I recently had the privilege of pairing up with an amazing chef for a charity event

Chef Drew Masterman from Blue Star Diner came up with this amazing recipe that knocked everyones socks right off!  We had a great (and very hectic) time preparing these for all the event goers.

This is my slight deviation from the recipe originally posted. You can make your own deviations of course

To cook lobster:
1 quart water
1 Celery stalks, whole
1 Carrot, whole
1/2 White Onion, minced
3 sprigs Thyme
1 Bay Leaf
1/2 cup sweet White Wine
1/2 cup White Vinegar
1  lb pre-cooked lobster (I used beautiful flash frozen lobster from Cassel Marche)

Filling:
Cooked lobster, shredded
2 Shallots, minced
2 Jalapeno pepper, minced
2 Lemons, juice
200mL Mayonnaise
Apple cider vinegar, to taste

finely grated Parmesan cheese, to taste

Sambel Oelek, to taste

1 large tomato, diced
Kosher salt, to taste

Toppings:
1/4 Iceberg Lettuce, thinly sliced
2 Avocados, thinly sliced
1 Mango, thinly minced
Sambal Oelek, to taste

1 bunch Chives, minced

32 – 3” golden fried corn tortillas (or tortilla chips)

Directions:

1. To cook the lobster: (note, the lobster meat I used was precooked and flash frozen) In a large pot with steamer fitting, add all ingredients except lobster and bring to a boil. Place the steamer in the pot, then the lobster, and cover with a tight fitting lid. Cook for just a few minutes to infuse the lobster with the broth. Once done, remove from heat, let cool.

2. In a large bowl combine Mayonnaise, lemon, Sambal Oelek and salt.  Set a small amount aside, then add all filling ingredients and mix until well combined (actually I added the mayo mixture to the lobster, that way, you can get the right consistency).

3. Place a small dollop of mayonnaise mixture on filling on crisp tortilla shells (cut the tortillas smaller using a cookie cutter, and fry them in canola oil) or chips, then top with lettuce, a spoonful of the lobster/mayonnaise mixture,  avocado, mango, chives and a dollop of sambal oelek. Serve immediately.

MMMnnnnnn, like sushi, but waaay easier.

Ingredients:

1 small package of REAL crab-meat from the claws

some mayonnaise

generous amounts of hot sauce- sriracha, or whatever else you like

1/2 avocado, finely diced

1/4 cup cucumber, peeled and finely diced

lots of pickled ginger, sliced super thin

1/2 red pepper , finely diced

a few plain rice cakes (or go for brown rice ones)

1/2 sheet nori, cut into matchsticks (this is easiest if you fold the nori)

toasted sesame seeds for garnish

Directions:

1. Spread a thin layer of mayonnaise onto each rice cake.

2. In a small bowl, combine the real crab-meat with your hot sauce , to taste.

3. Assemble your sandwiches with the crab-meat, avocado, cucumber, pickled ginger and red pepper.  Add the nori matchsticks on top and sprinkle with toasted sesame seeds.

eat 2!

So fresh and fast for light summer meals or an appetizer.

Ingredients:

8 lettuce leaves from a soft round head of lettuce

8 paper thin slices of lemon, quartered

2 red and green chili’s sliced very thin

1 – 1″ piece of fresh ginger, sliced very very thin

1 handful of salted peanuts

16 shelled tiger shrimp, cooked, cooled and cut in half

12 small lemon wedges

Directions:

1. Place the lettuce leaves in a bowl and divide the remaining ingredients into 4 small piles on a serving plate.

2. Invite each diner to place a lettuce leaf on their plate, place half the ingredients from a pile and finish with a squeeze of lemon.  Roll the leaf up, eat at once, make another….

Make more for a larger crowd.