Tag Archives: Seafood and Shellfish

Lobster-Artichoke Casseroles

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4 (5- to 6-oz size) lobster tails, cooked
1 can (14 oz) artichoke hearts, drained
⅓ cup butter or margarine
1 green pepper, cut in strips
1 small onion, peeled and quartered
¼ cup unsifted all-purpose flour
1¾ teaspoons salt
12 teaspoon paprika
⅛ teaspoon pepper
2½ cups milk
1 egg, beaten
1 tablespoon bottled capers, drained
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
⅓ cup sherry
2 cups hot seasoned mashed potatoes

  1. Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside.
  2. In hot butter in medium saucepan, sauté green pepper and onion until tender – about 5 minutes. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mixture.
  3. Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk.
  4. Bring to boiling, stirring; boil 1 minute.
  5. Stir some hot mixture into egg; pour back into saucepan. Cook over low heat, stirring – about 5 minutes.
  6. Add lobster mixture along with rest of ingredients, except mashed potatoes; mix well. Gently reheat.
  7. Spoon into 4 to 6 individual casseroles, or a shallow, 2-quart casserole.
  8. Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole.
  9. Run casseroles under broiler 2 to 3 minutes, or just until potatoes are nicely browned. Makes 4 to 6 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Cold Salmon with Watercress Mousseline

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4 fresh salmon steaks
1 pint water
½ Spanish onion, sliced
1 stalk celery, sliced
1 bay leaf
Juice of 1 lemon
Salta and freshly ground black pepper

Watercress mousseline
2 bunches watercress
¼ pint double cream
Salt and freshly ground black pepper
Juice of ½ lemon

Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 minutes. Add salmon steaks to the simmering liquid, carefully placing them on the bottom of the pan without letting them overlap. Cover and simmer for 10 minutes, or until fish flakes easily with a fork. Chill the steaks in their own liquid. Just before serving, drain. Serve with Watercress mousseline. Serves 4.

Watercress mousseline: Remove leaves from watercress; place them in cold water, bring to a boil and then simmer for 10 minutes. Rinse well in cold water; drain and pass through a fine sieve. Bring double cream to a boil in a saucepan; add sieved watercress, and season to taste with salt and freshly ground black pepper. Chill. Just before serving, whisk with lemon juice until thick and smooth.

Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickland. Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966

Crab-Tomato Aspic

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Preparation time: 20 min.
Chilling time: 2 to 4 hrs.

Perfect for luncheon main dish, this make-ahead molded salad is a popular type and makes the best use of a package of frozen crabmeat.

For 4 servings you will need:
1 pkg. (6 oz.) snow crab or king crabmeat, thawed
2 pkgs. unflavored gelatin
¼ cup cold water
¾ cup chili sauce
¼ cup tomato juice
1/2 cup sour cream
1 Tbsp. instant minced onion
1 tsp. dried dill weed
1/2 tsp. salt
1 Tbsp. fresh lemon juice
4 hard-cooked eggs, chopped, Tomato mayonnaise dressing (recipe follows)
Lettuce leaves
Avocado slices

Preparation:
1. Add liquid drained from crabmeat to gelatin in measuring cup. Stir in enough water to equal ¼ cup liquid. Let stand 1 to 2 minutes until gelatin is absorbed, then set over hot water to dissolve.
2. In bowl, combine crabmeat with chili sauce, tomato juice, sour cream, onion, dill weed, salt, fresh lemon juice, and chopped eggs.
3. Stir in the softened gelatin. Chill until thick, stir once. Turn into one oiled salad mold, about 3 cups size. Chill until set.
4. While salad chills, prepare the dressing. Unmold salad onto crisp lettuce leaves. Garnish with tomato wedge or sliced avocado, if desired.

Tomato Mayonnaise Dressing:
Combine 1 Tbsp. lemon juice, 1 Tbsp. tomato paste, ½ tsp. salt, 1 tsp. prepared mustard, 2 Tbsp. instant minced onion, and 1 egg in blender container. Turn blender container. Turn blender on; slowly drizzle in 1 cup salad oil. Whirl until thickened, 2 to 3 minutes. Makes 1 ½ cups.

© MCMLXXXV My Great Recipes®. All Rights Reserved. Printed in Holland.

Finnan Haddie

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½ cup chopped onion
2 pounds finnan haddie
1 cup light cream
2 tablespoons butter
Several sprigs fresh dill weed

Preheat oven to 350°. Place bed of chopped onion in a baking dish and arrange pieces of finnan haddie on top. Pour light cream over the fish and dot each with several pieces of butter. Bake 40 to 45 minutes – until fish flakes easily when tested with a fork. Decorate each piece of fish with a sprig of fresh dill weed.

Serves: 6
Preparation time: 50 min
Approximate calories per serving: 250

SUGGESTED MENU
Mixed Green Salad
Finnan Haddie
Parsley Potatoes
Deep Dish Apple Pie

©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.

Crab Newburg

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½ cup evaporated skimmed milk
½ cup chicken bouillon
½ teaspoon paprika
½ bay leaf
Dash thyme leaves
Dash cayenne pepper
12 ounces cooked crabmeat
2 teaspoons sherry extract
1 cup cooked enriched rice

In saucepan, combine milk, bouillon, paprika, bay leaf, thyme and cayenne pepper. Cover and simmer over low heat for 10 minutes. Discard bay leaf. Add crabmeat and sherry extract. Simmer 5 minutes longer, until heated through. Divide rice evenly into 2 ramekins or soup bowls. Spoon half of crab mixture over each portion of rice. Makes 2 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.