Kristen's Recipes

2 T. peanut oil

2 shallots (1 1/2 ounces), finely diced

1/4 C. bourbon or cognac

2 or 3 T. dry white wine

6 T. unsalted butter, cut into small pieces and chilled

1 T. finely chopped chervil

1 T. finely chopped fresh chives

Kosher or sea salt

Freshly ground black pepper

Preheat the broiler or preheat the oven as hot as possible (500 to 550 degrees F). Position the oven rack in the upper third of the oven. You may need to shorten the cooking time slightly if the broiler rack is close to the heat. Quarter the lobsters, removing the tomalley and the roe if present. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch sauté pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe to the pan. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. WARNING: The handle of the pan will be red-hot and will stay-hot until the dish is complete. To avoid burns. Wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid in the pan reduce until the pan is almost dry. Turn heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. I like to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces and serve at once.

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4 slices thick cut bacon

4 (4-8 ounce) lobster tails

6 tablespoon butter, divided

2 cloves garlic, minced or grated

1 bunch kale, leaves torn away from the stem

2 tablespoon olive oil

2 tablespoons parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1 pound angel pasta

1/2 lemon, juiced

1 pint grape tomatoes, halved

6-7 ounces fontina cheese, cubed

1/4 cup fresh basil or parsley or both, chopped

Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 1 minute. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside. Bring pasta water to a boil and prepare pasta according to directions. While the kale is cooking and the water comes to a boil start working on the bacon. Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is crispy, about 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Once cooled, crumble. Drain all but 1 tablespoon of bacon fat. To prepare the lobster, lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Season the meat side lightly with salt and pepper. Bring the skillet used for bacon back to medium-high heat. Once it’s hot, add 1 tablespoon butter and swirl to coat. Place the lobster tails meat-side down in the pan and sear for 5 minutes or until the shells turn bright red. Remove tails from the pan and set aside. To the same skillet add another tablespoon of butter. Add the garlic and cook for 30 seconds, add the pasta, crushed red pepper, cayenne and a pinch of salt and pepper. Toss well and cook for 2 minutes, just until the pasta is hot. Once the pasta is hot add the tomatoes and cubed fontina cheese. Then remove the pasta from the heat, drizzle with lemon juice and toss well. Add in the crispy kale. In a separate small skillet melt 4 tablespoons butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pop the lobster meat out of the shells and divide the pasta among plates or bowls. Top each plate with lobster meat and a sprinkle of chopped basil. Drizzle with browned butter and top with the crumbled bacon.

2 T. vegetable oil

2 T. lemon juice

1 T. Worcestershire sauce

1 tsp. Cajun seasoning

1/2 C. chopped onion

2 cloves garlic, chopped

1 can Campbell’s® Cream of Chicken with Herbs Soup

1/2 C. milk

1 tsp. paprika

Cornbread OR biscuits

2 T. chopped fresh chives

Mix shrimp, 1 T. oil, lemon juice, Worcestershire and Cajun seasoning. HEAT remaining oil in skillet. Add onion and garlic and cook until tender. ADD soup, milk and paprika. Heat to a boil. Add shrimp Mixture. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Garnish with chives.

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1 T. coriander seeds, toasted

1 tsp. ground black pepper

1 tsp. sea salt

6 4-ounce salmon fillets, skinned

1 tsp. extra-virgin olive oil

2/3 C. apricot nectar

1/4 C. cider vinegar

1/2 C. red bell pepper, diced

1 tsp. ginger, peeled, minced

Combine first 4 ingredients in a heavy-duty zip-top plastic bag. Seal bag and crush seeds with a rolling pin. Pour mixture into a large shallow dish. Coat one side of each fillet with seed mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fillets, seed sides down; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add apricot nectar and remaining ingredients to pan and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Reduce heat, return fish to pan, and baste with nectar mixture. Cover and simmer 1 minute.