Hello Mr. Fish,
Here are two celebratory recipes:
Lobster with Crabmeat Stuffing
A stuffing of Ritz cracker crumbs or your choice of bread crumbs, parsley, garlic, canned crabmeat & melted butter is spooned into the cavity of cleaned lobsters and baked.
2 lobsters (1 to 1 1/2 lb. each)
1 “sleeve” of Ritz crackers or your choice of bread crumbs
1/4 cup choppped parsley
1 clove garlic, minced
1 can crabmeat (6 oz), with its liquid
1/2 stick butter (1/4 cup), melted
Have fishmonger kill and dress the lobster. Slightly crack the claws. Place crackers, parsley and garlic in food processor. Chop fine. Remove to a glass or ceramic mixing bowl. Add crabmeat with its liquid and the melted butter. Mix together. Place stuffing in the cavity that has been cleaned out. Bake lobster at 350 degrees F for about 1/2 hour or until the shell is red and the tail meat loses its translucency. Serve with lemon and drawn butter.
Shrimp with Garlic Cream Sauce
Marinated shrimp are grilled or broiled, then served with a creamy sauce made rich with cream and butter and flavored with garlic and rosemary.
1 1/2 lb. extra-large raw shrimp in shells
2 sprigs fresh rosemary
4 cloves garlic, crushed
1/4 cup olive oil
1/2 cup white wine
1/4 cup water
4 oz heavy cream (1/2 cup)
4 tbsp. butter or margarine White pepper
Shell and de-vein shrimp, reserving shells. Chop rosemary from one sprig. In food processor or blender, combine 2 of the cloves of crushed garlic, chopped rosemary and olive oil; process until spices are blended with oil. Pour marinade over shrimp and marinate for 4 hours or overnight. Prepare sauce: Simmer reserved shells in the wine and water for 10 minutes. Remove shells from stock. Continue to boil and reduce liquid to 1/4 cup. Add heavy cream, butter, the whole sprig of rosemary and 2 cloves of crushed garlic. Simmer until thickened. Strain; add pepper to taste. To cook shrimp, remove from marinade thread on skewers, and grill or broil until done, about 5 minutes per side. Spoon sauce on plate and top with cooked shrimp. If desired, garnish with another sprig of rosemary.
Notes: It’s low in sodium.
Number of servings: 2
I’m sure you know you can multiply contents to increase the number of servings. You might want to test these recipes with just you and a couple of people before you do them with a larger number. That’s my best advice from a cook with 23 years professional cooking experience. Most of all, enjoy the visit with your company! GOOD LUCK to you!