Caldo de Mariscos... Seafood Soup

Caldo de Mariscos

Seafood Soup

Forget tacos and burritos, this is some of the best from the Mexican table.  If you like seafood, you’ll love this refreshing soup!  If you have access to fresh seafood, by all means add clams, oysters, mussels, lobster, squid or whatever is fresh! 

6 plum tomatoes, chopped

1/2 white onion, chopped

3 cloves garlic, finely chopped

1/3-cup olive oil

1/2 teaspoon Mexican oregano

1/8-teaspoon ground cumin

Salt to taste

1/2-teaspoon black pepper

2 1/2 quarts fish stock

2 dozen medium shrimp, peeled and deveined

1 1/2 pounds red snapper, or sea Bass, cut into chunks

8 large crab claws

Key lime wedges for garnish

Jalapeno strips for garnish

Puree the tomatoes, onion, and garlic in a blender. In a stockpot, heat the olive oil and add the tomato mixture. Cook over medium-low heat until thickened, stirring often. Add the oregano, cumin, salt, pepper, and fish stock and bring to a boil over a medium-low heat for 10 minutes. Add the shrimp, fish, and crab claws and continue cooking for another 10 minutes. Serve immediately. Garnish with fresh key lime wedges and strips of jalapeno on the side.

Serves 8

Grilled Lobster with Lobster Salsa and Dipping Sauce

Grilled Lobster

This recipe makes two servings.

1-1/2 LB Lobster

Melted lemon or garlic butter

White wine

1. Using a cleaver or heavy knife, split lobster in half lengthwise starting at head. Rinse tamale (liver) out of body cavity and drizzle with melted lemon butter or garlic butter.

2. Place on medium grill, split-side up, for 3-5 minutes, depending on size of lobster, and grill-heat. Splash lightly with white wine and turn meat-side down for 3-5 minutes. Do not overcook.

3. Serve immediately with Lobster Salsa or Dipping Sauce

Grilled Lobster Salsa

We use this salsa with grill-roasted lobster but it goes well with any grilled seafood!

3 large ripe Roma tomatoes cut into half-inch chunks

1/2 English cucumber, peeled and cut into half inch chunks

3 Serrano chiles, chopped fine

½ white onion, chopped fine

1 bunch cilantro, cleaned and chopped

2 tsp. salt

4 large Haas avocados cut into 3/4-inch chunks                                               

Place the tomatoes and cucumber in a large bowl and top with the salt and pepper, let macerate for 10-15 minutes.  Add all other ingredients, except avocado.  Mix well and then fold in avocado.   Cool and blend for about 1 hour before serving.

Makes 3 cups

Lobster Dipping Sauce

Serve with Grill roasted Lobster.

1/3 C Chopped white onion

2 TBL Sweet butter

1/2 C Chicken broth

1 C Heavy cream

1 C Basil leaves, firmly packed

1. Sauté the onions in the butter until soft.  Add chicken broth and reduce by 1/3.  Add cream and simmer for 5 minutes. Add basil, then simmer while stirring for 2 minutes.

2. Remove from heat.  Puree in blender a little at a time (hot liquids expand in the blender, so be careful).   Pour into glass bowl through a fine sieve and chill.

Summer Lobster Salad with Balsamic Vinegar Reduction and Parmigino-Reggiano Crisps

Summer Lobster Salad with Balsamic Vinegar Reduction and Parmigino-Reggiano Crisps

If you’re looking to wow your sweetie or make a big hit at your next pool party give this amazing dish a try. Serve this with a good champagne or crisp white wine!

Serves: 4

Balsamic Vinegar Reduction:

2 C Balsamic vinegar

Parmigino-Reggiano Crisps:

1/4 C Parmigino-Reggiano cheese, grated

Mousse:

3 OZ Fresh goats cheese

3 TBL Heavy cream

1½ TSP Finely chopped Italian parsley

1 PINCH Kosher salt

1 PINCH Black pepper

1 Chive stem, minced

Lobster:

1 BTL Dry white wine

1 16 oz. Lobster Tail

Salad:

3 TBL Extra virgin olive oil

1 ½ TBL Balsamic vinegar

6 C Sprin mix (assorted baby lettuces), well rinsed and dried

Balsamic Vinegar Reduction

1. Slowly reduce the vinegar in a saucepan, over very low heat, to about 1/4 cup. It should never simmer. Only a fine mist should be rising out of the pan. This process takes about three hours.

2. Allow to cool. Pour into a squeeze bottle, set aside.

The Parmigino-Reggiano Crisps

1. Make 4, 1 Tbl. Mounds of grated Parmigiano-Reggiano on an Exopat on a sheet pan or a not-stick baking pan, about 6 inches apart.

2. Bake in a preheated 325 degree oven for 8-10 minutes or until cheese has fallen and is turning deep golden brown.

3. While still very hot carefully remove the sheet pan from oven and immediately place each of the hot cheese crisps in a mold (* see note) and press down forming blossom.

4. Allow to cool. If you take these out of the oven too early they will be chewy and if you take them out too late they will shatter. I usually do a test batch to get them just right. They should crunch and break but not until they are served.

5. *Note: I use a little butter mold. But you can use a mini muffin tin, egg carton or even a sqautty shot glass, anything that will give you the blossom shape.

The Mousse

1. In a small food processor, process the goat's cheese, adding the cream a little at a time, until smooth.

2. It should be processed to the point that it is not runny but will hold its shape when piped.

3. Add parsley

4. Salt and pepper and mix well

5. Taste and adjust seasoning.

6. Pipe into Parmigiano-Reggiano crisps just before serving salad and sprinkle a few chive pieces over top of crisps.

Lobster

1. Pour the wine into a wok and bring to a simmer.

2. Place the lobster tail in a steamer basket over the simmering wine. Steam for exactly 18 minutes.

3. Remove from heat and plunge into ice water for two minutes.

4. Remove lobster meat fro shell in one piece by cutting the shell open with kitchen scissors.

5. Slice the lobster into 12 medallions. Set aside

Salad

1. Whisk the oil and vinegar together.

2. Pour the dressing over the spring mix and toss well.

3. Using 4 large white dinner plates, place on Parmigiano-Reggiano crisp in the exact center of each plate.

4. Divide the dressed spring mix between the plates, placing it directly below the Parmigiano-Reggiano crisps or at six o'clock.

5. At the top of the plate place three steamed lobster medallions on each plate.

6. Avoiding the lobster, Parmigiano-Reggiano crisps and the spring mix, drizzle some of the balsamic vinegar reduction over the plates.