Are you looking for unique seafood recipes to try during Lent?

Check out this tasty collection of over 25 fish, shrimp, crab, and lobster recipes to enjoy if you are abstaining from meat for Lent- or if you just love seafood and want to try out something different!

1. Deli Style Seafood Crab Salad

Creamy Seafood Salad is one of my favorite deli items from my local grocery store. It is simple to make and the perfect flavorful salad to serve this summer.

2. Cajun Crawfish Fettuccine 

This Cajun Crawfish Fettuccine is a Duck Dynasty family recipe that has become a favorite of my family too! Packed full of Cajun flavors including fresh crawfish tails, Creole spices, and a creamy cheesy sauce, this meal is perfect for celebrating Mardi Gras this month! 

3. New Orleans Style Barbecue Shrimp 

In New Orleans, Barbecue Shrimp are sautéed jumbo peel and eat shrimp in a tangy Worcestershire butter sauce. They are tender and succulent and the flavorful broth will make you want to lick the bowl clean!

4. Cajun Crawfish Bread 

This hearty Cajun appetizer is inspired by a Louisiana restaurant favorite. Crusty French bread is topped with a delicious blend of crawfish, cheese, and spices and baked until melted and gooey!

5. Lump Crab Cakes with Remoulade 

This recipe always reminds me of my home state of Florida. My Uncle makes the best crab cakes around and today I am sharing how to make them!

6. Grilled Shrimp Dip 

This Grilled Shrimp Dip is deliciously easy and finger lickin’ good! Seasoned grilled shrimp are mixed with cream cheese, sour cream, and shredded cheese and then topped with buttery cornbread crisps before baked until ooey-gooey!

7. Creamy Crab Quiche 

This creamy, cheesy, and delicious Crab Quiche was devoured by my seafood loving family! Also try it with shrimp or lobster for a tasty twist!

8. Italian Steamed Mussels Marinara 

This version of Mussels Marinara was fresh and flavorful and only took a few minutes to make.  Whether you’re a seafood lover or not give this recipe a try.
I bet you’ll love mussels as much as me after just one bite!

9. Lobster and Potato Hash with Hollandaise Sauce 

 This homey meal is great for a hearty brunch or a delicious dinner. 

10. Tropical Shrimp Lettuce Wraps with Mango Avocado Salsa 

Lettuce wraps are a popular healthy dinner choice is our house lately. You can mix them up in so many ways and they are tasty, filling, and best of all good for you!

This salsa is a favorite of my husband’s and we use it on Grilled Chicken and Fish Tacos too.

11. Teriyaki Bacon Wrapped Scallops 

These Teriyaki Bacon Wrapped Scallops are gourmet and impressive served during the holidays as a appetizer. Even better, they are made with just 3 ingredients and easy to make at home!

12. Lobster Thermidor 

My easy version of the classic French seafood dish featuring baked lobster with creamy cheese sauce.

13. Spicy Salmon and Mango Fried Rice Bowl

Not only is this colorful dish beautiful to look at, this Spicy Salmon and Mango Fried Rice Bowl will make your taste buds sing with happiness {oh yes it’s that good!}.

14. Smoked Tuna Dip 

Be careful- this stuff is so good it’s dangerous! Smoked Tuna Dip is a flavor packed, crowd pleasing appetizer you can serve year round.

15. One Pot Shrimp Scampi Pasta 

This One Pot Pasta is made in just 10 minutes with SeaPak Shrimp & Seafood Co Shrimp Scampi, fresh veggies, and pasta.

16. Gulf Coast Oysters Rockefeller 

These Gulf Coast oysters are plump and juicy and by topping them with cream cheese, bacon, spinach, and Parmesan they are turned into a creamy, rich, and super delicious appetizer.

17. Sriracha Barbecue Salmon with Roasted Asparagus

I came up with this BBQ recipe the other night when I wanted to do something different than my usual Brown Sugar Salmon. This is my kind of meal: fast, simple, and full of flavor!

18. Dynamite Bang Bang Shrimp

These Dynamite Bang Bang Shrimp are named in honor of our EOD techs and because these little shrimp pack a punch! Check out this copycat Bonefish Grill recipe.

19. Cajun Shrimp Po-Boys with Sweet Slaw and Spicy Remoulade 

This loaded shrimp sandwich features Cajun spiced remoulade sauce and a semi homemade coleslaw just like Mama used to make!

20. Chunky New England Clam Chowder 

This chunky chowder, a recipe from Guy Fieri, is loaded with tasty ingredients and full of flavor..and guess what? It only takes 25 minutes to make!

21. Orange Habanero Grilled Salmon Kabobs 

Delicious fresh fish is glazed in a sweet and spicy sauce and skewered with crunchy veggies for a tasty grilled meal!

22. Spice Rubbed Cedar Plank Grilled Salmon and Veggie Kabobs 

This flavorful and healthy grilled dinner is perfect for Dad’s Day {or any day}!

23. Stuffed Deviled Crabs 

These crabs are devilishly delicious! You can convert even the pickiest eaters with these crunchy, sweet stuffed crabs!

24. Lobster and Avocado Salad 

This beautiful meal, Lobster and Avocado Salad, is simple and fresh and perfect for a summertime picnic or cookout!

25. Lobster Mac and Cheese 

This Lobster Mac and Cheese is extra cheesy, rich, and decadent! The perfect gourmet side dish to serve with a special meal.

26. Poor Man’s Lobster | Butter Baked Cod 

Believe it or not this butter baked cod really does taste like lobster! Even if you are not a fan of fish, give this easy recipe a try and I promise you will think you are eating a fancy broiled lobster tail instead of an affordable -and kid friendly- filet of fish!

27. Lemon Chive Salmon with Dill Potatoes 

A family-friendly dish packed with flavor and nutrients. Salmon fillets are slathered in Greek yogurt mixed with chives and lemon. Also gluten free!

The post 25+ Seafood Recipes To Try During Lent appeared first on For the Love of Food.

Believe it or not this butter baked cod really does taste like lobster!

Even if you are not a fan of fish, give this easy recipe a try and I promise you will think you are eating a fancy broiled lobster tail instead of an affordable -and kid friendly- filet of fish!

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Poor Man's Lobster

Ingredients

• 4 boneless cod filets 5-8oz
• 4 cups water
• 3/4 cup sugar
• 1 1/2 tbsp salt
• 6 tbsp butter divided
• 1/2 lemon
• 1 tsp paprika

Instructions

• Preheat your broiler.
• In a bowl mix together water, sugar, and salt then add to a large skillet.
• Place fish filets in the skillet and bring to a boil over medium high heat.
• Boil for 3 to 5 minutes depending on the thickness of the cod fillet.
• Remove fish from water and place on lined pan.
• Brush with melted butter and season with paprika.
• Broil for about 7 minutes on low until fish flakes easily with a fork.
• Brush with more butter and juice from 1/2 lemon and serve.

In a bowl mix together water, sugar, and salt then add to a large skillet.

Place fish filets in the skillet and bring to a boil over medium high heat for 3-5 minutes.

1. Remove fish from water and place on lined pan.

Brush with melted butter and season with paprika.

Broil for about 7 minutes on low until fish flakes easily with a fork.

How delicious does this look?!

Brush with more butter and juice from 1/2 lemon.

Serve with rice and veggies and enjoy!

I am still amazed by this dish! No fishy taste at all and has the taste and texture of lobster!

The post Poor Man’s Lobster | Butter Baked Cod appeared first on For the Love of Food.

Please scroll down to see all the #CookoutWeek recipes shared today.

Today’s featured product, Lobster Oil, is from The French Farm.
www.thefrenchfarm.com

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Lobster and Avocado Salad

Makes 4 servings

Ingredients

• 2 large 1.5lb steamed Maine lobsters {or 3 small} cooled
• 2 large Hass avocados
• 1/2 tsp Lobster oil {or more to taste}
• 1 tbsp chives. finely diced
• butter lettuce for plating
• juice from one lemon
• salt/pepper to taste

Instructions

• Crack open the cooled steamed lobsters and remove meat from the tails and claws. Discard the shells {or save to make stock}.
• Chop up the lobster meat into large chunks.
• Peel and dice the avocados.
• Add the lobster and avocados to a medium bowl and squeeze lemon juice on top.
• Toss to coat.
• Add Lobster Oil, chives, and salt and pepper and gently mix.
• Place butter lettuce on a plate and scoop the Lobster and Avocado Salad on top.
• Serve immediately and enjoy!

Connect with The French Farm!

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Lobster Mac and Cheese

Makes 10 servings

Ingredients

• 1 lb cavatappi pasta {or another small pasta}
• 1 lb lobster meat cooked and chopped {I use 3-4 1 lb lobsters}
• 4 tbsp butter
• 2 tbsp butter melted
• 1/2 Vidalia onion diced
• 2 garlic cloves. pressed
• 1/3 cup flour
• 3 cups milk
• 2 cups fontina cheese shredded
• 2 cups cheddar cheese shredded
• 1/2 cup seasoned panko breadcrumbs
• 1/4 cup Parmesan cheese shredded
• salt/pepper to taste
• 1/4 tsp nutmeg

