Lobster Cape Cod Style With Assorted Dips Food

CAPE COD POT PIE

Steps:

• Preheat the oven to 425 degrees F. Roll out the puff pastry into an 11-inch square. Cut out four 5-inch rounds using a 5-inch bowl or ramekin as a guide. Place the pastry rounds on an unlined baking sheet and bake until puffed and golden brown, 15 to 20 minutes; set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 minute. Whisk in the milk, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes. Whisk in the garlic-herb cheese, 2 teaspoons mustard, the lemon zest and 1 teaspoon lemon juice.
• Season the cod with salt and stir into the skillet. Simmer gently until cooked through, 6 to 8 minutes. Stir in half the herbs.
• Whisk the remaining 1 teaspoon lemon juice, 1/2 teaspoon mustard and 1 tablespoon olive oil in a large bowl. Add the lettuce and remaining herbs; toss. Season with salt and pepper.
• Divide the cod mixture among shallow bowls; top each with a round of puff pastry. Serve with the salad.

THE CAPE CODDER

Steps:

• Mix all ingredients together and serve.

LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA

Steps:

• Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
• Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.

LOBSTER-COD CAKES WITH RED CABBAGE SLAW AND FRESH BASIL DRESSING

Steps:

• Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet. Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes. Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork. While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan. Add the red onion, garlic, and jalapeno, and saute until soft. Season with salt and pepper, to taste. Let cool slightly.
• Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add the lobster, cod, and onion mixture, and mix until combined. Fold in the bread crumbs and parsley, and season with salt and pepper, to taste.
• Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour.
• Place the flour in a medium shallow bowl and season with salt and pepper. Dredge the cakes in the flour and tap off any excess. Heat the remaining oil in a large saute pan until almost smoking. Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side.
• Serve with Red Cabbage Slaw with Fresh Basil Dressing.
• Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
• Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving.