New England Style

Just because we're on our honeymoon doesn't mean we can't cook for ourselves. With fresh seafood aplenty we made good use of the fish markets and simple inspirations from the sea. Picnic on the beach? Why not! Lobster for dinner every other day? Oh yes! 
(Note: Because there are so few ingredients in these dishes, quality and freshness are ideal.)

Lobster and Mussels with Pasta
1 small-medium lobster (often referred to as chicks) broken down alive*
1 lb. Campanelle pasta, uncooked
1 dozen mussels
1 fresh lemon, grated and juiced
2 large shallots, minced
2 garlic cloves, sliced
1 can diced tomatoes
1/3-C olive oil
sea salt and pepper


Bring water to boil In large stock pot. Put tail and claws in water. Boil claws for 4 minutes; tail for 7. Remove from water and proceed to cut away shell using lobster shears or kitchen shears. Will be very hot, but meat it easier to remove when hot. Dice meat and set aside. Add pasta to same boiling water and season heavily with sea salt. Boil for 7-10 minutes or until tender to the bite. 


In small sauce pan saute shallots and garlic in 1 Tbs. olive oil. Season with salt and pepper. Add lobster remains from break-down (body, uncooked shells, and egg sacks if female) and lemon zest. Let saute for 5 minutes. Remove all shells and skins from egg sacks. Eggs will be familiar if ever eaten sushi with red roe sprinkled on top. Add mussels to tomato mixture and steam with lid on for 2 minutes or until all opened. Remove mussels from shells, dice and add to lobster meat. After pasta is drained return to pot and add tomato mixture and lobster and mussels. Add remaining olive oil and lemon juice. Season with salt and pepper to taste. 

Panko-crusted Cod

2 fresh cod filets

1 Tbs. Old Bay seasoning

1/2-C Panko crumbs (Japanese breadcrumbs that taste delicious and fry really well)

1 Tbs. olive oil

1/2-C maynnaise

1 Tbs. relish

1 Tbs. ketchup

1 tsp. lemon zest

Spread 1/4-C of mayonnaise on cod filets evenly. Sprinkle lightly with Old Bay, about 1/2 tsp. Dip cod into Panko crumbs to coat outside. Preheat fry pan on medium, add olive oil. Fry cod filets about 4 minutes per side or until golden brown. While cod is cooking, combine remaining Old Bay, mayonnaise, relish, ketchup and lemon zest in small bowl. Remove cod from fry pan and dry on paper towel to soak up any excess oil. When plating, drizzle mayonnaise mixture overtop fish. Serve with fresh green salad.

Lobster Rolls
2 small-medium lobsters, broken down alive*
1/2-C mayonnaise
1/2 tsp. Old Bay seasoning
1 Tbs. lemon juice
salt and pepper
buttered and toasted rolls


Bring water to boil In large stock pot. Put tail and claws in water. Boil claws for 4 minutes; tail for 7. Remove from water and proceed to cut away shell using lobster shears or kitchen shears. Will be very hot, but meat it easier to remove when hot. Dice meat and add to medium-large bowl. Add mayonnaise, Old Bay, lemon juice and salt and pepper to taste. Scoop into rolls and enjoy!


*To break down lobster alive tear tail and claws from body (in that order). Don't be afraid and have cooking pots ready.