Ingredients

• 1/4 cup unsalted butter, at room temperature
• 1 1/2 teaspoons minced fresh rosemary
• Salt and fresh ground pepper
• 6 salmon filets (6 ounces each), skin removed
• 6 thin sliced prosciutto

Instructions

1. Preheat oven to 400F
2. Make the rosemary butter: In a small bowl, whisk together butter, rosemary, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.
3. Season salmon lightly with salt pepper. Gently wrap one slice of prosciutto around each fillet.. Place fillets on prepared baking sheet (lined with parchment paper). Bake in preheated oven for 10 to 12 minutes, or until salmon is just cooked through and flakes easily when tested with a sharp knife.
4. Place a dollup of rosemary butter atop each salmon filet, and serve.

Ingredients

• 1 Lb live lobster; shells removed, cooked and cleaned
• 1/4 cup Brioche bread crumbs
• 1 shallot
• 1/4 cup peppers roasted and diced
• 1 pinch Cayenne
• 1 Tbsp fresh herbs (chopped parsley, chives, and tarragon)
• 2 Tbsp olive oil
• 1/8 cup lobster gloss (a reduction of lobster stock)
• Grated zest of one lemon
• Fresh ground pepper
• Salt

Instructions

1. 1.Roast the pepper in a 500 degree oven until the skin is slightly charred. Then remove it from the oven and allow to cool slightly. Peel the skin off the pepper and remove the core and seeds. Dice into small pieces.
2. 2.Peel and mince the shallot. In a small saute pan, cook the shallots in olive oil until they are translucent. Finely chop the tail and knuckle meat of the lobster. Mix the meat, cayenne, lemon zest, herbs, pepper, salt, and lobster gloss, reserving a small amount of the bread crumbs and all the olive oil. Season to taste. Form the mixture into two circles. Lightly coat the cakes with the remaining bread crumbs.
3. 3.Refrigerate until ready to serve. Saute the cakes in a small saute pan with a little olive oil until they are golden brown on both sides. Serve warm. Gently heat the claws in butter until they are warm. Garnish each cake with a lobster claw. Additional Comments: "Coming from a family with three generations of female cooks (my grandmother was a caterer before women did those kinds of things), Mother's Day was always a good time for my mother, grandmother and me to get together and share recipes and cooking ideas. The table was the center of the family, especially during holidays. Now I like to invite my mother in to The Dining Room at The Ritz-Carlton for Mother's Day brunch!" >

Notes

Ingredients

• 12 jumbo shrimp (12 to 15 per pound)
• 8 T. unsalted butter (1 stick)
• 1/4 C. finely chopped shallot
• 1/4 C. finely chopped celery
• 12 oz (3/4 lb.) fresh lump crab meat
• 1/2 C. mayonnaise
• 3 t fresh lemon juice
• 1 T. Worcestershire sauce
• 1/8 t Tabasco sauce or ground cayenne pepper
• 2 C. crushed Ritz Crackers (48 crackers)

Instructions

1. Preheat oven to 350 F.
2. Peel and devein shrimp leaving tails on. Butterfly the shrimp and flatten. Bring a pot of water to the boil, enough to hold all the shrimp. Add Shrimp, cook 1 minute, drain. Place in baking dish or individual ovenproof serving dishes, tails pointing up. Melt 4 T. butter in skillet, add shallots and celery and cook until tender. Combine next 5 ingredients in a bowl, stirring gently, try not to break up the crab meat too much. Stir in the shallots/ celery mixture and the crackers. Melt remaining 4 T. butter in skillet.
3. Top each shrimp with the crab meat stuffing. Drizzle the melted butter over top of each. Bake, uncovered in 350 F oven for 20 minutes. Serve with lemon wedge.

Ingredients

• 1 box Krisppe Famous Rhode Island Seasoned Clam Cake Batter Mix
• 1 Cup of fresh minced quahogs or 2 6oz cans of minced clams
• 1 1/4 Cup clam juice
• 3 Cup Vegetable or Canola Oil

