5 7 minutes). Remove meats, strain and reserve broth. 2. Add enough hot water to broth to make 4 cups (1 L). 3. Melt butter in pot, add onion, and sauté until transparent. Add flour and stir to blend thoroughly with fat, gradually add broth and water mixture, bring to a boil. 4. Add potatoes, simmer until nearly done. 5. Add fresh blue mussels and gently stir in milk and cream; heat. 6. Season lightly with salt and pepper. 7. Garnish with bacon strips or crumbled. Also a touch of paprika adds nice colour. Number of Servings: 6 Source: Mussel Industry Council

8 Salad 6 oz wash spring lettuce salad mix 5 oz lobster meat 3 large strawberries, sliced ½ mango, peeled and sliced 20 slices English cucumber 3 tbsp chive sticks Vinaigrette 3 strawberries 1 tsp Dijon mustard 1 tbsp honey 3 tbsp balsamic vinegar 1/3 cup vegetable oil Salt Cracked black pepper Salad 1. Arrange lettuce, lobster, strawberries, mango and cucumber evenly between 4 plates. 2. Drizzle salads with vinaigrette and sprinkle with chive sticks. Vinaigrette 1. Place strawberries, Dijon mustard, honey and balsamic vinegar in blender. Blend until smooth. 2. With blender running, add vegetable oil in a slow and steady stream until well mixed. 3. Season with salt and fresh cracked pepper. Number of Servings: 4 Source: tastelobster.ca

9 1 ½ lbs mackerel fillets ½ cup soy sauce ¼ cup ketchup ½ cup orange juice 2 tbsp lemon juice 1 tsp dried parsley flakes ¼ tsp pepper ¼ tsp garlic powder 1. Place the mackerel fillets skin side down on a large sheet of aluminum foil. 2. Combine remaining ingredients and pour over mackerel fillets 3. Fold the foil tightly, place on the grill about 4 inches (10cm) from the hot coals, and cook for 5-6 minutes. 4. Open the foil, turn the mackerel fillets using tongs and allow to cook an additional 5-6 minutes. Number of Servings: 4-6 Source: PEI Department of Fisheries, Aquaculture and Rural Development

10 1 tbsp butter 3 tbsp minced onion 2 tbsp red pepper, finely diced 2 tbsp yellow pepper, finely diced 2 tbsp green pepper, finely diced 1 cup fennel bulb, finely diced 1 tsp anise seed 1 tsp Spanish paprika 4 oz.lobster meat, chopped 1/3 cup white wine 1/3 cup chicken stock 1 cup heavy cream Salt and pepper 1. In a shallow saucepan over medium-high heat, add butter, onion, peppers, and fennel, sauté for 2-3 minutes until tender. 2. Add anise seed, paprika and lobster meat, continue to sauté for another minute. 3. Add white wine and chicken stock to vegetable and lobster mixture. 4. Reduce heat for 1 minute, add cream, season with salt and pepper. 5. Simmer for 2-3 minutes until slightly thickened. Number of Servings: 4 Source: tastelobster.ca

11 3 tbsp onion, finely diced ¾ cup white wine ½ lb cold butter, cut into ½ inch cubes 2 tbsp heavy cream 2 tbsp fresh lemon juice Fresh cracked black pepper, to taste 2 raw green lobster tails, split in half, shell removed 1. In a stainless steel saucepan over medium heat, add onion and white wine. Reduce wine until only 3 tablespoons (50ml) remain. 2. Turn heat to low, add heavy cream and begin whisking in the butter a couple of cubes at a time until all the butter is incorporated. 3. Add the lemon juice and lobster tails. 4. Stir continuously until the lobster is firm and cooked, approximately 5-7 minutes. 5. Season with cracked black pepper and serve immediately. Number of Servings: 2 Source: tastelobster.ca

