Jewels (Pearls) of the Sea

If one day, I'm forced to eat only one thing for the rest of my life, it just may be Pearl Oyster Bar lobster rolls. Located in New York, at Cornelia and Bleecker, Pearl's is one of the most charming and delicious go to's for any seafood lover. The minimal seasoning and the highly flavourful east coat lobster come together to create a best-I-ever-ate dish. I even sometimes go to Pearl's, alone, when my cravings for these beauties get far too out of control. If after you come down from lobster roll heaven, you have any room left in your stomach (which I rarely do) try their hot fudge sundae.

It's just my luck that a few years ago, Pearl's published a cook book! Although never quite the same (I think some secret ingredients are left out of this recipe), this version is pretty darn delicious. Make the shoestring fries that come with the roll….I highly suggest it!

Pearl Oyster Bar Lobster Roll

(Serves two) 
Ingredients: 
2 pounds cooked lobster meat, chopped roughly into 1/2 and 3/4-inch pieces
1/2 celery rib, finely chopped
1/4 cup Hellman's mayonnaise
Squeeze of lemon
Pinch of kosher salt and freshy ground black pepper
2 teaspoons unsalted butter
2 Pepperidge Farm top-loading hot dog buns
Chopped chives for garnish 


Directions: 
To make the lobster salad, in a large bowl, combine the lobster meat, celery, mayonaiise, lemon and salt and pepper and mix thoroughly. Cover the mixture and store it in the refrigerator until ready to serve. It will last for up to two days. 
To prepare the bun, in a small sauté pan over low to medium heat, melt the butter. Place the hot dog buns on their sides in the butter. Flip the buns a couple of times so that both sides soak up an equal amount of butter and brown evenly. Remove the buns from the pan and place them on a large plate. 
Fill the toasted buns with lobster salad. Sprinkle with chives and serve with a salad, slaw or shoestring fries. 

Here's my version - I used mini buns and toasted them in the oven! 

So That's How You Tune A Fish!

Those who know me are well aware of my obsession with seafood. Salty, briny, slimy, you name it and I love it! I am drawn to the little critters on any menu and would cook seafood every day for the rest of my life. I also love RAW seafood. There really is nothing better! Tartares are one of my go to's and they really are so simple to make! The key is buying "sushi" quality fish - ask your fish monger when the fish came in and ask to take a wiff of the beautiful sea creature - it should smell like fish but not fishy - there truly is a difference! It also should be bright in colour, firm to the touch, and never frozen!

This tartar recipe is adapted from Martha Stewart's (my gal) book on appetizers. She serves little piles of this tartar on cucumber or radish rounds but big spoonfuls of the delicious tartare works for me. Chop the tuna very finely so you have an even consistency but don't make it too mushy! Tiny cubes work best.

Tip: if you put the fish in the freezer for about 30-45 minutes prior to chopping, it firms up and is much easier to chop! Just be sure you don't freeze it solid!

Tuna Tartare:

1 lb SUSHI QUALITY raw tuna
2 tbs light soy sauce
1 tbs rice wine vinegar
1 tbs sesame oil
1 bunch of chives finely diced (green onions work too but keep them fine!)
Pepper to taste
Optional: a few sprigs of fresh cilantro

Chop the tuna finely then combine all the ingredients in a bowl and let sit, refrigerated, for about an hour.

Eat and enjoy!  

If you wish you can add a dollop of spicy mayo to the mix or even stir it right in! Just add the mayo slowly in order to not over spice or over mayo your tartare - you want to still taste the flavors of the sea!

Spicy Mayo:
1/2 cup kewpie (this is a Japanese mayo found in a squishy bottle with a baby on it...dont ask just enjoy!)
Sriacha Hot Sauce to taste (this is the Foodie God's gift to spice lovers. be careful - its strong!)

Mix together and enjoy!