Instructions

• Add pasta to a large pot of boiling water and cook to almost al dente, about 4-5 minutes.
• Drain and set aside.
• Preheat oven to 400 degrees.
• Add 4 tbsp butter to a saucepan over medium heat.
• Melt then add onion and garlic and cook until softened.
• Add flour, stirring to combine and let cook a minute.
• Then whisk in milk slowly until smooth.
• Bring to a boil then reduce heat and simmer until thick.
• Season with salt, pepper, and nutmeg and remove from heat.
• Stir in cooked lobster {sometimes I add shrimp too}, reserving the meat from two lobster claws for garnish.
• Pour into a greased 9X13 baking dish.
• In a small bowl, mix together breadcrumbs, 2 tbsp melted butter, and Parmesan cheese.
• Sprinkle on top of macaroni.
• Bake for 15 minutes, until golden and bubbly.
• Top with lobster claw meat for a garnish and serve warm.

I have had mac and cheese with many different kinds of pastas but my favorite is twisty cavatappi pasta.

They are the perfect size and to me they add a gourmet spin on the traditional elbow macaroni.

Add pasta to a large pot of boiling water and cook to almost al dente, about 4-5 minutes.
Drain and set aside.

Add 4 tbsp butter to a saucepan over medium heat.
Melt then add onion and garlic and cook until softened.

Add flour, stirring to combine.

Let cook and darken for a minute.

Then whisk in milk slowly until smooth.
Bring to a boil then reduce heat and simmer until thick.

I use three different cheeses for this recipe:  Cheddar, Fontina, and Parmesan.

Add 2 cups each of shredded cheddar and shredded fontina cheese.

Whisk in, in batches if needed.

Keep whisking until smooth and remove from heat.

Steam lobster {I like whole Maine lobster} and set aside until cool enough to handle.
Depending on how much lobster you want in your mac and cheese add meat from 2-4 1 lb lobsters.
* You can also save time by having them steamed at the market when you buy them.

Peel lobster and place the meat from the claws and tails in a bowl.

Optional: reserve the meat from two lobster claws for garnish.

Sometimes I cook large shrimp, peel, chop, and add to the cheese sauce too.

Season with salt, pepper, and nutmeg.

Now stir in cooked pasta then spread into a 9X13 greased baking dish.

 In a small bowl, mix together breadcrumbs, 2 tbsp melted butter, and Parmesan cheese.

Sprinkle on top of macaroni.

Bake for 15 minutes fat 400 degrees, until golden and bubbly.

Top with lobster claw meat for a garnish and serve warm.

Cheesy, rich, and decadent!
 The perfect gourmet side dish to serve with a special meal.

For our Valentine’s dinner this year, I made Lobster Mac and Cheese with a Filet, shrimp heart, and roasted asparagus. Yum!

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Ava loves deviled eggs, especially Pot Roast and Pinot’s version {and her Grandma’s}!

View their menu here.

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Lemony Lobster Deviled Eggs

Ingredients

• 12 eggs hard boiled and peeled
• 1 Maine Lobster steamed
• zest from 1 lemon
• 1/3 cup heavy cream
• 2 tbsp fresh chives diced
• 1 tsp fresh thyme diced
• green onions or chives diced for garnish
• salt/pepper to taste

Instructions

• Once Lobster is cool enough to handle break open the shell (I use kitchen shears) and remove the meat.
• Chop lobster meat into small chunks and place in a bowl. Refrigerate to chill until eggs are ready.
• Slice eggs in half lengthwise.
• Carefully remove yolks to a bowl.
• Place egg yolks, heavy cream, lemon zest, thyme, chives, and salt and pepper in a food processor (or just mix well in a bowl) and pulse until smooth.
• Spoon egg mixture in a piping bag or Ziploc bag with the bottom tip cut off and pipe into the egg halves.
• Top each egg with a small chunk of lobster and garnish with a sprinkle of green onions or chives.
• Serve immediately or refrigerate until serving.

Notes

Recipe adapted from Pot Roast and Pinot.

Don’t throw away the lobster shells! Rinse, place in a freezer bag, and freeze. You can simmer them in water or seafood broth and make a delicious lobster stock for soup or pasta later. 

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Lucky Dog Lobster and Potato Hash with Hollandaise

Lobster Roll 

 

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Lobster Thermidor

Makes 2 servings

Ingredients

• 2 whole lobsters 1 pound each
• 2 tbsp butter
• 2 tbsp flour
• ½ tsp salt
• 3 tbsp whipped cream cheese
• 4 large mushrooms diced
• ¼ cup shredded parmesan cheese
• ½ tsp paprika
• Lemon and parsley garnish

Instructions

• Preheat oven to 350 degrees.
• Steam lobsters then split shells and scoop out lobster meat.
• Clean shells and rinse.
• Cut lobster meat into small pieces.
• Melt butter in sauce pan and whisk in flour and salt.
• Then add cream cheese and mix well. Remove from heat.
• Add mushrooms and lobster meat.
• Spoon into shells. Top with cheese and paprika.
• Place on baking sheet and cook for 8 minutes or until brown and bubbly.

