Recipes

Atlantic Ocean Harvest Barbecued (Whole) Lobsters
(Featured on Breakfast Television on Thursday, May 10th, 2007)

Atlantic Ocean Harvest Pistachio Covered Scallops
(Featured on Rogers Daytime, Thursday, December 21st, 2006)

3 Atlantic Ocean Harvest scallops
1 pinch of lemon pepper
1 pinch of salt
¹/₃ of a cup of pistachio nuts, crushed
1 egg
¼ cup of mixed greens
juice from ¼ of a lemon
2 slices of lemon

Directions:
Combine lemon, pepper and salt. Sprinkle lemon pepper and salt combination on scallops.
Dip the seasoned scallops in the egg.
Coat the scallops with pistachios.
Panfry scallops on medium heat for 2-3 minutes.
Add mixed greens to a martini glass. Add lemon juice to the greens.
Place scallops on top of the mixed greens.
Add lemon slices for garnish.

Serves 1

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Atlantic Ocean Harvest Holiday Lobster Salad
(Featured on Rogers Daytime, Thursday, December 21st, 2006)

1 Atlantic Ocean Harvest cooked and skewered lobster tail
1 Atlantic Ocean Harvest shelled lobster claw
¼ of a cup of mixed greens
8 whole cranberries
8 dried cranberries
16 pine nuts
¹/₈ of a cup of liquid white chocolate
¹/₈ of a cup of raspberry vinagrette

Directions:
Wrap the lobster tail with organic greens. Use the lobster claw to pinch the wrapped tail and hold the greens in place.
Add the pine nuts and whole and dried cranberries.
Add the white chocolate to the edges of the plate for dipping.
Add the raspberry vinagrette to the mixed green wrapped lobster tail.

Serves 1

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Atlantic Ocean Harvest Lobster Chowder

Meat from 3 Atlantic Ocean Harvest lobsters, chopped
3 tablespoons of butter
½ cup of green onions, chopped
1 teaspoon of salt
1 teaspoon of dried thyme
¼ teaspoon of pepper
¼ cup all-purpose flour
1 cup of water
3 cups of red-skinned potatoes, cubed
1 ½ cups of corn kernels
2 ½ cups of milk
½ cup of cream
1 tablespoon of fresh dill, chopped

Directions:
In a large saucepan, melt better over medium heat; cook green onions, salt, thyme and pepper, stirring occasionally, for about 4 minutes or until softened. Sprinkle with flour and cook, stirring, for 1 minute. Whisk in 1 cup of water.

Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for about 8 minutes or until potatoes are tender. Add corn and Atlantic Ocean Harvest lobster and cook, covered for 5 minutes. Gradually stir in milk, cream and dill and heat through.

Serves 4 – 6.

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Atlantic Ocean Harvest Tiki
(Featured on Breakfast Television)

1/2 cup of roasted garlic Yukon mashed potatoes
4 oz cooked Atlantic Ocean Harvest lobster, cut into chunks.  (tail meat preferable)
4 Atlantic Ocean Harvest sea scallops sautéed in brown butter and seasoned with lemon and white pepper
1 ripe mango, diced
2 large ripe hot house tomatoes, diced
2 Japanese eggplants, diced, and sautéed until tender with olive oil (cool to room temperature)
1 cup of organic greens
¼ cup of plum sauce
½ inch ginger root
Juice of 1 lime

Puree the ginger with the lime juice and plum sauce. Place aside for later.

Directions:
Using a 330 ML tin can with both ends removed; layer the ingredients as follows for each serving:
½ of Yukon mashed potato
¼ of mango
1 oz of Atlantic Ocean Harvest lobster meat and 1 Atlantic Ocean Harvest scallop
¼ of tomato
¼ of eggplant
5 or 6 pieces of organic greens
2 teaspoons of ginger plum sauce
Repeat the layering process, omitting the potatoes, until the remainder of the can is full.
Refrigerate for ½ hour prior to serving.
Un-mold tiki from the can and drizzle with sauce.

Serves 2

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Baked Lobster Tails

2 Atlantic Ocean Harvest lobster tails, removed from shell
4 tablespoons of butter
1 clove of garlic, minced
2 sprigs of rosemary
salt and pepper

Directions:
Preheat oven to 350 degrees.
Place the lobster tails in a shallow dish then disperse the butter in small pieces around the lobster.
Sprinkle the minced garlic around the pan and add the rosemary, laying it down beside the lobster.
Sprinkle with salt and pepper and place in the oven until the butter melts (7 – 8 minutes).
Remove from the oven, place the lobster tails on a plate and then pour the melted contents over each tail.
Serve immediately.

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Lobster Stuffed Mushroom Caps

12 large mushroom caps
Meat from 2 Atlantic Ocean Harvest lobster claws and knuckles
1 clove garlic, minced
½ teaspoon of butter
2 tablespoons of cream
1 tablespoon of white wine
2 tablespoons of shredded parmesan cheese

Directions:
Preheat a small pan with butter; add the garlic and sauté over medium heat until translucent.
Add wine, simmer for about 1 minute, then add the cream and continue to simmer until slightly thickened.
Add lobster and toss to coat with sauce.
Remove from heat and place equal amounts of the mixture into the individual mushroom caps.
Sprinkle with equal amounts of parmesan cheese then place in a preheated 350 over for about 8 minutes or until the lobster mixture is bubbling and the cheese is golden brown.
Serve immediately.

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Baked Scallops with Parmesan Cheese

8 tablespoons of melted butter
1 pound of Atlantic Ocean Harvest scallops
¼ cup of seasoned bread crumbs
½ teaspoon of onion powder
½ teaspoon of garlic powder
¼ teaspoon of parsley
2 cloves of garlic, minced
2 tablespoons of grated parmesan cheese

Directions:
Preheat oven to 400 degrees.
Pour melted butter into a casserole dish.
Distribute butter and scallops evenly inside dish.
Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese.
Sprinkle this mixture over the scallops.
Bake for 20 minutes.
Serves 2.

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