Lobster Dinner

by Cindy Yanasha Angulo in , , ,

Feeling quite proud of my fast, DIY lobster dinner!  It's perfect when you crave fancy food & you're on a budget!  This lobstah dinnah is decadent, filling & won't make you feel guilty afterwords!  The best part?  You can get these live lobsters at Hong Kong Mart in Chinatown for $9.99/lb!! #greatdeal

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Time: 1 hour

Ingredients:

  • 2 live lobsters (~ 1.5 lbs)
  • 1 tablespoon minced garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon dried parsley
  • 1 teaspoon smoked paprika + additional for the corn if you like
  • 1 whole lemon
  • Salt for boiling the lobster
  • Baguette to eat the lobster with (optional)
  • 2 whole ears of corn, shucked
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Recipe:

  1. Bring a large pot with water & salt to a boil (make sure it's large enough to fit each lobster completely submerged in water).
  2. Squeeze 1/2 the lemon juice in the water & add the garlic, paprika, coriander, and parsley. 
  3. Cut the rubber bands off the claws and add lobsters to the boiling water.
  4. Cook lobsters for about 11-12 mins depending on their size.
  5. When the second lobster goes in, wait 5 minutes before adding the corn.
  6. Use tongs to remove the lobsters and corn, set the corn aside in a plate
  7. Mix the melted butter, parsley & 1 teaspoon lemon juice together to create a sauce for the lobster meat.
  8. Carefully remove the lobster meat from the shell (there are several fun YouTube videos to help you with this! This is one of my faves: https://youtu.be/UuaXRqfhlcs)
  9. Plate the lobster meat with the corn and serve with the butter sauce & the baguette.  Enjoy! 
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Rainbow Trout With My Lemony-Garlic White Wine Sauce

by Cindy Yanasha Angulo in , ,

I had this with some rainbow fettuccine pasta- delicious and easy! 

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Time: 40 mins  

Ingredients:

  • 2 fillets of rainbow trout- skin on, cleaned. 
  • 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
  • 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout. 

For the sauce:

  • 1 cup white wine (I used a Bordeaux)
  • 3 cloves garlic 
  • 2 tablespoons butter or margarine
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh-squeezed lemon juice
  • 1 teaspoon black pepper & 1 teaspoon sea salt

Serving suggestion:

  • 1 cup fettuccine pasta, cooked al dente
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Recipe:

  1. Heat a frying pan with a tablespoon of butter to high heat. 
  2. Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
  3. Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
  4. Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
  5. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
  6. Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
  7. Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!
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*Watch out for the bones! Slice horizontally so you can remove easily, all at once.