You can have your lobster’s steamed at the store or steam them fresh at home.

 

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Lucky Dog Lobster and Potato Hash with Hollandaise Sauce

Serving size : 2 large brunch or dinner entrees  (or 4 small entrees with fruit or a salad)

Ingredients

• 1 cup of cooked chopped lobster meat about 2 1 lb Maine Lobsters or 3-4 Lobster Tails
• 1 medium yellow onion diced
• 3 slices bacon
• 2 large Yukon gold potatoes peeled
• 1/2 red bell pepper or 4 small sweet peppers seeded and diced
• 2 eggs
• 4 tablespoons white vinegar
• 2 sprigs fresh thyme minced
• 4 green onions diced
• 1/2 tsp paprika
• 1 tsp white pepper
• Cracked black pepper and salt to taste

Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 10 tablespoons unsalted butter

Instructions

• Place the potatoes in a large pot, cover with water, and bring to a boil.
• Lower the heat and simmer until half-cooked and almost tender, about 15 minutes.
• Drain and let sit until cool enough to handle. Cut into cubes. Set aside in a large bowl.
• Meanwhile, in a heavy pan (I prefer a cast iron) cook bacon slices until crispy. Remove to a paper towel lined plate and drain.
• Leave bacon grease in pan and add diced onions and sweet peppers.
• Cook over medium for about 5 minutes, until soft and caramelized.
• Add thyme, paprika, salt and white pepper.
• Turn heat to low and add bacon, chopped lobster, and potatoes. Stir to combine and heat throughout.
• Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer. Break eggs, one at a time into a bowl and slide into simmering water.
• Cook for 2 minutes, until whites are cooked but yolk is still runny. Remove with a slotted spoon
• Serve on a plate with the warm Lobster Hash and a healthy drizzle of Hollandaise sauce (recipe below) and top with a poached egg, cracked black pepper, and green onions.

For the sauce:

• Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
• Add the egg yolks, lemon juice, salt and cayenne into a bowl.
• Blend the egg yolk mixture at a medium speed with an immersion blender (or use a traditional bender) until it lightens in color, about 20-30 seconds.
• Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going.
• Continue to blend for another couple seconds after the butter is all incorporated.

Notes

Sauce Source: http://www.simplyrecipes.com

Don’t cook the potatoes all the way, as you would for mashed potatoes.

   You want them to still have a firmness to them when you add them to the
 hash so they don’t fall apart.  15 minutes of boil time is perfect.

I love using my Cast Iron skillet, especially for a hearty dish like Lobster Hash! It has a built in flavorful seasoning, holds it’s heat and cooks everything evenly!

Once the potatoes have cooled enough to handle cube them into bite sized pieces.

You can use either steamed Lobster tails or whole Lobsters (claw and tail meat). 

I prefer the tails because it is a softer more luscious meat which is great in this hash! 

We always save lobster shells and freeze them in a freezer bag.
You can use them later for a homemade seafood stock or Lobster Bisque!

Once cooked, mix everything together in the cast iron and warm. Them add the Hollandaise and poached egg and green onions. Time to dig in!

Don’t break the egg right into the simmering water to poach. Break it into a bowl first them slide into the water. This way you do not accidentally drop egg shells into the poaching liquid.

 

Perfectly poached eggs, the yolk is still runny so you can break it over the
hash and mix it all together. YUM!

You don’t need to buy a package of Hollandaise sauce! Hollandaise sauce is actually easy to make!
It’s basically just butter, egg yolk, and lemon juice beaten together.

 

HAPPY BIRTHDAY Charlie the beagle!

My sweet pup turned 8 this year and of course I cooked him his own lobster!

Nom, nom, nom!

Lucky Dog!

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Overstuffed Maine Lobster Rolls

Ingredients

• 2 steamed Maine Lobsters cooled and claw and tail meat removed to a bowl
• 2 large hot dog buns
• 1 tbsp chopped chives plus more for garnish
• 2 tbsp mayo
• 1 tbsp lemon juice
• 1 pinch paprika
• melted butter for toasting
• lemon wedges for serving

Instructions

• Start by mixing up the freshly cooked, slightly cooled lobster.
• Add to a bowl with mayo, chives, paprika, and lemon juice.
• Toss lightly to coat. Place in the fridge to chill.
• Butter the hot dog buns and toast in a skillet until golden.
• Fill the warm buns generously with the chilled lobster mixture, mounding on the top.
• Serve immediately, garnished with additional chives and with lemon wedges on the side.

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