12 Preparation Time: 10 mins 5 lb fresh blue cultured mussels 2 tbsp olive oil 200 g pancetta, proscuitto or bacon, diced 2 shallots, minced juice and zest of 1 lemon Cooking Time: 10 mins 200 g creamy blue cheese arugula, spinach or watercress (large) sea salt and pepper to taste crusty bread to serve 1 cup white wine 1. Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed. 2. Heat oil in a large pan over medium-high heat. Add pancetta, proscuitto or bacon and cook, stirring occasionally, until crispy. Add shallot and cook, stirring, for 2-3 minutes more. 3. Add white wine, lemon juice and blue cheese. Stir briefly, then add mussels. Cover and leave to steam for 5-7 minutes, or until mussels are open. Discard any mussels that do not open. 4. Toss in greens and salt and pepper to taste. Transfer to a serving platter and garnish with lemon zest. 5. Serve with slices of crusty bread. Number of Servings: 10 Source: Mussel Industry Council

13 Preparation Time: 10 mins 5 lb fresh blue cultured mussels 2 tbsp olive oil 100 g dry-cured chorizo sausage, thinly sliced 2 clove garlic, minced 1 tsp Spanish smoked paprika 1 tbsp tomato paste Cooking Time: 5 mins ½ tsp ground cumin 1 cup white wine salt and pepper to taste juice and zest of 1 lemon fresh cilantro, finely chopped 1 tsp sugar ½ tsp dried chili flakes 1. Rinse fresh blue mussels in tap water and set aside. 2. Discard any mussels that do not close after being rinsed. 3. Heat olive oil in a large pan over medium-high heat. Add chorizo and saute until it starts to brown. Add garlic, paprika, tomato paste, sugar, chili flakes and cumin. Stir well and cook 2 minutes more. 4. Add white wine, salt and pepper and lemon juice. Bring to a simmer, then add mussels. Cover and leave to steam for 5-7 minutes, until mussels open. Discard any mussels that do not open. 5. Transfer mussels to a serving dish and top with chopped cilantro and lemon zest. Serve with slices of crusty bread. Number of Servings: 10 Source: Mussel Industry Council

14 Preparation Time: 10 mins Cooking Time: 30 mins Get your party off to a delicious start with this fantastic appetizer. Served on the half shell with sherry and fennel for a flavour that s truly delectable. ¼ cup white wine or water 2 tbsp olive oil 2 tbsp lemon juice 3 clove garlic, minced ½ cup parsley, dill and coriander, mixed 2 cup medium tomatoes, peeled, seeded and diced 36 fresh blue cultured mussels 1. Rinse the fresh blue cultured mussels in tap water. 2. In saucepan, bring water or wine to boil. 3. Add fresh blue mussels, cover and steam over high heat until open (5-8 minutes). Remove from heat, reserving 2 tbsp of cooking liquid. Remove mussel meat from shells, reserving half shells. 4. In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley mixture and tomatoes; add fresh blue mussels and stir gently. 5. Cover and refrigerate for 3 hours. 6. To serve, place a mussel in each half shell and cover with tomato mixture. Arrange on platter. Number of Servings: 6 Source: Mussel Industry Council

15 1 pkg rock crab meat (6oz/170g) 1 pkg cream cheese (8oz/250ml) ½ cup mayonnaise 2 tbsp ketchup ¼ cup French dressing 2 tbsp onion, finely chopped 1. Drain the crab meat, removing any bits of cartilage and breaking meat into small pieces. 2. Blend cream cheese, mayonnaise, ketchup, French dressing and onion until smooth. 3. Add crab meat and mix well. 4. Chill several hours. Source: PEI Department of Fisheries, Aquaculture and Rural Development Number of Servings: 6-8

16 Preparation Time: 5 mins 5 lb fresh blue cultured mussels 2 tsp olive oil 2 clove garlic, minced ½ cup chicken or vegetable broth, or water Cooking Time: 10 mins salt and pepper fresh, flat-leafed parsley, finely chopped (optional) 1. Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed. 2. Heat oil in a large pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add stock, salt and pepper. Tip mussels into pan and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that are not open. Toss with chopped parsley. 3. Transfer mussels to a large bowl. Number of Servings: 4 Source: Mussel Industry Council

