With the Superbowl now over, the next thing on my food-loving mind is Valentine’s day! For me, one of the most romantic things I’ve enjoyed for Valentine’s Day is staying in and having a nice dinner with a loved one. Sometimes that dinner involves making a significant other’s favorite meal or recreating a fancy meal from a favorite restaurant. Often times, these dinners involve seafood… like lobster, scallops or even crab. I guess Valentine’s Day gives me an excuse to splurge a bit on these somewhat pricey ingredients! So if you’re looking to wow someone special, instead of hitting up an expensive restaurant for dinner, how about dining in and preparing one of these 6 Seafood Splurges for Valentine’s Day?…
Crab Tostadas with Strawberry & Mango Salsa
Steamed Whole Lobster
4 live lobsters, 3/4 to 2 pounds
4 wooden skewers
Drawn Butter, recipe follows
Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster’s head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster’s tails.
When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
1/2 pound unsalted butter
Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.