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Pan seared Cajun Salmon on a bed of sautéed green beans with
Oven Roasted Lobster filled with oyster stuffing served with a Marsala Butter Sauce
(For Otters, Sharks, Orcas, and Furries with Fancy Pants. )
**Not for the Faint of Heart**High Difficulty Level**Optional Alcoholic Ingredient**
Serves Two
For Salmon and Green Beans:
2 medium sized Salmon fillets, boned and skinned
1 cup corn starch
1 Tbsp Garlic Powder
1 Tbsp Cajun Seasoning
1 Tbsp dried Basil
2 Tbsp vegetable Oil (Approx)
1 tsp Red Pepper Flakes
1 large Egg
(optional) Enough fresh green beans with stems removed, for 2 people.
For Lobster and Stuffing:
2 (1-2 pound) Live Lobsters
6 large raw Oysters, Chopped (store bought Jar)
4 cups Stuffing mix (preferred Brand)
½ Tbsp dried Thyme
For Marsala Butter Sauce:
6 Tbsp Butter
2 Tbsp Marsala
1 ½ tsp Shallots, Minced
1) Bring a large pot of water that is filled ¾ full to a rolling boil and place Lobsters head first into pot. Boil for 3 min and then remove Lobsters and let cool for 10 min.
2) On a cutting board, take partially cooked Lobsters and cut the Lobsters’ length wise to cleanly remove all the organs, and to make room for the stuffing. You can insert the Chef knife into the chest cavity and bring the knife down towards the Lobster’s head for easier cleaning. Place Lobsters on a oven tray and set aside.
3) Prepare about 4 cups of your preferred brand of Stuffing mix, or enough stuffing to fill each Lobster. Mix in raw chopped Oysters, and Thyme, and stuff each Lobster with your stuffing. Don’t be afraid of forcing the chest cavity open with your thumbs.
4) Place Lobsters into a preheated oven set at 400 degrees F. Roast for 15 min or to your desired texture. For firmer Lobster and Oyster meat, cook for longer. Softer meat, cook for less time.
5) As Lobster Cooks, heat a small sauce pan set at medium and add in Butter and Shallots. Melt butter and sauté Shallots then add in Marsala. Mix, Cook for 3 min, then set aside when ready.
6) Mix Corn Starch, Garlic Powder, Cajun Seasoning, Basil, and Pepper Flakes in a medium bowl. In a separate bowl Beat 1 egg and dip Salmon Fillets into Egg.
7) Coat the Salmon in the Corn Starch mixture to dredge completely. Pour oil into a pan set at medium heat and place Salmon onto pan to cook. Cook Salmon for about 4 min. then flip to cook on the other side. Cook to desired doneness. For firmer, flakier meat, cook for longer. Remove from pan when ready and set aside.
8) While keeping the pan used for the Salmon still hot, add in Green Beans and sauté to al dente. Add a Tbsp of water to help the cooking process along, and to deglaze the pan. Remove when ready and set onto plate.
9) Place Salmon on bed of Green Beans and set Lobster on plate with Marsala Butter. Enjoy eating like a fancy Otter!
Extra Info: This recipe is a bit up there on the difficulty scale, so if you’re not skilled in the kitchen you may need some practice with other recipes first before trying this.
Eating Lobster, like any meat, requires you to kill the lobster. If you can’t stomach butchering the meat yourself, you can ask your local Fish Provider to do it for you. Most of the time they’ll do it for free and sometimes will boil the Lobster for you too! However, I highly suggest you do it yourself. It teaches a very valuable lesson in life, and allows you not to be so disconnected to your food and how it goes from the farm, to your plate.
We, generally, as Furries, understand the natural law of things, and the circle of life. Chicken Nuggets, Ham sandwiches, Steak or Lobster; a life is given to feed another life. However, what’s nice about your Local Fish Provider, if you feel you can’t butcher the meat quickly so the Lobster doesn’t feel any pain, you can have the experts do it.