17 2 tbsp olive oil 2 onions, medium diced 1 fennel bulb, medium diced 2 celery sticks, medium diced 1 carrot, medium diced 3 large garlic cloves, chopped 3 tomatoes, medium diced 1 leek, dark green end removed, medium diced 1 tsp saffron strands 1 cup white wine 1 tsp dried thyme 1 tbsp salt Cracked black pepper, to taste 1 bay leaf 5 cups of water 1lb blue mussels 12 raw scallops 12 raw shrimp, shells removed 1 cup cooked lobster meat, chopped 1. In a medium-sized stock pot, heat olive oil, then add onion, fennel, celery and carrot. 2. Cook over medium-high heat for 10 minutes, stirring frequently. 3. Add garlic and continue cooking for 1 minute. 4. Add tomato, leek, saffron, white wine, thyme, salt, pepper, bay leaf and water. 5. Bring soup to a boil, reduce heat and simmer for 20 minutes. 6. When ready to serve, add seafood, cover and cook for approximately 5 minutes until mussel shells have opened and scallops and shrimp are cooked. 7. To serve, ladle soup into wide soup plates and garnish with fresh chopped parsley if desired. Number of Servings: 6 Source: tastelobster.ca

18 ½ cup lobster meat, diced 6 potatoes, baked 1 tbsp butter ½ cup sour cream ¼ cup onion, grated ¼ tsp pepper ¼ mushrooms, diced ½ cheddar cheese, grated 1. Preheat oven to 375 F (190 C) 2. Cut baked potatoes in half lengthwise and carefully scoop out insides, reserving the skins. 3. In a bowl mash the potato, then add butter, sour cream, onion and pepper. Beat until smooth. 4. Fold in lobster meat and mushrooms, and place mixture back in to the 12 potato skin halves. 5. Sprinkle with grated cheese and place on a baking sheet. Bake minutes, or until potatoes are heated through. Source: PEI Department of Fisheries, Aquaculture and Rural Development Number of Servings: 6

19 Preparation Time: 5 mins 1 lb fresh cultured blue mussels, cooked and shucked 12 large mushroom caps 1 tbsp butter or margarine Cooking Time: 15 mins 2 tbsp lemon juice 1/8 tsp salt 1 tbsp bacon bits or crushed bacon 1. Rinse fresh blue mussels in tap water. 2. Preheat oven to 450 degrees F (230 C). 3. Dip mussels in mixture of melted butter, lemon juice and salt. 4. Place one mussel in each mushroom cap. Place in a lightly greased baking pan; pour remaining butter and lemon juice mixture over the mussels and mushroom caps. 5. Bake in preheated oven for 10 minutes. Serve hot. Number of Servings: 6 Source: PEI Department of Fisheries, Aquaculture and Rural Development

20 Preparation Time: 10 mins The perfect lobster chowder should age at least five hours, so prepare it well ahead of time. 1 ½ cups cooked lobster meat, diced 2 tbsp quick-cooking rice or 1 cup of cooked diced potatoes 1 tsp salt ¼ tsp pepper ¼ tsp paprika 1 tbsp onion, finely minced 2 cups milk 2 cups light cream 2 tbsp butter Note: You may add other seafood such as mussels, scallops, clams. 1. Combine rice or potatoes, salt, pepper, paprika, onion, milk and cream in a saucepan. 2. Cook over medium heat, stirring frequently for 10 to 12 minutes or until the rice softens. 3. Stir in the lobster and butter. 4. Remove from heat, cool and store in the refrigerator. Just before serving, reheat the chowder over medium heat, stirring frequently. Number of Servings: 4-6 Source: PEI Department of Fisheries, Aquaculture and Rural Development

21 Guacamole 2 ripe avocados 3 tbsp lime juice ½ tsp salt 1 tomato, seeds remove, finely diced 2 green onions, chopped ½ Jalapeno pepper, finely diced 2 tbsp fresh cilantro, coarsely chopped Jicama slaw 1 ½ cups julienned jicama ¼ cup julienned red pepper ¼ cup julienned carrot 2 tbsp sugar 2 tbsp lime juice 3 tbsp vegetable oil Flatbread 4 10-inch flatbreads 8 tbsp cream cheese, softened 1 cup cooked lobster meat, chopped 1 cup cooked crab meat Guacamole 1. Cut the avocados in half, remove the pit and scoop out, put the avocado into a bowl. 2. Mash the avocado with a fork and add the lime juice, salt, tomato, onion, jalapeno and cilantro. 3. Stir to blend. 4. Cover and refrigerate. Jicama slaw 1. Place all the ingredients into a bowl and toss to blend. Flatbreads 1. To assemble the flatbreads, spread 2 tablespoons of cream cheese on each of the four flatbreads. 2. Divide the guacamole, lobster and crab meat evenly onto each of the flatbreads. 3. Roll each flatbread folding in each end. 4. To serve, cut each flatbread in half to present the filling; add the jicama slaw on the side. Number of Servings: 4 Source: tastelobster.ca

