Top 6
Crustacean Dish Recipes

The traditional way of preparing tacos gobernador starts with sautéing shrimp with white onions, garlic, and poblano pepper until cooked. This mixture is then combined with shredded cheese (originally Chihuahua cheese), stuffed into corn tortillas, folded, and grilled until the tortilla is crispy and the cheese has melted. For a kick of heat, sometimes jalapeño chili pepper is added. Today, the classic preparation will also include tomatoes, cilantro, and other kinds of cheese, such as Machango and Oaxaca cheese. Tacos gobernador does not need any sides but will often be topped with some hot sauce, such as the tatemado habanero sauce.Expand

Gambas al ajillo, translated as garlic shrimps, is one of the simplest and one of the favorite tapa dishes in Spain. Usually prepared in clay ramekins, the dish is made with fresh shrimps, garlic, dry chili pepper, olive oil, and salt. It is assembled in no time—the garlic is first sizzled in olive oil until it starts to brown, the shrimps and the chili pepper are added next, and after a couple of minutes, the dish is ready to be served. It usually comes to the table while the olive oil is still sizzling hot. Although it is mostly enjoyed as a tapa at restaurants and bodegas, there is no reason why it couldn’t be prepared at home.Expand

The following is the recipe for the guaranteed best Maine-style lobster roll. It is quite involved if you want to make everything yourself, but the results are well worth it. The lobsters are steamed rather than boiled, which concentrates the sweet and salty flavors, and also, with steaming, there's less danger of overcooking. The flavor of lobster should not be overpowered, so the sweeter and subtler cucumber and scallions are added to the salad instead of the more classic celery and raw onion. Et voila! A chilled lobster salad meets buttery, toasted, and crisp bun equals perfection. The recipe is courtesy of Jasper White, a trusted resource and leading authority on New England foods, seafood being his forte. Expand

Boiled Maine lobster is a classic seafood dish, particularly revered in New England and especially iconic in the state of Maine, where lobster fishing is a significant part of the local economy and culture. It is both a dish in its own right and a technique, a way of preparing Maine lobster, also known scientifically as Homarus americanus. Maine lobster is prized for its large size, sweet meat, and relatively abundant, easy-to-access meat in the claws and tail. The process of preparing boiled Maine lobster is simple in that it's nothing more than placing whole lobsters into a large pot of boiling, salted water and cooking until done. The cooking time will depend on the size of the lobster and its shell, meaning the larger the lobster and the harder the shell, the more cooking time it will need. Preparing lobster also brings up the dilemma of how to kill the animal humanely, and most scientists suggest placing the lobster in the freezer for half an hour to put it to sleep before plunking it into the boiling water. Boiled Maine lobster is usually served whole or split down the middle, often accompanied by melted butter, lemon wedges, and sometimes side dishes like corn on the cob or potatoes.Expand

When it comes to Connecticut-style lobster rolls, Ina Garten's recipe is the way to go. It's simple, done in a flash, and allows for the use of store-bought lobster meat. Still, this does not mean the final product is subpar in quality; quite the opposite — it's buttery, acidic, herby, and meaty; what's not to like? Expand

Rather than a specific dish, surf and turf is more of a concept which suggests serving red meat and seafood on the same plate. The meat — usually tender cuts of beef such as tenderloin, sirloin, or strip steak — is cooked medium-rare or medium on a grill or in a grilling pan. Marinating can be done before grilling to infuse the meat with flavors of preferred herbs and spices, but is not obligatory. On the other hand, the common choice of seafood are crustaceans, such as lobster, shrimp, and prawns, which can be grilled, oven-baked, steamed or fried. The rule is to cook the seafood after the meat since the meat needs to rest shortly before being served. Some butter or a dollop of sauce is often placed on top of the steak, and the usual sides for a classic surf and turf include steamed vegetables, mushrooms, French fries or potato chips.Expand