Oven Roasted Lobster filled with oyster stuffing served with a Marsala Butter Sauce
(For Otters, Sharks, Orcas, and Furries with Fancy Pants. )
**Not for the Faint of Heart**High Difficulty Level**Optional Alcoholic Ingredient**
Serves Two
For Salmon and Green Beans:
2 medium sized Salmon fillets, boned and skinned
1 cup corn starch
1 Tbsp Garlic Powder
1 Tbsp Cajun Seasoning
1 Tbsp dried Basil
2 Tbsp vegetable Oil (Approx)
1 tsp Red Pepper Flakes
1 large Egg
(optional) Enough fresh green beans with stems removed, for 2 people.
For Lobster and Stuffing:
2 (1-2 pound) Live Lobsters
6 large raw Oysters, Chopped (store bought Jar)
4 cups Stuffing mix (preferred Brand)
½ Tbsp dried Thyme
For Marsala Butter Sauce:
6 Tbsp Butter
2 Tbsp Marsala
1 ½ tsp Shallots, Minced
1) Bring a large pot of water that is filled ¾ full to a rolling boil and place Lobsters head first into pot. Boil for 3 min and then remove Lobsters and let cool for 10 min.
2) On a cutting board, take partially cooked Lobsters and cut the Lobsters’ length wise to cleanly remove all the organs, and to make room for the stuffing. You can insert the Chef knife into the chest cavity and bring the knife down towards the Lobster’s head for easier cleaning. Place Lobsters on a oven tray and set aside.
3) Prepare about 4 cups of your preferred brand of Stuffing mix, or enough stuffing to fill each Lobster. Mix in raw chopped Oysters, and Thyme, and stuff each Lobster with your stuffing. Don’t be afraid of forcing the chest cavity open with your thumbs.
4) Place Lobsters into a preheated oven set at 400 degrees F. Roast for 15 min or to your desired texture. For firmer Lobster and Oyster meat, cook for longer. Softer meat, cook for less time.
5) As Lobster Cooks, heat a small sauce pan set at medium and add in Butter and Shallots. Melt butter and sauté Shallots then add in Marsala. Mix, Cook for 3 min, then set aside when ready.
6) Mix Corn Starch, Garlic Powder, Cajun Seasoning, Basil, and Pepper Flakes in a medium bowl. In a separate bowl Beat 1 egg and dip Salmon Fillets into Egg.
7) Coat the Salmon in the Corn Starch mixture to dredge completely. Pour oil into a pan set at medium heat and place Salmon onto pan to cook. Cook Salmon for about 4 min. then flip to cook on the other side. Cook to desired doneness. For firmer, flakier meat, cook for longer. Remove from pan when ready and set aside.
8) While keeping the pan used for the Salmon still hot, add in Green Beans and sauté to al dente. Add a Tbsp of water to help the cooking process along, and to deglaze the pan. Remove when ready and set onto plate.
9) Place Salmon on bed of Green Beans and set Lobster on plate with Marsala Butter. Enjoy eating like a fancy Otter!
Extra Info: This recipe is a bit up there on the difficulty scale, so if you’re not skilled in the kitchen you may need some practice with other recipes first before trying this.
Eating Lobster, like any meat, requires you to kill the lobster. If you can’t stomach butchering the meat yourself, you can ask your local Fish Provider to do it for you. Most of the time they’ll do it for free and sometimes will boil the Lobster for you too! However, I highly suggest you do it yourself. It teaches a very valuable lesson in life, and allows you not to be so disconnected to your food and how it goes from the farm, to your plate.
We, generally, as Furries, understand the natural law of things, and the circle of life. Chicken Nuggets, Ham sandwiches, Steak or Lobster; a life is given to feed another life. However, what’s nice about your Local Fish Provider, if you feel you can’t butcher the meat quickly so the Lobster doesn’t feel any pain, you can have the experts do it.
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 151.6 kB
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