22 Preparation Time: 10 mins Cooking Time: 5 mins 2 (6 ounce) halibut fillets 1 garlic clove minced 6 tbsp olive oil 1 tbsp lemon juice 1 tsp salt 1 tsp pepper 1 tsp dried basil 1 tbsp fresh chopped parsley Preparation 1. Mix all of the ingredients into a bowl. 2. Place the halibut fillets in a dish or re-sealable plastic bag and pour marinade over the halibut. 3. Cover or seal and place in refrigerator for 1 hour, turning occasionally. 1. Preheat an outdoor grill on high heat and lightly oil grate. 2. Set grate 4 inches (10 cm) from the hot coals 3. Remove the halibut fillets from the marinade and drain off excess. 4. Grill halibut fillets 5-6 minutes per side or until fish is done (Easily flaked with a fork). Number of Servings: 2

23 1lb scallops ½ tsp of salad oil ¼ cup of lemon juice 1 tsp of salt ¼ tsp of pepper ½ lb sliced bacon paprika Note: If your bacon is relatively fat, pre-cook it slightly before wrapping it around the scallops. 1. Place scallops in a bowl. 2. Combine oil, lemon juice, salt and pepper. 3. Pour sauce over scallops and let stand for 30 minutes. 4. Cut each slice of bacon in half. 5. Wrap each scallop in a bacon slice and fasten with a toothpick. 6. Place on a well-greased grill, about 10cm (4 inches) from the hot coals. 7. Baste frequently, cooking on each side for 5-6 minutes or until bacon is crisp. Source: PEI Department of Fisheries, Aquaculture and Rural Development Number of Servings: 4

24 Preparation Time: 5 mins 4 lb fresh cultured blue mussel meat cooked and shucked 12 oz thin noodles, cooked and drained ½ cup butter or margarine 1 cup mushrooms, sliced 2 tbsp green pepper, chopped Cooking Time: 45 mins 1/3 cup flour 4 cup milk ¾ cup dry white wine or broth 2 ½ slice swiss cheese 1 pinch grated paprika 1 pinch salt and pepper, to taste 1. Rinse the fresh blue mussels in tap water. 2. Place cooked fresh blue mussels and noodles in a 4-quart (4-L) casserole dish. In a large frying pan, melt half the butter adding mushrooms and green pepper. Sauté until tender. 3. Remove from heat and place vegetables in casserole dish. Add rest of the butter to the pan, blend flour, and then milk. On a low heat, Add salt and pepper to taste, stir constantly until thick. 4. Remove from heat, stir in wine (or broth) and pour sauce into casserole dish. Toss all ingredients to coat with sauce, sprinkle cheese on top and colour with paprika. 5. Bake, uncovered, in preheated 350 F (18 C) oven for 45 minutes. Number of Servings: 8 Source: Mussel Industry Council

25 4 (6-ounce) frozen lobster tails melted butter lemon slices Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the centre of the back with scissors, leaving tail fan intact. Do not remove undershell. Lift uncooked tail through the slit to rest on the top of the shell (this is called piggyback lobster tail). NOTE: At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out. 1. Preheat oven to 350 F (175 C). 2. Place lobster tails on a baking sheet, brush each with butter and bake approximately 15 minutes. 3. Remove from oven. 4. Serve immediately with melted butter and lemon slices. Number of Servings: 4 Source: PEI Department of Fisheries, Aquaculture and Rural Development

