RECIPES

August 11 2016

Uni Tempura with Ginger Ponzu Sauce

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

This twist on a simple fried Japanese dish makes a great snack for cocktail parties  

 

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March 08 2016

Crawfish Boil

Provided by FoodNetwork.com

Nothing more communal than a crawfish boil.   This recipe is as much about the experience as it is about the taste, and both don't disappoint.  

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December 02 2015

Uni Butter

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

Butter and sea urchin combine to make a very rich, delicious spread

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November 18 2015

Grilled Squid Stuffed with Sausage & Swiss Chard

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

You can utilize a wide variety of sausage to suit your fancy, but we find that lamb merguez is the best foil to the squid flavor.

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April 13 2015

Warm Seafood Salad

Provided by Mel & Sheryl London

Seafood quickly cooked in a vinaigrette, redolent of basil and parsley, and served on a bed of peppery watercress.

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April 13 2015

Smoked Salmon & Salmon Roe Pinwheels

Provided by Mel & Sheryl London

A holiday appetizer that’s tasty, easy, festive and elegant.

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April 13 2015

Seafood Risotto

Provided by Mel & Sheryl London

Creamy and yet a bit toothsome, short grain Italian rice is laden with luscious, lemony seafood.

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April 13 2015

Grilled Squid Stuffed with Feta Cheese

Provided by Mel & Sheryl London

It only takes minutes to cook on a hot grill outdoors or under the oven broiler. Stuffed squid is brushed with a piquant mustard sauce, marinated for a while and then sauced again after cooking.

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April 13 2015

Escargot Butter

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

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April 13 2015

Lobster Stock

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

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April 07 2015

Frutti di Mare

Provided by Mel & Sheryl London

The multi-purpose seafood salad has been our special New Year’s treat. Prepared in advance, you can truly be a guest at your own party. It’s perfect for a buffet, a summer luncheon or a first course dinner. It is the ideal one dish centerpiece to serve for an Italian Christmas Eve feast – the Virginia di Natale”; the traditional seafood meal eaten before or after midnight mass, an exhausting feast which debatably requires between seven and thirteen fish and seafood courses.

This modern version blends and satisfies Italian tradition without tiring the cook by eliminating the preparation of many individual dishes.

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