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Ingredients
4 Alaska Cod Fillets (approx. 6 oz. each)
2 oz Butter
3 Leeks, medium, trimmed and thinly sliced
1 small Onion, thinly sliced
7 oz Dry Cider
2 Tbsp Olive Oil
Salt and freshly ground Black Pepper
fresh Parsley, chopped

Preheat the oven to 375°F. Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated.

Drizzle a little olive oil into a roasting pan and add in the leeks and onions. Arrange the fillets of cod on top and season with a little salt and black pepper. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don’t overcook it, or the fish will
become dry.

Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed or new potatoes.

Cod – $ 8.99 Fresh from the North Atlantic, the medium-firm snow white meat has giant flaky pieces. Great for poaching or roasting.

INGREDIENTS (Nutrition)
2 (12 ounce) skinless, boneless salmon fillets
seasoned salt to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
1/3 cup pesto
1 (6 ounce) package spinach leaves
DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
3. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

Farmed Salmon Fillet – $ 6.99 These fresh Canadian farmed salmon fillets originated in the pristine icy cold waters of the North Atlantic. High in omega 3 fatty acids, these nutritious salmon fillets lower cholesterol and are an important part of a heart-healthy diet. Baked, blackened, broiled, fried, poached or sautéed, our Canadian farmed salmon fillets are always delicious.

4 Maine Lobster tails (6-7 oz. each)
2 Tbsp. breadcrumbs
2 Tbsp. grated parmesan cheese
1 Tbsp. fresh minced parsley
1 dash paprika
1 Tbsp. butter, melted
2 Tbsp. dry white wine
2 Tbsp. lemon juice
1 clove garlic, crushed

First, you need to prep your tails. With kitchen scissors or a very sharp knife, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). Note: When cutting the shell, you will also be cutting through the meat which is okay – this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do that as well

Then pry open the shell using your fingers. Starting at the wide end, carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell. Combine breadcrumbs, parmesan cheese, parsley and paprika in a small bowl. Stir in melted butter. Set aside.Combine wine, lemon juice and garlic, and stir well. Brush lobster with half of wine mixture. Broil 5″ from heat for 9 minutes, or until lobster meat turns opaque. Watch closely to avoid overcooking. Baste after the first 5 minutes with the rest of the wine mixture. Sprinkle breadcrumb mixture over tails at the end of 9 minutes, then broil an additional 30 seconds or until golden brown.

Lobster Gram 4-5 oz. Maine Lobster Tails Our 4-5 oz. Maine lobster tail may be our smallest Maine tail but it is big on flavor! Maine tails are from the cold waters of the North Atlantic and have a sweet flavor and a firm texture. Use these Maine lobster tails in your favorite recipe. The 4-5 oz Maine Lobster Tail Package Includes: 4-5 oz. Maine Lobster Tails Butter Cooking Manual

Lobster Gram 4-5 oz. Maine Lobster Tails

1 Whole Maine lobster, par-boiled
(Approx. 6 minutes from 2nd boil, remove all tail & claw meat from shell and cut into chunks)
1/4 lb. raw sea scallops (preferably not bay scallops)
½ lb. large raw 16-20 count shrimp, shelled & deveined
1/4 lb. crabmeat
1/4 lb. fresh raw Haddock or other mild white fish
½ lb. unsalted butter (yep, it’s a lot, but that’s why it’s so good!)
3 cups unseasoned breadcrumbs
½ Tbsp. seasoned salt
½ tsp. fresh ground pepper
2 Tbsp. fresh chopped parsley
2-3 garlic cloves
1 small – medium Vidalia onion, chopped
2 stalks celery, diced
1/4 cup good Chardonnay or dry white wine

Cut all seafood and fish into bite-size chunks. In a large saute pan, melt the butter over low heat. Meanwhile, in a separate bowl, combine the breadcrumbs, seasoned salt, black pepper and parsley. Add the garlic, onions and celery to the melted butter. Cook over low heat until tender. Add the wine and let simmer for 3 more minutes. Remove from heat. Add the breadcrumb mixture to the butter mixture and stir until well mixed. In a separate bowl, take half the breadcrumb mixture and mix well with the lobster and seafood, but very gently – you don’t want to rip up the seafood. Place the seafood mixture in a 13″ x 9″ baking pan sprayed with non-stick cooking spray. Then, sprinkle the rest of the breadcrumbs on top. Bake at 375° for 20 to 25 minutes, or until done. Bon Appetit!

The Original Lobster Gram “A Lobster Gram lobster dinner is the perfect gift for the lobster purist! Sweet, succulent live Maine lobsters will tantalize their tastebuds, while the accessories make enjoying this classic feast a snap. The Lobster Gram dinner is our namesake package, and is still one of our top-sellers after all these years. The Original Lobster Gram dinner for 2 includes: Two 1 lb. Live Maine Lobsters Two Shell Crackers and Seafood Forks Two Lobster Gram Bibs and Moist Towelettes Fresh whole lemon and butter Lobster Gram Cooking Manual”

The Original Lobster Gram

Pre-heat oven to 400 degrees. Hold the clams in a towel and insert a knife between the shells. Pry the shells apart and discard the top shell. Loosen the meat in the lower shell. Sauté the garlic, pepper, onion and Linguisa together. Mix with the bread crumbs. (you can use a blender or food processor) combine the mixture until both are well incorporated. Season with a Louisiana or Southwest type of seasoning mix. Pre-cook the bacon (about half cooked) and place a dab of butter on each meat and place a tablespoon of the stuffing in each shell. Pat the mixture firmly into the shell. Top each shell with the grated parmesan cheese and a piece of bacon (about 1 1/2″). Place shells on a baking sheet for 4 to 6 minutes. Remove from the oven and garnish with parmesan cheese and parsley. Stuffing mixture should be slightly crispy in texture when done.

Yield – 4 Servings

Little Neck Clams – $ 17.99 Little Neck Clams from the coast of Long Island, NY are smaller clams and as such are very tender and sweet. They are also very versatile in the number of ways they can be enjoyed.