Why Norfolk … Crab & Lobster Recipes

In light of the up coming Crab and Lobster festival in Cromer and Sherringham this weekend, I have pulled together a few easy, achievable recipes for you to enjoy.

A nice easy Crab risotto, great after stopping by the festival, just remember to grab a lovely bottle of white wine to go with it, then relax.
The beauty of any risotto dish is it’s essentially a one pot, brilliant for self catering holidays.

Crab risotto recipe, from http://www.greatbritishchefs.com
Main meal, difficulty Easy, 45 minutes, serves 4
Chef: Simon Hulstone

Recipe
Renowned Michelin star winner Simon Hulstone shares his perfect crab risotto recipe. Stunningly quick and easy, this crab dish uses both brown and white crab meat, and the risotto is served with a mouthwatering combination of crème fraîche and chives. This is a beautifully simple seafood recipe

1.
Pour all of the fish stock into a pan and bring up to a simmer. While the stock is heating, place a thick bottomed pan on the stove (a thick bottomed pan helps to distribute the heat evenly)
2.
Melt the butter in the pan, and let it start to foam slightly, add your slices of shallot and garlic and cook slowly. It will take about 5 minutes to soften the shallot and garlic (be careful not to burn them as this will make the risotto bitter)
3.
Add the rice and stir in with a wooden spoon, followed by the white wine. Keep stirring until the wine has disappeared. Once the wine has been absorbed, begin to add the hot stock, one ladleful at a time. Allow each ladleful of stock to be absorbed before adding the next and keep stirring to help cook the rice evenly
4.
Keep stirring in the stock and checking the seasoning. The rice is cooked when it is tender and plump but the centre of the grain retains a firmness
5.
When the rice is cooked, mix the crème fraîche and brown crab meat into the risotto, then add in the lemon juice.Take off the heat and add in the chopped chives
6.
Divide the risotto into four bowls, top each with a few pieces of white crab meat

Drink with a crisp white wine 🙂 Happy end to a trip to the Crab and Lobster festival.

Now how about a Lobster ?
This looks simple enough and should take less than 30mins to prepare ! My kind of dinner prep. This is from http://www.bbc.co.uk/food/recipes/butter-poached_lobster_74792

Butter-poached lobster with asparagus, spinach and Maltaise sauce.
Maltaise sauce is a basic Hollandaise with added blood oranges. The citrus notes go beautifully with fresh greens and seafood.

Ingredients
75g/2½oz unsalted butter
2 lobsters, meat removed from the shells (keep the meat in whole pieces if possible)
For the Maltaise sauce
1 egg yolk
1 lemon, juice only
110g/4oz clarified butter, warmed
½ blood orange, zest and juice only
For the asparagus and spinach
1 bunch asparagus, woody ends trimmed, peeled
100g/3½oz unsalted butter
50g/1¾oz baby spinach
salt and freshly ground black pepper
To serve
2 tbsp mixed baby cress (such as baby bull’s blood, red vein sorrel and chervil) or small edible flowers

Preparation method:
For the lobster, heat a large frying pan and add the butter. Once hot and bubbling add the lobster meat and cook on each side for 1-2 minutes. Keep warm until ready to serve.
For the Maltaise sauce, put the egg yolk, lemon juice and a tablespoon of water in a blender. Blend to combine. With the motor running, slowly pour the warmed butter through the spout in the lid until all the butter is combined and the sauce emulsifies. Finish with the blood orange zest and juice and mix to combine. Season with salt.
For the asparagus and spinach, cook the asparagus in a large pan of boiling water for 2-3 minutes. Drain and set aside.
Heat a large frying pan and add half the butter. Once the butter is melted, add the asparagus and fry for 2 minutes. Season with salt and pepper. Set aside on a warm plate.
Heat the remaining butter in the pan. Add the spinach and a tablespoon of water. Cook until wilted.
To serve, place the wilted spinach in the centre of the serving plates and top with the asparagus and lobster. Pour over the sauce and garnish with baby cress.

Crab Bruchetta, nice quick filling lunch for everyone. With lots of fresh produce shops around in Norfolk, you should be able to find everything.

(This is from http://fishcooking.about.com)
Ingredients:
1 stick (4 oz) salted butter
2 tsps finely chopped garlic
8 oz crabmeat (Special or Backfin grades are fine; see Cook’s Notes)
1/4 tsp white pepper
2 Tbsps chopped parsley
8 thick slices of good quality Italian bread
Grated or finely shredded Parmigiano Reggiano cheese (about 1/2 cup)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 – 8 servings

Preperation:
Melt the butter in a skillet over Medium-Low heat. Add the finely chopped garlic and saute for about 1-2 minutes.
When the garlic just begins to color (i.e., a very light yellow/gold), remove the pan from the heat. (see Cook’s Notes)

Gently fold in the crabmeat, the white pepper, and the parsley (Note: Don’t add any extra salt.) Set aside.

Grill the bread on one side or lightly toast it on both sides under the broiler.
Spread the crab mixture on the bread slices (on the grilled side, if grilling)

Sprinkle each with about 1 Tablespoon of freshly grated or shredded Parmigiano Reggiano cheese. Place the bread slices under the broiler or on the grill briefly, just until the cheese melts.

Makes 4-8 servings of Buttery Garlic Crab Bruschetta

Cook’s Notes:
This recipe can be made with any grade of crabmeat except claw meat, which is too dark. You can also use the meat from snow crab clusters, which is excellent for this. For reference, four 7 oz clusters will produce about 1/2 lb of meat)
VERY IMPORTANT: If the garlic overcooks (i.e., turns brown), DON’T add the crabmeat! Discard the garlic butter, clean the pan, and start over. This sounds wasteful, but the burnt garlic will ruin the flavor of the crabmeat (which is much more expensive than butter!)

SO…Will you be up for trying any of these this weekend? Make sure if you’ve missed it this year, you put this festival in your diary for 2016, you can always make a provisional booking at http://www.norfolkshiddengems.co.uk .
These houses have amazing kitchens, I’d love to cook in! Take a look at Swanton cottage and Park farm barn. These are both within a short drive of the coast and sleep 10/11 people. Brilliant for a family gathering or group of friends celebrating ! May is a brilliant time of year to visit Norfolk.
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