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Seafood -- Lobster -- King Crab
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Cold-Water
Gourmet Lobster Tails |
Cold-Water Gourmet Lobster Tails
A truly elegant and exceptional gourmet masterpiece. Our luscious cold-water Rock Lobster tails come from the prized
lobster beds of Australia, New Zealand and the South Atlantic. The shells turn a beautiful orange-red when cooked. Their firm,
sweet meat is spectacular when served with our seasoned butter sauce.
Fast online home delivery. |
Warm-Water
Gourmet Lobster Tails |
Warm-Water Gourmet Lobster Tails
The taste of our Lobster Tails will amaze you! Choice Lobster Tails from the warm waters of the Caribbean are deliciously
sweet and succulent and they're a breeze to prepare. Serve them at your next occasion. |
Lobster Bisque |
Lobster Bisque
So velvety smooth, so delicious? it's easy to see why bisques soups of pureed seafoods and cream) make such a perfect first
course. You'll adore the delicate flavor of lobster, onion and a hint of shrimp. Just heat, serve and enjoy!
Fast online home delivery. |
Maine Lobster Ravioli |
Maine Lobster
Ravioli
Sweet, tender chunks of whole Maine lobster meat are blended with cream and sautéed onions and wrapped in made-from-scratch
egg pasta. The light broth sauce is made with white wine, basil and butter. Simply boil pasta, heat sauce and you've got a
gourmet dinner for two. |
Lemon Peppered Catfish |
6 (4.5 oz)
Lemon Peppered Catfish Seafood
If you haven't tried farm-raised catfish, you don't know what you're missing! Grain-fed for consistent mellow flavor and quality
and marinated with zesty lemon and pepper. |
Stuffed Sole |
6 (4.5 oz.) Stuffed Sole with Shrimp & Garlic
Our Stuffed Sole is a definite seafood treat! Hand-prepared
white sole fillets with a savory breadcrumb stuffing packed with tasty blend of baby shrimp and garlic.
Fast online home delivery. |
Seafood - Shrimp |
Seafood - Shrimp
Treat yourself to an amazing selection of sumptuous shrimp dishes from Omaha Steaks. From superb appetizers to tantalizing
entrees, you'll find a smorgasbord of seafood fare that is unequaled.
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Alaskan King
Crab Legs |
Seafood - 1 (2lb.)Alaskan King Crab Legs
Our Crab Legs are addictive! Generous portions of King Crab Legs filled with tender, sweet white meat. Fully cooked and
frozen for your convenience, all you have to do is thaw and serve. Try them with our Lemon Parsley Butter Sauce. |
Champagne Crab Cakes |
16 (3 oz) Champagne Crab Cakes
Our Champagne Crab Cakes boast a delightful flavor that is unrivaled. Chunks of luscious crabmeat in seasoned cakes with butter, celery,
onion, breadcrumbs, and bell peppers, then lightly kissed with a touch of champagne. Just sauté and serve as an elegant appetizer.
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Submitted Seafood Recipe:
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Baked Stuffed Lemon Sole
Baked Stuffed Haddock is a regular and ever-popular menu item in
Portsmouth, New Hampshire. Deliciously buttery seafood stuffing for
sole, jumbo shrimp, and lobster. This makes an impressive and
elegant party dish.
4 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops, chopped
1/2 pound small ("salad size") peeled and deveined shrimp (if
using larger shrimp, coarsely chop)
1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of
crackers) (recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other whitefish fillets, such as haddock
(about 2 pounds total)
2 tablespoons butter, melted
Lemon wedges
In a large skillet, heat the butter and oil. Add the onion,
zucchini, and mushrooms. Cook over medium-high heat, stirring
often, until the vegetables are softened and lightly browned,
about 6 minutes. Add the scallops, shrimp and seafood seasoning
and cook, stirring, until the seafood is just cooked through, 3 to
4 minutes. Remove from the heat. Add the cracker crumbs and season
to taste with salt and pepper. (The stuffing can be made up to 1
day ahead and refrigerated. Leftover stuffing can be frozen. Bring
to room temperature or take the chill off in the microwave before
stuffing the fish.)
Preheat the oven to 400 degrees F.
Brush a large glass baking dish generously with melted butter.
Season the fish fillets on both sides with salt and pepper.
Arrange 4 of the fillets in the baking dish. Cover with stuffing,
pressing it in to make an even layer, and top with the remaining
fillets. If some of the seafood stuffing spills out into the dish,
that's fine. Brush the fish with melted butter.
Bake in the preheated oven until the fish is opaque in its
thickest part and the stuffing is heated through, 20 to 30
minutes, depending on the thickness of the fish. Garnish with
lemon wedges for squeezing over the fish.
Garlic Seafood Soup
1 1/2 pounds mussels
1 1/2 pounds clams
1 1/2 pounds red snapper fillets (swordfish or any other firm
white fish can be used)
1/2 cup extra-virgin olive oil
1/2 cup freshly grated ginger
1 cup finely minced garlic (about 2 heads)
1 cup finely minced sweet onion (about 2 small onions)
1 medium red bell pepper, finely diced
1 medium yellow bell pepper, finely diced
1 medium tomato, finely diced
1/2 to 1 cup clam broth
4 limes, 1 juiced and 3 cut into wedges for serving
3 tablespoons cilantro leaves, finely minced
1 1/2 teaspoons saffron threads
1 jalapeno or serrano pepper
1 very ripe banana, thinly sliced
2 cups light coconut milk
Kosher salt and freshly ground black pepper
Crusty bread, for serving
Debeard the mussels if needed. Scrub the clams; if they feel too
gritty, soak them in very salty ice water to expel the grit. Cut
the snapper into 2-inch pieces. Set seafood aside.
In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over
medium-high heat. Add ginger, half of the garlic, and the onion.
When the mixture becomes fragrant, add the red and yellow bell
pepper and the tomato and cook for 5 minutes. Turn heat to the
lowest setting and cover.
In a 3-quart saucepan, heat the remaining olive oil over
medium-high heat. When oil is hot, add remaining garlic, juice
from 1 lime, clams, mussels and 1/2 cup clam broth. Cover pan and
allow mixture to cook for 7 minutes. Uncover shellfish and discard
any clams and mussels that have not opened. Add 1/2 of the
cilantro, the saffron, snapper pieces, the jalapeno, banana, and
the bell pepper mixture from the skillet. Stir to combine, making
sure there is enough liquid, if not add more clam broth, then
cover and cook for 6 to 8 minutes. (The banana will thicken the
soup and will impart a sweet taste to counter the lime's sour
taste. Banana should completely break down during the cooking).
Add coconut milk and turn the heat off. Cover and reserve.
Uncover the soup, sprinkle with remaining cilantro. Portion into
bowls (be sure to remove the jalapeno pepper) and serve with lots
of crusty bread and the lime wedges. |
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