Roasted Shellfish

My good friend Stefania, affectionately called Steffy, is a person who I met years ago upon my arrival in Italy.  Since those days back in 2008, our lives have travelled in different directions; Steffy, being nearly a decade younger than me, continued through her post-secondary education in Italy and myself, first continuing my career as a language school teacher on Lake Maggiore, then finding love, marriage, children and eventually moving to New York in 2015.

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Steffy and I cruising the Hudson River on an evening boat cruise

It’s funny how life throws you little pleasant surprises along the way, as nearly one year after my arrival in New York City, destiny would also carry Steffy and her fiancé across the pond, right into the Big Apple as well.

While our friendship back in Italy should probably be better described as an acquaintance, in present time, Stefania and I have grown to be quite good friends, and perhaps even like sisters.

Photo Aug 08, 11 49 16 AM
Scoping out the irresistible views of Santorini

Having both moved from Italy to the big city, we had a common bond.  We both carried with us the traditions, the ideas and the lifestyle that we had grown accustomed to in Italy.  It almost was a natural progression, me taking Steffy under my wing here in New York, attempting to make her feel at home, as I had learned to do here in the city.   It can be a lonely city.  Most people, at least most people I know, come from somewhere else, leaving family and friends behind in another country.   This can be quite difficult for most.  But the one thing I have learned, is while family is irreplaceable, friends sure help in filling the void.

Ok, so what in the hell does this have to do with Roasted Shellfish!?

Nothing.

But Steffy is now on a Greek holiday, and her being there brought me back to the time I went with Massimo on vacation to Santorini.

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Massimo & I cruising the island by scooter

Santorini is a magical place. The picturesque landscape, the colorful architecture, the vibrant people and of course, the food.  You can find restaurants all along the coast, all serving fresh fish and seafood, caught that very morning.  We would sit there on their little outdoor terraces, looking out at the turquoise sea, for hours.  Thinking about those fresh scallops, tasty shrimp and crab that we used to savor there had me craving a big platter of seafood right here in my New York City apartment.  While nothing will beat freshly caught from the ocean, getting fresh seafood from our local fishmonger at le District in Brookfield Place next door, is certainly the next best thing.

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Roasted Shellfish

Time: 30 minutes

Yields: 4 Servings

INGREDIENTSIMG_8513

8 tbsp extra-virgin olive oil, divided

1/4 cup minced shallots

2 tbsp minced fresh Italian parsley

1/2 tsp finely grated lemon peel

2 large lobster tails, thawed, cut lengthwise in half

8 uncooked jumbo shrimp (about 12 oz), peeled, deveined, butterflied

8 large sea scallops

2 lbs cooked large Alaska King crab legs, cut lengthwise in half

3 tbsp waterIMG_8500 2

lemon slices or wedges

Fresh Italian parsley sprigs

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Brush 2 large roasting pans with 1 tablespoon olive oil each.
  3. Mix shallots, minced parsley, and lemon peel in small bowl.
  4. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
  5. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops.
  6. Transfer lobster to large platter; cover with foil.
  7. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
  8. Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon slices or wedges and parsley sprigs.

 

Note: You can serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

 

Please click below for video instruction!!

 

One Comment Add yours

  1. Emeria Soares says:

    This would be great as an appetizer or a main course, looks delicious!

    Liked by 1 person

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