Instructions

1. Separate clams from juice and reserve juice. Pour batter mix into bowl and had clam juice. Add clams and FOLD several times with a spoon until batter mix is thoroughly moistened but NOT RUNNY and has a thick, airy consistency similar to pancake batter. IMPORTANT...NEVER EVER BEAT OR STIR the batter !!! Let sit a few minutes so batter "rises". In the meantime heat your oil to about 365F and using a large tablespoon, or ice-cream scoop drop batter into heated oil and fry 4-5 min until golden brown on all sides. DO NOT OVERCOOK. As soon as they are very lightly golden brown remove to a drainer or paper towels. Do not put too many "fritters" in the pan...only fry maybe 4-6 at a time in a large 3-4 qt pan. When you drop the batter into the pan it will first sink to the bottom and then slowly rise to the top. With a ladle or spoon slowly turn the fritter as it browns to even it up on all sides. The fritters should not be much larger than a small lime when fully cooked. The bigger the fritter the doughier the middle will be because the outside will cook too fast. While fritters ( cakes ) are draining..sprinkle VERY lightly with salt. Serving Suggestions: I like to eat my clam cakes alone or of course w/a bowl of authentic New England broth chowder but you can eat them with anything you prefer..tarter sauce, cocktail sauce, vinegar or plain. Additional Comments: I'm a native Rhode Islander..12th Generation decended from the first President John Coggshall. I have YET to find ANY restaurant in RI, with the exception of a small clam shack on the roadside in Misquamiquit that knows how to make a PROPER clam cake. 99% of these places serve greasy, clam-deficient, leaded dough balls. A PROPER clam cake should be light, airy (breadlike), NOT greasy and heavy/doughy , lightly golden brown, NOT DARK and rubbery. They should NOT be round and smooth but odd-shaped w/lots of crispy peaks. The MAIN SECRET to making the perfect clamcake is DO NOT EVER EVER EVER STIR THE BATTER !! Stirring and beating release the air from the batter which makes the clam cakes turn into solid, heavy doughy leadballs. The LESS the batter is handled the BETTER.. no matter WHAT recipe you use..Kenyons,Grays,Krispee or or a from scratch recipe.

Ingredients

• 4 Chilean Sea Bass filets
• 4 tbsp pineapple preserves
• 3 tbsp. rice vinegar
• 1 tbsp. fresh basil
• 1 tsp crushed red pepper
• 1 garlic clove, minced
• 3/4 tsp salt, divided
• 1/4 tsp black pepper

Instructions

1. Preheat broiler
2. Combine preserves, vinegar, basil, red pepper, garlic and 1/4 tsp salt in a small bowl.
3. Spray broiler with cooking spray and place filets in pan. Sprinkle filets with 1/2 tsp salt and pepper.
4. Broil 6 to 8'' inches from broiler flame for about 5 minutes.
5. Remove from oven and brush with glaze.
6. Return to oven and broil for an additional five minutes, or until fish flakes easily with a fork.

Ingredients

• 1 lb. U20 shrimp (medium sized)
• 2 packages. frozen artichoke hearts
• 3 tbsp. butter
• 1/4 lb. mushrooms (whole or sliced)
• 2 tbsp. flour
• 1 cup chicken stock
• 3 tbsp. sherry

Instructions

1. Cook artichokes as directed on package, except cook for only 3-4 minutes. In a large saucepan melt butter and saute mushrooms for 2-3 minutes. Add shrimp and stir for another 2 minutes. Then sprinkle the flour in and stir until you have a nice sauce. Add drained artichokes and cook another minute or two. Serve with rice or noodles.
2. Stirring in rice with a fork instead of a spoon keeps it from being gummy.

Ingredients

• 1/4 pineapple
• 1 cup diced carrots
• 1 cup diced onions
• 1 1/2 cup red and green bell peppers, diced
• 48 oz. blue crab meat
• 2 cup mayonnaise
• Panko Bread Crumbs
• Sweet chilli aioli (mix equal amounts of mayo and sweet Thai chili sauce).

Instructions

1. Dice and saute pineapple until soft.
2. Mix all ingredients together except panko and aioli. Form into patties, roll in panko crumbs.
3. Saute in a hot pan until browned.
4. Serve with a sweet chili aioli on a bed of fresh greens

Ingredients

• Stick of butter
• 4 cloves of fresh pressed garlic,
• dash of white pepper
• lemon wedges.

Instructions

1. Thaw tails before cooking and then parboil them for 2-3 minutes and cool.
2. Split the back shell to butterfly with kitchen scissors or a sharp knife, being careful not to cut them in half.
3. Combine butter with garlic and pepper and brush on tails.
4. Place lobster tails, shell down, on medium high barbecue grill and cook until shells turn red - about 6-8 minutes (depending on size).
5. Brush tails with butter again if desired. (Option: You can also run metal skewer through the tails to prevent them from curling.)
6. BE CAREFUL not to overcook.Just like steak, if you under cook them, you can always put them back on.
7. Lobster is done when opaque in color and firm to the touch.
8. Garnish with lemon wedges.

Ingredients

• 6 pounds of steamer clams
• 6 chopped shallots
• 1 clove garlic
• 1/4 cup dry white wine
• 1 bay leaf
• Parsley

Instructions

1. Sauté the shallots and garlic in the butter until softened and add to a
2. large pot with wine, bay leaf and about two inches of water.
3. Bring to a boil and carefully add clams.
4. Cover and steam clams for 6-8 minutes
5. until they fully open.
6. Do not eat clams that do not open.
7. Serve clams and broth in bowls and garnish with parsley. Don't forget the crusty bread!