26 Tomato Basil Mussels served with Pasta 2 lb fresh cultured blue mussels 2 tbsp olive oil 1 4 cup green onions, sliced 1 clove garlic, minced 1 can (19 oz) tomatoes, drained and chopped 1 2 cup dry white wine or chicken stock Preparation Time: 5 mins 1 tsp dried basil 1 4 tsp tabasco sauce 1 tsp balsamic vinegar 1 pinch salt and pepper, to taste 1 package pasta of choice 1. Rinse the fresh blue mussels in tap water. 2. Heat oil in a large saucepan. Add 2 tbsp of the onions and garlic. Sauté until softened, 1 to 2 minutes. Add the tomatoes, wine (or chicken stock), basil and Tabasco sauce and bring to a boil. 3. Add the fresh blue mussels. Cover and steam until mussels open, 3 to 5 minutes. Discard any mussels that do not open. 4. Transfer the fresh blue mussels to a serving bowl. Stir vinegar into the tomato mixture and season with salt and pepper to taste. Pour over mussels and sprinkle with remaining onion. There are two options with this recipe remove mussel meat and add to the sauce or add the whole mussels to the sauce. 5. Serve with rice or pasta. Number of Servings: 6 Source: Mussel Industry Council (AquaPrime Mussel Ranch) 21

27 Lobster with Thai Red Curry and Tropical Fruit ¼ cup each of diced pineapple, papaya, banana and mango ¼ cup red pepper, diced 1 tbsp fresh cilantro, chopped 3 tbsp toasted sesame seeds 2 tbsp sesame oil 3 tbsp lime juice 2 whole cooked lobster, thawed 2 tbsp butter 2 medium onions, large diced 2 tsp garlic, chopped 1 tsp ginger, chopped 2 tsp red curry paste 1 398ml can coconut milk 1 tsp salt 2 tsp honey Tropical Fruit 1. Combine the tropical fruit, red pepper, cilantro, sesame seeds, sesame oil and lime juice in a bowl and mix ingredients. Set aside. Lobster 1. Remove the claws and crack open to remove the meat. 2. Chop the lobster meat, then cover and refrigerate. 3. Remove the stomach parts of the lobster body and rinse the body shell under cold water to clean. 4. Refrigerate the body shells and discard the claw shells. Thai Curry Sauce 1. Melt butter in a sauté pan over medium heat. 2. Add the onion and cook, stirring frequently until well browned and tender about 8 to 10 minutes. 3.Add the garlic and ginger; continue to cook for 1 minute. 4. Add the curry paste, coconut milk, salt and honey. Bring to a boil, reduce heat and simmer for 5 minutes. 5. Add the chopped lobster meat, bring to a boil and then remove from the heat. To Serve Spoon the lobster mixture into each of the four half-body shells and spoon the fruit mixture to the side of the lobster. Source: Tastelobster.ca Number of Servings: 4 22

28 2 tbsp butter 1 cup onion, finely diced ½ cup white wine ½ tsp paprika 1 cup heavy cream 1 tsp fresh tarragon, chopped 1 cup coarsely-chopped, cooked lobster meat Lobster Ragoût in Pastry Shell 1. In a stainless steel saucepan over medium-high heat, sauté onion in butter until tender, about 5 minutes. 2. Add white wine and reduce by half. 3. Add paprika and cream. Bring to a boil, reduce heat and simmer for 5 minutes until slightly thickened. 4. Add the chopped tarragon and lobster meat, return to a boil and then remove from heat. 5. Let stand for 5 minutes and serve over a warm pastry shell. Number of Servings: 2 Source: Tastelobster.ca 23

29 Herbed Steamed Mussels 2lbs mussels, in shell 1 tsp thyme 1 tbsp parsley, chopped 1 lemon, thinly sliced 1 raw carrot, peeled/shredded 1. Clean mussels, place in large pot and steam until the shell open, 5 to 7 minutes. 2. Drain broth into a saucepan, add thyme and parsley, cover and simmer for 10 minutes. 3. Place mussels and lemon slices in a bowl. 4. Pour in the broth mixture. 5. Garnish with carrot. Number of Servings: 2 Source: PEI Department of Fisheries, Aquaculture and Rural Development 24

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